Soft and delicious Chocolate Oreo Sugar Cookies with Oreo Frosting and topped with cookie crumbs. Make these cookies giant or small they taste just the same. Delicious!
When making a Swig Sugar Cookie I always recommend using room temperature ingredients and weighing dry ingredients for accuracy. This will help make sure your cookies turn out soft and delicious every single time.
I'm sure you gone to a bakery or soda shop and purchased a giant cookie with pink frosting and cracked edges. I call those Swig Cookies and I LOVE THEM.
So why not a Chocolate Swig Cookie topped with a Cream Cheese Frosting and Oreo Cookie Crumbs.
YUM! I can't wait to dive in and enjoy these cookies. Here is a shopping list to help you too!
Shopping List
Oils and Fats. Butter. Vegetable Oil and Coconut Oil
Dry Ingredients. All Purpose Flour, Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt and Cocoa Powder
Additional Ingredients. Egg, milk and Oreo Cookies
How to make Oreo Cookies and Cream Cookies
In a large mixing bowl or a stand mixer cream together Butter and coconut oil scraping down sides of bowl as needed. Allow mixture to cream for 2 minutes. Gradually add vegetable oil and continue to cream for an additional 2 minutes.
Mixture will be a light yellow color and very fluffy. Add granulated sugar, egg and milk and cream for 1 more minute. This will help keep the sugar cookies light and airy.
In a separate bowl combine dry ingredients together of Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar and Cocoa Powder. I prefer to use a Dutch Process Cocoa or even a Black Cocoa Powder.
Add dry ingredients a little at a time making sure all the ingredients are mixed together before adding more. Make sure to scrape down sides of bowl.
Use a medium cookie scoop and place cookies 2 inches apart on a well greased or lined with sheets with parchment paper.
Using the bottom of a glass. Dip in sugar and press down on cookie dough to form cracked edges.
If you wish to make larger giant sized cookies. Place 2 scoops of cookie dough on top of each other before pressing with glass to flatten.
Bake in a preheated 350 degree oven. Allow cookies to cool on pan before moving to cooling racks to cool completely.
How to make Oreo Icing Cream Cheese Frosting
In a mixing bowl using a hand mixer whip softened butter and coconut oil together until light and fluffy.
Carefully add Powdered Sugar and Heavy Cream to butter mixture and combine until smooth.
Optional. Hand stir 2-3 tablespoons of Oreo Cookie Crumbs into frosting for a true Cookies and Cream frosting.
Spread frosting on cooled cookies and top with crushed Oreo Cookie Crumbs enjoy. Serve Chilled
Or using a piping bag and a star tip start on the edge and swirl frosting to center. Top with crushed Oreo Cookie Crumbs.
Chocolate Oreo Cookies
These cookies are soft and chewy on the inside and a hint of crispy on the outside. Perfect if you ask me. I also prefer making them the smaller size with just 1 scoop of cookie dough. Giant cookies are fun, but can be a bit much. Which is why I enjoy these smaller sizes.
It's easy to make crushed Oreos. Use a food processor and place 4-6 cookies inside. Chop or pulse until desired consistency is reached.
Piping tips can be used to pipe frosting onto each cookie or spread with a knife.
Pro Tips
Room Temperature. Always use room temperature Ingredients. Allow Butter and Egg to sit on counter for 1 hour to soften. Do not over soften butter. It turns to mush and will not produce nice cookies.
Baking Sheet. I love to use parchment paper on baking sheets. It's an easy clean up. A well greased cookie sheet will also work fine.
Baking. Do not over bake. Of course that is a given. But what is the perfect timing to remove from oven? Cookies are done with cracked edges are set. On a chocolate cookie that can be difficult to determine, and you will not see any golden edges.
Cookie Scoop. I use a medium cookie scoop size #24. this helps ensure each cookie is the same size and shape.
Measuring Ingredients. I will always default to measuring dry ingredients when possible. My cookies always turn out perfectly when properly measured.
How to Store and Freeze Oreo Sugar Cookie Recipe
Cookies should be stored in a sealed container or ZipLoc bag for up to 1 week in refrigerator. Best if enjoyed within 2-3 days. Place a piece of parchment paper between cookie layers to help prevent sticking to each other.
Freeze Oreo Cookies and Cream Cookies for up to 3 months. I like to bake cookies and freeze, then when I'm ready to serve I will make up the Cream Cheese Frosting and top each cookie fresh. So simple and easy.
Final Thoughts
From the Oreo Frosting Recipe to the soft Oreo cookies, these Chocolate Swig Oreo Cookies are really delicious and so easy to make. I love the coconut oil in this recipe as I feel it gives each cookie a burst of crispy outside texture while still making the insides soft and chewy too.
I hope you enjoy these soft Oreo Cookies like we do! They are yummy.
Oreo Sugar Cookie
Ingredients
Chocolate Sugar Cookie
- ½ cup Butter softened
- ¼ cup Vegetable Oil
- 2 tablespoons Coconut Oil
- ½ Cup Granulated Sugar 100g plus 2 Tablespoons
- 2 Eggs Large
- 6 tablespoons Powdered Sugar
- 1 tablespoon Milk
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 ¼ Cup All Purpose Flour 270g
- 6 tablespoons Cocoa Powder Dutch Process or Black Cocoa
Cream Cheese Frosting
- 8 ounces Cream Cheese Softened
- ½ cup Coconut Oil Softened
- 4 Cup Powdered Sugar 520g
- 1 teaspoon Vanilla Extract
- ¼ Cup Heavy Whipping Cream
- ¼ Cup Crushed Oreo Crumbs optional
Instructions
- In a large mixing bowl or a stand mixer cream together Butter and coconut oil scraping down sides of bowl as needed. Allow mixture to cream for 2 minutes.
- Gradually add vegetable oil and continue to cream for an additional 2 minutes.
- Add granulated sugar, egg and milk and cream for 1 more minute. This will help keep the sugar cookies light and airy
- In a separate bowl combine dry ingredients together of Powdered Sugar, All Purpose Flour, Baking Soda, Cream of Tartar and Cocoa Powder.
- Add dry ingredients a little at a time making sure all the ingredients are mixed together before adding more. Make sure to scrape down sides of bowl.
- Use a medium cookie scoop and place cookies 2 inches apart on a well greased or lined with sheets with parchment paper.
- Using the bottom of a glass. Dip in sugar and press down on cookie dough to form cracked edges.
- Note: If you wish to make larger giant sized cookies. Place 2 scoops of cookie dough on top of each other before pressing with glass to flatten.
- Bake in a preheated 350 degree oven. Bake for 7-9 minutes. Allow cookies to cool on pan before moving to cooling racks to cool completely.
Cookies and Cream Frosting
- In a mixing bowl using a hand mixer whip softened Cream Cheese and coconut oil together until light and fluffy.
- Carefully add Powdered Sugar and Heavy Cream and vanilla extract to butter mixture and combine until smooth.
- Hand stir 1-3 tablespoons of Oreo Cookie Crumbs into frosting for a true Cookies and Cream frosting.
- Spread frosting on cooled cookies and top with crushed Oreo Cookie Crumbs enjoy. Serve Chilled
- Using a piping bag and a star tip start on the edge and swirl frosting to center. Top with crushed Oreo Cookie Crumbs.
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