Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

In a stand mixer (or using a hand mixer), beat the room-temperature butter for 3–5 minutes, until pale and off-white.

Add the granulated sugar and brown sugar. Beat for about 2 minutes, until the mixture is light and fluffy.

Mix in the egg until fully incorporated.

Add the vanilla extract and molasses and mix until smooth.

Add the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and crushed Oreo cookies.

Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.

Scoop ⅓-cup portions of dough and place one cookie on the baking sheet.

Bake this test cookie first to check spread and oven temperature.

After the test cookie, place remaining dough balls on the baking sheet, spacing evenly (about 6 cookies per tray).

Gently flatten the dough balls slightly, if desired.

Bake for 11–13 minutes, until the edges are set and the centers remain soft.

Immediately after baking, use a round bowl or cup to gently swirl around each cookie for clean, circular edges.

Let cookies rest on the baking sheet for about 10 minutes before transferring.

Beat the butter and Oreo filling together until light and off-white.

Gradually add the powdered sugar until fully incorporated.

Add the heavy cream and extracts, then whip until light and fluffy.

Optional: Gently fold the frosting with a spatula to release air bubbles before piping.

Frost the cooled cookies and finish with sprinkles and mini Oreo cake balls.

To make Oreo cake balls: mix 1 tablespoon cream cheese with ¼ cup crushed Oreos until smooth.

Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 1 week.