Description
Oreo Crumbl Cookies
Prep Time: 20 minutes
Bake Time: 9–11 minutes
Cooling & Frosting: 30 minutes
Total Time: ~1 hour
Yields: 8–10 large cookies
Ingredients
For the Cookies:
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½ cup unsalted butter, softened
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½ cup brown sugar
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¼ cup granulated sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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½ tsp baking soda
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¼ tsp salt
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½ cup semi-sweet chocolate chips
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6 Oreos, crushed
For the Frosting:
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4 oz cream cheese, softened
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¼ cup butter, softened
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1½ cups powdered sugar, sifted
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1 tsp vanilla extract
Toppings:
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Extra crushed Oreos
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Halved Oreos
Instructions
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Preheat Oven & Prep Pans:
Preheat to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats. -
Cream Butter & Sugars:
Beat butter, brown sugar, and granulated sugar 2–3 min until light and fluffy. -
Add Wet Ingredients:
Mix in egg and vanilla until smooth. -
Combine Dry Ingredients:
In a separate bowl, whisk flour, cocoa, baking soda, and salt. Gradually add to wet mixture on low speed until just combined. -
Fold in Mix-Ins:
Gently fold in chocolate chips and crushed Oreos. Save a few chips for topping. -
Scoop Cookies:
Use a 3-Tbsp scoop (or ¼ cup) to form tall dough balls. Place 4–6 per sheet. Chill 15–20 min for thicker cookies. -
Bake:
9–11 minutes until edges are set and centers still slightly soft. Cool 10–15 min on baking sheet before transferring to wire rack. -
Make Frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Whip until light and fluffy. -
Decorate:
Frost cooled cookies, sprinkle with crushed Oreos, and top with a halved Oreo.
Notes
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Cookies spreading too much? Use properly softened butter, measure flour correctly, chill dough.
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Frosting too thin? Chill frosting 20–30 min and re-whip; add more powdered sugar if needed.
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Make-ahead: Dough can be refrigerated 3 days or frozen 3 months.
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Storage: Store frosted cookies in airtight container in fridge 3–4 days.