Oreo Crumbl Cookie

Step 1

Step 1 | Prep Ingredients

Step 2

Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients

Step 3

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.

Step 4

Step 2 | Making the Crumbl Cookie Dough

Step 5

With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes.

Step 6

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.

Step 7

Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.

Step 8

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.

Step 9

*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.

Step 10

Slowly mix in crushed Oreo crumbs, mixing only until combined -- do not overmix.

Step 11

Step 3 | Forming Giant Chocolate Oreo Cookies

Step 12

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.

Step 13

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.

Step 14

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.

Step 15

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.

Step 16

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.

Step 17

Step 4 | Make Oreo Cream Buttercream

Step 18

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.

Step 19

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.

Step 20

Sprinkle a few additional crushed Oreo crumbs on top.

Step 21

StorageStore in large airtight containers (these are my favorites), in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.

Step 22

Freezing | To freeze unfrosted cookies, layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months.

Step 23

To freeze frosted Oreo cookies | lay on baking sheet and flash freeze for one hour, uncovered. Then place in airtight container, layering with parchment if desired. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.