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Giant chunky NYC style cookies stuffed with white, dark chocolate chips, and Oreo chunks! Oreo NYC cookies are heavenly! 

NYC cookies

So let’s say hello to my eighth NYC Cookie recipe.. because I just can’t stop. It’s been nearly a year since I posted my NYC Chocolate Chip Cookie recipe onto my blog, and you guys just can’t stop baking them! I love it! 

I had a craving recently where I wanted to make another biscuit themed cookie because my Biscoff stuffed NYC Cookies went down so well.. so I turned to another one of my favourite biscuits! Oreos! I just can’t resist them. 

Cookie Dough

For these cookies I followed the main base of the plain/vanilla cookie dough as I have done quite a few chocolate themed ones now.

  • Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. I use fridge cold baking spread, or room temp block butter. 
  • Sugar – I used a mix of light brown soft sugar and white granulated sugar to help the flavour 
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
  • Vanilla – Optional, but adds a delicious flavour. 
  • Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. 
  • Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie 
  • Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter


However, in addition to the ingredients mentioned above, I did decide to jazz up the cookie dough however by using blitzed up oreos in the base cookie dough mixture – it gave the cookies a speckled/dappled colouring, but also such a nice flavour! I used my food processor to blitz the oreos up to a really fine crumb to make this work (and I kept the filling in the oreos!). 

I then also used the classic oreos in chunks – the oreos themselves will soften as they bake so please don’t moan that the biscuits don’t stay crunchy.. because it’s normal and unavoidable. I don’t mind it though and I LOVE these cookies!! You can use any flavour Oreo you fancy for these, but I tend to just stick to the original classic oreos as they are my favourite. 


I decided as oreos are the main feature to stick to the idea of black and white so I used dark chocolate chips and white chocolate chips as the main flavours (but obviously you can use whichever ones you want!) – I just love the sweet and slightly bitter combination. 

I buy large 10kg of chocolate for baking so mine is always in chip form, but you can 100% just by bars of chocolate from the supermarket and then chop it up – you don’t need to use chips. It’s whatever you prefer. 

Chilling & Freezing NYC cookies

So one important part of making a NYC Cookie, is chilling the dough. Chilling cookie dough is a classic part of cookie baking, as it prevents them spreading to a pancake.

Sometimes I get questions about why some of my cookies don’t require chilling, but they aren’t nyc style cookies. I purposely write different recipes for different end results, but for these you do need to chill them. I say the minimum is 60 minutes in the fridge, or 30 minutes in the freezer. 

The cookie dough will last in the fridge for 48 hours though, but any longer than a day and I tend to freeze the dough – it can freeze for 3 months and you bake straight from frozen. 

Tips & Tricks 

  • One thing about NYC Cookies is that they are huge… but this is what makes them NYC style! They are 120g of heaven. However, if you want to use the recipe to make regular size cookies (can’t call them NYC if you make them smaller…!), then you can make them 60g each, and bake for 8-9 minutes. 
  • If you want to make the dough chocolate flavoured you can remove 50g of plain flour and add 35g cocoa powder in instead – cocoa powder is more drying so you don’t need as much. 
  • The cookies are best warm and fresh, but last 4-5+ days once made. Or, the dough can freeze for 3+ months. 
  • If you want to bake the cookies from frozen then you simply need to add 1-2 minutes to the baking time and bake from frozen, you don’t need to thaw them. 

Oreo NYC Cookies!

Giant chunky NYC style cookies stuffed with white, dark chocolate chips, and Oreo chunks! Oreo NYC Cookies are heavenly! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Oreo
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie


  • 125 g unsalted butter/baking spread
  • 100 g light brown sugar
  • 75 g white granulated sugar
  • 1 large/medium egg
  • 1 tsp vanilla (optional)
  • 250 g plain flour
  • 75 g Oreos (finely crushed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 150 g white chocolate chips
  • 150 g dark chocolate chips
  • 75 g Oreos (chopped)


  • Add the unsalted butter and sugars to a bowl and beat until creamy.
  • Add in the egg, and beat again. If using vanilla, add it in now!
  • Add in the plain flour, finely crushed oreo crumbs (leave the creme middle in the oreo when crushing, I use a food processor to get a fine crumb) baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the chocolate chips, and chopped oreos and beat until they're distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 125-130g each!
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180ºfan, or 200ºc regular! If your oven runs hot, go for 160ºc-170ºc.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes - Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!


