These Frosted Cookies and Cream Cookies are soft but dense cookies packed full of delicious crushed Oreos and frosted with a cookie-infused buttercream icing for a melt-in-your-mouth cookie that’s perfect for any occasion!
Do you love frozen or chilled cookies? Or how about a rich but subtle cookie that’s a complete dessert in one bite? Or cookies and cream ice cream? Well, if you said yes to any one of those questions, these frosted cookies and cream cookies are for you! They are rich without being too bold and served chill for an extra fun and refreshing bite! You won’t be disappointed with these great cookies so try them out today.
How to make Cookies and Cream Oreo Cookies
With frosted cookie recipes, the hardest part is letting them cool completely to begin frosting them but believe me the wait is worth it. These Cookie and Cream cookies are delightful!
Ingredients
For the Cookie Dough
- 1 cup butter
- 1 1/2 cup sugar
- 3/4 cup whole milk (or whipping cream)
- I always use whole milk because that’s what we have on hand however you can substitute it with heavy whipping cream.
- 2 1/2 teaspoon vanilla extract
- 4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Oreo cookies, crumbled into pieces
- I place the Oreo cookies in a clear ziplock bag and crush them into smaller pieces. And, the regular non-double stuffed Oreos work best.
For the Cookies and Cream Frosting
- 1/2 cup Crisco
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 cups powdered sugar
- 2 tablespoons of milk(to thin icing)
- 6 Oreo cookies, crumbled into pieces
- I crumble them just like I do for the cookie and cream cookie dough, in a ziplock bag into smaller pieces.
Directions
Making cookies and cream cookies.
First, in a stand mixer, cream together the butter and sugar. Then slowly add in the milk or whipping cream. The dough will look really wet! Then gently mix in the vanilla until well incorporated.
Next, in a medium bowl, mix the flour, baking powder, baking soda, and salt. Then slowly mix this into the creamed butter and milk. Remember to scrape the sides and bottom of the bowl at least once. You should be left with a sturdy but soft dough.
Now, remove the bowl from the stand mixer, and fold in the crushed Oreos. Don’t over mix the dough or your cookies will come out gray.
Then scoop out your cookies onto a cookie baking sheet lined with parchment paper. I use a one-tablespoon size cookie scoop where I make either one-tablespoon size cookie or mold two scoops into one and make bigger two-tablespoon size cookies. After scooping the selected size you want, lightly pat them down so they are not domed in the middle for a cookie that bakes more evenly and is easier to frost. (The awesome scoop I use is from Pampered Chef and found here.)
Bake the cookies in a pre-heated 350°F oven. 7 minutes for the one-tablespoon size cookies and 8-10 minutes for the bigger two-tablespoon size cookies. These cookies and cream cookies look slightly underdone when baked.
Let them cool completely before frosting them.
Frosting cookies and cream cookies.
First, in a stand mixer, beat together the Crisco and softened butter. Then mix in the vanilla and almond extracts.
Next, gradually mix the powdered sugar until you have mixed in all 4 cups. The frosting will be dense and dry. Then beat in the 2 tablespoons of milk, and remain mixing the icing on high for a minute or two until you have a fluffy and light buttercream.
Then gently fold in the crushed Oreos. Do not over mix or your icing will be gray! Frost each cookie generously. Chill them in a single layer at first. Once completely chilled, you can store them stacked in an airtight container but keep them chilled in the refrigerator until ready to serve. These frosted cookies and cream cookies are best served chilled.
This frosted cookies and cream cookies recipe makes roughly five dozen one-tablespoon size cookies or three dozen two-tablespoon size cookies. The smaller bite-size cookies are great for kids and light snacking. The bigger cookies are a great single dessert-size option and larger bakery feeling cookie.
The smaller one-tablespoon size cookies are slightly larger than an Oreo cookie as shown here. Small but mighty and you can eat two guilt-free!
More Great Dessert Ideas
Want more Oreo-infused goodness? These No Bake Peanut Butter Bars are the best! With a crumbled golden Oreo crust and delicious peanut butter and white chocolate chip filling, this peanut butter lover’s dessert is perfect as a decadent holiday centerpiece or simple daytime treat!
This Oreo ice cream sandwich cake has a layer of hot fudge in the middle and is topped with refreshing whipped topping and fun garnishes for a simply delicious dessert. With no baking, this Oreo Fudge Ice Cream Cake is completely doable and great for busy moms and party planners everywhere.
How about more cookie options? Try out our awesome but Simple Cake Cookies, Chocolate Chip Cookies, or even this Easy Brookie Cookie recipe!
Frosted Cookies and Cream Cookies
Ingredients
For the Cookie Dough
- 1 cup butter softened
- 1½ cups sugar
- ¾ cup whole milk or whipping cream
- 2½ teaspoons vanilla extract
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 Oreo cookies crushed into small pieces
For the Cookies and Cream Frosting
- ½ cup Crisco
- ½ cup butter softened
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 4 cups powdered sugar
- 2 tablespoons whole milk to thin icing
- 6 Oreo cookies crushed into small pieces
Instructions
Making Cookies and Cream Cookies
- In a stand mixer, cream together the butter and sugar. Then slowly add in the milk or whipping cream. The dough will look really wet! Then gently mix in the vanilla until well incorporated.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt. Then slowly mix this into the creamed butter and milk. Remember to scrape the sides and bottom of the bowl at least once. You should be left with a sturdy but soft dough.
- Remove the bowl from the stand mixer, and fold in the crushed Oreos. Don't over mix the dough or your cookies will come out gray.
- Then scoop out your cookies onto a cookie baking sheet lined with parchment paper. I use a one-tablespoon size cookie scoop where I make either one-tablespoon size cookie or mold two scoops into one and make bigger two-tablespoon size cookies. After scooping the selected size you want, lightly pat them down so they are not domed in the middle for a cookie that bakes more evenly and is easier to frost.
- Bake the cookies in a pre-heated 350°F oven. 7 minutes for the one-tablespoon size cookies and 8-10 minutes for the bigger two-tablespoon size cookies. These cookies and cream cookies look slightly underdone when baked.
- Let them cool completely before frosting them.
Frosting Cookies and Cream Cookies
- In a stand mixer, beat together the Crisco and softened butter. Then mix in the vanilla and almond extracts.
- Next, gradually mix the powdered sugar until you have mixed in all 4 cups. The frosting will be dense and dry. Then beat in the 2 tablespoons of milk, and remain mixing the icing on high for a minute or two until you have a fluffy and light buttercream.
- Then gently fold in the crushed Oreos. Do not over mix or your icing will be gray! Frost each cookie generously. Chill them in a single layer at first. Once completely chilled, you can store them stacked in an airtight container but keep them chilled in the refrigerator until ready to serve. These frosted cookies and cream cookies are best served chilled. Enjoy!
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