7 Amazing Oreo Funfetti Chocolate Chip Cookies

Oh, listen to me! If you think you know cookies, you haven’t met these yet. There’s just something about pulling a tray of warm, slightly messy cookies out of the oven that makes the whole house smell like pure, unadulterated happiness, right? Forget fussy desserts; these are the cookies you make when you need a guaranteed win.

I brought a batch of these to my nephew’s seventh birthday party last month, and I swear, they vanished faster than I could grab one for myself! What makes them so special? It’s this unbelievable combination: the perfect soft, chewy cookie base, studded with dark, crunchy chunks of Oreo, and then—the best part—it’s bursting with those happy little rainbow sprinkles. They are officially my go-to celebration bake, and I can’t wait for you to try my recipe for Oreo Funfetti Chocolate Chip Cookies.

Trust me, once you mix in that crushed cookie and that burst of color, you’ll never go back to a plain chocolate chip cookie again. The process is honestly so fast, too! You’ll be scooping dough onto your pans before you know it. You should check out my recipe for Chocolate Chip Cookie Dough Dip for another fun way to use up that dough!

Why You Will Love These Oreo Funfetti Chocolate Chip Cookies (E-E-A-T)

When I say these cookies are the real deal, I mean it! They hit all the right notes, which is why they disappear so fast at every potluck. You don’t need fancy equipment or hours of chilling time, just good butter and a craving for something truly indulgent.

Here’s the simple breakdown of why this recipe is going into your permanent rotation:

• The Chew Factor is Perfect: These cookies bake up incredibly soft right out of the oven and stay chewy for days. They aren’t crispy edge, dry middle cookies—they are pure, velvety indulgence.
• Triple Flavor Hit: You get classic brown sugar sweetness, rich chocolate chips, and that unmistakable, slightly salty crunch from the crushed Oreos. It’s a party in your mouth!
• Visual Fun: Seriously, the rainbow sprinkles make these impossible to pass up. They dress up the cookies and make them feel instantly festive, even if you’re just eating them on a Tuesday afternoon.

If you’re looking for other crowd-pleasers that always disappear quickly, you absolutely must check out my tips for delicious cookies perfect for a bake sale!

Essential Ingredients for Perfect Oreo Funfetti Chocolate Chip Cookies

Okay, let’s talk about what goes into this beautiful mess! Baking is precise, even when you’re adding cookies and candy stripes to the mix. You can’t just throw things in; you need the right foundation before you add the fun stuff. This list makes about two dozen perfect, chewy cookies, and I always have everything ready to go before I even turn the mixer on. It just makes life smoother!

For a quick reference, here’s the rundown of what you need:

You’ll want:

• 1 cup unsalted butter, and make sure it’s softened! None of that melted nonsense; we need it soft enough to make a nice dent with your finger, but still cool.
• 3/4 cup granulated sugar.
• 3/4 cup packed brown sugar—this is key for that yummy molasses flavor that keeps cookies soft. Don’t pack it lightly; really press it into the cup!
• 2 large eggs—room temperature is always best when they are going into creaming butter, just saying.
• 1 teaspoon vanilla extract.
• 2 1/4 cups all-purpose flour.
• 1 teaspoon baking soda.
• 1/2 teaspoon salt—don’t skip this, it balances the overwhelming sweetness!

Now for the stars of the show, the mix-ins! These are what turn a great cookie into a showstopper:

• 1 cup semi-sweet chocolate chips. I usually throw in a few dark chocolate chips too, just for depth!
• 1 cup crushed Oreo cookies. See my next section for tips on crushing them just right!
• 1/4 cup rainbow sprinkles. Use the good, non-bleeding kind if you can find them!

If you’re already thinking about how good the dough tastes, hold up! You should check out my easy and delicious chocolate chip cookies recipe while you gather your supplies. And if you have extra dough, try my Chocolate Chip Cookie Dough Dip!

