Frosted Caramel Oreo Cookies (Printable Version)
# What You Need:
→ Caramel Sauce
01 -
1 cup granulated sugar
02 -
1/4 cup water
03 -
3 tablespoons light corn syrup
04 -
3/4 cup heavy cream, warmed
05 -
2 teaspoons pure vanilla extract
06 -
1 teaspoon salt
07 -
3 tablespoons butter
→ Cookies
08 -
1/2 cup butter, softened
09 -
3/4 cup granulated sugar
10 -
1 large egg (cold or room temperature)
11 -
1 large egg yolk (cold or room temperature)
12 -
1 teaspoon vanilla extract
13 -
1 1/2 cups all-purpose flour, spooned and leveled
14 -
1/2 cup Dutch-processed cocoa powder
15 -
1/2 teaspoon baking soda
16 -
1/2 teaspoon salt
→ Cream Cheese Frosting
17 -
2 Oreos, pulverized into a fine crumb
18 -
3 ounces cream cheese, softened
19 -
1/2 cup unsalted butter, softened
20 -
1 tablespoon heavy whipping cream
21 -
3 cups powdered sugar
22 -
Pinch of salt
# Steps to Follow:
01 -
Combine water, granulated sugar, and corn syrup in a medium saucepan (2-quart minimum capacity). Bring to a boil over medium heat without stirring to prevent crystallization. Boil until golden brown (about 5-7 minutes), monitoring closely to prevent burning. Warm the cream for 1 minute in the microwave. Remove caramel from heat, slowly stir in warm cream, then mix in vanilla, salt, and butter until smooth. Allow to cool to room temperature before use.
02 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a stand or hand mixer to cream butter and sugar until light and fluffy (2-3 minutes). Add the egg, beat for 20 seconds, then add the yolk and vanilla. Sift in flour, cocoa powder, baking soda, and salt. Mix until just combined, ensuring no streaks of flour remain. Form 8 equal dough balls (4 tablespoons each), flatten slightly to over 1/2 inch thickness, and place on baking sheets.
03 -
Bake in the preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 10 minutes before transferring to a cooling rack. Meanwhile, prepare the frosting.
04 -
Pulverize Oreos into a fine crumb using a food processor or blender. In a medium bowl, beat cream cheese and butter until smooth (2-3 minutes). Add powdered sugar gradually, followed by heavy cream and salt, and beat until creamy and smooth. Stir in cookie crumbs gently to create streaks.
05 -
Once cookies are cool, spread or pipe frosting onto each cookie. Swirl caramel sauce on top of the frosting using an offset spatula. Garnish with extra Oreo crumbs if desired. Serve at room temperature or chilled. Store cookies in an airtight container for up to 4 days at room temperature or 7 days refrigerated.
# Additional Notes:
01 -
These cookies are best served chilled but can also be enjoyed at room temperature.