If you’re looking for the best cookies that instantly become everyone’s favorite cookie, this oreo cookie recipe is it. These brown butter Oreo cookies are a huge hit every single time I make them — from casual weekends to a baby shower, holiday platters, or when I just need one of my favorite desserts with a glass of milk!
The best part? The nutty, golden brown butter paired with real oreo flavor creates cookies that taste like something between oreo chocolate chip cookies, sandwich cookies, and a bakery-style dream. They’re soft in the center, crisp on the edges, loaded with oreo pieces, and honestly beat the store-bought version every time. If you love oreo recipes, this one deserves a permanent spot in your rotation.
If you love cookie recipes, you are also going to love my white chocolate chunk matcha cookie, christmas sugar cookies & my brown butter cookie skillet!
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Ingredients
- Salted butter
- Brown sugar
- White sugar
- Eggs
- Vanilla extract
- Purpose flour
- Regular Oreo cookies
See recipe card for quantities.
Instructions
Add the dry ingredients to the wet ingredients!
Add in the crushed Oreos!
Chill the dough for one hour!
Bake at 350F for 10-12 minutes!
- Start by browning the butter in a small saucepan over medium heat. Stir constantly as it melts, foams, and then turns a deep golden brown with brown bits forming on the bottom. The aroma should be nutty and rich — that’s how you know it’s ready. Immediately pour the butter into a large bowl so it doesn’t burn and let it cool to room temperature.
- In a separate bowl, combine the dry ingredients, making sure the flour mixture is evenly mixed. Once the butter has cooled, add both sugars and whisk until smooth and glossy. Mix in the eggs and vanilla extract until fully combined.
- Gradually fold in the dry ingredients in a few additions, mixing gently just until combined. This helps control water content and gives you the best results. Fold in the crushed Oreos (you can use a food processor for finer crumbs or keep larger chunks for texture).
- Wrap the cookie dough balls or dough log tightly and chill for one hour. This step is key for flavor and structure. Once chilled, portion using a cookie scoop, roll into a smooth ball, and place on a cookie sheet lined with parchment paper.
- Bake until the edges are set and the centers are soft — don’t overdo the baking time. Let cool slightly, then enjoy the whole thing warm & serve with milk!
Scroll all the way down for the full recipe card!
Substitutions
You can swap some Oreo pieces for white chocolate, chocolate chips, peppermint oreos, or crushed candy canes for the holidays. Want a chocolate base? Replace a little bit of flour with regular cocoa powder, natural cocoa, or hershey’s cocoa for a chocolate cookie spin. For mint lovers, add a drop of mint extract. This dough also works as a base for cookie sandwiches, icebox cake, or even an oreo cheesecake crust.
Equipment
- Saucepan
- Large bowl
- Whisk
- Spatula
Storage
Store cooled cookies in an airtight container at room temperature for several days. You can also freeze baked cookies or raw dough balls for later — perfect for last-minute cravings or surprise guests.
Top tips for Success!
- Brown the butter carefully — that nutty flavor is what makes these the best cookies. Don’t rush the chill time; it ensures the perfect amount of spread.
- Press a few extra Oreo pieces on the top of the cookies before baking for bakery-style looks.
- These are amazing with ice cream or turned into cookie sandwiches.
FAQ
Yes — homemade oreos or homemade oreo cookies work great and add an extra wow factor.
You can, but this scratch version delivers better texture and flavor.
Absolutely — use cocoa powder as noted above.
Related
Looking for other dessert recipes like this oreo cookie recipe? Try these:
Easy Brown Butter Oreo Cookies Recipe (Homemade)
Ingredients
Equipment
Method
- Brown the butter: Add the butter to a small saucepan and melt it over medium heat. Once melted, it will begin to foam—keep stirring constantly. After a few minutes, you’ll notice golden-brown bits forming at the bottom and a nutty, toasted aroma (this is the good stuff). As soon as it turns amber and smells rich and buttery, remove it from the heat. (WATCH VIDEO BELOW)
- Immediately transfer the hot butter to a large heat proof bowl so it doesn’t burn. Let it cool until warm, not hot.
- Mix the dry ingredients: While the butter cools, whisk together the flour and baking soda in a medium bowl. Set aside.
- Build the dough base: Once the browned butter has cooled, add the brown sugar and white sugar directly to the bowl. Whisk until smooth and glossy. Add the eggs and vanilla extract, then whisk again until fully combined.
- Add the dry ingredients: Gradually fold in the dry ingredients in 2–3 additions using a spatula or wooden spoon. Mix just until no dry streaks remain. (And yes—hands work great here too if that’s easier.)
- Fold in the Oreos & chill: Gently mix in the crushed Oreos until evenly distributed. Wrap the dough tightly in plastic wrap and chill for 1 hour.
- Tip: Shape the dough into a long log before chilling—it makes portioning so much easier later.
- Shape the cookies: Preheat the oven to 350°F (175°C). Slice the chilled dough log into 10–12 pieces and roll each into a ball.
- Bake: Line a large baking sheet with parchment paper and space the cookie dough balls evenly apart. Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Cool & enjoy: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm with a glass of milk—and try not to eat them all immediately. (WATCH VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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