Cookies and Cream Cookies
Swirled with crushed Oreos, these cookies and cream cookies have a soft base, thick vanilla frosting, and a cookie on top to make for the tastiest treat.
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.
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