Oreo Funfetti Chocolate Chip Cookies

March 4, 2024
Shanika | Orchids + Sweet Tea

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These Oreo Funfetti Chocolate Chip Cookies are packed with Oreo crunch, melted chocolate chunks + rainbow sprinkles making them soft, chewy + totally irresistible. Get ready for a melt-in-your-mouth experience that'll have you craving more.

Oreo Funfetti Chocolate Chip Cookies

Two cookies in one --- Oreo Funfetti Chocolate Chip Cookies! Think of a cookie within a cookie, bursting with the crunch of Oreo cookies, melted chocolate and the playful colors of rainbow sprinkles. These cookies are soft, chewy, and utterly irresistible, adding a touch of fun + brightness to any moment. Get ready for a melt-in-your-mouth experience. Trust me, making a double batch is a no-brainer! Gluten-free Option.

Cookie being held with hand in front of an orange background.

If you're as crazy about Oreos as I am, you're in for a treat with this Oreo Funfetti Chocolate Chip Cookies recipe! As you probably already know, I'm a huge fan of Sprinkles + Oreos. From Vanilla Oreo cake to Bakery-Style Oreo Peppermint Cookies, Thick + Chewy Funfetti Cookies, and even Edible Vegan Funfetti Cookie Dough, I've tried it all. It was only a matter of time before I combined these flavors (plus some chocolate chunks for good measure) into a cookie, and let me tell you, they definitely deliver!

These Oreo Funfetti cookies will be your go-to for any occasion! They've got the perfect balance of brightness, fun pops of color, sweetness, chunkiness, softness, and gooeyness, with real Oreo chunks thrown in. There's a gluten-free option too! Plus, they're super easy to make with basic ingredients. Trust me, it's a total win-win! They're so mouthwatering, perfect for beginner bakers, fool-proof + seriously delicious. Best of all, they're ready in just 25 minutes!

If you're a major ooey, gooey cookie fan, then you need to try these Soft + Chewy Butterscotch CookiesLoaded Lucky Charms Cornflakes Sugar CookiesOversized Crinkled Chocolate Chip Butterscotch CookiesChewy Brown Butter Pecan Cookies, and Big Bakery-Style Oatmeal Chocolate Chip Cookies next! They're family-favorite recipes.

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Why You Will LOVE Oreo Funfetti Chocolate Chip Cookies

  • The BEST texture --- Super soft + chewy with that Oreo crunch!
  • Bursting with colorful fun sprinkles.
  • The ultimate "cookie within a cookie"
  • Minimal ingredients + GF option!
  • Ready in just 25 minutes TOTAL!
  • Loaded with chocolatey Oreo flavor + sprinkles... Does it get any better?
  • Delicious with EVERY. SINGLE. BITE.
Ingredients on an orange table.

How To Make Oreo Funfetti Chocolate Chip Cookies

These Oero cookies take just about 25 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! You’ll need a few important ingredients to achieve the thick, chewy texture perfectly, with NO CHILL time required, then bake them to perfection!


Before we dive into this Oreo Funfetti Chocolate Chip Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:


  • All-purpose flour: I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
  • Baking soda: Acts as a leavening agent for a bit of rise.
  • Baking powder: Adds additional leavening for a softer texture.
  • Unsalted butter, softened: Contributes moisture and richness.
  • Organic cane sugar: Sweetens the dough and aids in spreading.
  • Large egg, at room temperature: Acts as a binding agent for the dough.
  • Vanilla extract. I find the brand Nielsen-Massey to be amazing and of such good quality!
  • Oreo cookies, roughly chopped. The sweet, crunchy, crumbly star of the show. (Use Gluten-free Oreos for the GF option)
  • Rainbow sprinkles. For a pop of color and flavor. See the sprinkles i used here.
  • Premium chocolate bar. Roughly chopped. You can also use 1 cup of chocolate chips instead if desired.


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Oreo Funfetti Chocolate Chip Cookies. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Bowls of Oreos and sprinkles on an orange table.

The Secret To Melt-In-Your-Mouth Cookies


The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

Combining this “crinkling” process with the flavor combo of Oreos + chocolate + funfetti is like "Heaven on Earth" with each bite.

What is the Banging Process?

The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.


I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.

Chopped Oreos and chocolate on a cutting board with a knife.

Oreos Aren't Gluten-Free How Can I Make This Recipe GF?

Did y'all know that Oreos have come out with a gluten-free range? Yup! So if you would like to make this cookie recipe gluten-free all you need to do is swap out the flaour for a substitute flour with all-purpose GF flour or 1-to-1 Baking flour

Did y'all know Oreos have a gluten-free range now? Yup! So, if you want to make this cookie recipe gluten-free, just switch out the regular flour for something like all-purpose GF flour or 1-to-1 Baking flour. Volia!

