Here’s the recipe for Oreo + Biscoff Chunk Cookies🍪
Oreo + Biscoff Chunk Cookies
_Makes 10-12 big cookies | 30 minutes_
Ingredients:
For the dough
- Butter: 1/2 cup, melted and slightly cooled
- Brown sugar: 3/4 cup
- White sugar: 1/4 cup
- Egg: 1 large
- Vanilla extract: 1 tsp
- All-purpose flour: 1 1/2 cups
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
For the viral mix-ins
- Chocolate chips: 1 cup total
- Oreo cookies: 6-8 cookies, roughly broken into chunks
- Biscoff cookies: 6-8 cookies, broken into chunks
- Flaky sea salt: pinch, for topping
Instructions:
1. Prep: Preheat oven to 180°C / 350°F. Line baking tray with parchment.
2. Wet ingredients: Whisk melted butter, brown sugar, and white sugar for 1 min till glossy. Add egg + vanilla and whisk again.
3. Dry ingredients: Fold in flour, baking soda, and salt. Don’t overmix or cookies get tough.
4. Add the good stuff: Stir in 3/4 cup chocolate chips, half the Oreos, and half the Biscoff. Save the rest for topping.
5. Scoop: Roll into big balls and place 2 inches apart. Press remaining Oreo, Biscoff chunks, and chocolate chips on top.
6. Bake: 10-12 min. Edges should look set but centers will look soft. That’s perfect.
7. Finish: Sprinkle tiny pinch of sea salt right when they come out. Let cool on tray 5 min.
- Texture hack:
Chill dough 15 min if you want thicker cookies that don’t spread
- Money shot:
Break one at 5 min mark when chocolate is still molten
- Storage: Stays soft 4 days in airtight box. Reheat 8 sec in microwave for fresh-baked feel
The Biscoff caramelizes and Oreos get soft-chewy. It’s literally why these go viral.
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