Chocolate Chip-Oreo Christmas Cookie Mashup

Guys, it’s almost Christmas. 


Time flies. Every year it sneaks up on me, and every year I make cookies for FreshDirect’s #12DaysofCookies as part of my #FDambassador duties. HOORAY!

I’ll be honest in that I didn’t know what to make this year, but I knew I wanted it to be simple, tasty, and Oreo-related. Why? Because Oreos are delicious. Duh. 

Seriously they’re easily one of my favorite cookies (from a grocery store anyway), and I thought why not mix it with my OTHER favorite cookie? Chocolate Chip!

Then, the Christmas part of the equation evaded me. I didn’t really know how to make them Christmas-y, so I added some teeny tiny red and green Christmas tree sprinkles on top before baking. I know, I’m blown away by my creativity too. To that end, here’s a shot of them sans Christmas tree sprinkles.

Some notes: I always recommend using unsalted butter when baking, and use unbleached flour. Bleached flour will toughen up cookies. And DON’T use a food processor for the Oreos, it will make them too small like crumbs; you actually want some bigger pieces in there for texture.

Additionally, this recipe makes around 30 cookies. 

Chocolate Chip-Oreo Christmas Cookie Mashup

  • 2 sticks of butter (unsalted), softened
  • 1/4 cup white sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1 3/4 cup all purpose flour
  • 1 cup chocolate chips
  • 1 cup crushed oreos
  • Christmas sprinkles (optional)


  1. Preheat oven to 350.
  2. Place Oreos in a large ziplock style bag and push out the air before closing it. Otherwise you might pop the bag and have Oreo debris in your kitchen. Take a large, heavy spoon, or a rolling pin and smash the Oreos. 
  3. In a stand mixer (or large bowl with hand mixer), add the softened butter, sugar, brown sugar, egg, baking soda and baking powder, salt, vanilla, and blend together until creamy and smooth.
  4. Put the mixer on low and slowly add in the flour so it doesn’t fly all over your walls. 
  5. Fold in oreos and chocolate chips with a spatula or spoon (not the hand mixer).
  6. Roll dough into small balls, I eyeballed this but prob around 2 tbsps per cookie. Drop them on an ungreased cookie sheet about 2 inches apart (they will spread when baking) and sprinkle with sprinkles. 
  7. Bake at 350 for 12-14 minutes. Move to a wire rack and let cool. I made these in batches because I only have one sheet pan. Enjoy!

This post was written in partnership with FreshDirect. All opinions (and bad jokes) are my own.

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