These Oreo sugar cookies are thick, mushy, and full of cookies-and-cream taste due to black cocoa and loads of crushed Oreos. Finish with a fluffy vanilla frosting and additional crumbs for a bakery-style look that disappears quick.
Ingredients
Simple elements you may simply discover on the grocery retailer are all you’ll want to create these oreo sugar cookies. A full checklist of elements with measurements for this recipe is accessible within the printable recipe card beneath.
- Crushed Oreos – Use a meals processor or place the cookies in a sealable bag and crush them utilizing a rolling pin or mallet.
- Black cocoa powder – If you may’t discover it on the retailer you should buy this kind of cocoa powder on-line. This is what helps us obtain that true Oreo taste and look.
- Butter
- Vegetable oil
- Sugar
- Baking soda
- Vanilla extract
- All objective flour
- Baking powder
- Eggs
Variations
There are loads of methods so that you can make these oreo cookies your individual. Here are a couple of options.
- Nuts – Sprinkle crushed nuts on prime or fold them into the dough.
- Extracts – Vanilla extract is ideal for this recipe however you may add different nuanced flavors by including almond extract for nuttiness or espresso extract for daring taste.
- Mini chocolate chips – Fold small items of darkish chocolate or milk chocolate chips into the cookie dough. You also can attempt white chocolate chips.
- Other chips – Add peanut butter chips or caramel chips for much more decadent taste.
- Softened cream cheese – Instead of the buttercream model frosting add some tang by making a cream cheese frosting.
Pro Tips
I’ve examined these Oreo sugar cookies to have the ability to carry you one of the best ideas and methods.
- Weigh cocoa & flour for constant thickness; black cocoa is drying—don’t pack flour.
- Half-inch press = thick, tender crumb; thinner bakes firmer.
- If dough appears dry (black cocoa varies), combine in 1–2 tsp milk.
- Cool cookies totally earlier than frosting so swirls don’t soften.
Frequently Asked Questions
Yes, however taste/coloration will likely be lighter- use Dutch-process for finest swap; take into account including 1–2 further crushed Oreos.
Sure—use a medium scoop, press to ½-inch, and begin checking at 8–9 minutes.
Cool cookies totally, use a piping bag (or lower nook of a zip-top bag), and chill frosted cookies 10–quarter-hour to set.
More Easy Chocolatey Desserts
Decadent and scrumptious, chocolate desserts are a few of my favorites. Here are some inspo concepts.
Oreo Sugar Cookies Recipe
A wealthy chocolate cookie filled with Oreos and topped with a candy icing studded with extra Oreos, these Oreo Sugar Cookies are one of the best!
Prevent your display screen from going darkish
Servings:
Oreo Sugar Cookies:
Preheat the oven to 350°F and line an insulated cookie sheet with parchment paper. Set apart.
In the bowl of a stand mixer fitted with the paddle attachment, cream collectively the softened 1/2 cup salted butter, ¼ cup vegetable oil, and ¾ cup sugar till mild and fluffy, roughly 2 minutes.
Mix within the 2 eggs and 1 tablespoon vanilla extract and blend till creamy.
Whisk or sift collectively the 2 cups flour, 1 cup Dutch processed cocoa powder 2 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon cream of tartar.
Add half of the dry elements to the moist elements and blend nicely. Scrape down the perimeters of the bowl. Add the remaining dry elements, and blend completely. Fold within the 2 cups crushed Oreos* by hand.
Using a 2 tablespoon cookie scoop, scoop the dough into equally sized cookie dough balls (10 cookies). Place the cookies 3 inches aside on the ready cookie sheet.
Press the cookie to 1/2 inch thickness utilizing the underside of a glass or measuring cup.
Bake the cookies for 10 minutes or till they’re barely shiny. Cookies will look somewhat undercooked, however that is when to take away them!
Allow the cookies to chill on the baking sheet for two minute then switch to a wire cooling rack. Frost when totally cooled.
Oreo Cookie Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, mix the softened 1/2 cup salted butter, 3 cups powdered sugar, 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Mix till nicely mixed, stopping to scrape down the perimeters of the bowl.
Using a Ziploc bag with the nook lower off or a piping bag fitted with a small spherical tip, pipe frosting on prime of cookies in a round movement.
Garnish with crushed 1/2 cup Crushed Oreos.
If you have tried this recipe, come again and tell us the way it was within the feedback or star scores.
Refrigerator: Store cookies in a single layer an hermetic container or ziploc bag for as much as 5 days. You also can individually wrap them in plastic wrap.
Freezer: Freeze these cookies in a freezer-safe container or freezer bag for as much as 3 months.
Calories: 536 kcal, Carbohydrates: 98 g, Protein: 7 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 36 mg, Sodium: 227 mg, Potassium: 276 mg, Fiber: 5 g, Sugar: 64 g, Vitamin A: 92 IU, Vitamin C: 0.02 mg, Calcium: 76 mg, Iron: 7 mg
