Line a cookie sheet with parchment paper and set aside.
Finely chop 2 cups of Oreos, set aside
In the bowl of a stand mixer, cream together butter, oil, and sugar.
Add eggs and vanilla and mix until creamy.
In a medium mixing bowl, combine flour, black cocoa powder, crushed Oreos, baking soda, baking powder
Whisk dry ingredients together.
Add half of the dry ingredients to the wet ingredients and mix well. Scrap down the sides of the bowl. Add the remaining dry ingredients, and mix thoroughly
Using a large cookie scoop, scoop dough into equally sized cookie dough balls (10 cookies)
Place cookies evenly on the prepared cooking sheet
Press the cookie flat using the bottom of a glass or measuring cup. (Not too thin, about ½ inch in thickness)
Bake the cookies for 10 minutes, don’t overbake.
Allow cookies to cool completely before frosting
While the cookies are cooling, make the frosting.
To make the frosting: In the bowl of a stand mixer combine butter, powdered sugar, heavy cream, and vanilla. Mix until well combined, stopping to scrape down the sides of the bowl.
Using a Ziploc bag with the corner cut off or a piping bag fitted with a small round tip, pipe frosting on top of cookies in a circular motion.
Garnish with crushed Oreos
Enjoy!
Notes
For best results, always level and measure ingredients.
Use room-temperature butter and eggs for the recipe
CRUMBL cookies are recommended to be cut into ¼ for serving size.