Expert Tips for Making the Best Oreo Funfetti Chocolate Chip Cookies

I’ve made batches of these cookies maybe a hundred times now, and I’ve learned a few little tricks along the way that make the difference between a good cookie and a cookie that people actually ask you for the recipe for. These aren’t just wild guesses; these are things I swear by every time I mix up a batch of these amazing Oreo Funfetti Chocolate Chip Cookies.

Chilling the Dough Makes All the Difference

This is probably the most important tip, especially if you want those cookies to stay thick. The recipe notes mention chilling the dough for chewiness, and honestly, you should listen to that note! If you can, try to chill the dough for at least 30 minutes before baking. When the butter is colder, the cookies spread less in the oven, which keeps them thick and wonderfully chewy in the center.

If you skip the chill time, they spread out a bit more, but they still taste great, so don’t panic if you’re in a rush! Just know that cold dough equals a puffier cookie.

The Secret to Perfect Crushed Oreos

You want chunks or satisfying bits of Oreo in your cookie, right? You don’t want Oreo dust everywhere! If you throw whole Oreos into a powerful food processor, you’ll end up with black sugar, which tastes fine but looks a little messy. My favorite way? I toss the whole cookies (creme and all) into a sturdy zip-top bag.

Seal it up, making sure you get most of the air out. Then, grab a rolling pin—or honestly, the bottom of a heavy jar works too—and just smash them a bit! You want about half crumbs and half good, chunky pieces left. This way, every cookie gets a nice surprise crunch of cookie and creme inside. If you’re having fun and have extra dough, you could always make some Chocolate Chip Cookie Dough Dip!

Don’t Overmix When Adding the Flour

When you finally get to adding the dry ingredients, be gentle! The instruction says to mix until *just* combined, and I can’t stress that enough. Once that flour hits the wet ingredients, you are building gluten structure. Too much mixing leads to tough, cakey cookies, and we want soft and chewy here!

Mix on low speed or fold by hand, and stop stirring the second you stop seeing white streaks of flour. That remaining flour will get incorporated when you fold in the Oreos and sprinkles anyway. Seriously, pull your hand mixer out before you think you are finished!

Step-by-Step Instructions for Your Oreo Funfetti Chocolate Chip Cookies

Alright, time to put that pretty dough to work! We want these babies baked perfectly, and it starts before you even scoop the dough. First things first: get your oven fired up to 375 degrees Fahrenheit. Line those baking sheets with parchment paper, too—it saves your cleanup time, and sometimes these funfetti cookies like to stick just a little bit!

In the big bowl, you’re going to cream that softened butter with both sugars until it looks light and fluffy. This traps the air, which helps the cookie structure. Then, take your time adding the eggs, one at a time, making sure each one is fully mixed in before you introduce the next. Don’t forget the vanilla splash!

In another bowl—yes, wash another one, it’s worth it—whisk your dry ingredients: the flour, baking soda, and salt. Now, be gentle! Add those dry guys to the wet mixture gradually. And here is where you need to stop yourself: mix only until you see the flour disappear. Seriously, that’s when you stop! Overmixing here is the fastest way to a hard cookie.

Now for the fun part! Gently fold in those chocolate chips, your crushed Oreos, and all those colorful sprinkles. Don’t use the mixer for this bit; use a spatula and just fold them until they are distributed evenly. Drop rounded tablespoons onto your prepared sheets, spacing them out so they have room to breathe—about 2 inches apart. Bake them for about 9 to 11 minutes until the edges just start to get golden brown. Let them sit on that hot pan for a full five minutes before you even *dare* move them to a cooling rack. That resting time is non-negotiable for maintaining that soft center! Then you can check out my easy and delicious chocolate chip cookies for any leftovers!

Oreo Funfetti Chocolate Chip Cookies: Storage and Make-Ahead Details

I always try to bake extra of these because, let’s be honest, they never last past day two at my house! But if you manage to sneak some away, you need to store them right so they keep that glorious chewiness we worked so hard to achieve. The good news is that cookies are usually pretty forgiving, especially when they have all that sugar and fat helping them stay moist.

