If you like Oreos, and you like soft baked chocolate chip cookies, this is the lovechild of those two delights. Yes… homemade Oreo cookies with Oreo buttercream.
TRUST ME. This cookie is calling your Oreo-loving name.
It’s buttery. It’s frosted. It’s chalked full of glorious Oreo cookies.
What could be better?
Well you could sandwich them for double the cookie pleasure … but that is purely a suggestion. You do whatever makes you happy.
Double the frosting.
Leave it off altogether.
Double the Oreo crumbs.
Really… there is no wrong way to make (and consume) this delightful cookie.
Oreo “Chip” Cookies with Oreo Buttercream
Servings: 24 servings
Calories: 200kcal
Ingredients
- For the cookies: 2 sticks {1 cup} salted butter, softened ¾ cup packed brown sugar ¾ cup granulated sugar 2 large eggs 1 teaspoon baking soda 1 teaspoon salt 2 tsps pure vanilla extract 2 ½ cups all purpose flour 2 cups crushed Oreo cookies
- For the buttercream: 1 cup {2 sticks} salted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract 10 double stuffed Oreos {or 20 regular ones}, cookies separated from center cream
Instructions
- Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking powder, and salt. Give it anther good mix, and then add the flour. Mix until well incorporated, then add crushed Oreos. Stir gently until they are mixed in. Using a 2 tablespoon measure, scoop cookie dough onto a nonstick baking sheet and bake for 10 to 11 minutes at 375°F. Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Make the buttercream by beating the butter, sugar, Oreo cream, and vanilla until well incorporated. Fold in crushed Oreo cookies {without the cream center}. Pipe onto cooled cookies, and sprinkle with more crushed cookies. Best served day of or next day; store in an airtight container for up to three days. Enjoy! 🖤
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