These small batch chocolate Oreo cookies are rich, fudgy, and packed with crushed Oreos. Finished with a fluffy Oreo buttercream frosting, they’re an easy cookies-and-cream dessert!
Equipment
- Kitchen Scale
- Baking Sheet
- Parchment Paper
- Mixer
- Mixing Bowls
- Spatula
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Fine Mesh Sieve
Ingredients
COOKIES
- 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)
FROSTING
- 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
Notes
*Place your bowl on a scale and crack your egg into it. Note the weight. Then beat the egg with a fork until combined, and measure out half of the weight (approximately 25g of beaten egg should be added to the cookie dough).
