oakgrovefarms

These Cookies & Cream Sandwich Cookies started with one very important person… Other Nana. 🤍🍪

Other Nana is my husband’s friend’s mom, my backyard neighbor, and one of my favorite people to bake for. Cookies & cream is her favorite, so naturally I decided her favorite cookie needed to become a BIG sandwich cookie.

These soft, chewy homemade cookies are packed with crushed Oreo Thins, then sandwiched together with a creamy Oreo buttercream filling. I finished mine with a white chocolate drizzle for an extra cookies-and-cream touch.

And because this is a real home bakery kitchen, not a perfectly controlled test kitchen, there were a few lessons along the way. 😂 I originally planned to mix white chocolate chips into the cookie dough, but decided to drizzle melted white chocolate over the tops instead. Unfortunately, my white chocolate seized while I was working with it, because apparently these cookies needed to keep me humble. 🤦🏼‍♀️ when melting down the chocolate do NOT have it set too high or it will seize (firm up instead of melt). To fix this you can add a touch or two of water to them while still on the heat and it will thin out again. a little goes a long way!)

The cookie dough also turned out a little wetter than my usual dough. I suspect the milk contributed to that, especially since I left the white chocolate chips out of the dough. Next time, I plan to leave the milk out and see if that gives me the texture I’m looking for. When I do this the “normal” way (meaning unfilled and white chocolate chips in the mix) this turns out really well! (that recipe is also on this website!)

For the Oreo filling, make sure your cookies are FINELY crushed. I learned this one the hard way! A few larger Oreo pieces made piping the buttercream more difficult than it needed to be. If you want a smooth, easy-to-pipe cookies and cream filling, crush those Oreos really well. heck… maybe even pulse them in a food processor!

These cookies are the perfect combination of soft homemade cookies, chocolatey Oreo pieces, sweet vanilla buttercream, and white chocolate. They make a fun addition to a home bakery menu, bake sale, cookie box, or just a really good afternoon treat.

And honestly, I love that this recipe came from simply knowing someone’s favorite cookie and thinking, “How can I make this even better?” 😂❤️

Cookies & Cream Sandwich Cookie Tips

For the cookie dough, I use Oreo Thins because they crush easily and give the cookies plenty of cookies-and-cream flavor without making the dough overly chunky.

I used one row from a family-size package for the cookie dough and set six Oreo Thins aside for the filling.

When making the filling, crush those six Oreos as finely as possible before adding them to the buttercream. This will help keep the filling smooth enough to pipe.

If your cookie dough seems wetter than expected, remember that different ingredients and even small recipe changes can affect the final texture. My next test will be leaving the milk out of the dough, and I’ll update the recipe as I continue testing it.

Because around here, recipes are always a work in progress… and sometimes the best cookies come with a little bit of chaos. 😂

Oak Grove Farms

Cookies and Cream Sandwich Cookies

It's like a cookie… inside of a cookie… think about it…double cookie per bite!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings: 15 finished cookies (roughly)

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 1 cup browned butter an actual cup so be sure to weigh it out to 227g (once you have browned the butter you'll need to replace the evaporated liquid)
• 2 cup granulated sugar
• 1-2 tbsp molasses this is effectively making your own brown sugar! I think it is better this way but if you want to use store bough brown sugar that is fine! If you use store bought there is no need for molasses
• 2 tsp vanilla extract
• 2 eggs
• 3 cup all purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup Crushed Oreo Thins This worked out to be exactly one row of the family sized Oreo Thins pack! it was a heaping cup but basically, I just crushed them a few at a time until I had a cup full
• 2 tbsp milk Since we are adding dry ingredients to this base recipe, I needed to thin out the dough a bit to make sure the cookies spread the way I wanted them to!

Drizzle

• 8 tbsp white chocolate chips this is optional but I think a drizzle is the simplest and most delicious way to dress up a cookie

Equipment

• Stand Mixer
• baking sheet
• 3 tablespoon cookie scoop

Method

 

1. Start by browning the butter, take your 1 cup of butter and put it in a pan on the stove. medium heat, and cook it until it browns. this will take 5-10 minutes! essentially you are browning the milk fats which adds such an irreplicable flavor! I usually make the browned butter the night before and just pop it in the fridge to cool down. You WILL need to add the evaporated liquid back to the butter (so use a scale and get the weight back to 227! I saw someone say to just add 1/4 cup extra but I have not tested that!)
2. Next, in your stand mixer, combine the sugar and molasses. I typically eyeball this! But 1-2 TBS should be perfect (just go by color). this may need a few minutes to come together fully and you may need to scrape the bowl down (molasses is sticky)
   
3. Cream the butter and (now) brown sugar together! until it is no longer grainy (3-5 minutes)
4. Now you'll add in the eggs and vanilla. You can do it gradually if you want- I usually do not- just make sure it is fully incorporated!
   
5. Next, add in the dry ingredients! It may be helpful to sift the flour (especially if you buy it in larger bags!).
   
6. Finally, add in the crushed oreo thins
   
7. For scooping, a 3TBS scoop is my go to. I typically fridge these overnight but feel free to bake immediately (they may spread a bit more if baked immediately so be prepared to shape them! they'll still taste amazing)
8. Bake at 375F for 12 minutes on a parchment lined baking sheet (pull them when the edges start to get color!) The centers may look a bit glossy but they will set. The residual heat continues to cook them after they're out of the oven. I typically pull them off the sheet almost immediately – once baked and cooled you can drizzle them with white chocolate for a little fancy moment. just melt the white chocolate chips and drizzle on top! Easy Peasy
   

Filling

1. the filling is as simple as it sounds! put everything in the mixer and mix until it comes together! ONE THING THOUGH- make sure the oreos are CRUSHED WELL if you are going to use a piping bag! I didn't crush mine enough and there were lots of clogs in the piping tip! you might even consider blitzing them in a food processor for a bit first

Tried this recipe?

Let us know how it was!