These Easter Oreo chocolate chip cookies are large bakery style cookies that add a splash of Easter color and delicious sweetness to your Easter gathering. Filled with the colors of spring and the sweet flavor of Gluten Free Golden Oreos, Oreo crumbs, chocolate chips, and pastel M&Ms, these cookies will wow your family and friends!
If you love Oreos, then these cookies are for you. They are so easy to make, and do not require any chill time. I may be a nutritionist, but don't let that fool you into thinking I don't love dessert recipes. Sweets are the best part of any holiday, and I make my fair share. From these cookies for Easter to my popcorn balls for the holidays, I'm always on board for sweet treats!
Jump to:
Why You'll Love These Oreo Chocolate Chip Cookies
- Limited Ingredients: This recipe only uses a few simple ingredients.
- Festive: The pastel M&Ms give these cookies a lovely springtime color for Easter, however, these can be made year round with any of your favorite M&M candies!
- Easy: This is an easy cookie recipe to make, that requires zero chill time.
- Delicious: The Gluten Free Golden Oreos, chocolate chips, and M&Ms make for an explosion of sweet, delicious flavor in every bite.
- Size: These are larger, bakery style cookies with a chewy center.
Ingredients
As an Amazon associate, I earn a small commission on products purchased through my links. However, I only link to ingredients I love AND use.
This basic cookie dough stuffed with cookies, chocolate chips, and M&Ms creates a much more festive, sweet flavor than the sum of its parts. Everyone will come back for more!
- King Arthur 1:1 gluten-free flour
- Cornstarch
- Baking soda
- Brown sugar
- Sugar
- Salt
- Singing Dog Vanilla extract
- Egg - room temperature
- Butter - softened
- Mini chocolate chips
- Easter M&Ms
- Gluten-Free Golden Oreos
See the recipe card below for exact quantities.
Equipment
- Measuring cups or digital food scale
- Measuring spoons
- Mixing bowl
- Stand mixer or hand mixer
- Rubber Spatula
- 2-inch cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
Variations and Substitutions
- If you aren't gluten-sensitive, use regular versions of the flour and Oreos.
- Use different Oreo cookie flavors to change the taste of your cookies.
- Use regular M&Ms to make cookies you can serve any time of year.
- Use dairy-free butter to make gluten and dairy-free cookies
If you love holiday cookies like these, you'll enjoy my Valentines Day Sprinkles Cookies.
How to Make Oreo Chocolate Chip Cookies
Making these cookies is no more difficult than any other cookie recipe. You'll just mix, scoop, and bake. That's it!
1: Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2: Combine the flour, cornstarch, salt, and baking soda in a small bowl. Set aside.
3: Cream the butter, brown sugar, and white sugar until creamy. Then, add the egg and vanilla and mix again until just combined.
4: Slowly add the flour mixture to the wet ingredients and mix until just combined.
5: Fold in the Oreos, chocolate chips, and M&Ms with a rubber spatula.
6: Scoop out balls of dough and place them on the baking sheet, top with more M&Ms and crushed Oreos if you like, and bake until the edges begin to turn light brown.
7: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Hint
Your butter should be softened to room temperature, not warm. Warm butter will make super flat cookies!
Storage
Store these cookies in an air-tight container in a cool, dry place for several days. you don't want to refrigerate the cookies, as they will dry out.
Room Temperature: Store for up to 5 days in an air-tight container.
Freezer: Place the cookies in single layers separated by wax paper in an air-tight, freezer-safe container. Store for up to 3 months. Place the cookies on the counter to defrost.
What to Serve with Easter Oreo Chocolate Chip Cookies
These cookies are delicious on their own with a glass of milk or a cup of coffee or tea. Of course, they make a great addition to a larger Easter spread with all your favorite sweet treats.
Tips
- To make perfectly round cookies, while still hot, place a coffee mug around them individually and rotate it in a circular motion for about 5 seconds.
- Your butter should be soft but not warm. Warm butter makes flat cookies!
- When making gluten free cookies, I prefer King Arthur gluten-free 1:1 flour. It gives the cookies the best texture, as opposed to other gluten-free flours that can make them grainy.
- Remove the cookies when the edges begin to brown, and the center is still a bit underdone. The carryover cooking time from the hot baking sheet will perfectly cook them!
FAQ
If you use too much flour or cornstarch, your cookies will not spread. Be sure to measure your cornstarch exactly and use a food scale to weigh your flour if possible, for the most accurate results.
Flour weight varies by brand. The two most popular brands of gluten-free flour are King Arthur and Bob's Red Mill. 1 cup of King Arthur Gluten Free 1-1 flour weighs 120 grams. 1 cup of Bob's Red Mill Gluten Free 1-1 flour weighs 150 grams.
You sure don't! If you're not gluten-sensitive, feel free to use the regular versions of these ingredients. The ratios will remain the same.
More Cookie Recipes
If you love cookies, then give all of these recipes a try!
- Gluten-Free Italian Rainbow Cookies
- Gluten-Free Protein Snickerdoodle Cookies
- 4-Ingredient Breakfast Cookies
Related
📖 Recipe
Easter Oreo Chocolate Chip Cookies
Equipment
Ingredients
- 1 ⅓ cup King Arthur Gluten-Free 1:1 Flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ cup brown sugar
- ¼ cup sugar
- ½ teaspoon salt
- 2 teaspoon Singing Dog Vanilla Vanilla extract
- 1 egg
- 1 stick butter - softened
- ¼ cup mini chocolate chips
- 1 cup Easter M&Ms
- 8 gluten-free Golden Oreos - crushed
Instructions
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
- Mix the flour, cornstarch, salt, and baking soda in a small bowl. Set aside.
- Cream the butter, brown sugar, and white sugar with a hand mixer or in a stand mixer on medium speed until creamy. About 90 seconds. Then, add the egg and vanilla and mix again until just combined. About 20 seconds.
- Slowly add the dry ingredients to the wet and mix until just combined.
- Fold in the Oreos, chocolate chips, and M&Ms with a rubber spatula.
- Using a 2-inch cookie scoop, scoop pout balls of dough and place them on the prepared baking sheet, leaving room for the cookies to spread.
- At this point, add more crushed Oreos and M&Ms to the top if you like.
- Bake for 10 to 11 minutes until the edges just begin to turn light brown.
- Cool the cookies on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Notes
- Store at room temperature for up to a week in an airtight container.
- Place cookies in an airtight, freezer-safe container in single layers separated by parchment paper and freeze for up to 3 months.
- Bring to room temperature before serving.
- Soften your butter to room temperature. It shouldn't be warm or the cookies will be flat.
- Your cookies will be underdone when you remove them from the oven. Carryover cooking time finishes them off.
- If possible, measure your flour by weight.
- If you don't have a food scale, loosely spoon your flour into your measuring cup. Never scoop flour out directly with the cup.
Swathi says
Oreo easter cookies look like a perfect treat. I loved it, I tried it my kids enjoyed it.
Anonymous says
This worked exactly as written, thanks!
Juyali says
These are so cheerful and delicious. They were gone so quickly! 🙂
JC says
What a perfect Easter treat. Delicious and cute!
Savs mom says
We just made these cookies and they are THE BEST gluten free cookies I have ever tasted!!
I will be using this as a base for all of my cookies with mix-ins 😍 10/10 recommendation!!!
NKendrick says
Awe, thank you so much for your kind review! SO happy to hear that you enjoyed them!!!!!