  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • Once baked, these will last for 4-5+ days!
  • You can use any chocolate you fancy, I just love the combination of white and dark chocolate with the oreo chunks!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I use this dark chocolate in my baking!
  • I use this white chocolate in my baking!
  • I use the regular oreos but you can use any! 
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 


Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sally on March 9, 2024 at 3:20 pm

    Hi Jane, I was wondering, could I stuff these cookies with cookies and cream spread as long as I freeze the spread first?

    • Jane's Patisserie on March 18, 2024 at 1:29 pm

      That should be fine! Chunks of oreo may cause a few leaks with the spread though x

  2. Sarah on January 28, 2024 at 6:49 am

    Hi Jane, often make your bakes and yesterday made Oreo and Smartie cookies. Smarties turned out like other NYC but Oreo slightly flatter and spread. Stilll delicious just looked very different. Is this due to no cornflour in Oreo recipe? Why is it cornflour in some ie Smartie and not in others ie Oreo?

  3. Megan on January 14, 2024 at 7:28 pm

    Hey! I love all of your recipes especially any NYC cookies, I’ve just made these for the first time and found the cookies have spread more than usual so are a lot less thick than the usual NYC cookies. Where could I have gone wrong?

    • Jane's Patisserie on January 17, 2024 at 2:35 pm

      That’s odd! Did you change anything else such as type of butter, chilling time, or even how you mixed them? x

  4. Lori Ferrari on January 12, 2024 at 4:44 pm

    Hi Jane from Canada. These cookies are to die for! They are delicious! Thank you for the recipe 😊

  5. Charlottr on August 28, 2023 at 11:12 am

    5 stars
    These were so easy, and so yummy! I love Oreo’s so these were perfect. Definitely making again 😍

  6. Johanne on June 12, 2023 at 1:08 pm

    5 stars
    Good morning,

    Why are your recipes always written in gr, is it possible to have them in cups?

    Very good recipes

    • Sophie on February 23, 2024 at 3:33 pm

      Most likely because Jane is based in the UK, where we use grams as the standard measurement unit 🙂

  7. Marie on February 16, 2023 at 6:17 pm

    5 stars
    hello! if i want more servings, can I double the measurements or it will not be the same? I’m trying recipes for a beginner so I’d like to know. love the recipe though. 🙂

    • Jane's Patisserie on February 17, 2023 at 10:57 am

      Hiya! This should be absolutely fine! Enjoy! x

  8. Tami lou on January 16, 2023 at 4:10 pm

    These are my go to cookie!
    Best oreo recipe I’ve ever found, needless to say we have baked them many many times. Always to your instructions and always perfect! I too also can not wait for then to cool.
    We do 40g and get 24 cookies!

  9. Sarah on November 13, 2022 at 11:57 am

    5 stars
    I followed the recipe to the T except when I started beating in the dry ingredients I noticed that the batter is too dry, guess why! because your friend here forgot to add the egg! I expected the cookies to turn out average and edible but no more because I believed that I messed up big time, I made 9 cookies which I immediately baked at 170 C for idk how long, I just kept an eye on them, surprise surprise! they turned out incredible! Epic! ofc it goes without saying that I did not wait more than one minute before I tried one. ( a beautiful, chunky, crisp on the outside and gooey on the inside, filled with melty blobs of chocolate, rich cookie)

  10. Asiyah on June 26, 2022 at 5:28 pm

    5 stars
    Hi! I have made your triple chocolate and chocolate chip(i added walnuts) nyc cookies before and everyone RAVED, so I wanted to try a different version this time as I have to give a gift to a friend this weekend- her favourite flavours are oreo and kinder bueno however I can’t get any kinder bars, so what I wanted to do instead was combine the two like this:
    200g Chocolate Chips,
    100 g Oreos (chopped),
    75 g Oreos (finely crushed),
    and 8 large spoonfuls white chocolate hazelnut spread(frozen)
    1- What chocolate do you think will go well? I was going to use all milk because I don’t know if the plain white chocolate will taste weird with the kinder spread
    2- Do you think the flavours will go, or am I better off just making this recipe as it is?
    Thanks! And sorry if that was confusing, but I’m really indecisive, hope you can help!

