Frosted Cookies and Cream Cookies are extravagant sugar cookies full of chopped Oreos and topped with a creamy and crunchy Oreo buttercream. These gourmet cookies are melt in your mouth delicious!
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Why We Love These Frosted Cookies and Cream Cookies
- An easy giant cookie recipe full of cookies and cream flavor.
- No special ingredients needed.
- No chilling required for these jumbo gourmet cookies.
- Cookies are thick and soft.
- This recipe makes 12 bakery sized cookies topped with a creamy and crunchy Oreo buttercream frosting.
- These cookies are freezer friendly, with or without the frosting.
- Cookies are great for sharing, gifting or bake sales. Even fancy enough for special occasions!
Frosted Cookies and Cream Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Oreo Cookies
- Powdered Sugar
- Milk
Substitution Suggestions
- Salted Butter: You can use unsalted butter, however I suggest adding an extra ½ teaspoon of salt to the cookie dough and a pinch of salt to the frosting.
- White Sugar: These are glorified sugar cookies, only white sugar for the cookie dough recipe.
- Pure Extracts: I repeat this so many times... Pure extracts provide the best flavor. Imitation extracts leave an after taste that is super unpleasant. If you like you could use vanilla bean paste instead of vanilla extract.
- All Purpose Flour: If you like you can use white whole wheat flour or whole wheat flour. However, the color of the cookies will be a bit darker and the texture may be a little dense. I recommend all purpose flour for these cookies to achieve the soft texture we like.
- Oreos: Any chocolate sandwich cookies will work. As an Oreo lover, I like Oreos best!
- Milk: You can use any type of milk to thin the buttercream. You can also use water. Room temperature liquid works best for making buttercream.
The base of this cookie recipe is a soft sugar cookie that is filled with all the cookies and cream flavor you can think of. This is going to become a favorite cookie among everyone you share it with, guaranteed! Happy Baking!
How to Make Cookies and Cream Cookies
- First, preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with electric hand mixer, cream butter and white sugar together until light and fluffy. This takes about 2-3 minutes.
- Next, add the eggs one at a time, beating well after each egg and scraping sides of the bowl with rubber spatula as needed.
- Then mix in the the vanilla extract.
- Now add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is just barely evenly combined.
- Add 12 Oreos to a zip top bag and lightly break into pieces or roughly chop them on a cutting board.
- Fold in the Oreo pieces or mix them in on low speed just until combined.
- Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
- Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on sheet pans for 5 minutes then transfer to a wire rack to cool completely.
- While the cookies are cooling make the Oreo buttercream frosting.
How to Make Oreo Buttercream Frosting for Cookies and Cream Cookies
- While the baked cookies are cooling, make the frosting.
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract.
- Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
- Again, add 8 Oreos to a zip top bag and lightly break into pieces or roughly chop them on a cutting board.
- Fold the Oreo cookie crumbs into the buttercream or mix on low speed just until incorporated. Mixing too much will make a gray frosting and we DON'T want that.
- Once the cookies are completely cooled, evenly distribute the frosting with a cookie scoop and dollop the frosting on top of each cookie.
- Using an offset spatula or butter knife spread the frosting over top of the cookies.
- Break 6 Oreos in half and top each cookie with a half cookie.
- Let the cookies rest until the frosting has set.
If you love treats with cookies and cream flavor, try this No Bake Cookies and Cream Cheesecake! It's so easy and delicious!
Storing Cookies
Storing: Store these frosted cookies and cream cookies in an airtight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week if not longer. You can also store them in the fridge if you like chilled cookies. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.
Freezing: These cookies freeze well! You can freeze them with or without the frosting. Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Recipe Notes for Oreo Sugar Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be soft as intended. The edges should barely be golden brown and the centers should no longer look wet and glossy.
- Use a medium cookie scoop to evenly distribute the frosting on each cookie.
Frosted Cookies and Cream Cookies
Frosted Cookies and Cream Cookies are extravagant sugar cookies full of chopped Oreos and topped with a creamy and crunchy Oreo buttercream. These gourmet cookies are melt in your mouth delicious!
Servings: 12 cookies
Ingredients
- 1 cup salted butter, softened
- 1½ cups white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all purpose flour
- 12 Oreo cookies, chopped
Oreo Buttercream Frosting
- ½ cup salted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk
- 8 Oreo cookies, chopped
- 6 Oreo cookies, broken in half
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy. This takes about 2-3 minutes.
- Add the eggs one at a time, beating well after each egg. Then mix in the the vanilla extract.
- Mix in the dry ingredients: baking powder, salt and all purpose flour on low speed until everything is just barely evenly combined.
- Fold in the chopped Oreos or mix them in on low speed just until combined.
- Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet.
- Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
- Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely. While the cookies are cooling, make the frosting.
Oreo Buttercream Frosting
- In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
- Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
- Mix in the vanilla extract.
- Add the milk, one tablespoon at a time, until you've reached your desired consistency.
- Fold 8 chopped Oreos into the buttercream or mix on low speed just until incorporated. Mixing too much will make a gray frosting and we DON'T want that.
- Once the cookies are completely cooled, evenly distribute the frosting with a cookie scoop and dollop the frosting on top of each cookie. Using an off set spatula or butter knife spread the frosting over top of the cookies.
- Top each cookie with a half cookie. Let the cookies rest until the frosting has set.
Nutrition
Serving: 1 cookie | Calories: 668kcal | Carbohydrates: 98g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 466mg | Potassium: 122mg | Fiber: 2g | Sugar: 65g | Vitamin A: 763IU | Calcium: 68mg | Iron: 5mg
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