Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups butter (salted)
  • 3/4 cup granulated sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 3 cups all purpose flour
  • 1 cup black cocoa powder
  • 2 1/2 cups crushed oreos (40 oreos, crushed)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup salted butter (softened)
  • 1 1/2 tsp cake batter flavoring
  • 4 1/2 cups powdered sugar
  • milk (to thin)
  • rainbow sprinkles

Instruction

  • Preheat oven to 350°.
  • Cream together the butter, granulated sugar and brown sugar.
  • Add the egg and vanilla. Mix until light in color and creamy.
  • Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
  • Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
  • Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
  • Allow the cookies to cool on the pan for 20 minutes before frosting.
  • While the cookies are cooling, make the frosting by whipping the butter and cake batter flavoring until smooth.
  • Add the powdered sugar, one cup at a time. Add a splash of milk as needed to combine the powdered sugar with the butter.
  • Repeat until all of the powdered sugar has been added and you've reached your desired consistency. (If the frosting is too thick, add another tsp or so of milk)
  • Place the buttercream in a piping bag fit with a large round piping tip. You can alternately place the buttercream in a gallon sized tiptop bag and snip the corner an pipe from the baggie, if needed.
  • Pipe the frosting onto each cookie in a spiral starting in the center of the cookie, workin your way out.
  • Add rainbow sprinkles to the top, for garnish.
  • Serve warm. Store in and air tight container either in the fridge or on the counter.