    • Jane's Patisserie on June 30, 2022 at 2:55 pm

      Hiya! These sound amazing! – or you could make a batch of both these and my Kinder Bueno cookies? Hope this helps, let me know how they go! x

  11. Sophie on April 28, 2022 at 9:35 pm

    5 stars
    Love these cookies! I was wondering if this recipe would work as a giant cookie or if I’d be better using a different base recipe then adding oreos?

    Thanks x

    • Jane's Patisserie on April 29, 2022 at 10:50 am

      Hiya! Search for giant cookie on my blog and take a look at one of those recipes! Hope this helps! x

  12. Maggie on February 6, 2022 at 11:04 pm

    Is plain flour in your recipe all purpose flour??

    • Jane's Patisserie on February 15, 2022 at 2:31 pm

      Hiya! Yes it is. Hope this helps! x

  13. Lorraine on January 30, 2022 at 5:05 pm

    5 stars
    Jane…these are amazing!! Had a blizzard here in New York, so of course it was the perfect excuse to bake and indulge. Doubled the recipe, baked 8 and froze 8. The family loved them! Posted and tagged you on IG. Hope you get to see how beautifully they turned out. Thank you for another delicious recipe. I’m a huge fan!

    • Jane's Patisserie on January 31, 2022 at 1:19 pm

      Yaaaay im so glad you love them, thank you so much! Enjoy! x

  14. Victoria on November 17, 2021 at 9:39 pm

    these went down a storm the last couple times I’ve tried them!! Quick question though, can I leave dough in the freezer over night before baking??

    • Jane's Patisserie on November 18, 2021 at 2:09 pm

      Hiya! Im so happy to hear that, yes you can! Hope this helps & enjoy! x

  15. Wanda on October 21, 2021 at 2:59 pm

    5 stars
    Absolutely amazing, I’ve tried a few of your NYC cookies and I think these were my fave! Went down very well with my guests as well. ❤

  16. Debbie on October 12, 2021 at 6:38 pm

    5 stars
    Hello, could I use other biscuit combinations like custard creams? Made these and they were amazing!

  17. Julie williams on September 24, 2021 at 7:30 am

    Loving all of your recipes btw ….. but my kids ( grown up ones) love these cookies so was going to make lots of mixture and freeze them in balls so they can get then out when they fancy some . What would the baking time be for ones cooked straight from the freezer please ?

    • Jane's Patisserie on September 28, 2021 at 1:18 pm

      Hiya! Ahh I’m so glad to hear that, thank you! If you are baking them from Frozen raw dough then I would just add on 1-2 minutes extra! Hope this helps, Enjoy! Team Jane x

  18. Anisah on September 13, 2021 at 6:43 pm

    5 stars
    Hello, loving your recipes! When baking from frozen would the timing be longer?

  19. Níamh McNulty on August 24, 2021 at 9:14 am

    5 stars
    I made these for my friend and she said they are the best cookies she’s ever tasted 🙂

  20. Ellie on August 15, 2021 at 6:59 pm

    5 stars
    I have made multiple cookies of yours now and cheesecakes too!! Every time I am amazed. Honestly they are delicious!! Thanks for sharing your recipes.

    • Jane's Patisserie on August 16, 2021 at 1:21 pm

      Awh yay!! Thank you so much it makes me so happy you love my recipes!!x

  21. Carly on July 26, 2021 at 9:11 pm

    Hi, can you freeze these once baked please? X

  22. Karen on May 27, 2021 at 5:30 am


    Amazing cookies! But I just wanted to know how many calories per cookie if that was OK. That information hasn’t been added like on other recipes.

    Thank you in advance!

  23. Lauren on May 23, 2021 at 8:37 pm

    Can I use dark brown sugar instead of light brown?

