Chocolate Oreo Crumbl Cookies
Ingredients
Cookies:
- 1 ½ cups (340 g) salted butter, softened to room temperature
- 1 ½ cups (318 g) lightly packed light or dark brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large (100 g) eggs
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
- 3 ½ cups (497 g) all-purpose flour
- ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder
Frosting:
- ½ cup (113 g) salted butter, softened to room temperature
- 4 ounces (113 g) cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 4 cups (456 g) powdered sugar
- 1 to 2 tablespoons milk or cream
- Oreo cookie crumbs, for topping (see note)
Instructions
- Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
- In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
- Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), flour, and cocoa powder and mix until no dry streaks remain.
- Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan).
- Bake for 12 to 14 minutes until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
- For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
- Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving.
Notes
Oreos: You'll need 55 Oreo cookies for this recipe (this includes the crumbs needed for the cookie dough and the crumbs needed for topping), which is about 1 1/2 standard-size (14.3 ounce) packages of Oreos. I use my food processor to grind the cookies into finely chopped crumbs. Don't remove the cream filling before processing the cookies into crumbs. If you want to know the exact breakdown, 43 Oreo cookies go into the cookie dough and the rest are used for sprinkling on top of the frosting. If you want a heavier dose of Oreo crumbs on top, simply grind up more cookies. (This is an updated note - thanks to the readers who left comments to alert me my Oreo package size wasn't noted correctly.)
Cocoa Powder: you can sub in black cocoa for an extra rich/dark cookie. I use Hershey's Special Dark cocoa (which is really just Dutch-process cocoa powder).