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!
- 165g (~1¼ cup) all-purpose flour
- 125g (~1 cup) finely ground Oreo crumbs (about 11 cookies)
- 3g (1/2 teaspoon) baking soda
- 2g (1/2 teaspoon) salt
- 170g (3/4 cup) unsalted butter, softened at room temperature
- 105g (~1/2) cup granulated sugar
- 120g (~1/2 cup) packed light brown sugar
- 50g (1 whole large) egg at room temperature
- 5 milliliters (1 teaspoon) vanilla extract
- 85g (6 tablespoons) unsalted butter, softened at room temperature
- 57g regular or light cream cheese
- 130g (1 cup) powdered sugar
- 5 milliliters (1 teaspoon) vanilla extract
- 16g (~2 tablespoons) finely ground Oreo crumbs (~1-2 cookies)
- 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 1½ 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
- 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 1½ tablespoons each; lightly press remaining cookies down onto frosting to create sandwiches
Store cookies in an airtight container up to four days (eat within two for best texture).
Can be frozen up to one month.
I hope my friend’s were satisfied with the brownies I brought instead!
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