Name: Chocolate Oreo Cookies
Prep time: PT-484730H44M54S
Cook time: 15 min
Total time: PT-484730H44M54S
Ingredients: 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); 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

Chocolate Oreo Cookies

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This is the cream of the crop in cookies! Oreos in a rich chocolate cookie, topped with rings of decadent cream cheese icing.

Author: Erin Thomas
Prep Time: 15-20 Minutes
Cook Time: 15 Minutes
Total Time: About 1 Hour
Yield: About 14-16 Large Cookies 1x

Ingredients

Scale

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

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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.

Find it online: https://gloveboxeats.com/?p=10634