Frosted Caramel Oreo Cookies With Salted Caramel

Frosted Caramel Oreo Cookies – Chocolate cookie base with an Oreo cream cheese buttercream and a swirl of homemade caramel sauce. These are perfect large cookies.

If you’re looking for a cookie that’s more than just a cookie, you’ve come to the right place. We aren’t wasting our money on crumbl cookies and instead making better homemade cookies! These Frosted Caramel Oreo Cookies are the ultimate indulgence, combining rich chocolate, creamy frosting, and luscious caramel. Perfect for any occasion, these cookies bring together the nostalgic flavors of childhood favorites with a sophisticated twist. Whether you’re hosting a party, treating your family, or simply satisfying your sweet tooth, these cookies are sure to impress and delight.

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Why I Love This Recipe

• Irresistible Flavor Combination: The rich chocolate cookies paired with creamy Oreo buttercream frosting and a swirl of caramel create a heavenly blend of natural flavors that will leave you craving more.
• Texture Perfection: Each bite offers a contrast of crunchy cookie dough, smooth frosting, and gooey caramel, creating a multi-sensory experience that’s hard to beat.
• Cute cookies: These cookies are not only delicious but also look stunning with their frosted and caramel-drizzled tops. They’re a showstopper on any dessert table.
• Make-Ahead Friendly: You can prepare these cookies in advance, making them perfect for parties and gatherings. They stay fresh and delicious, allowing you to focus on enjoying the event.
• Kid-Friendly: Both kids and adults will love these cookies, making them a versatile treat for any event. The combination of chocolate, caramel, and cream cheese frosting is universally adored.

Pantry Staples – Frosted Caramel Oreo Cookies

• High fructose corn syrup –  This is used in the caramel sauce, my favorite brand is karo syrup!
• Heavy cream –You will use this in the caramel and in the buttercream
• Pure vanilla extract – I love using high quality but in this economy this is my favorite vanilla flavoring! 
• Salt – My favorite is sea salt or kosher salt!
• Dutch-processed cocoa powder – if you can find black cocoa powder, that is what I prefer, but most grocery stores carries dutch-processed
• Powdered sugar – In 2024 we aren’t sifitng, we are just measuring and dumping. 

Summary of Instructions:

1. Make the Caramel Sauce: Combine water, sugar, and corn syrup in a saucepan and bring to a boil. Once golden brown, add warmed cream, vanilla, salt, and butter. Let it cool.
2. Prepare the Cookies: Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients. Form dough balls and bake for the specific baking time on the prepared pan.
3. Prepare the Frosting: Pulverize Oreos into fine crumbs, then cream together butter and cream cheese. Add powdered sugar, cream, and salt, then stir in Oreo crumbs.
4. Assemble the Cookies: With an offset spatula, frost cooled cookies, drizzle or swirl the caramel on the center of the cookies, and sprinkle with extra Oreo crumbs.

For detailed instructions on how to make these Frosted Caramel Oreo Cookies, refer to the recipe card below.

Expert Baking Tips

​Follow these tips when making these Frosted Caramel Oreo Cookies! 

• Avoid Crystallization: When making caramel, avoid stirring the sugar mixture once it starts boiling to prevent crystallization. A gentle swirl of the pan will help keep everything evenly heated.
• Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature before starting to ensure even mixing. This step is crucial for achieving the right texture in both your cookies and frosting.
• Cooling Cookies: Let the cookies cool completely before frosting to prevent the frosting from melting. Patience is key here to ensure your cookies look and taste their best.
• Use a Food Processor: Pulverizing the Oreos into fine crumbs is essential for a smooth frosting. A food processor works best for this, but a blender or a plastic bag with a rolling pin will do the trick in a pinch.
• Garnish: ​If you want to make a cute garnish on top, add some crushed oreos after adding the caramel swirl. 

