• Preheat the oven to 375 degrees Prepare cookie sheets with cookie spray or parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.
• Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.
• Add the flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together.
• On low, mix in the chocolate chips and 1 cup of the crushed Oreo cookies.
• Scoop large bowls of dough (about 1/2 and place several inches apart on the prepared baking sheets. Lightly press down each ball to flatten slightly. Bake for 9-10 minutes until set on the outside but still soft in the middle.
• Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to wire rack to cool completely.
• Fill a piping bag with the frosting and use a round tip to pipe in a spiral pattern on top of the cooled cookies. Or, you can just spread the frosting on top with a knife. Sprinkle with remaining 1/2 cup of crushed Oreo cookies.

For the Frosting

• In the bowl of a stand mixer or a large bowl with a hand mixer, cream butter and cream cheese until smooth. Add salt and vanilla extract. Add powdered sugar, 1 cup at a time, mixing thoroughly with each addition. After all powdered sugar is combined, mix on high speed for 2-3 minutes until frosting is smooth and fluffy.