Crumbl Oreo Cookies

5 from 2 votes

Crumbl Oreo Cookies—rich chocolate cookies packed with crushed Oreos, topped with creamy frosting, and finished with even more Oreo crumbles. A fan-favorite cookie recipe!

Prep Time30

Cook Time15

Chilling Time1

Total Time1 45

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: crumbl oreo cookies

Servings: large (4 ounce) cookies

Author: Chelsea Lords

Cost: $5.45

Equipment

High-powered blender or food processor
Stand mixer optional
Large sheet pan
Silicone baking mat or parchment
Hand mixer
Piping bags with 1M open star piping tip, optional

Ingredients

Cookies

1/2 cup unsalted butter
3/4 cup light brown sugar firmly packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Dutch process cocoa powder see note 1
1/2 cup cake flour see note 2
3/4 cup all-purpose flour see note 3
1/2 cup miniature chocolate chips
1 cup chocolate chips milk or semi-sweet
8 whole Oreos blended

Frosting—See Note 4

4 tablespoons unsalted butter softened to room temperature
4 ounces cream cheese full-fat, brick-style
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/16 teaspoon salt tiny pinch

US - Metric

Instructions

Take 8 whole Oreos and blend in a high-powered blender or food processor until you have fine crumbs. Pour into a bowl and set aside.
Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3–4 minutes.
Add in egg and vanilla. Beat until combined. Add cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping the sides with a spatula as needed. Add in cake flour (see note 3 first) and regular flour; beat until combined. Don’t overbeat/mix the mixture. Add the mini and regular-sized chocolate chips. Fold the chips and Oreos into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
After chilling, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams each). You should get 6 equal-sized balls. Roll into large balls, then generously roll the balls in the Oreo cookie crumbs until well coated. Set aside leftover crumbs for topping the cookies. Place dough balls on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes.
Meanwhile, preheat oven to 325°F. Line an extra-large sheet pan with a silicone liner. (Parchment paper works, but the cookies bake better on a silicone liner.) Arrange 3 dough balls on the pan, leaving plenty of space between each cookie. Bake for 13–18 minutes, erring on the side of slightly under-baking (I think they’re perfect at 15 minutes). They’re slightly under-baked but will firm up to a nicely as they set. Remove from oven and immediately press the edges of the cookie inward with the back of a metal spatula to get perfect round bakery-style cookies.
Let cookies stand on the pan for 10–15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up. Repeat process with the remaining 3 cookies.
Frosting (see note 4): Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth. Add powdered sugar, vanilla extract, and salt. With the mixer running at low speed, beat until well blended and smooth. Taste and adjust, adding a pinch more salt if needed or a touch more powdered sugar for a more firm/sweeter frosting. Transfer to a piping bag fitted with a 1M open star piping tip and generously pipe on each cookie. Alternatively, spread the frosting with a butter knife.
Sprinkle remaining cookie crumbs on top of the frosting, adding crumbs to desired preference. Enjoy!

Video

Notes

Note 1: The cocoa powder sets these cookies apart; Dutch-process cocoa powder offers a deeper chocolate flavor—I don’t recommend plain cocoa powder. Hershey’s® Special Dark cocoa powder is a Dutch-process cocoa powder that is found at most grocery stores.

Note 2: Cake flour makes these cookies extra soft and fluffy. Combined with all-purpose flour, it creates the perfect texture. I don’t recommend a flour substitute or making homemade cake flour—it doesn’t work the same in this recipe.

Note 3: If you press a measuring cup into a bag of cake or regular flour, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the top. (Video visual here.)

Note 4: These cookies are meant to be indulgent, so I use all the frosting! If you prefer less, frost to your liking and save the rest for fruit dip or other desserts. Not a frosting fan? Halve the recipe and spread it on lightly.

Storage: These cookies don’t store or freeze well with frosting. For leftovers, keep cookies at room temp and refrigerate the frosting separately in an airtight container. Let frosting soften for 30 minutes before frosting and serving.

Nutrition