Recommended Tools and Products:

• Stand Mixer: For easy creaming of butter and sugar, and for making the frosting. A stand mixer will save you time and ensure a smooth, consistent texture.
• Silicone Baking Mats: To prevent cookies from sticking to the baking sheet and for even baking. These mats are reusable and eco-friendly.
• Food Processor: For pulverizing Oreos into fine crumbs. This tool is a game-changer for achieving the perfect consistency in your frosting.
• Cookie Scoop: To ensure evenly sized cookies, which ensures even baking and a uniform appearance.

FAQs – Frosted Caramel Oreo Cookies

​Have questions about making these Frosted Caramel Oreo Cookies? Please refer to commonly asked questions, if a question isn’t listed below, please feel free to leave it in the comment box at the end of the recipe! 

• Can I use regular cocoa powder? Dutch-processed cocoa powder is recommended for its smooth, rich flavor, but regular cocoa powder can be used in a pinch. Just note that the flavor might be slightly different.
• How do I store these cookies? Store them in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 7 days. They maintain their freshness and taste delicious chilled or at room temperature.
• Can I freeze the cookies? Yes, these cookies freeze well. Store them in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving for best results.
• What if I don’t have a stand mixer? You can use a hand electric mixer instead. It might take a bit longer, but it will work just as well.

Storing and Freezing – Frosted Caramel Oreo Cookies

Room Temperature: Store these Frosted Caramel Oreo Cookies in an airtight container or ziploc bag for up to 3-4 days. They make a great snack to have on hand for when the sweet tooth strikes.

Refrigeration: Refrigerate in an airtight container for up to 7 days. The cookies taste especially delicious when chilled, with the frosting firm and the caramel slightly chewy.

Freezing: Freeze these Frosted Caramel Oreo Cookies in an airtight container for up to 3 months. Thaw in the fridge overnight before serving. This makes it easy to always have a batch ready for unexpected guests or cravings.

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Recipe

Frosted Caramel Oreo Cookies

Molly Murphy

Chocolate cookie base with an Oreo cream cheese buttercream and a swirl of homemade caramel sauce. These are perfect large cookies

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Servings 8 COOKIES

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE CARAMEL SAUCE (DO FIRST)

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream warmed
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

FOR THE COOKIES

• ½ cup butter softened
• ¾ cup granulated sugar
• 1 large egg cold or room temperature
• 1 egg yolk cold or room temperature
• 1 teaspoons vanilla extract
• 1 & ½ cups all-purpose flour spooned and leveled
• ½ cup Dutch-processed cocoa powder King Arthur recommended
• ½ teaspoon baking soda
• ½ teaspoon salt

FOR THE CREAM CHEESE FROSTING

• 2 Regular oreo’s pulverized into a fine crumb
• 3 ounces cream cheese softened
• ½ cup unsalted butter softened
• 1 tablespoon heavy whipping cream
• 3 cups powder sugar
• Pinch of salt

Instructions

 

For the Caramel Sauce

• In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Use at least a 2-quart pan to prevent overflow.
• Over medium heat, bring the sugar mixture to a boil. Do not stir during this process to avoid crystallization.
• Let the mixture boil until it turns golden brown, around 5-7 minutes. Watch carefully to avoid burning.
• Warm the cream in the microwave for 1 minute.
• Once the caramel achieves a golden brown color, remove from heat and carefully add the warm cream. Stir until combined.
• Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.
• Let it sit until room temperature before spreading on the cookie

For the cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).
• Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add the vanilla extract. Mix on low until combined.
• Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.
• Use a 4-tablespoon cookie scoop to form 8 equally sized cookie dough balls. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.
• Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. While the cookies are cooling, make the Oreo frosting.

For the Cream Cheese Frosting:

• Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground. You can also do this in a plastic bag and use a rolling pin.
• In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes until smooth and creamy. If adding the food coloring, add it now.
• With a rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

Assembly:

• Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
• Use the tip of the offset spatula to swirl some salted caramel on top of the oreo cream cheese frosting.
• Sprinkle extra crumbs on top and serve at room temperature or cold.
• These cookies can be served at room temperature for up to 3-4 days, or refrigerated for up to 7 days in an airtight container to maintain freshness.
• Note: These cookies are best enjoyed chilled from the fridge.

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