Ingredients

The following ingredients have 24 Servings
  • 1 cup salted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 12 oreos (chopped)
  • 1/2 cup salted butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-3 tbsp heavy cream or milk
  • 8 oreos (chopped)
  • 12 mini oreos

Instruction

  • Preheat oven to 350°.
  • While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
  • Scrape the sides, add in the eggs and vanilla extract. Beat until mixed.
  • Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
  • Add the chopped oreos to the mixing bowl and turn on the mixer for about 5 seconds- just long enough to mix in the cookies, not completely smash all of them.
  • Scoop out heaping 1/4 cup of dough and roll into a ball and then flattening them to the thickness and size you'd like your finished cookie. Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.
  • Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
  • Allow them to cool on the cookie sheet.
  • While the cookies are cooling, make the frosting.
  • Cream the butter until smooth. Slowly add in the powdered sugar, vanilla extract and milk until smooth and creamy.
  • Add in the chopped Oreo and mix until the Oreo is mixed in, but not so much your frosting turns grey.
  • Spread on the completely cool cookie and top with a mini Oreo right in the middle.
  • Chill the cookies in the fridge until ready to serve. These cookies are served chilled.