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Soft & Chewy Cookies & Cream Cookies
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter, sugar, and powdered sugar to the bowl of a stand mixer. Cream together.
Add the egg, and vanilla extract and mix until well combined.
Add the flour, cornstarch, baking soda, and salt and mix until combined.
Add the Oreos to a Ziploc bag and use a rolling pin or meat mallet to crush into small pieces. Add to the stand mixer and mix until just combined.
Scoop the batter into 8 equally sized cookies. Use your hands to roll into balls.
Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes.
Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely.
Once cool, make the cookies & cream frosting. Add the butter to the bowl of a stand mixer. Beat until smooth.
Add the powdered sugar, vanilla extract, and heavy cream and beat until well combined.
Add the Oreos to a Ziploc bag and use a rolling pin or meat mallet to crush into small pieces. Add to the stand mixer and mix until just combined.
Add a large dollop of the frosting to each cookie and use the back of a spoon or an offset spatula to spread evenly over the top. Garnish with piece of an Oreo. Enjoy!
Store any leftovers in an airtight container in the fridge.
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the butter, sugar, and powdered sugar to the bowl of a stand mixer. Cream together.
Add the egg, and vanilla extract and mix until well combined.
Add the flour, cornstarch, baking soda, and salt and mix until combined.
Add the Oreos to a Ziploc bag and use a rolling pin or meat mallet to crush into small pieces. Add to the stand mixer and mix until just combined.
Scoop the batter into 8 equally sized cookies. Use your hands to roll into balls.
Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes.
Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely.
Once cool, make the cookies & cream frosting. Add the butter to the bowl of a stand mixer. Beat until smooth.
Add the powdered sugar, vanilla extract, and heavy cream and beat until well combined.
Add the Oreos to a Ziploc bag and use a rolling pin or meat mallet to crush into small pieces. Add to the stand mixer and mix until just combined.
Add a large dollop of the frosting to each cookie and use the back of a spoon or an offset spatula to spread evenly over the top. Garnish with piece of an Oreo. Enjoy!
Store any leftovers in an airtight container in the fridge.
Cookie Ingredients
Cookies & Cream Frosting
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