Galletas Oreo Crumbl
Crumbl Oreo Cookies are a copycat recipe of Crumbl’s fan-favorite Oreo cookie recipe! These Oreo-crumb encrusted rich chocolate cookies are loaded with cream cheese frosting and garnished with crushed-up Oreos.
Crumbl Oreo Cookies
Crumbl® cookies have taken the nation by storm and in case you’re sad you can’t get their specialty flavors week to week, we’ve got the ultimate copycat recipe for you today!
From the rich chocolate cookie to the creamy frosting to the crushed-up Oreos® on top and right down to the same cookie sizing — you’ll find these cookies make for the ultimate copycat recipe! Crumbl measures each cookie to be 4 ounces before baking and we do the same for this recipe. This copycat recipe will give you ultra-soft, chewy, and indulgent-tasting cookies with Oreo cookie crumbs in the actual cookie and topping the frosting.
We can’t wait to hear what you think about these ridiculously rich copycat Crumbl Oreo cookies!
A word about trademarks:
Crumbl is a chain of gourmet cookie bakery stores that started in Utah and have spread across the United States. Crumbl cookies are large, extravagant, rich, and of course, incredibly delicious! Oreo is a brand of creme-filled sandwich cookies, consisting of two (usually chocolate) wafers with a sweet crème filling, owned by Mondelez International (formerly known as Kraft Foods). Both of these brands are nationally known, and we want to stress that we have no relationship–business or otherwise, except for appreciating the quality–with either Crumbl or Oreo.
Crumbl Oreo Cookies: Special Ingredients
As with most baking recipes, this cookie recipe requires some attention to detail and precision. While we’d love to say you don’t have to use certain ingredients or “x” ingredients will substitute nicely for another, the recipe simply won’t produce the same results when making changes or substitutions.
Dutch-Process Cocoa Powder
You’ll know you have a Dutch-process cocoa powder because the container will say either “Dutch process” or “Dutched” cocoa. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. Dutched cocoa powder made by Ghiradelli® is also available at many grocery stores.
The other special ingredient in Crumbl Oreo Cookies is cake flour, which is integral to the structure and flavor of this recipe. For best results, use store-bought cake flour (not DIY/homemade cake flour) which can be found near all-purpose and other types of flour in the grocery store.
We highly recommend using the exact ingredients called for to achieve the best results for these cookies. So wait for a grocery store run if you don’t have the right cocoa powder or flour; the wait will be worth it so you don’t end up with lackluster cookies — or worse, cookies that don’t bake up properly!
Crumbl Oreo Cookies: Tools
- Silpat liner. These cookies come out best when baked on a silicone liner — they bake evenly and the bottoms won’t over-crisp when baking on a mat.
- Food scale. Even-sized cookie dough balls yield evenly baked cookies. A food scale helps you achieve this. If you’re simply eyeballing portions, you may end up with some slightly over-baked cookies while other cookies aren’t fully baked through because of inconsistent dough ball sizes. And, since they’ll all be measured to the same size, the presentation will look nicer — truly, even-sized cookies give that perfect “bakery-style appearance” that Crumbl is known for!
- Piping tip. We like to use a 1M open star piping tip for applying the cream cheese frosting onto these Crumbl Oreo Cookies. You’ll also need some piping bags! (If you’d rather not pipe on the frosting, spread it on with a knife instead.) We’ve found when making these cookies and frosting with a knife instead of a bag, you’ll need quite a bit less frosting.
- High-powered blender or food processor: We pulse whole Oreos (no need to remove the creme filling) until they resemble fine crumbs. If you don’t have a blender or food processor, add the whole cookies to a large plastic bag, seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.
Crumbl Oreo Cookies Tips
- For these cookies, you’ll want finely crushed Oreos; big chunks of cookies will fall off the dough and not stick as nicely.
- Measure the flour correctly. If you press a measuring cup into a bag of 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)
- Use fresh ingredients. For the softest and best possible bakery-style cookies, use fresh, soft brown sugar and fresh baking agents.
- Leave ample room on the baking sheet. These cookies are large and spread a good amount on a cookie sheet. I only bake 2-3 cookies at a time on a standard-sized cookie sheet.
- Ever so slightly under-bake. If you over-bake these cookies, the taste and texture will be off. Slightly under-baking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re removed from the oven. Visual cues to look for: firm edges and set center (it shouldn’t be very gooey/wet looking).
Cream Cheese Frosting
Our trusty cream cheese frosting recipe makes the perfect complement to the sweet Oreo cookie base. If you’re really feeling fancy, try the mascarpone cream cheese frosting on these Salted Caramel Cookies — yum!
Here are a few cream cheese frosting tips:
- Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly.
- Don’t forget the flavor enhancers. Salt and vanilla add so much to the frosting. The salt helps to intensify flavors and balance the sweetness; the vanilla gives an overall improved flavor to the frosting.
- Slowly add in the powdered sugar. Add more or less powdered sugar, according to personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer.
- Frosting the cookies. Be patient–wait for the cookies to fully cool and firm up before frosting them. While you can apply frosting with a table knife, these cookies are so soft that they hold up better when you pipe on the frosting instead.
To frost these Crumbl Oreo Cookies, fill a plastic bag with frosting; squeeze it down to one corner, and cut off the very tip. Then, holding the cookie in one hand and the frosting bag in the other, swirl the frosting around the cookie. Top with some more crushed Oreos and enjoy!
Crumbl Oreo Cookie 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 combining the two 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 very stiff right out of the fridge.
Freezing: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. You can bake these Oreo cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time.
More Crumbl-Inspired Cookies
- Bakery Style Chocolate Cookieswith chocolate chips
- Heath Bar Cookieswith whipped cream frosting
- Animal Circus Cookieswith a Funfetti cookie base
- Frosted Honey Graham Cookieswith a drizzle of honey
- Cinnamon Roll Cookiescinnamon cookie topped with cream cheese frosting
Crumbl Oreo Cookies
Crumbl Oreo Cookies
- 1/2cupunsalted butter
- 3/4cuplight brown sugar, tightly packed
- 1teaspoonvanilla extract
- 1/2teaspoon each:cornstarch, baking soda, fine sea salt
- 1/4cupDutch-process cocoa powderNote 1
- 1/2cupcake flourNote 2
- 3/4cupall-purpose flourNote 3
- 1/2cupminiature chocolate chips
- 1cupmilk or semi-sweet chocolate chips
- 8whole Oreosblended
Frosting — See Note 4
- 4tablespoons unsalted buttersoftened to room temperature
- 4ounces cream cheesefull-fat brick-style
- 1-1/2cupspowdered sugar
- 1/2teaspoonvanilla extract
- tiny pinch fine sea salt
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.
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.
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.