Cookies and Cream Cookies just brought Oreos out to party

You’ll love these cookies and cream cookies; they’re big soft sugar cookies loaded with Oreos and topped with a fluffy marshmallow cream frosting.

These cookies look so fancy on a plate you’ll want to take them some place to be noticed! These are fantastic bake sale cookies or great for potlucks. I think if you made a batch of cookies and cream ice cream, these would be the perfect Oreo ice cream sandwiches.

Oreos are the one packaged cookie I really enjoy. Most of the rest of packaged cookies taste like cardboard, but Oreos…I’ve dunked many in my life. And yes, I’m a dunker, not a twister, and I hold no regrets for such decisions.

Whatever you feel about dunking or twisting your Oreos, these cookies and cream cookies are a fun bake and not to hard to accomplish. Bust out the cookies, we’re putting cookies on cookies today!

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Cookies and Cream Cookies

Why you’ll want to make a batch

1. Cookies + Cookies: You already know this will be a good idea.
2. Fluffy frosting: Egg whites make such pretty frosting, and the pure white is a gorgeous contrast to the dark Oreos. Eat them fresh, and it’s the perfect amount of goo. In my Colorado dry air, the frosting eventually hardens to a smooth royal icing, which is pretty in its own place.
3. Make ahead marvel: You can easily bake the cookies up and frost them later. The dough keeps by itself for a week in the fridge, or you can scoop your dough balls and freeze them to bake later. You can make these cookies on demand and frost them when you’re ready to serve. How do you avoid buying prefab cookie dough? You make your own prefab dough and make it as convenient as the trashy store-bought variety!

Tips for the best cookies and cream cookies

1. Bash the Oreos: don’t bother chopping perfect pieces. Oreos are meant to be erratically crushed. Put them in a plastic bag and grab a rolling pin to smash them. The uneven pieces will make your cookies interesting.
2. Use an instant read thermometer: the icing is cooked to kill off any nasties that might be lingering in your egg whites. As such, an instant read thermometer is a helpful tool to help you figure out if your egg whites are in that safe zone of 160 degrees.
3. Let your cookies cool completely: just like my other soft sugar cookies, these ones need to cool on the hot pans completely as they’re a little underbaked to keep them soft.
4. If you pack them, let the icing harden a little bit: these are AWESOME bake sale cookies, but do let the surface of the icing develop a little bit of a crust before you attempt to pack them. Otherwise, you’ll end up with a smear of marshmallow on the inside of cookie bags, and that’s not cute.

Cookies and Cream Cookies

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• Author: Elizabeth Farr
• Total Time: 57 minutes plus 30 minutes chilling time
• Yield: 30 cookies 1x

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Description

Big soft sugar cookies with brown sugar and crushed Oreos topped with glossy marshmallow cream frosting.  These cookies are here to party.

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Ingredients

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Cookies and Cream Dough

• 2 sticks butter, at room temperature (227 g)
• 1 cup oil (preferably cold-pressed safflower or sunflower, see note) (236 mL)
• 1 cup brown sugar (213 g)
• 1 cup powdered sugar (120 g)
• 2 large eggs
• 2 teaspoons vanilla extract or vanilla paste
• 4 1/2 cups all-purpose flour (585 g)
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1 package Oreos or other chocolate sandwich cookies

Marshmallow Frosting

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

 

 

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Instructions

1. Beat the butter in a stand mixer or with a hand mixer just to soften it.  Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
2. Add in the sugars and beat to combine.
3. Mix in the eggs and the vanilla.  Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
4. Place the Oreos in a plastic bag.  Crush them with a rolling pin into irregular pieces.  Set aside a handful of finer pieces for topping the cookies later.
5. Whisk the flour, baking soda, cream of tartar and salt in another bowl.
6. Fold the flour and Oreo pieces into the batter mixture just until combined.
7. Chill the dough for 30 minutes.
8. Towards the end of the chilling time, preheat the oven to 350 F (180 C).  Line sheet trays with parchment (you’ll need 5 as this makes 30 cookies, but if you have at least 3 sheet trays, the first batch will be done cooling by the time you get to them).
9. Scoop out large balls of dough (a little less than 2 oz).
10. Place 6 balls on a sheet tray.  Do not flatten the cookies.
11. Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes.  After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were).  Bake for 7 more minutes (13 minutes total).
12. Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
13. Keep baking cookies, making sure you start with cooled pans if you don’t have 4 pans.
14. While the cookies are cooling, fill a small pot of water with 1 inch of water.  Bring the pot to a boil over high heat, and then reduce the heat to a simmer.  Combine the egg whites, sugar, and cream of tartar in the cleaned bowl of a mixer (or a heatproof bowl if you have a stand mixer).  Place the bowl inside the pot (the bowl should not touch the water).  Beat the egg whites until the sugar is fully dissolved.  Ideally the mixture should be at 160 F if you have an instant read thermometer.  This is the safe zone temperature for egg whites.  You’ll notice that the egg whites will be voluminous and there should be no trace of sugar left.  Take the egg whites off the heat, and then beat them until they are thick and glossy and hold their shape.  Add the vanilla and beat for a few seconds to incorporate it.
15. Fill a piping bag with the frosting and a plain tip.  Cover about 2/3 of each cookie with frosting, and then sprinkle them with the cookie crumbs.
16. Store the cookies in an airtight container at room temperature for up to 1 week.  You can also freeze the cookies unfrosted or the dough itself for up to 3 months.  Thaw out the baked cookies and make a batch of frosting when you want them.

Equipment

double boiler

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instant read thermometer

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Notes

A note on oil: I’ve moved away from using industrial seed oils in my cooking.  For these cookies, you really do want the softness that oil gives to baked goods.  As such, try to use neutral unrefined, high oleic or cold pressed oils like safflower, sunflower.  La Tourangelle makes some really good oils that will change how you think about oil.  Olive oil is good too, though it gives these cookies a distinct Mediterranean flavor (add some lemon or orange zest if you do use olive oil and they’ll taste like Sicily).

Make ahead dough: Pack the dough flat into a freezer plastic bag, removing as much of the air as you can.  Freeze the dough.  Set the dough in the fridge overnight to thaw the day before you want to make your cookies.

Scoop of your dreams: I love cookie scoops for the time saving, even results they give you.  For this recipe, a Vollrath yellow scoop (1 5/8 oz) is the perfect size.   Alternatively, feel free to eyeball it!

• Prep Time: 15 minutes
• Cook Time: 42 minutes
• Category: Cookies
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 316
• Sugar: 21
• Sodium: 223
• Fat: 16
• Saturated Fat: 5
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 1
• Protein: 4
• Cholesterol: 29