Oreo Crumbl Cookies

Why you’ll love these Oreo Crumbl Cookies

1. Thick, bakery-style cookies just like Crumbl
2. Packed with Oreo flavour in every bite
3. Soft, fudgy centres with slightly crisp edges
4. Topped with a creamy, indulgent frosting
5. Perfect copycat treat without the need to buy them

How to make Oreo Crumbl Cookies

For the Cookies:

Ingredients:

• 120 g unsalted butter, softened
• 100 g granulated sugar
• 50 g light brown sugar
• 1 large egg
• 1 tsp vanilla extract (5 ml)
• 150 g all-purpose flour
• 40 g cocoa powder
• 1/2 tsp baking soda (2.5 ml)
• 1/4 tsp salt (1.25 ml)
• 5 Oreo cookies, crushed (for mixing into the dough)
• 3 Oreo cookies, crushed (for topping)

For the Oreo Buttercream:

Ingredients:

• 75 g unsalted butter, softened
• 100 g powdered sugar
• 1 tsp vanilla extract (5 ml)
• 2-3 tbsp heavy cream (30-45 ml)
• 5 Oreo cookies, crushed into fine crumbs (for mixing into the icing)

Instructions:

Make the Cookies

1. Preheat your oven to 180°C and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed Oreo cookies.
7. Divide the dough into 6 equal portions, roll them into balls, and place them on the prepared baking sheet.
8. Slightly flatten each dough ball and press some extra crushed Oreo cookies on top for decoration.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Make the Oreo Buttercream

1. In a medium bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, and mix until light and fluffy.
3. Add the vanilla extract and 2 tablespoons of heavy cream. If the buttercream is too thick, add the remaining tablespoon of cream.
4. Mix in the crushed Oreo crumbs until well incorporated.

Assemble the Cookies

1. Once the cookies have completely cooled, pipe or spread the Oreo buttercream on top of each cookie.
2. Optionally, sprinkle more crushed Oreo cookies on top of the frosting for extra crunch and decoration.

Storage tips

1. Room temperature (unfrosted): Store in an airtight container for up to 3–4 days
2. Fridge (frosted): Keep in an airtight container for up to 5 days due to the cream topping
3. Bring to room temp before serving: About 20–30 minutes for the best soft texture
4. Layer with parchment: Prevents the frosting from sticking or smudging
5. Freezing option: Freeze cookies (preferably unfrosted) for up to 2 months, then thaw and frost fresh

Oreo Crumbl Cookies

Thick, bakery-style cookies packed with Oreo flavour and topped with a rich, creamy frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Servings: 6 large cookies

Course: Dessert, sweet treat

Cuisine: American

Ingredients Method

Ingredients

  

For the Cookies:

• 120 g unsalted butter softened
• 100 g granulated sugar
• 50 g light brown sugar
• 1 large egg
• 1 tsp vanilla extract 5 ml
• 150 g all-purpose flour
• 40 g cocoa powder
• 1/2 tsp baking soda 2.5 ml
• 1/4 tsp salt 1.25 ml
• 5 Oreo cookies crushed (for mixing into the dough)
• 3 Oreo cookies crushed (for topping)

For the Oreo Buttercream:

• 75 g unsalted butter softened
• 100 g powdered sugar
• 1 tsp vanilla extract 5 ml
• 2-3 tbsp heavy cream 30-45 ml
• 5 Oreo cookies crushed into fine crumbs (for mixing into the icing)

Method

 

Step 1: Make the Cookies

1. Preheat your oven to 180°C and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed Oreo cookies.
7. Divide the dough into 6 equal portions, roll them into balls, and place them on the prepared baking sheet.
8. Slightly flatten each dough ball and press some extra crushed Oreo cookies on top for decoration.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Step 2: Make the Oreo Buttercream

1. In a medium bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, and mix until light and fluffy.
3. Add the vanilla extract and 2 tablespoons of heavy cream. If the buttercream is too thick, add the remaining tablespoon of cream.
4. Mix in the crushed Oreo crumbs until well incorporated.

Step 3: Assemble the Cookies

1. Once the cookies have completely cooled, pipe or spread the Oreo buttercream on top of each cookie.
2. Optionally, sprinkle more crushed Oreo cookies on top of the frosting for extra crunch and decoration.