Serves 1
Directions
- 1Preheat oven to 350°F.
- 2Lightly wet baking sheet before adding parchment.
- 3In a stand mixer, cream butter and sugar until light and fluffy. Scrape down sides.
- 4Beat in eggs and vanilla until smooth.
- 5Add flour, baking powder, cornstarch, and salt. Mix just until combined—don’t overmix.
- 6Fold in chopped Oreos—keep chunks big.
- 7Scoop heaping 3 oz portions, roll into balls, and flatten slightly. Place 6 per tray.
- 8Bake 10–12 minutes, until puffed and just set in the center.
- 9Cool on tray 10 minutes.
- 10For frosting, beat butter until smooth.
- 11Gradually add powdered sugar, vanilla, and cream, beating until light and fluffy.
- 12Fold in crushed Oreos gently—don’t overmix.
- 13Frost cooled cookies generously.
- 14Top each with a mini Oreo.
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp cornstarch
- 1 tsp salt
- 12 regular Oreos, roughly chopped
- 0.5 cup salted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream or milk
- 8 regular Oreos, crushed
- 12 mini Oreos (for topping)
Equipment
stand mixerbaking sheetparchment
Tips
- Lightly wet baking sheet before adding parchment so it won’t slip.
- Don't overmix the dough.
- Keep Oreo chunks big.
- Cool on tray for 10 minutes.
- Gently fold crushed Oreos into frosting.
- Don't overmix the frosting.
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