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Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/3 cup granulated sugar
1 egg
2 tsp vanilla extract
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
Brown Sugar Oreo Topping
1/2 cup brown sugar
1 tbsp cocoa powder
4 tbsp butter
5 crushed oreos
Frosting
1 cup butter
3 cups powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
2 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
270 grams granulated sugar
1 egg
6 grams vanilla extract
300 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
Brown Sugar Oreo Topping
100 grams brown sugar
8 grams cocoa powder
60 grams butter
5 crushed oreos
Frosting
226 grams butter
360 grams powdered sugar
45 grams heavy cream (or 2 tbsp milk)
6 grams vanilla extract
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg and vanilla extract until combined.
Step 3
Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Bake cookies for 13-14 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 5
Crush your oreos by hand or with food processor. Mix together brown sugar oreo topping ingredients—brown sugar, butter, cocoa powder, and crushed oreos,.
For frosting, beat butter until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture.
Step 6
Lastly, spread 1 tbsp of brown sugar oreo mixture on top of cookies and then frost, in a swirl design, your frosting on top of the cookie. Repeat for each one.
Eat fresh or store in a chilled environment for up to 8 days!
