Frosted Cookies and Cream Cookies
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!
Servings 36 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!
Notes
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.