Step 1

Line a sheet tray with parchment paper and set aside.

Step 2

MAKE THE COOKIE DOUGH: Place the Oreos into a food processor and process until they form fine crumbs.

Step 3

In a large bowl, stir together 2 & ½ cups of the Oreo crumbs (save the rest for garnish), the flour, baking powder, and salt, and set aside.

Step 4

Use an electric mixer or stand mixer to cream the butter and sugar together for 3 minutes.

Step 5

Add the eggs and vanilla and mix for another 2-3 minutes.

Step 6

Add the flour mixture and mix just until combined.

Step 7

CHILL THE DOUGH: Portion the cookie dough into 12 portions and form into a ball, the dough will be very sticky, do your best. Place on the prepared sheet tray.

Step 8

Cover with plastic wrap and place in the fridge overnight. Tip: It helps if you spray the plastic wrap with non-stick spray before covering the cookie dough.

Step 9

BAKE THE COOKIES: Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.

Step 10

Try and roll the cookie dough balls between your hands to smooth it out. Place on the sheet trays about 6 inches apart.

Step 11

Bake for 15-17 minutes until puffed, and they appear dry on the tops. Allow to cool for 10 minutes on the sheet tray and then transfer to a wire rack to cool completely.

Step 12

FROST THE COOKIES: While the cookies cool, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth.

Step 13

Add the powdered sugar a little at a time until fully mixed it, scrape down the sides.

Step 14

Add the heavy cream and vanilla, and stir it in. Place on medium-high speed and whip for 3 minutes until light and fluffy.

Step 15

Using a piping bag fitted with a Wilton 2A tip or something similar, pipe swirls on top of the cookies.

Step 16

Add a sprinkling of the reserved Golden Oreo crumbs on top. Serve immediately or store in the refrigerator until ready to serve.