Oreo Slice and Bake Cookies
These Oreo Slice and Bake Cookies are a cookies-and-cream lover’s dream. A buttery, shortbread-like base is packed with crunchy chocolate sandwich cookies, chilled into a log, and sliced into perfect rounds.
Ingredients
2/3 cup salted butter, softened
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 cup crushed chocolate sandwich cookies with white filling (about 10 cookies), divided
Instructions
1. In a large bowl, beat butter with a mixer on medium to high for 30 seconds.
2. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl as needed.
3. Beat in egg and vanilla. Gradually beat in flour until a dough forms.
4. Stir in 3/4 cup of the crushed cookies. If the dough is too soft, cover and chill for 20 minutes before rolling.
5. Shape dough into a 2-inch-diameter roll. Sprinkle the remaining 1/4 cup crushed cookies on a flat surface and roll the dough over them to coat.
6. Wrap the log in plastic wrap or waxed paper. Chill in the refrigerator for 1 to 2 hours (or 30 minutes in the freezer) until firm.
7. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
8. Use a sharp serrated knife to cut the dough roll into 1/4-inch slices.
9. Place slices 2 inches apart on the prepared sheets. Bake until the bottoms are lightly browned, about 7 to 9 minutes.
10. Cool on the sheets for 2 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, use a serrated knife to prevent the log from squishing while slicing.
You can make the dough log up to 3 days in advance if kept in the fridge, or 3 months in the freezer.