Oreo cookie cookies are what they sound like – cookies made with Oreo cookies! They are easy to make and you only need two ingredients. If you love cookies and cream then you will love this simple recipe.
I’m not really a fan of eating Oreo cookies by themselves, but I like to use them in other ways like making candy cups, mug cakes, and cookie butter, among other things. I guess when I turn them into something else, I really enjoy them.
So, I don’t think it’s weird to take an Oreo and turn it into another kind of cookie like I did recently. You know how much I love making recipes with just a few ingredients, right? Well, these cookies and cream cookies are pretty simple – you only need two ingredients.
They are chocolatey, a little bit chewy and with specks of cream throughout. They have the essence of Oreos but in a totally new way.
Oreo Cookie Cookies
All you need for these are Oreos and an egg. That’s it.
- Crush the Oreos in a food processor until they are finely crushed. If you don’t have a food processor you can place them in a large bag and pound them with a rolling pin.
- Combine the crushed cookies with the egg. Make sure the egg is fully incorporated into the cookies. When all of the crushed cookies are coated in the egg the dough will start to clump up. The dough will be very sticky.
- Form the dough into balls and place them on a baking sheet. Lightly press them to form round cookies. You want them about ¼” thick.
- For softer cookies bake them for about 10 minutes at 350°F. For chewier ones bake them for about 11 minutes.
I think these cookies are best the day they’re baked – after a day they aren’t as chewy, but they still taste good.
More 2-Ingredient Cookies
Two Ingredient Cookies and Cream Cookies
- 12 Oreo Cookies finely crushed in food processor
- 1 egg
- 1. Preheat oven to 350°F. Line baking sheet with parchment paper or silpat mat. In a large bowl mix crushed Oreo crumbs and egg. Make sure the egg coats all of the crumbs. The crumbs will begin to stick together and form larger lumps once they are coated with the egg.
- Dough will be quite wet, but solid enough to work with. It will be a little messy so if you don't like sticky mess, this may not be for you. Gather 1/6th of dough and place on cookie sheet. Press down with the palm of your hand until a cookie shape forms. The cookies will do very little rising when baking so you want the cookie dough to be the same thickness and size that you want for your final product. Dough should be a round disc, about 1/4 inch thick. You can use your hands to smooth out the dough if necessary. Repeat with remaining dough, spacing about 1 inch apart.
- Bake for approximately 10-11 minutes until cookies are set. )The cookies are a little softer at 10 minutes and a little more firm and chewy at around 11). Let cookies cool on sheet to completely set before removing and eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.