Oreo Crumbl Cookie

Name: Oreo Crumbl Cookie
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 15 Crumbl Sized cookies (30 servings) 30 smaller Cookies
Ingredients: 1 ½ cups butter; ¾ cup granulated sugar; 1 ½ cups light brown sugar; 2 large eggs; 1 tablespoon vanilla extract; 3 cups unbleached all-purpose flour; 1 cup Dutch process cocoa powder; 2 ½ cups Oreos; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; High Altitude Only: Add 1 tablespoon water; 1 cup butter; 1-2 teaspoons vanilla extract; pinch salt; 4 cups powdered sugar; 4-6 tablespoons milk

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
31 mins
Servings
15 Crumbl Sized cookies (30 servings) 30 smaller Cookies
Calories
761 kcal
Course
Baked Goods
Cuisine
American

Oreo Crumbl Cookie

Shannon Lee

Report

Copycat Oreo Crumbl Cookies are giant, soft, fudgy, loaded with crushed Oreos and topped with a creamy, buttercream frosting. Grab an ice cold glass of milk and let's make these warm copycat cookies.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

1 ½ cups butter 3 sticks, salted, room temperature
¾ cup granulated sugar High Altitude (H.A. ⅔ cup)
1 ½ cups light brown sugar packed (H.A. 1 ¼ cups)
2 large eggs room temperature
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour H.A. add ¼ cup
1 cup Dutch process cocoa powder
2 ½ cups Oreos Crushed, 12 Oreos = 1 cup, about 30 Oreos
1 ½ teaspoons baking soda H.A. reduce to 1 teaspoon
1 teaspoon baking powder
3/4 teaspoon kosher salt add ¼ teaspoon more if using unsalted butter
High Altitude Only: Add 1 tablespoon water

Oreo Cream Buttercream

1 cup butter no substitutes, room temperature
1-2 teaspoons vanilla extract
pinch salt
4 cups powdered sugar
4-6 tablespoons milk or cream

Add to Shopping List

Instructions

Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients
Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don’t want them too chunky.
With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes.
Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side.
Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.
Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓ cup at a time. Stopping occasionally to scrape the sides of the bowl.
*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.
Slowly mix in crushed Oreo crumbs, mixing only until combined -- do not overmix.
You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller -- just be sure to adjust the scoop size and baking times.
Use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan.
Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.
Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations - DO NOT OVERBAKE. Take out of oven once they have spread and look dull.
Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.
While the cookies cool for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes.
Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on.
Sprinkle a few additional crushed Oreo crumbs on top.

Equipments used:

Notes

Store in large airtight containers, in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.
Store in large airtight containers
, in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.
Freezing | unfrosted cookies layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months.
Freezing |
unfrosted cookies
layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months.
Frosted Oreo cookies| lay in single layer on baking sheet and flash freeze or one hour, uncovered. Then wrap in plastic wrap individually and place in airtight container or baggie. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.
Frosted Oreo cookies
| lay in single layer on baking sheet and
flash freeze
or one hour, uncovered. Then wrap in plastic wrap individually and place in airtight container or baggie. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.
12 Oreos equals 1 cup of crushed Oreo crumbs, so for this recipe you will need approximately 30 cookies. Add a few extra to accommodate the sprinkling on the cookies. Double stuff will yield a greater volume.
Use a large cookie scoop, scoop generous scoop of dough onto parchment lined baking sheet, fill sheet with 9 cookies, using palm of hand, press down tops evenly, about the thickness of hockey pucks. Bake for 8-10 minutes, cool 20 minutes on pan, then frost. See below for high altitude baking times.
High-Altitude Crumbl Oreo Cookies |Preheat oven to 375 degrees F (vs. 350) and line pans with parchment paper.
Gluten-Free Crumbl Cookies Use the new Gluten-Free Oreo cookies in place of regular Oreo cookies, crush and use as directed. Replace the flour with 2 cups of a quality Gluten-Free cup for cup all-purpose flour and the additional cup (or 1 ¼ cups for high altitude) super-fine almond flour.
Decrease granulated sugar to ⅔ cup
Decrease brown sugar to 1 ¼ cups
Increase all-purpose flour by ¼ cup
Decrease baking soda to 1 teaspoon
Add 1 tablespoon water alternately with flour mixture
Bake giant cookies for 10-11 minutes and smaller cookies for 8 minutes max.

Nutrition Information

Show Details

Serving 1Giant Cookie Calories 761kcal (38%) Carbohydrates 105g (35%) Protein 6g (12%) Fat 38g (58%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 107mg (36%) Sodium 620mg (26%) Potassium 232mg (7%) Fiber 4g (16%) Sugar 74g (148%) Vitamin A 989IU (20%) Calcium 69mg (7%) Iron 6mg (33%)

Nutrition Facts

Serving: 15Crumbl Sized cookies (30 servings) 30 smaller Cookies

Amount Per Serving

Calories 761 kcal

% Daily Value*

Serving	1Giant Cookie
Calories	761kcal	38%
Carbohydrates	105g	35%
Protein	6g	12%
Fat	38g	58%
Saturated Fat	22g	110%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	107mg	36%
Sodium	620mg	26%
Potassium	232mg	5%
Fiber	4g	16%
Sugar	74g	148%
Vitamin A	989IU	20%
Calcium	69mg	7%
Iron	6mg	33%