5 from 27 votes
Oreo Crumbl Cookie
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.
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
Servings:
15
Crumbl Sized cookies (30 servings) 30 smaller Cookies
Calories:
761 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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: 15 Crumbl Sized cookies (30 servings) 30 smaller Cookies
Amount Per Serving
Calories 761
% 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.