Oreos by themselves are spectacular. Crushed up and blended into a chocolate cookie base is sublime. Crowned with rings of glorious cream cheese icing and more cookie crumbs is just outrageously divine. I’ve been told these are better than a popular cookie chain’s version. But don’t take my word for it. Bake up a batch to try.
PrintChocolate Oreo Cookies
This is the cream of the crop in cookies! Oreos in a rich chocolate cookie, topped with rings of decadent cream cheese icing.
- Prep Time: 15-20 Minutes
- Cook Time: 15 Minutes
- Total Time: About 1 Hour
- Yield: About 14–16 Large Cookies 1x
Ingredients
For Chocolate Cookie:
1–1/2 c. (3 sticks) unsalted butter, at room temperature
3/4 c. granulated sugar
1–1/2 c. light brown sugar, packed
2 eggs, at room temperature
1 T. vanilla or vanilla bean paste
3 c. all-purpose flour
1 c. cocoa powder
2–1/2 to 2-3/4 c. finely crushed Oreo cookies (1 “Family Size” package; about 40–45 cookies); Reserve about 2 T. of crushed crumbs for garnish
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt (table, kosher or sea)
For Cream Cheese Icing:
2 T. butter, at room temperature
4 oz. cream cheese, at room temperature
1 tsp. vanilla or vanilla bean paste
2 c. powdered sugar, sifted
1–3 T. milk
Instructions
To Make Chocolate Cookies:
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper. Set aside.
Using a standing or hand-held mixer, cream the butter and sugars together until light and fluffy (about 4-5 minutes). Beat in eggs and vanilla until well combined. Add flour, cocoa, crushed Oreos, baking soda and powder, and salt. Blend until evenly combined.
Using a #20 ice cream scoop, portion and roll 2 scoops of dough into a ball. Place on parchment lined paper and press dough down into about 1-inch thick rounds. Repeat with remaining dough, placing cookies about 2-inches apart. Bake for 14-15 minutes or until dough is no longer shiny. Remove from oven and allow to cool on racks while icing is prepared.
To Make Cream Cheese Icing:
Using a hand-held mixer, beat butter, cream cheese and vanilla together until smooth. Gradually beat in powdered sugar until smooth. Add milk in tablespoon amounts until icing has a toothpaste like consistency. Pour icing into a gallon-sized zip-top bag. Cut the corner off of the bag and pipe icing onto cooled cookies in a spiral pattern. Top with additional cookie crumbs. Store cookies covered in the refrigerator for up to 7 days.
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