Description
Delight in these irresistible Cookies and Cream Cookies, featuring a soft, buttery cookie base packed with crushed Oreos and chunks of Hershey Cookies & Cream chocolate bars. Finished with a luscious Oreo-infused frosting piped in a decorative ring and topped with mini Oreos, these cookies are perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup crushed Oreos
- 3 Hershey Cookies & Cream Chocolate Bars, chopped
Oreo Frosting
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp heavy whipping cream
- 1/4 cup ground Oreos
- 1 tsp pure vanilla extract
- Mini Oreos, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure your cookies bake evenly without sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt until well combined to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter, sugar, vanilla extract, and eggs together until the mixture is smooth, fluffy, and thoroughly combined, which helps create a light texture in the cookies.
- Add Dry Ingredients: Gradually whisk the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which could lead to tough cookies.
- Fold in Mix-ins: Gently fold in the crushed Oreos and chopped Hershey Cookies & Cream chocolate bars until they are evenly distributed throughout the dough.
- Shape Cookies: Use a medium cookie scoop to portion the dough onto the prepared cookie sheets, then lightly press each mound into a thick disk to promote even baking.
- Bake Cookies: Bake in the preheated oven for 13-16 minutes or until the edges are firm and lightly golden but the centers remain soft.
- Cool Cookies: Remove the cookie sheets from the oven and allow the cookies to cool completely before frosting to prevent melting.
- Prepare Frosting: Beat the softened butter, powdered sugar, heavy whipping cream, and vanilla extract in a stand mixer until fluffy and creamy, then mix in the ground Oreos until evenly combined to create a rich Cookies and Cream frosting.
- Fill Piping Bag: Transfer the frosting into a piping bag fitted with a round or star tip for decorative application.
- Pipe Frosting Rings: Pipe a thick ring of frosting in a circular motion on top of each cooled cookie to resemble the iconic Oreo look.
- Decorate Cookies: Place a mini Oreo cookie in the center of each piped frosting ring for an attractive and flavorful finishing touch.
- Serve and Enjoy: Your Cookies and Cream Cookies are now ready to be savored—perfect as a sweet treat to share or enjoy anytime!
Notes
- Make sure the butter is softened to room temperature for easy mixing and smoother dough.
- Do not overbake the cookies; they will continue to firm up as they cool.
- Use crushed Oreos for a finer texture in the dough and ground Oreos in the frosting for that classic cookies and cream flavor.
- Chill the dough for 15-30 minutes if it feels too soft to handle, which makes shaping easier.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute butter with vegan margarine and use a suitable non-dairy cream for frosting.