The Best Way to Store Baked Cookies

Once your Oreo Funfetti Chocolate Chip Cookies have cooled completely—and I mean *completely*—you need to get them into an airtight container. Don’t try to store them while they are even slightly warm, or you’ll just end up with condensation and soft, soggy bottoms, which is just tragic.

Keep them at cool room temperature. They should stay perfectly soft and delicious for about four to five days. If they start tasting a little hard on day four? Don’t toss them! See my reheat tip below. These are just so much fun; if you are having a party soon, check out some tips for delicious cookies for a bake sale; these would be the star!

Make-Ahead Dough is Your Weeknight Secret Weapon

This dough freezes beautifully, which means you can have instant fresh cookies whenever the craving hits. My secret is to scoop the dough balls first! It’s so much faster than trying to scoop rock-hard frozen dough later.

Roll your dough into individual tablespoon-sized mounds and place them on a baking sheet lined with parchment paper. Make sure they aren’t touching because they will freeze together! Pop that whole sheet into the freezer until the dough balls are solid—usually about an hour or two. Then, you transfer those frozen nuggets into a heavy-duty zip-top freezer bag. You can keep them frozen solid for up to three months!

Bringing Cookies Back to Life

If your stash has gone a little firm, don’t worry. You can microwave them for about 10 to 15 seconds. That little blast of heat melts the butter and softeners just enough to bring back that fresh-from-the-oven gooeyness. The sprinkles often look extra vibrant when they warm up, too!

If you baked a huge batch and just need to soften the whole batch, wrap the stack tightly in foil and pop it in a 300-degree oven for about five minutes. Unwrap them for the last minute so the edges get a tiny bit crisp again, and they taste absolutely brand new!

Serving Suggestions for Your Oreo Funfetti Chocolate Chip Cookies

While I firmly believe these Oreo Funfetti Chocolate Chip Cookies are perfect all on their own—I mean, they have cookies *inside* of cookies, what more could you possibly need?—sometimes you just want to elevate the experience, right?

These cookies are rich, they’re soft, and they have that wonderful mix of sweet and slightly salty from the Oreos. That means they go brilliantly with something cold and creamy to cut through that richness. You absolutely have to try them with a tall, ice-cold glass of whole milk. It’s the classic move for a reason!

If you’re feeling a little more grown-up, that dark chocolate and vanilla base pairs beautifully with a strong cup of black coffee. The bitterness of the coffee actually brings out the sweetness of the sprinkles and the cream filling inside the Oreos. It makes for a perfect afternoon break.

But if you really want to go over the top—and why wouldn’t you? —you have to serve them warm with ice cream! My favorite pairing is a scoop of plain vanilla bean, but if you want something fun, try pairing them with a simple chocolate ice cream or even a scoop of something minty. Speaking of rich desserts, you simply must try making my Wendy’s Frosty Recipe; it’s the ultimate creamy companion to these cookies!

Honestly, though, sometimes I just eat one standing over the sink while they are still warm from the oven. Don’t judge; we all do it!

Troubleshooting Common Oreo Funfetti Chocolate Chip Cookies Issues

It happens to the best of us! Even with the best recipe in the world, sometimes the oven gods decide to have a little fun with your Oreo Funfetti Chocolate Chip Cookies. Don’t toss that tray in frustration! Most issues are super easy to fix, and knowing the cause helps you nail it next time. I’ve certainly had my share of baking fails, trust me.

Why Are My Cookies Spreading Out So Thin?

This is the number one complaint I hear about any drop cookie, and it usually comes down to one of two things: temperature or measurement. If your cookies look like flat little pancakes instead of nice mounds, your butter was probably way too soft or even slightly melted when you started creaming it.

Remember what I said about the butter needing to be soft but slightly cool? If it’s greasy, it melts too fast in the oven before the dough has a chance to set up. The second reason is lack of chilling! If you skip chilling the dough, the butter warms up too much before hitting the heat. Always make sure your butter isn’t shiny or oily before you start mixing!

My Cookies Came Out Hard, Not Chewy!

If you bite into one and it crunches instead of yielding softly, we have overdeveloped the gluten, plain and simple. This almost always happens when you mix the dry ingredients—the flour—for too long. That’s why I stressed stopping the mixer the second you stop seeing white flour streaks!

