Oreo Crumbl Cookie
User Reviews
5
27 reviews
Excellent
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Prep Time
20 mins
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Cook Time
11 mins
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Total Time
31 mins
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Servings
15 Crumbl Sized cookies (30 servings) 30 smaller Cookies
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Calories
761 kcal
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Course
Baked Goods
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Cuisine
American
Oreo Crumbl Cookie
Report
This cookie recipe combines cocoa-flavored dough with crushed Oreo cookies mixed into the batter and topped on the cookies before baking. The resulting cookies have a rich chocolate taste, crumbly texture, and visible chunks of Oreos. Accompanied by an Oreo cream buttercream frosting, they offer a layered cookie-and-cream experience suited for dessert or special occasions.
Description
The Oreo Crumbl Cookie features a chocolate cookie dough made from butter, granulated and brown sugars, eggs, vanilla, and a combination of all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Crushed Oreo cookies are folded into the dough, with additional Oreo crumbs sprinkled on top before baking.
The dough is creamed until light and fluffy, creating a soft yet sturdy base that bakes into thick cookies with rich cocoa flavor and distinctive Oreo pieces throughout. Cooling before frosting allows the cookies to set properly, and the accompanying Oreo cream buttercream adds creamy sweetness and vanilla notes.
Cookies are typically baked in batches on parchment-lined sheets, pressed gently to even thickness, then baked just until set. They can be made at high altitude with slight ingredient and time adjustments, and gluten-free versions are possible using specially formulated flours and gluten-free Oreos.
Proper storage in airtight containers with layers of parchment or wax paper keeps cookies fresh on the countertop for up to a week or frozen for extended storage, either frosted or unfrosted.
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Ingredients
- 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 egg room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour H.A. add ¼ cup, unbleached
- 1 cup Dutch process cocoa powder
- 2 ½ cups Oreo cookies 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
- water high altitude only, add 1 tablespoon
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
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 unfrosted cookies in a single layer with parchment between layers at room temperature for up to 7 days.
- Freeze unfrosted cookies layered with parchment in airtight containers for up to 3 months.
- Frosted cookies should be flash frozen before wrapping and stored in airtight containers for up to 3 months; thaw overnight in the fridge.
- Use approximately 30 Oreos crushed to equal 2 1/2 cups, with some extra for topping.
- Use a large cookie scoop to portion dough; bake about 8-10 minutes and cool before frosting.
- Adjust baking and ingredient quantities for high altitude or gluten-free adaptations as described.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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