Ingredients

Method

1. 1

   In a large glass bowl, pour in the melted and cooled unsalted butter.

2. 2

   Add the granulated sugar to the butter.

3. 3

   Whisk the butter and sugar together until the mixture is light in color.

4. 4

   Add the large egg and vanilla extract to the bowl.

5. 5

   Whisk again until all wet ingredients are fully combined.

6. 6

   Add the plain flour, cornflour, baking powder, bicarbonate of soda, and salt to the wet mixture.

7. 7

   Using a spatula, fold the dry ingredients into the wet ingredients until just combined.

8. 8

   Place 6 Oreos in a plastic bag and roughly crush them with a rolling pin.

9. 9

   Add the crushed Oreos to the cookie dough.

10. 10

    Fold the crushed Oreos through the dough until evenly distributed.

11. 11

    Cover the bowl and refrigerate the dough for at least 2 hours.

12. 12

    After chilling, scoop approximately 70g (about 3 tablespoons) of dough and roll it into a ball.

13. 13

    Place the dough ball on a baking tray and gently press it down with your hand. Repeat for the remaining dough, spacing the cookies apart.

14. 14

    Bake at 170°C (150°C fan) for 8-10 minutes.

15. 15

    Once baked, remove from the oven and let the cookies cool completely.

16. 16

    In a clean bowl, combine the softened unsalted butter, room temperature cream cheese, and vanilla extract.

17. 17

    Using an electric mixer, whisk the ingredients until fully combined and smooth.

18. 18

    Gradually add the icing sugar to the bowl.

19. 19

    Whisk the icing sugar in until the frosting is smooth and creamy.

20. 20

    Transfer the frosting to a piping bag and pipe a swirl onto each cooled cookie.

21. 21

    Use the back of a spoon to smooth the frosting out over the surface of the cookie.

22. 22

    Sprinkle the remaining broken Oreo chunks on top of the frosting.

23. 23

    Enjoy! Store in the fridge and bring to room temperature before serving.