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In a large bowl, cream together the soft unsalted butter, light brown sugar, and white sugar until smooth and fluffy.

Add in the egg, egg yolk, and vanilla. Mix until well combined.

In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and then fold to combine using a spatula until a dough forms.

Mix in the white chocolate chips (optional) and most of the chopped Oreos, saving some of the chopped Oreos for later garnish.

Scoop the cookie dough onto a baking sheet lined with parchment paper.

Set the scooped cookie dough in the fridge for an hour to chill.

Preheat oven to 350°F (175°C).

Bake the cookies for 11-15 minutes, depending on their size, until the edges are set and the centers are slightly soft.

Let the cookies cool fully on the baking sheet before transferring them to a wire rack.

For the frosting, in a bowl, cream together the soft cream cheese and soft unsalted butter until smooth using a hand mixer.

Mix in the vanilla and a pinch of salt.

Gradually add the powdered sugar, starting with 3 cups, and mix until combined. Add more powdered sugar if a thicker frosting is desired.

Thin out the frosting with 1–2 tablespoons of milk or cream as needed to reach desired piping consistency.

Once the cookies are fully cooled, pipe the cream cheese frosting onto them.

Sprinkle with the reserved chopped Oreo crumbs.


In a large bowl, cream together the soft unsalted butter, light brown sugar, and white sugar until smooth and fluffy.

Add in the egg, egg yolk, and vanilla. Mix until well combined.

In a separate bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients and then fold to combine using a spatula until a dough forms.

Mix in the white chocolate chips (optional) and most of the chopped Oreos, saving some of the chopped Oreos for later garnish.

Scoop the cookie dough onto a baking sheet lined with parchment paper.

Set the scooped cookie dough in the fridge for an hour to chill.

Preheat oven to 350°F (175°C).

Bake the cookies for 11-15 minutes, depending on their size, until the edges are set and the centers are slightly soft.

Let the cookies cool fully on the baking sheet before transferring them to a wire rack.

For the frosting, in a bowl, cream together the soft cream cheese and soft unsalted butter until smooth using a hand mixer.

Mix in the vanilla and a pinch of salt.

Gradually add the powdered sugar, starting with 3 cups, and mix until combined. Add more powdered sugar if a thicker frosting is desired.

Thin out the frosting with 1–2 tablespoons of milk or cream as needed to reach desired piping consistency.

Once the cookies are fully cooled, pipe the cream cheese frosting onto them.

Sprinkle with the reserved chopped Oreo crumbs.
