Instructions:

1. Preheat your oven to 350°F.
2. Cream together the butter, granulated sugar, and brown sugar in a mixer.
3. Add the eggs and vanilla. Mix until the batter is light in color and creamy.
4. Add the dry ingredients: flour, black cocoa powder, crushed Oreos, baking soda, baking powder, and salt. Mix until fully combined into a dough.
5. Portion the dough into 1/2 cup portions. Roll each into a ball and place six onto a cookie sheet. Press down slightly to form hockey-puck shapes.
6. Bake for 12-15 minutes, until the tops are no longer glossy.
7. Cool cookies on the pan for 20 minutes before frosting.
8. To make the frosting, whip the butter, cream cheese, and vanilla until smooth.
9. Gradually add the powdered sugar, one cup at a time. Thin with milk, a teaspoon at a time, until the desired consistency is reached.
10. Transfer frosting to a zip-top bag, snip a corner, and pipe frosting onto cookies in a spiral pattern.
11. Sprinkle extra crushed Oreos on top for garnish.
12. Serve warm or store in an airtight container at room temperature or in the fridge.

Notes:

• Chilling the dough before baking is not required but can enhance flavor and texture.
• For a fun variation, try using flavored Oreos like mint or peanut butter.
• These cookies freeze well for up to a month. Simply thaw before serving.