Frosted Caramel Oreo Cookies (Print Version)

Chocolate cookies topped with Oreo cream cheese frosting and swirled with salted caramel.

# Ingredients:

→ Caramel Sauce

01 - 200 grams granulated sugar
02 - 60 millilitres water
03 - 45 millilitres light corn syrup
04 - 180 millilitres heavy cream, warmed
05 - 2 teaspoons pure vanilla extract
06 - 1 teaspoon fine sea salt
07 - 45 grams unsalted butter

→ Chocolate Cookies

08 - 115 grams unsalted butter, softened
09 - 150 grams granulated sugar
10 - 1 large egg
11 - 1 large egg yolk
12 - 1 teaspoon vanilla extract
13 - 190 grams all-purpose flour, spooned and leveled
14 - 45 grams Dutch-processed cocoa powder
15 - 1/2 teaspoon baking soda
16 - 1/2 teaspoon fine sea salt

→ Oreo Cream Cheese Frosting

17 - 2 Oreo cookies, finely crushed
18 - 85 grams cream cheese, softened
19 - 115 grams unsalted butter, softened
20 - 15 millilitres heavy cream
21 - 360 grams powdered sugar
22 - Pinch of fine sea salt

# Steps to Follow:

01 - In a medium saucepan, combine granulated sugar, water, and corn syrup. Heat over medium without stirring and let boil until a deep golden colour develops, about 5-7 minutes. Warm heavy cream in the microwave for 1 minute. Remove saucepan from heat and carefully whisk warm cream into the caramel. Stir until mixture is smooth. Add vanilla, salt, and butter, mixing until fully incorporated. Let cool to room temperature before use.
02 - Preheat oven to 175°C. Line two baking trays with parchment paper. In a stand mixer or large bowl, cream softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add egg and mix for 20 seconds, then add egg yolk and vanilla extract, mixing until fully combined. Sift in flour, cocoa powder, baking soda, and salt. Blend on low speed until a smooth dough forms. Scoop 8 balls of dough using a 60 ml scoop or 1/4 cup measure, place on trays, and gently flatten to just over 1.5 cm thick. Bake for 10-12 minutes. Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
03 - Crush Oreo cookies into fine crumbs using a food processor or by sealing in a bag and crushing with a rolling pin. In a medium bowl, beat cream cheese and butter on medium speed for 2 minutes until smooth. Add powdered sugar, heavy cream, and a pinch of salt. Beat on low to incorporate, then on high for 2-3 minutes until fluffy. Fold in Oreo crumbs with a spatula, mixing just until streaks remain.
04 - Once cookies are fully cooled, spread or pipe a generous layer of Oreo cream cheese frosting over each. Drizzle and swirl cooled caramel sauce atop the frosting. Finish with optional extra Oreo crumbs. Serve at room temperature or chilled. Store airtight at room temperature up to 4 days or refrigerated up to 7 days.

# Additional Notes:

01 - For enhanced flavour and texture, serve cookies slightly chilled.
02 - Store-bought caramel sauce can be substituted in a time pinch.
03 - Add a pinch of flaky sea salt on top for a more pronounced salted caramel finish.
04 - Cookies can be made smaller for additional portions; adjust baking time accordingly.

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