Cookies and Cream Cookies
With an Oreo milkshake flavor, these cookies and cream cookies are full of sweetness. Made with a soft, sugar cookie base and topped with a thick and creamy frosting, the cookies are then finished off with an Oreo on top to make each bite special.
Most cookies and cream cookies use a base of cream cheese for their texture. However, this recipe doesn’t need it. The base is a sweet and chewy cookie packed with brown sugar flavor and crumbled Oreos mixed into the batter.
Just like your favorite ice cream, these cookies are a tasty dessert. Frosted with a thick, vanilla frosting that’s swirled with more Oreo pieces, this is the dessert recipe you make when you’re aiming to impress your guests!
Ingredients For the cookies:
- ½ cup (115 g) unsalted butter, at room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 7 Oreo cookies, roughly chopped
Ingredients For the frosting:
- ⅓ cup (75 g) unsalted butter, at room temperature
- 1 cup (125 g) powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 5 Oreo cookies, chopped
For topping:
- 15 mini Oreo cookies
Preparation time:
- Dough Preparation: 15 minutes
- Baking: 9 minutes
- Cooling on the Baking Sheet: 5 minutes
- Cooling on the Wire Rack: 10 minutes
- Frosting Preparation: 3 minutes
- Decoration: 10 minutes
- Total Time: Approximately 50 minutes.
- Serves: 15 cookies
Directions
Cookie Preparation:
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the room-temperature butter with the granulated sugar and brown sugar until creamy and well combined.
3. Add the egg and vanilla extract, and beat until fully incorporated.
4. In the same bowl, add the flour, salt, baking soda, and baking powder. Mix with a spatula until all ingredients are just combined. Be careful not to overmix the dough.
5. Gently fold in the chopped Oreos until evenly distributed throughout the dough.
6. Using a #20 cookie scoop or a spoon, portion out the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake for 9 minutes or until the edges are just lightly browned.
8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting Preparation:
1. In a bowl, beat the room-temperature butter with the powdered sugar and heavy cream until the mixture is smooth and fluffy.
2. Add the vanilla extract and beat until well combined.
3. Gently fold in the chopped Oreos with a spatula, mixing just enough to incorporate them without turning the frosting gray.
Decoration:
1. Once the cookies are completely cool, top each with a dollop of frosting.
2. Decorate each cookie with a mini Oreo on top.
Variations and Substitutions
Heavy cream: If you want to scale back the cookies a bit you can use milk in place of heavy cream.
Oreo variations: The classic Oreo cookie will always be a hit. However, swapping in flavors like mint Oreos, peanut butter Oreos, or golden Oreos can be a really fun change.
Chocolate chips: The sugar cookies have Oreos mixed into the batter, but you could replace or even add some regular chocolate chips or white chocolate chunks to the mix for a gooey, tasty treat.
Make them festive: Using colored sprinkles for the occasion is always a fun, aesthetic, addition.
Drizzle: Chocolate or caramel sauce can amp up the indulgence of the cookies.
Double chocolate: Use some cocoa powder for the cookies to make a chocolate cookies and cream variation.
How To Make the Best Cookies and Cream Cookies
Remove the cookies from the oven when they’re still soft in the center but have a slightly golden look about the edges. Let them cool fully before you frost them, otherwise the frosting will melt on top.
Make sure the butter is at room temperature before you need to mix it. This will make it easier to cream into the other ingredients which results in cookies with an even texture.
Take care not to overmix the dough as the cookies will become denser than you want them.
To ensure the cookies bake evenly, use an ice cream scoop to portion them the same size.
Store the cookies in an airtight container for up to 3 days. If it’s extremely warm out, keep them in a cool and dark place or you may want to move them to the fridge. Know that once chilled, they’ll lose some of their soft texture though.
If you plan to freeze the cookies to enjoy later, don’t frost them. Place them in a single layer or multiple layers separated by parchment paper in a plastic bag for up to three months. Let them come to room temperature to thaw them and then frost them.
Cookies and Cream Cookies
Ingredients
Ingredients For the cookies:
- ½ cup unsalted butter (115 g) at room temperature
- ½ cup granulated sugar (100 g)
- ¼ cup brown sugar (50 g) packed
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (190 g)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- 7 Oreo cookies roughly chopped
Ingredients For the frosting:
- ⅓ cup unsalted butter (75 g), at room temperature
- 1 cup powdered sugar (125 g)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 5 Oreo cookies, chopped
Ingredients For For topping:
- 15 mini Oreo cookies
Instructions
Cookie Preparation:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the room-temperature butter with the granulated sugar and brown sugar until creamy and well combined.
- Add the egg and vanilla extract, and beat until fully incorporated.
- In the same bowl, add the flour, salt, baking soda, and baking powder. Mix with a spatula until all ingredients are just combined. Be careful not to overmix the dough.
- Gently fold in the chopped Oreos until evenly distributed throughout the dough.
- Using a #20 cookie scoop or a spoon, portion out the dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 9 minutes or until the edges are just lightly browned.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting Preparation:
- In a bowl, beat the room-temperature butter with the powdered sugar and heavy cream until the mixture is smooth and fluffy.
- Add the vanilla extract and beat until well combined.
- Gently fold in the chopped Oreos with a spatula, mixing just enough to incorporate them without turning the frosting gray.
Decoration:
- Once the cookies are completely cool, top each with a dollop of frosting.
- Decorate each cookie with a mini Oreo on top.
Notes
- Heavy Cream: You can substitute heavy cream with milk.
- Oreo Cookies: Feel free to experiment with different flavors of Oreos to customize your cookies (e.g., Golden Oreos, Mint Oreos).
- Baking Time: Keep an eye on your cookies as baking times can vary slightly depending on your oven. They should be just slightly golden around the edges for a soft and chewy texture.
- Butter Temperature: Make sure the butter is at room temperature. It should be soft to the touch but not melted. This helps the dough mix evenly, resulting in a smoother and more consistent cookie texture.
- Don’t Overmix the Dough: When adding the dry ingredients to the wet mixture, mix only until combined. Overmixing can lead to tough cookies instead of soft and chewy ones.
- Uniform Size: Use a cookie scoop or ice cream scoop to ensure all cookies are the same size. This helps them bake evenly.
- Cool Before Decorating: Make sure the cookies are completely cool before adding the frosting. If they’re still warm, the frosting will melt and slide off.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. If it’s warm, consider storing them in the refrigerator, though this may cause the cookies to harden slightly.
- Freezing: The cookies (without frosting) can be frozen for up to 3 months. Simply place them in a sealed freezer bag. To defrost, let them come to room temperature and add the frosting just before serving.
