Chocolate Oreo Crumbl Cookies

Cookies:

3/4 c salted butter (170 g), softened to room temp

3/4 c lightly packed brown sugar (159 g)

3/8 c granulates sugar (80 g)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 large egg

1 Tbs sour cream

1/2 Tbs vanilla

2 1/4 c finely crushed Oreo cookies (about 248 g; 22 cookies)

1 3/4 c flour (249 g)

3/8 c Dutch-process cocoa powder (33 g)

Frosting:

1/4 c salted butter (57 g), softened to room temp

2 oz. cream cheese (57 g), softened to room temp

1/2 tsp vanilla

2 c powdered sugar (228 g)

1/2 - 1 Tbs milk or cream

Oreo cookie crumbs (6 cookies) for topping

For the cookies, preheat oven to 350 degrees, line cookie sheets with parchment paper.

Using the paddle attachment, cream the butter, sugars, baking powder, baking soda, and salt together until well-combined and creamy, 1-2 minutes, scraping down the sides as needed.

Add the egg, sour cream, and vanilla and mix until thoroughly combined, scraping down the sides of the bowl as needed.

Add the Oreo crumbs (except those reserved for topping), flour, and cocoa powder and mix until no dry streaks remain.

Measure out 1/4 c portions of the dough and roll into balls.  Place several inches apart on prepared baking sheets (usually about six cookies per half sheet pan).

Bake 12 minutes until edges are set but middles are still slightly soft.  Remove from the oven and let sit on the baking sheet for a couple minutes before removing to cooling rack to cool completely.  If the centers are mounded, gently press a spatula against the tops to flatten them to an even thickness.

For the frosting, cream together butter and cream cheese until very smooth, 1-2 minutes.  Add the vanilla and mix until combined.  Gradually add the powdered sugar, mixing on low speed until the sugar as all been incorporated.  Increase the speed to medium and mix for 2-3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting.  It should be thick and creamy but also soft and easily spreadable.

Once the cookies have cooled completely, frost each cookie and sprinkle with Oreo cookie crumbs.  Refrigerate frosted cookies until serving.

From Mel's Kitchen Cafe