Chewy cookies infused with Oreo Crumbs and slathered with a Cookies n Cream filling!
I made these cookies on Friday with the full intention of bringing them over to a friend’s yesterday. Apparently I made the mistake of sharing a sample cookie with Matt because he almost lost it when I told him I was going to do that. For a man who lives in a world where there are ALWAYS cookies around (test recipes and bakery leftovers), this was pretty major. Although, I can’t say I’m surprised since he absolutely adores Oreos and this recipe pretty much takes that flavor to full blast.
The cookie dough and the frosting are both infused with Oreo flavor by adding the ground cookies into both components. The only thing I can imagine that might be better is if I make the cookies again and use them to sandwich cookies n cream ice cream. Now we are really talking!
Makes 13 cookie sandwiches
Cookie adapted from these graham cracker cookies
Oreo Infused Chewy Cookies
165 grams / 5 7/8 ounces (~1 1/4 cup) all-purpose flour
125 grams / 4 3/8 ounces (~1 cup) finely ground Oreo crumbs (about 11 cookies)
3 grams (1/2 teaspoon) baking soda
2 grams (1/2 teaspoon) salt
170 grams / 6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
105 grams / 3 ¾ ounces (~1/2) cup granulated sugar
120 grams / 4 1/4 ounces (~1/2 cup) packed light brown sugar
50 grams / 1.75 (1 whole large) egg at room temperature
1 teaspoon vanilla extract
Pre-heat oven to 350; line baking sheets with parchment paper and set aside
Whisk flour, Oreo crumbs, baking soda and salt in a medium bowl and set aside
In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
Beat in egg and vanilla on medium speed just until combined
Reduce mixer speed to low and slowly add dry ingredients but do not overmix; use a spatula to make sure all cookie batter is combined
Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 1/2 tablespoons each)
Bake cookies for 9-11 minutes or until edges have slightly darkened and centers appear set
Allow cookies to cool on a cooling rack; once cool, match each cookie with a second cookie of same size to make the cookie sandwiches and prepare buttercream
Cookies ‘n Cream Buttercream:
85 grams / 3 ounces (3/4 stick) unsalted butter, softened at room temperature
57 grams / 2 ounces regular or light cream cheese
130 grams / 4 5/8 ounces (1 cup) powdered sugar
1 teaspoon vanilla extract
16 grams / 5/8 ounces (~2 tablespoons) finely ground Oreo crumbs (~1-2 cookies)
Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
Add powdered sugar and vanilla and mix on low speed until combined then increase speed of mixer to medium-high and beat for several minutes until frosting is light and fluffy
Stir in Oreo crumbs until evenly distributed
Spread or pipe frosting onto bottom of half of the cookie sandwiches, about 1 1/2 tablespoons each; lightly press remaining cookies down onto frosting to create sandwiches
I hope my friend’s were satisfied with the brownies I brought instead!
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