Cookie batter with sprinkles in a bowl with a wooden spoon.

OK, so I know this peanut butter cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -


  • The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!


  • Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.

So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).

Cookies batter in a white bowl with a cookie scoop.

Tips for Making the Best Cookies EVERY TIME

Baking the best cookie is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:


This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!


Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!

Baked cookies on a baking sheet with foil paper.


I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.


We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.


Never use a mixer when adding in the additional ingredients like the chopped/crushed Oreo cookies, chopped chocolate + sprinkles etc. For one----you risk breaking the ingredients up into small pieces while mixing and two----again, you end up making the chocolate melt (if using in a cookie) or get a little moist, which affects the batter. Simply fold in any added ingredients by hand a few times and you're done!

Up close shot of baked cookies in a white plate.
  • Coherent + holds its shape: The dough should still hold its shape and be cohesive enough to form into balls or drop onto a baking sheet. It shouldn't be overly wet or runny.
  • Easy to handle: You should be able to handle the dough easily without it sticking too much to your hands. If it feels too sticky, you can refrigerate it for a short while to firm it up.
Stacked cookies on a white plates with a glass of milk and yellow napkin.

How to Serve Oreo Funfetti Chocolate Chip Cookies

I personally think this Oreo Funfetti Chocolate Chip Cookies recipe is best fresh + warm-- not to mention the delicious sweet smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich.

Try with No-Churn Cookies + Cream Ice Cream for double the Oreo fun or No-Churn Vanilla Ice Cream for my vanilla lovers! These cookies are also perfect for topping atop delicious lattes like this Iced Vanilla Latte or Starbucks Copycat Iced Sugar Cookie Latte for the ultimate indulgence!

Up close shot of stacked cookies on a white plates.

Oreo Funfetti Chocolate Chip Cookies Q + A's

How to best store Oreo Cookies?

Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.

Can I make these cookies gluten-free?

Yes! To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. And just use Gluten-free Oreos in place of the original variety.

Can i make a bigger batch of cookies?

Yes! To make more cookies, simply double or triple the amount of ingredients!

Can I freeze the dough?

Any unused cookie dough batter can be refrigerated for up to 3 days or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!

Now that you've fallen in love with this Oreo Funfetti Chocolate Chip Cookies recipe, put your baking skills to good use with these other amazing cookie recipes:


If you tried this Oreo Funfetti Chocolate Chip Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Up close shot of stacked cookies on a white plates.

The Ultimate Oreo Funfetti Chocolate Chip Cookies

March 4, 2024
5 from 1 vote
Two cookies in one --- Oreo Funfetti Chocolate Chip Cookies! Think of a cookie within a cookie, bursting with the crunch of Oreo cookies and the playful colors of rainbow sprinkles. These cookies are soft, chewy, and utterly irresistible, adding a touch of fun + brightness to any moment. Get ready for a melt-in-your-mouth experience. Trust me, making a double batch is a no-brainer! Gluten-free + Vegan Option.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 8 cookies



  • 1 ½ cups organic all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup unsalted butter, softened at room temp.
  • ¾ cup organic cane sugar
  • 1 large organic egg, at room temp.
  • 2-3 Tbsps Almond milk (You can also use regular whole milk, if desired)
  • 1 teaspoon vanilla extract
  • 8-10 Oreo cookies, roughly chopped (I used the vanilla golden Oreos; You can use the original chocolate ones)
  • ½ cup rainbow sprinkles
  • 8 oz. premium chocolate bar, roughly chopped (You can also use 1 cup of chocolate chips instead, if desired)



  • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, add in the softened butter and sugar, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and vanilla, and continue to mix until combined.
  • In a bowl, add together the flour, baking soda, and baking powder, whisking together until combined.
  • With the mixer on low-speed, add in the dry ingredients to the wet ingredients (including the milk), mixing until the mixture becomes smooth, moistened, and holds together well. Fold in chopped chocolate, rainbow sprinkles, and Oreo cookies.
  • Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. For a bit of extra pizazz, add a few more pieces of of chocolate + Oreo cookies, pressing them in each cookie slightly, if desired. NOTE: See notes for the "banging method" for a nice crinkled, flatter look.


  • Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
  • Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
  • Enjoy with your favorite glass of milk, tea, or coffee.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
  • FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
  • BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
  • LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!


Calories: 302kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 174mg | Potassium: 44mg | Fiber: 1g | Sugar: 28g | Vitamin A: 389IU | Calcium: 25mg | Iron: 1mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Xx, Shanika in script writing

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