Description
Learn how to make the popular Oreo Crumbl Cookies at home. This recipe yields thick, soft, and fudgy chocolate cookies packed with Oreo chunks and chocolate chips, topped with a creamy vanilla cream cheese frosting and more Oreo pieces. It’s an easy copycat recipe for a bakery-style treat.
Ingredients
- For the Fudgy Chocolate Cookies:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
- 6 Oreo cookies, crushed
- For the Dreamy Vanilla Frosting:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1½ cups powdered sugar, sifted
- 1 tsp vanilla extract
- For the Grand Finale Topping:
- Crushed Oreos
- Halved Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl. Add the room-temperature egg and vanilla extract. Beat on medium speed until combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears.
- Gently fold in the semi-sweet chocolate chips and the 6 crushed Oreos.
- Use a large cookie scoop (about 3 tablespoons) to portion out the dough. Roll each portion into a tall, rough ball. Place 4-6 dough balls on each baking sheet, spaced apart.
- Chill the shaped dough balls for 15-20 minutes before baking for thicker cookies.
- Bake for 9-11 minutes. The cookies should look soft and slightly underdone in the center.
- Let the cookies cool on the baking sheet for 10-15 minutes before carefully transferring them to a wire rack to cool completely.
- While the cookies cool, make the frosting. Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating well after each addition. Beat in the vanilla extract until light and fluffy.
- Once the cookies are completely cool, spread a generous amount of frosting onto the center of each cookie. Sprinkle with crushed Oreos and top with a halved Oreo cookie.
Notes
- For thicker cookies, chill the shaped dough balls before baking.
- Do not overbake; the center should remain slightly soft for a fudgy texture.
- Ensure cookies are completely cool before frosting to prevent the frosting from melting.
- Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Store frosted cookies in an airtight container in the refrigerator for 3-4 days.
- If the frosting is too thin, chill it for 20-30 minutes and re-whip, or add more powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 450-550 (estimate)
- Sugar: Approx. 40-50g (estimate)
- Sodium: Approx. 150-200mg (estimate)
- Fat: Approx. 25-35g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 10-15g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approx. 50-60g (estimate)
- Fiber: Approx. 2-3g (estimate)
- Protein: Approx. 5-7g (estimate)
- Cholesterol: Approx. 60-80mg (estimate)
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