Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 14 Oreos, chopped (regular size, not mini)
Frosting
- 1/2 cup butter, softened to room temperature (can use salted or unsalted)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk
- 6 Oreo cookies, chopped (regular-sized Oreos)
- 15 mini Oreos, for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make Cookie Dough: In a stand mixer fitted with a paddle attachment, cream 1 cup softened butter and 1 1/4 cups granulated sugar together for 2-3 minutes until light and fluffy. Add 2 large eggs and 2 teaspoons vanilla extract, mixing until fully combined.
- Add Dry Ingredients: Gradually add 3 cups all-purpose flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda to the wet ingredients. Mix until just combined to avoid overworking the dough.
- Fold in Oreos: Carefully fold 14 chopped Oreos into the dough, mixing briefly for about 10 seconds to evenly distribute the chunks without breaking them too much.
- Portion Dough: Using a 1/4 cup measuring cup, scoop and shape dough into rounded balls. Place about 6 dough balls on the prepared baking sheet, spacing them well. Gently press down on the top of each cookie with the palm of your hand to slightly flatten them.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes, until edges are set but centers are still soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool completely before frosting.
- Make Frosting: In a mixing bowl, cream 1/2 cup softened butter until smooth. Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy cream or milk. Beat the mixture until smooth and creamy.
- Add Oreo Chunks to Frosting: Fold in 6 chopped Oreos into the frosting gently, mixing just enough to combine so the frosting retains its creamy white color with Oreo specks.
- Frost Cookies: Once cookies are completely cooled, frost the top of each cookie with a generous layer of Oreo frosting. Then top each cookie with one mini Oreo cookie for garnish.
- Serve & Store: These cookies can be served chilled as preferred in stores like Crumbl, or at room temperature. Store leftovers in an airtight container for best freshness.
Notes
- Use regular-size Oreos for both dough and frosting to get the best texture and flavor.
- Do not overmix the dough after adding flour to keep cookies tender.
- Don’t overmix the frosting after adding Oreos to avoid discoloration; mix just until combined.
- Chilling the cookies before frosting can help maintain shape but is optional.
- Room temperature or chilled serving is fine based on personal preference.
- Substitute milk for heavy cream in frosting for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