  24. Jacqui on May 15, 2021 at 11:36 pm

    I was so excited to make these, but mine just stayed as balls.
    Please help, what did I do wrong ?

    • Jane's Patisserie on May 17, 2021 at 12:15 pm

      Hello! You could have rolled them too tightly, over worked the dough or the oven will have been too hot xx

  25. Alex Jacobs on May 8, 2021 at 10:50 am

    Can I use self raising flour instead of plain flour please?

    • Jane's Patisserie on May 8, 2021 at 2:58 pm

      Hello, this is mentioned in the post!x

  26. Kirsty on May 4, 2021 at 8:56 am

    5 stars
    Made these at the weekend! They are absolutely delicious! Thank you for the recipe!

  27. Tracey on April 26, 2021 at 3:34 pm

    Hi Jane,

    How well do you think it would work if I replaced the Oreos with KitKat?

    • Jane's Patisserie on April 29, 2021 at 10:26 am

      I haven’t tried it, but I don’t see why not!!

  28. Lonan Brigid Mooney on April 26, 2021 at 10:46 am

    5 stars
    these were delicious as usual! Would love to see a s’mores NYC cookie!

    • Jane's Patisserie on April 26, 2021 at 1:11 pm

      Hey! I am so glad you loved them, ooo this would be good!xx

  29. Nic | Nic's Adventures & Bakes on April 19, 2021 at 4:40 pm

    Thanks for sharing, these look amazing 🙂

  30. Linda on April 18, 2021 at 1:56 pm

    Really excited to try these!! Curious if the butter is cold or room temperature? Thank you!!

    • Jane's Patisserie on April 19, 2021 at 5:23 pm

      Hey! I hope you love them when you do. Unsalted butter should be more towards room temp but still quiet cold, but baking spread should be fridge cold xx

  31. Sarah Creed on April 15, 2021 at 5:24 pm

    hi i love your recipes. I was wondering if you can you add milk chocolate chips instead of dark and white

    • Jane's Patisserie on April 17, 2021 at 2:09 pm

      Hey! You can use whatever you want yes!xx

  32. Danni on April 15, 2021 at 1:26 pm

    5 stars
    I made these this week and they were delicious, thanks for another great recipe! Can I ask, would it work to swap the Oreos for Biscoff biscuits? Thanks!

    • Jane's Patisserie on April 17, 2021 at 2:23 pm

      Hey! I am so pleased you love them. I have two biscoff cookie recipes on my blog so I would recommend checking them out instead!xx

  33. lor on April 12, 2021 at 5:51 pm

    Amazing cookies

  34. Holly on April 11, 2021 at 10:17 am

    5 stars
    I absolutely LOVED these!! My partner said they’re the best cookies he’s ever had. I’ve needed to make another batch just for him!
    Easy to do, the dark and white chocolate with the Oreos were the perfect match and they looked amazing!!
    With my oven they needed a bit longer, but just did 1 minute intervals until they were ready to prevent over baking them!

  35. AL on April 10, 2021 at 11:42 pm

    Just when you think Jane’s hit her peak… BAMN, another amazing recipe that’s just beyond mouth watering! For anyone deciding on whether to make these.. don’t think, just do it!! These cookies are amazing !!! I’ve made all her other NYC cookies amongst other things and let’s just say they just keep on getting better! Keep them coming 😊 x

  36. Georgie on April 10, 2021 at 8:27 pm

    5 stars
    Saw these today and had to give them a go! They might just be my favourite so far! 😍

    • Jane's Patisserie on April 13, 2021 at 12:52 pm

      Ahhh yay!! This makes me so happy!xx

  37. Charlotte Powell on April 10, 2021 at 4:17 pm

    Hi Jane,

    Can you put anything in these recipes such as crunchie and Malteser?

    Thank you. X

    • Jane's Patisserie on April 13, 2021 at 12:58 pm

      Hey! Some such as those, may not work swell as they tend to dissolve, but theoretically yes xx

  38. Cara Davies on April 10, 2021 at 1:09 pm

    Do you need to shape them into th cookies before baking, or just keep them as balls? These look so delicious !

    • Jane's Patisserie on April 13, 2021 at 12:59 pm

      Hey! I just keep them in balls xx

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