Coffee Oreo Cookies with Chocolate Chunks

These coffee Oreo cookies use real Oreo crumbs along with chocolate chunks to pack tons of flavor. Enjoy them alongside a cold brew coffee or hot coffee to mentally transport yourself to your favorite coffee shop. ☕️

I've been a fan of Oreos for as long as I can remember. That authentic Oreo flavor is a nostalgic one that takes me back to childhood (double the nostalgia with Funfetti Oreo cookies - they're a must-try!).

And - like my small batch chocolate cookies - this recipe uses browned butter. I have instructions below on that process, but it's easy and creates a super flavorful cookie that's also nice and chewy.

Bottom line: This is one of my new favorite cookie recipes. The Oreo and notes of espresso in these soft cookies make them a real winner, especially for a coffee lover.

Simple Ingredients

I'm highlighting some of the key ingredients, with all the details in the recipe card at the bottom of the post, too.

• Crushed Oreos - The taste of Oreo brings flavor and added crunch to these cookies. They also taste amazing alongside coffee. The smooth chocolate from the rich black cocoa powder used to make the cookies, alongside the creamy filling, is an amazing pairing with coffee, vanilla ice cream, or coffee Oreo ice cream to double the coffee and Oreo vibes.
• Finely ground coffee or instant espresso powder - Use a high quality brand of coffee and grind it to a powder with a blender, coffee grinder, or food processor. This ingredient is really important because it brings a concentrated coffee flavor to the cookies. You want it to be the consistency of espresso powder (or use that if it's available to you).
• Chocolate chunks – Use dark or milk chocolate chips or chunks. The difference between the two? Unlike a chopped bar of chocolate, chips contain ingredients that make them keep their shape, meaning they don’t melt as easily. Instead, chop chunks of chocolate. They make your cookies unique in appearance as bits and larger pieces of chocolate scatter throughout the dough. For further proof, read this Epicurious article called “Why Chocolate Chips Ruin Chocolate Chip Cookies.” I usually throw in a mix of milk and dark chocolate chunks, avoiding bars with greater than 70% cacao. I once tried 80%, and it made my cookies taste bitter!
• Browned butter – Browned butter provides a rich flavor and nutty aroma. It also doesn't take a long time to make.

Guide for Browning Butter

Browning butter helps the butter's water content evaporate while the milk solids caramelize. This process leaves behind a deliciously nutty flavor.

Place your sticks of unsalted butter in a pot or small saucepan over medium heat. 

Leave butter in pot for about 8-12 minutes, stirring occasionally until the butter begins to foam. It'll become golden brown.

Be sure to scrape all the brown bits and flecks of caramelized butter from the pan or pot. This is where the flavor is!

Once golden brown, it's ready for pouring it into a heatproof container. Set a timer for 20 minutes, and let your brown butter cool on the counter.

Step-by-Step Cookie Recipe Instruction

After you’ve browned your butter, preheat oven to 350 degrees Fahrenheit and start measuring out all your other ingredients besides your brown butter. It needs to cool on the counter for about 15 minutes.

Step 1: If using chocolate bars instead of chips, roughly chop them into small pieces and set aside. 

Step 2: Crush your Oreos into small pieces (creamy texture from the filling included!), and set aside about a dozen larger pieces. Ideally, none of the bigger ones are larger than about a quarter the size of a regular Oreo cookie.

Step 3: Cream cooled browned butter, vanilla extract, finely ground coffee or espresso powder, and sugars together in your mixing bowl for 3 minutes.

Step 4: Stop the mixer and add egg, mixing for 30 seconds.

Step 5: Pause mixing to add salt, baking powder, and baking soda as well as your flour. Mix for about 45 seconds on medium speed before stopping the mixer.

Step 6: Add your finely crushed Oreo pieces and chocolate chips or chunks, mixing again until well-combined.

Step 7: Scoop golf-ball sized portions of your cookie dough onto ungreased cookie sheet (no mat or parchment paper needed), with about 2 inches between each of the cookie dough balls. Place and press down a few pieces of chocolate Oreo cookies into the tops of the balls of dough.

Step 8: Bake for 12 minutes. Transfer them to a cooling rack after they’ve sat on their baking sheet 5 or so minutes outside of the oven and are firm enough to handle. 

Cookie Storage

These cookies will still taste fresh for 2-3 days at room temperature in an air-tight container.

Alternatively, one of my favorite things to do is make all of this dough at once. This cookie dough freezes well, so you can store it in an airtight container in the freezer and bring them out to bake them whenever your sweet tooth strikes!

You can also keep already-baked cookies in your freezer for up to 3 months.

More Recipes like These Oreo Coffee Cookies

Coffee Oreo Cookies with Chocolate Chunks

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Coffee Oreo cookies with chocolate chunks have tons of flavor from crushed Oreos, espresso powder, and browned butter. A coffee lover's dream!

• Author: Susan
• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 16 - 20 cookies 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 T butter (113 grams) unsalted butter, browned 
• ½ cup (120 grams) white sugar
• ¼ cup (45 grams) firmly packed light brown sugar
• 1 T vanilla extract 
• ½ teaspoon Diamond Crystal kosher salt
• ½ teaspoon baking soda
• ¼  teaspoon baking powder
• 1 large egg, room temperature 
• 4 tsp finely ground coffee or espresso powder
• 1 ¾ cups (200 grams) all-purpose flour, spooned and leveled
• 1 cup + 2 T (100 grams) crushed Oreos, filling included (about 10 cookies)
• ½ cup (85 grams) assorted dark and milk chocolate, either chips or roughly chopped chunks (my preference!)

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Instructions

1. Preheat your oven to 350°F.
2. Brown butter and let it cool on your kitchen counter for 15 minutes before step three.  
3. Cream cooled browned butter, vanilla extract, finely ground espresso powder, and sugars together in your mixing bowl for 3 minutes.
4. Stop the mixer and add egg, mixing for 30 seconds. Stop to add salt, baking powder, and baking soda as well as your flour. Mix for about 45 seconds on medium speed before pausing the mixer to add your finely crushed Oreo pieces and chocolate chips or chunks, mixing again until well-combined
5. Scoop small (about ⅔ the size of a golf ball) round portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 10-12 minutes. 
6. Transfer cookies to cooling racks after they’ve sat on the baking sheets about 10 minutes outside of the oven and are firm enough to handle. 

Notes

The nutritional values are approximate and can vary based on specific ingredient brands and measurements.

Nutrition

• Serving Size: 1 cookie
• Calories: 179 kcal
• Sugar: 15 g
• Sodium: 90 mg
• Fat: 9.4 g
• Saturated Fat: 5.4 g
• Carbohydrates: 23 g
• Fiber: 0.7 g
• Protein: 1.8 g
• Cholesterol: 30 mg