- 24 Oreo Cookies
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup flour
- 6 TBSP butter softened
- 1 egg
- 1 tsp vanilla
Cream Cheese Frosting
- 6 oz cream cheese softened
- 4 TBSP butter softened
- 1 tsp vanilla
- 3 cups powdered sugar
- 3 Oreo Cookies for topping
INSTRUCTIONS
- Preheat the oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Using a food processor, crush the 24 Oreo Cookies to a fine crumb.
- Add the Oreo crumbs to a mixing bowl. Whisk in the sugar, brown sugar, baking soda, salt and flour.
- Add the butter, egg and vanilla and mix in a stand mixer (or using a hand mixer) until completely combined.
- Scoop out cookie dough balls that are about 2 TBSP each and space them out on the baking sheet. Keep the cookie dough balls about 2-3 inches apart and put 8 cookies to a pan.
- Bake at 350 degrees for 9 minutes. *
- Remove from oven and cool completely.
- Make the Cream Cheese Frosting. Beat the cream cheese and butter together. Add in the vanilla and mix well.
- Slowly add in the powdered sugar and mix until completely combined. Then turn the mixer on high and mix to make the frosting fluffy (about 2 minutes).
- Put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies.
- Crush the additional 3 Oreo cookies and sprinkle the crumbs on top of each frosted cookie.
- Enjoy. Store leftovers in the refrigerator.
*It was hard to tell when these were done—I baked for 10 minutes and they were a little more crunchy. Undertake if you want softer/chewier cookies!
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