Crumbl Oreo Cookies are a copycat recipe of Crumbl's fan-favorite cookie recipe! These Oreo-crumb-encrusted chocolate cookies are loaded with cream cheese frosting and garnished with crushed-up Oreos.
OREO PREP: Take 8 whole cookies and blend in a high-powered blender or food processor until you have fine crumbs. Pour into a bowl and set aside.
CREAM BUTTER AND SUGAR: Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes.
ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour (Read Note 4 first) and regular flour; beat until combined. Don't over-beat/mix the mixture. Add in the miniature and regular-sized chocolate chips. Fold the chips and cookies into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
FORM COOKIE BALLS: After chilling, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams each). You should get 6 equal-sized balls from the dough. Roll into large balls and then generously roll the balls in the Oreo cookie crumbs until well coated. Set aside leftover crumbs for topping the cookies. Place cookie dough balls on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes.
BAKE: Meanwhile, preheat the oven to 325 degrees F. Line an extra-large sheet pan with a Silpat liner. (Parchment paper works, but the cookies bake better on a Silpat liner.) Arrange 3 cookie dough balls on the pan, leaving plenty of space in between each cookie. Bake for 13-18 minutes, erring on the side of slightly under-baking (we think they're perfect at 15 minutes). They're slightly under-baked but will firm up to a nice and fudgy/chewy cookie as they set. Remove from the oven and immediately press the edges of the cookie inwards with the back of a metal spatula to get the perfect round bakery-style cookie. Let cookies stand on the pan for 10-15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up. Repeat process with the remaining 3 cookies.
FROSTING(See Note 4): Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth. Add in powdered sugar, vanilla extract, and salt. With the mixer running at low speed, beat until well blended and smooth. Taste and adjust, adding a pinch more salt if needed or a touch more powdered sugar for a more firm/sweeter frosting. Transfer to a piping bag fitted with a 1M open star piping tip and generously pipe on each cookie. Alternatively, spread the frosting with a butter knife.
GARNISH: Sprinkle remaining cookie crumbs on top of the frosting, adding crumbs to desired preference. Enjoy!
STORAGE: Because of the frosting, these cookies don’t store or freeze well. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting right before serving. The frosting needs to be refrigerated in an airtight container, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it’s fairly stiff right out of the fridge.
Video
Notes
Note 1: Cocoa Powder: The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor -- I don't recommend using a plain cocoa powder. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. Note 2: Cake Flour: This flour is responsible for giving the cookies a fluffier, more delicate, and more tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. You'll find cake flour on the baking supplies aisle in the grocery store. I don't recommend a different flour substitute or making "homemade" cake flour -- it doesn't work the same in this recipe.Note 3: Measuring flour: If you press a measuring cup into a bag of cake or regular flour and scoop, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon it into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)Note 4: Frosting:We use all the frosting between the 6 cookies -- these are supposed to be indulgent bakery-style cookies after all. :) If you don't want to use all the frosting on the cookies, frost as much as you'd like and save the rest to use as a fruit dip or addition to other desserts. If you're not a fan of a lot of frosting, I'd recommend halving the recipe and spreading on the cookies using a knife.