Just when you thought chocolate crinkle cookies couldn’t get any better, I added oreos. You’re not going to want to miss this one!

One oreo chocolate crinkle cookie in focus, with a pile of cookies behind it on the counter.

Chocolate Crinkle Cookie Recipe

I have been a long time fan of fudgy chocolate crinkle cookies! I just love the slightly crunchy exterior and the ultra chewy, soft interior. Honestly, I thought it was unbeatable. Then I had the brilliant idea to add oreos to the mix, and wowza! Let me tell you, I KNOW these chocolate oreo crinkle cookies are unbeatable now.

Fractured with beautiful crinkles and coated in just the right amount of powdered sugar, these cookies are equal parts visually appealing and delightfully satisfying. You’re going to love the addition of oreos to this classic cookie.

A counter lined with chocolate crinkle cookies in rows.

Ingredients in Chocolate Crinkles

Butter, softened – I always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar + extra for rolling
Brown sugar – More brown sugar helps keep this cookie chewy.
Egg
Buttermilk
Vanilla extract
All purpose flour
Crushed Oreos
Black cocoa powder – I use black cocoa powder to make it taste like an oreo but you can use regular unsweetened cocoa powder, just increase the amount to 1/2 cup.
Baking soda
salt
White chocolate chips
Powdered sugar – I have found that the powdered sugar doesn’t disappear if you roll it in granulated sugar and then roll it in powdered sugar.

Chocolate crinkle cookie dough balls lined on a baking sheet ready to be rolled in powdered sugar.

How to Make Chocolate Crinkle Cookies

Preheat oven to 375° F.
In the bowl of a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar. Mix for a few minutes, until mixture is light in color and fluffy.
Next, add the egg and vanilla. Mix until creamy.
Add in the dry ingredients (flour, crushed Oreos, cocoa, baking soda and salt) and mix into the dough until completely combined.
Once completely combined, mix in the white chocolate chips until evenly distributed.
Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
Roll first in granulated sugar and then in the powdered sugar and then arrange on a parchment or silicone lined cookie sheet.
Flatten each cookie slightly so it looks like a hockey puck. Repeat with remaining dough.
Bake at 375° F for 7-10 minutes, until the cookies flatten slightly, and begin to crackle when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

chocolate oreo crinkle cookies scattered on a striped towel with oreos.

How do I achieve the cracked appearance on the cookies?

Baking these cookies at a higher temperature makes the outside cook and crust before the inside of the cookie bakes and expands. When the inside of the cookie expands, it will crack the outside layer.

How should I store these cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

A pile of chocolate oreo crinkle cookies on a striped towel with whole oreos stacked around it. Across the top it says "oreo chocolate crinkle cookies" in text.

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