You might have also used too much flour, or maybe you packed it down into the measuring cup too tightly. Always scoop the flour lightly into the cup and then level it off with a knife without shaking or tapping the cup. Next time, if you’re worried about texture, definitely give that dough that mandatory 30-minute chill. Cold dough is happy dough!

The Sprinkles Bled Color Everywhere

This one drives me crazy because it ruins the ‘Funfetti’ look! If you used cheap, soft-shell sprinkles, the heat and moisture from the dough can cause the color to bleed out, turning your beautiful vanilla batter a weird shade of pink or blueish-gray before they even hit the oven. It still tastes fine, but it loses its visual punch.

The solution here is ingredient quality. Look specifically for sanding sugar or “jimmies” that are labeled as non-bleeding or use high-quality brand sprinkles. If you’re stuck with the bleeding kind, try folding them in right at the very last second, and get those cookies into the oven ASAP so the heat sets the color before it has time to run.

Frequently Asked Questions About Oreo Funfetti Chocolate Chip Cookies

Can I use different types of Oreos in this recipe?

Oh, absolutely! The recipe calls for standard chocolate Oreos, but I encourage you to experiment! You can use Golden Oreos for a lighter flavor profile, or leaning into decadence, try the Double Stuf if you want extra creamy pockets in your cookie dough. Even seasonal flavors often work wonderfully, as long as you crush them up fine. Just remember to use about one cup of crushed cookie, regardless of the type!

What is the best substitute for butter in these cookies?

Okay, this is a tricky one because the butter does so much heavy lifting for texture and flavor. If you absolutely cannot use butter—maybe you’re dairy-free—you could probably try a high-quality vegan butter substitute, which mimics butter well. However, I would be very cautious substituting with something like oil or applesauce. These are chocolate chip cookies, and they rely on the consistency and fat content of butter for that perfect chew. If you substitute, you will likely end up with a softer, flatter cookie, and they might spread more. If you’re looking for a fun dip instead, check out my Chocolate Chip Cookie Dough Dip!

How do I get perfectly round Oreo Funfetti Chocolate Chip Cookies?

Perfectly round cookies are all about management! As I mentioned in the tips section—and this is crucial—you need to chill your dough. Cold dough spreads slower. If you have time, chilling for an hour is even better than 30 minutes for roundness. Secondly, make sure you are portioning the dough consistently. Use a level tablespoon measure or a cookie scoop so every ball is the same size. They will still spread a bit because of the Oreos and sprinkles, but consistent size equals consistent bake time!

Can I leave out the rainbow sprinkles?

You certainly can, but then they aren’t really *Funfetti* cookies, are they? You can leave them out if you don’t like them, but you should be aware that you are missing out on a lot of the fun, visual appeal! If you skip the sprinkles, I recommend bumping up the chocolate chips by about a quarter cup to make sure you don’t miss that extra ‘stuff’ in the bite.

Nutritional Estimates for Oreo Funfetti Chocolate Chip Cookies

Now, let’s talk turkey. These are definitely an indulgent treat, and because we are packing them with chocolate, Oreos, and butter, they aren’t exactly diet food. But hey, that’s okay when they taste this amazing!

Here are the general estimates based on the ingredients listed above for one cookie:

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Please remember, these are just estimates! Using a different brand of Oreo or slightly more chocolate chips means these numbers will shift. Bake with love, and try not to stress too much about the numbers when the cookies are this good!

Nutritional Estimates for Oreo Funfetti Chocolate Chip Cookies

Now, let’s talk turkey. These are definitely an indulgent treat, and because we are packing them with chocolate, Oreos, and butter, they aren’t exactly diet food. But hey, that’s okay when they taste this amazing!

Here are the general estimates based on the ingredients listed above for one cookie:

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Please remember, these are just estimates! Using a different brand of Oreo or slightly more chocolate chips means these numbers will shift. Bake with love, and try not to stress too much about the numbers when the cookies are this good!

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