These Frosted Oreo Cookies are the ultimate Oreo lovers cookie! Soft center cookies get covered in cream cheese frosting before sprinkling with more Oreos. These are great to make ahead of time, and the recipe can easily be multiplied to feed a crowd.
This is a super simple cookie recipe in itself, with no chill time required. Simply mix up the cookie dough, roll into balls and bake! Press them down just a little on the tray, and use a cookie cutter to ‘scoot’ the baked cookies into perfect circles. The end result is a fairly soft cookie, with only a little crispness around the edges. Be gentle when frosting because of this!
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Once the dough has chilled simply bake as balls. This way, either chill your dough in a bowl, or you can pre-roll it on a baking sheet ready to divide up so they have room to spread during baking. Once baked, let them cool before making the frosting. The frosting is a really simple cream cheese buttercream which gets spread over the cookies. The base of the buttercream is simply full fat cream cheese and powdered sugar. Top with some Oreo crumbs and crushed cookies for that perfect final touch.
WHEN IT COMES TO MAKING GREAT COOKIES, THERE ARE A FEW KEY TIPS TO KEEP IN MIND:
- Quality Ingredients: Start with high-quality ingredients, including butter, sugar, flour, and, in the case of vanilla cookies, pure vanilla extract.
- Creaming Method: Use the creaming method to properly mix the butter and sugar. Creaming incorporates air into the mixture, resulting in a lighter texture for the cookies.
- Proper Mixing: Be careful not to overmix the dough once the dry ingredients are added. Overmixing can lead to tough and dense cookies.
- Chilling the Dough: Chilling the cookie dough before baking can help solidify the fats and prevent the cookies from spreading too much in the oven. This can result in a thicker, chewier texture.
- Baking Time: Be sure to keep a close eye on the cookies as they bake. They should be removed from the oven when they are just set around the edges but still slightly soft in the center. They will continue to firm up as they cool.
By following these tips, you can create delicious chocolate chip cookies that are sure to impress! I love serving these as an easy bake for when friends come over, and are great to take into the office or school. Change up the sizes of the balls before baking for smaller cookies. If you do this, reduce the bake time by a minute or two for the perfect crisp outer and soft center.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard large baking tray/cookie sheet. Bake across two pans as the cookies spread while baking.
- Unsalted Butter, Melted
- Granulated Sugar
- Light Brown Soft Sugar
- Large Free Range Egg
- Vanilla Extract
- Plain (All Purpose) Flour
- Oreo Cookies
- Baking Powder
- Powdered Sugar
- Full Fat Cream Cheese
TOP TIPS FOR THE BEST Frosted Oreo Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Assembly: Place the balls of dough onto a baking sheet to bake. Press down just a little before putting them in the oven. Allow enough room for the cookies to spread while baking.
- Bake Time: Take the cookies out when they are just turning crisp at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
- Frosting: Get your ingredients to room temperature for perfectly fluffy frosting. Spread it over the cookies in thick waves.
- Decoration: Sprinkle with crushed Oreos for that final perfect look.
STORAGE FOR MY Frosted Oreo Cookies
When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these cookies contain perishable ingredients in the frosting (butter), they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving. Only do this with the dough before baking. Once baked, you can freeze, but not with the frosting!
By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.
For my Frosted Oreo Cookies, I use a basic cookie baking tray. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild cookie recipe ideas, check out my Tiramisu Cookies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Frosted Oreo Cookies
Ingredients
- 170 g (¾ cups) Unsalted Butter Softened/Room Temperature
- 100 g (½ cups) Granulated Sugar
- 150 g (⅔ cups) Light Brown Soft Sugar
- 1 (1) Large Egg
- 2 tsp (2 tsp) Vanilla Extract
- 180 g (1 ½ cups) All Purpose Flour
- 50 g (½ cups) Cocoa Powder
- 1 tsp (1 tsp) Baking Powder
- 1/2 tsp (½ tsp) Baking Soda
- Oreo Crumbs – About 10 Cookies
For the Frosting
- 40 g (3 tbsp) Unsalted Butter Softened
- 90 g (3 oz) Full Fat Cream Cheese
- 300 g (2 ½ cups) Powdered Sugar
- Crushed Oreos To Decorate
Instructions
- Preheat the oven to 370℉/180℃. Line two large baking trays.
- In a bowl, use an electric mixer or stand mixer to whisk together your butter and both sugars until fully combined – it should look light and fluffy. Add egg and vanilla and mix again.
- Add the flour, cocoa powder, baking powder, baking soda and Oreo crumbs and mix. It should form a thick cookie dough.
- Scoop heaped tablespoons of the cookie dough and roll into balls and place on the baking trays, at least 2 inches apart. Press down lightly before baking for 9-10 minutes.
- OPTIONAL: After baking but while still warm, to neaten the cookies into perfect circles you can use a large cookie cutter. Place the cookie cutter around the cookie (being careful not to cut any cookie), and spin the cookies round so they neaten.
- Let cool on a wire rack.
- Make the frosting by whisking the butter and cream cheese on a high speed until soft. Add in half the powdered sugar and mix to combine. Add the remaining powdered sugar and mix to form the frosting. Add in a teaspoon or so of milk or heavy cream if it feels too thick to spread.
- Spread the frosting over the cookies and finish by sprinkling over more crushed Oreos.
