Ingredients
Scale
- 1 cup (227g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch (optional, for extra softness)
- ½ teaspoon salt
- 1 ½ cups (255g) semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
- 1 cup (approx. 10–12 cookies) Oreo cookies, roughly chopped or crushed into medium-sized pieces
- ½ cup (85g) Funfetti sprinkles (rainbow jimmies work best, avoid nonpareils as they can bleed color too much)
- Optional: ¼ cup white chocolate chips for an extra layer of sweetness and visual appeal
Instructions
- Prepare the Oreos: Roughly chop or crush the Oreo cookies. You want a mix of smaller crumbs and larger chunks for texture. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the pure vanilla extract. The mixture should be smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch (if using), and salt. This ensures the leavening agents and salt are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient mixture in two or three additions. Mix on low speed until just combined. Be careful not to overmix at this stage; overmixing can lead to tough cookies. Stop mixing when a few streaks of flour are still visible.
- Fold in the Mix-Ins: Gently fold in the semi-sweet chocolate chips (and white chocolate chips, if using), the chopped Oreo pieces, and most of the Funfetti sprinkles using a spatula or wooden spoon. Reserve a small handful of Oreos and sprinkles to press onto the tops of the cookie dough balls before baking for an extra pop of color and texture.
- Chill the Dough: This step is crucial for preventing the cookies from spreading too much and for developing flavor. Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour. For best results and even chewier cookies, chill for 2-3 hours, or even overnight.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
- Scoop and Form Cookies: Remove the chilled dough from the refrigerator. Using a medium cookie scoop (about 1.5 to 2 tablespoons) or your hands, portion the dough into uniform balls. If desired, gently press a few extra Oreo pieces and Funfetti sprinkles onto the tops of each dough ball.
- Arrange on Baking Sheets: Place the cookie dough balls about 2-3 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake for 10-13 minutes, or until the edges are lightly golden brown and set, but the centers still look slightly soft and underdone. Cookies will continue to bake slightly on the hot baking sheet after being removed from the oven. For chewier cookies, err on the side of slightly underbaking.
- Cool Cookies: Let the cookies cool on the baking sheets for 5-10 minutes. This allows them to set up further before you attempt to move them. Then, carefully transfer the cookies to a wire rack to cool completely.
- Repeat (If Necessary): If baking in batches, allow the baking sheet to cool slightly before placing more dough on it.
- Enjoy: Once cooled, serve your delicious homemade Oreo Funfetti Chocolate Chip Cookies and watch them disappear!
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220