1 cup (222g) salted butter, room temperature

1 cup (230g) granulated sugar

2 eggs

1 tsp vanilla extract

3 cups (456g) all-purpose flour

2 tsp baking powder

12 Oreos, chopped

1/2 cup (111g) salted butter, softened (for frosting)

3 cups (321g) powdered sugar (for frosting)

1 tsp vanilla extract (for frosting)

1–3 tbsp heavy cream or milk (for frosting)

8 Oreos, chopped (for frosting)

12 mini Oreos (for topping)

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Preheat oven to 350°F (180°C).
Cream together the butter and sugar until light and fluffy.
Scrape the bowl, add eggs and vanilla, and beat until well combined.
Add flour and baking powder, then mix until a dough forms.
Stir in the chopped Oreos briefly to avoid overmixing.
Scoop heaping 1/4 cup portions of dough, roll into balls, and flatten to desired thickness.
Place 6 cookies per baking sheet and bake for 9–11 minutes, or until the centers are puffed and no longer glossy.
Let cookies cool on the baking sheet.
For the frosting, cream the butter until smooth. Slowly mix in powdered sugar, vanilla, and cream until creamy and spreadable.
Stir in the chopped Oreos gently to avoid turning the frosting gray.
Frost the cooled cookies and top each with a mini Oreo.
Chill cookies until ready to serve. Best served cold.

Do not overmix the Oreo pieces to prevent gray dough or frosting.
Cookies can be frozen before or after frosting. Par-freeze frosted cookies to avoid smearing.
You can use cookie and cream chocolate chunks for variation.
Let cookies come to room temp if you prefer not to eat them chilled.