Small Batch Chocolate Oreo Cookies with Oreo Buttercream
As an avid Oreo lover, we obviously needed to include them in a recipe for this January series. These small batch chocolate Oreo cookies, topped with a thickkkk layer of Oreo buttercream, are simply magnificent.
I’ve pared down my chocolate Oreo cookies from over the summer to make this small batch recipe. It’s perfect for Valentine’s Day, or anytime you’re craving a chocolatey treat but don’t want to share.
I mean… You could share some, but absolutely no pressure.
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
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SMALL BATCH CHOCOLATE OREO COOKIES
These cookies are puffed to fudgy perfection, and filled with Oreo flavor. They bake up nice and thick – we love – and once cooled, are topped with a simple Oreo buttercream.
To get both Oreo flavor and texture throughout the cookies, remember to crush your Oreos chunky (not into a complete powder).
How do I measure half of an egg? Using a kitchen scale, crack your egg into a bowl. Note the weight, then beat the egg with a fork until combined. Measure out half of the weight into your recipe.
INGREDIENTS
- Unsalted butter: provides richness, moisture, and structure
- Brown sugar: adds sweetness while contributing moisture and a soft, chewy texture
- Granulated sugar: balances sweetness and helps the cookies spread properly
- Egg: binds the dough and contributes tenderness and structure
- Vanilla extract: enhances the chocolate and Oreo flavors throughout the recipe
- Dutch-process cocoa powder: delivers deep, smooth chocolate flavor and rich color
- All-purpose flour: forms the base structure of the cookies
- Baking soda: provides light lift and helps the cookies bake evenly
- Salt: sharpens and balances the sweetness and chocolate flavor
- Oreo cookies: add crunch and classic cookies-and-cream flavor in both the dough and frosting
- Powdered sugar: sweetens and thickens the Oreo buttercream frosting
- Milk: loosens the frosting to a smooth, spreadable consistency
What is Dutch-process cocoa powder? It’s cocoa powder that’s been treated to reduce acidity, giving it a darker color and smoother chocolate flavor. It’s important for this recipe to get a richer chocolate taste without the bitterness.
HOW TO MAKE SMALL BATCH CHOCOLATE OREO COOKIES
Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. This ensures even baking and easy cleanup for your small batch chocolate Oreo cookies.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla extract until the mixture is smooth and fully combined.
Sift in the cocoa powder, flour, baking soda, and salt, then mix just until a few streaks of flour remain. Gently fold in the crushed Oreo cookies, leaving small chunks for texture.
Scoop the dough into roughly 3-tablespoon portions and space them about 2 inches apart on the prepared baking sheet. Bake for 11 minutes, then let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the Oreo buttercream frosting, beat the room-temperature butter until smooth and creamy. Gradually sift in the powdered sugar, mix until combined, then stir in the milk and fold in the crushed Oreos.
Once the cookies are fully cooled, pipe or spread the Oreo buttercream frosting on top of each cookie. Finish with a sprinkle of extra Oreo crumbs for added texture and classic cookies-and-cream flavor.
3 reasons you’ll love these small batch chocolate Oreo cookies
TIPS & VARIATIONS
- Since this is a smaller recipe, you will need to halve an egg. Use a kitchen scale to weigh your cracked egg, beat it together, and measure out half into your batter.
- Dutch-process cocoa powder is key to this recipe. It will give a deeper chocolate flavor without the bitterness of regular cocoa powder.
- Don’t overmix your dough! After you’ve added in your dry ingredients, mix until you can still see a few streaks of flour, and then fold in your crushed Oreos.
- You want Oreo pieces and a little powder, but don’t fully pulverize your Oreos. Get your aggression out some other way ok?
MAKING AHEAD & STORING
Once you’ve made the dough for these small batch chocolate Oreo cookies, you can shape and freeze them in an airtight bag for up to 3 months. The Oreo buttercream can also be kept in the freezer until you’re ready to use it, where it will keep for 2 months.
If frozen, the cookie dough needs to be thawed before baking for an even bake. Take them out and place them in the fridge overnight to thaw. The same is true for the frosting, which will need to come to almost room temperature in order to pipe or spread on the cookies.
The baked and iced chocolate cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week.
MORE CHOCOLATE RECIPES
- Chocolate Olive Oil Cake with Mint Chocolate Ganache
- Easy Chocolate Lava Cakes with Cherry Compote
- Chocolate Chip Cookie Dough Cake
- Quick Chocolate Mug Cake
EQUIPMENT YOU’LL NEED
Equipment
- Kitchen Scale
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Fine Mesh Sieve
Ingredients
- ¼ cup unsalted butter softened
- ¼ cup brown sugar
- 2 tbsp granulated sugar
- ½ large egg see note section
- ½ teaspoon vanilla extract
- ¼ cup Dutch-process cocoa powder
- 6 tbsp all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 3 Oreo cookies crushed (not too fine, want some small chunks)
- ¼ cup unsalted butter room temperature
- ¾ cup powdered sugar
- 2 tbsp crushed Oreos approx 1-2 cookies plus extra for topping
- ½ tbsp milk
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment
- For your cookies, in a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy
- Mix in the egg and vanilla until smooth
- Sift in cocoa powder, flour, baking soda, and salt. Mix until a few streaks of flour remain
- Fold in crushed Oreos
- Scoop dough into roughly 3-tablespoon balls and place on your baking sheet, leaving around 2 inches between each.
- Bake for 11 minutes. Let cool on the sheet for 5 min, then transfer to a wire rack to cool completely
- For the Oreo buttercream, use a mixer to beat the room-temperature butter in a bowl until smooth. Then sift in the powdered sugar and mix until combined. Stir in your milk before folding in your Oreo crumbs.
- Pipe or spread your buttercream on top of your cooled cookies and sprinkle with extra Oreo crumbs
