In today’s post: If you like Oreos, you have to try these rich, dark Oreo sugar cookies with cookies and cream frosting!
My kids and I have been using our recent time at home very productively: we’ve made Oreo sugar cookies SIX TIMES. This recipe is the brainchild of my 16-year-old (er, one of my 16-year-olds) who set out to duplicate a cookie from a local bakery. He tested and tweaked and when it was finally time to do a side by side taste test we agreed that his version was actually better than the inspiration.
These are so good!
Maybe this kid has a future in blogging. He certainly didn’t seem to mind having an excuse to make cookies SIX times 🤷♀️.
Oreo Sugar Cookies
So you’ve probably never heard of Oreo sugar cookies, which makes sense because we just invented them 😂. They’re a soft, dark sugar cookie that tastes just like an Oreo, thanks to the healthy amount of Oreo crumbs mixed in with the other dry ingredients. The cookie gets topped with a simple homemade cookies-and-cream frosting that is just plain amazing.
Side note: I’ve always felt like the “cream” inside Oreos is the weakest link. I know, I know, there are people out there who actually like the cream so much they want double the amount of it, but for the life of me I’ve never been able to understand why. Now the frosting on our Oreo sugar cookies is the kind of cream I’ve always wanted in an Oreo – pretty much the best frosting every. A little butter, a little cream cheese, powdered sugar, milk and crushed Oreos. It’s legit.
Side Note #2: I feel compelled here to make sure you don’t confuse this Oreo sugar cookie with the cookie you may have seen referred to as “homemade Oreos”. Homemade Oreos are usually made with a chocolate cake mix and canned cream cheese frosting. Now, I’m not knocking homemade Oreos – they’re good! But they doesn’t actually taste like Oreos…really at all. They should probably just be called chocolate whoopie pies, because that’s what they are. Anyway, this here “Oreo Sugar Cookie” really does taste like an Oreo, but you know, better.
Oreo Sugar Cookie Recipe
Alright, let’s get right to it. Here’s your handy dandy recipe card, and you’ll find a few more photos and tips down below. Enjoy!
- 25 Oreo cookies, finely crushed from a 14.3 oz package
- 1 and 1/4 cup Flour
- 1/4 cup Baking Cocoa
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Cream of Tartar
- 1/2 cup Butter softened
- 1/2 cup Granulated Sugar
- 1/3 cup Powdered Sugar
- 1/3 cup Oil
- 1 egg
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 3 tbsp milk
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 6 Oreo cookies, crushed from the same 14.3 oz package
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- Preheat oven to 350 degrees F.
- Finely crush (or grind) 25 Oreo cookies, using a food processor or blender.
- In a bowl, whisk together the Oreo crumbs, flour, cocoa, baking soda, salt, baking powder, and cream of tartar.
- In another large bowl (or stand mixer) cream together the butter and sugars.
- Add egg and oil to butter and sugars and mix until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Dough will be stiff.
- Scoop out dough onto lined cookie sheet using 1.5 tablespoon cookie dough scoop. Use the bottom of a cup or small bowl to gently flatten the tops of the cookie dough balls.
- Bake cookies for approximately 9 minutes. Tops will be puffed and barely cracked and edges will feel slightly dry, but middles will still be quite soft. Cool cookies completely before frosting.
- To make frosting, cream together butter and cream cheese. Add powdered sugar, vanilla and milk and beat well until combined and fluffy.
- Crush 6 more Oreos (these don't need to be finely crushed, so you can put them in a bag and crush them with a rolling pin). Stir about half of the crushed Oreos into the frosting - don't put too many Oreos in the frosting or it will begin to look gray.
- Frost the cookies and sprinkle with the remaining Oreo crumbs.
Oreo Sugar Cookie Tips
These cookies are pretty easy to make so you don’t really need “tips” but I’ll include a couple just in case.
- First, make sure that the 25 Oreos you use in the cookie batter are finely ground into crumbs – and no, you don’t need to remove the cream from the cookies first. Just use a blender or food processor to get them nicely ground. Then mix up the cookies as directed.
- Next, don’t over-flatten the cookie dough balls. All you really want to do is get the tops straight across. If you flatten them too much, they will end up…flat 😉. Now, cookie flatness has a lot to do with altitude and oven temp and other variables. If your first tray of cookies DOESN’T spread and ends up super puffy, go ahead and flatten the next tray a bit more.
- Finally, let’s talk about the frosting really quick. The recipe calls for 6 more Oreo cookies that also get crushed. Half of these get mixed into the frosting and the other half get sprinkled on top. That will make the prettiest cookies. However, as my son has pointed out, it actually tastes best to go ahead and mix all those Oreo crumbs right into the frosting. The only problem is that too many Oreo crumbs in the frosting turns it gray. It tastes incredible, but it doesn’t look amazing. So you choose what’s most important to you!
Alright folks, that’s it! Let me know if you try these and what you think – my son will be delighted if you enjoy them.