Ingredients
- ¾ cup unsalted butter (170 g), room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour (240 g)
- ½ cup natural cocoa powder (45 g)
- ¾ tsp baking soda
- ¾ tsp fine salt
- 1½ cups crushed Oreos (about 18 cookies), divided
- Frosting (optional): 4 oz cream cheese, 4 Tbsp unsalted butter (soft), 1½–2 cups powdered sugar, 1 tsp vanilla, pinch salt, ½ cup finely crushed Oreos
Equipment
- mixing bowls
- hand or stand mixer
- baking sheets with parchment
- measuring cups and spoons
- spatula
- cooling rack
- piping bag (optional) for frosting
Method
- Preheat oven to 350°F (175°C) and line two sheet pans with parchment paper.
- Cream butter and both sugars for 1–2 minutes until light and fluffy.
- Beat in egg, yolk, and vanilla until glossy and combined.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Fold dry ingredients into wet mixture until just combined.
- Fold in 1 cup crushed Oreos. Scoop ¼-cup (70 g) dough mounds, spacing 3 inches apart. Press extra Oreo chunks on top.
- Bake 10–12 minutes until edges are set and tops lightly crack. Cool on the pan for 10 minutes before transferring to a rack.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy. Fold in finely crushed Oreos. Pipe or spread onto cooled cookies; sprinkle remaining crumbs.
Nutrition
Calories: 410kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 240mgPotassium: 180mgFiber: 2gSugar: 31gVitamin A: 350IUCalcium: 40mgIron: 2.2mg
Notes
Minis: use 2 Tbsp scoops, bake 8–9 minutes. Lighter frosting: substitute Greek yogurt for part of the cream cheese. Weigh flour for consistent thickness. Internal links: strawberry cheesecake cookies, cookies-and-cream fudge, and soft pumpkin cookies with cinnamon frosting.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!