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oreo cookies and cream cookies

Oreo Cookies and Cream Cookies

Gabby
These soft, buttery, cookies and cream cookies are stuffed with cookies and cream frosting for heaven in every bite!
Prep Time 20 mins
Bake Tiime 9 mins
Total Time 29 mins
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

Ingredients
  

Oreo Cookies and Cream Cookies

  • ¾ cup butter (vegan or regular)
  • 1 cup granulated sugar
  • 1 egg
  • tsp vanilla extract
  • ¾ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • cup all-purpose flour
  • 8 Oreo cookies, chopped into small pieces

Oreo Cookies and Cream Filling

  • ¼ cup butter (vegan or regular)
  • ½ cup powdered sugar
  • 4 Oreos, crushed up in very small pieces
  • ¼ tsp salt
  • tbsp all-purpose flour

Instructions
 

Oreo Cookies and Cream Filling

  • First, make the frosting filling. In the bowl of a standing or handheld mixer, mix butter and powdered sugar, and salt until combined.
  • Crush the Oreos into fine pieces**. Add to butter mixture.
  • Add the flour and mix until combined.
  • Form the mixture into 10 ½ tbsp size balls.
  • Make 20 frosting balls then place them on a baking sheet in the freezer while you make the cookie dough.

Oreo Cookies and Cream Cookies

  • In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
  • In the bowl of a standing or handheld mixer, combine butter and sugars, mixing until light and fluffy.
  • Add in the egg and vanilla extract, and mix until combined.
  • Mix in the dry ingredients until combined.
  • Fold in the Oreos.

Assemble the Cookies

  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • Form 40 tablespoon-sized balls and place 2-3 inches apart on baking sheets. Use your index finger to create a dent in the middle of the dough without going all the way through to the bottom.
  • Remove frosting balls from the freezer, then place into the dent of the cookie dough balls.
  • Take a second tablespoon-sized ball and place on top of the frosting, carefully folding the edges to keep the frosting inside (it shouldn’t be showing from outside). Very gently, push down slightly on the top of the cookie dough, careful not to squish it down too much.
  • Bake one tray (10 cookies) at a time for 8-10 minutes, until edges look set.
  • Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • CRUSHING THE OREOS: To do this, I like to put them in a Ziploc bag then roll over them a couple times with a rolling pin.
Keyword Dairy Free
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