These Oreo Espresso Cookies are so delicious! They are full of Oreo cookies and espresso powder, which goes perfectly together. These thick cookies are super soft and chewy throughout the whole cookie, giving them the perfect texture, and what makes them even better is they don't need to rest, so they are ready in minutes.
These Oreo Espresso Cookies are super soft and chewy. They are filled with espresso powder and crushed Oreo’s and of course topped with even more Oreo’s!
What makes these cookies even better is they need no rest in the fridge and ready in minutes! They come out perfectly every time. They are so easy to make and only requires and electric hand mixer to whip up the butter and sugars together, which gives the makes the cookies nice and thick.
For more Oreo and cookie recipes, try Oreo Layer Cake with Cream Cheese Frosting, Nutella Peanut Butter Cookies and The Best Chocolate Chip Cookies.
Jump to:
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs two bowls.
- Chewy and soft texture: These cookies are thick and have the best chewy and soft texture, making the last well for days!
- No chill time: This recipe uses room temperature butter which means that the dough doesn't need to be chilled in the fridge before baking them.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Oreo: There is a whole pack of Oreo's in this recipe. Use a plastic bag and a rolling pen to crush the Oreos into smaller pieces.
- Espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee.
- Butter: Take the butter out 30 min before starting making them.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
STEP BY STEP INSTRUCTIONS
Here is how make and bake these Oreo Espresso Cookie. This recipe only needs an hand electric mixer, two bowls and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare and baking sheet with parchment paper.
STEP 1: In a bowl, sift together flour, espresso powder, baking powder, baking soda, and salt.
STEP 2: Add the brown sugar and granulated sugar into a separate bowl with the butter. Using an electric hand whisk, whisk it together for 3 min, so it becomes light and fluffy.
STEP 3: Add the egg and mix it in. Then add the vanilla extract and mix it in.
STEP 4: Add the flour mixture and with a rubber spatula, fold it together until just combined.
STEP 5: Add 7 Oreos into a plastic bag and crush them until small pieces. Add the Oreo pieces to the dough and fold it into the dough until combined.
STEP 6: Using a 3 tbsp/ 2 ounce cookie scoop, scoop out 4 cookies at a time per baking tray. Press the slight down so they have a flat top and top each cookie with a few extra pieces of Oreo. Bake one baking tray at a time for 11-12 min.
STEP 7: Once baked, decorate the cookies with more Oreo’s pieces. Let them cool down on the baking tray for 5-10 min as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
They are ready to be enjoyed!
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams and it is the most precise way of measuring out your ingredients.
- Don't over bake the cookies: Over baking the cookies, will make them dry. You want to rather underbake them slightly to get a soft and chewy cookie. They will continue baking when they are taken out of the oven and are still on the baking pan cooling down.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, lined with baking paper in the bottom. Aluminum pan are light in color and therefore attracts less heat which means they bake more gently bake which results in a softer cookie. If you use a e.g. a black baking tray it'll attract a lot more heat, which will then give a darker and crispier cookie.
FAQ
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw before baking them as instructed in the recipe.
Yes, absolutely. Use a smaller cookie scoop and scoop out 14 cookies and bake them for 8-10 minutes.
STORAGE
Store the Oreo espresso cookies in a cookie jar or an airtight container. They are best enjoyed within a few days.
Other Oreo and Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Oreo Espresso Cookies
Ingredients
OREO ESPRESSO COOKIES
- 280 g all-purpose flour
- 2 teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 160 g butter room temperature
- 50 g granulated sugar
- 150 g brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 7 Oreo cookies crushed
- 7 Oreo cookies broken into pieces for decoration
Instructions
- Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- In a bowl, sift together flour, espresso powder, baking powder, baking soda, and salt.280 g all-purpose flour, 2 teaspoon espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the brown sugar and granulated sugar into a separate bowl with the butter. Using an electric hand whisk, whisk it together for 3 min, so it becomes light and fluffy.160 g butter, 50 g granulated sugar, 150 g brown sugar
- Add the egg and mix it in. Then add the vanilla extract and mix it in.1 large egg, 1 teaspoon vanilla extract
- Add the flour mixture and with a spatula, fold it together until just combined.
- Add 7 Oreos into a plastic bag and crush them until small pieces. Add the Oreo pieces to the dough and fold it into the dough until combined.7 Oreo cookies
- Using a 2 tbsp/ 1 ounce cookie scoop, scoop out 4 cookies at a time per baking tray. Press them slight down so they have a flat top and top each cookie with a few extra pieces of Oreo. Bake one baking tray at a time for 11-12 min.
- Once baked, decorate the cookies with more Oreo’s pieces. Let them cool down on the baking tray for 5-10 min as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.7 Oreo cookies
[…] more cookie recipes, try Nutella Peanut Butter Cookies, Oreo Espresso Cookies and Peanut Butter […]