Crumbl Cookies Inspired Chocolate ft. Oreo Cookies
These Chocolate ft. Oreo cookies are soft and chocolatey and super easy to make. These cookies taste like an Oreo cookie and paired with the buttercream frosting you’ve got the perfect cookies and cream cookie!
Ingredients
Chocolate ft. Oreo Cookie
- 3/4 cup softened butter (1.5 sticks)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tbsp corn syrup
- 1 1/2 tsp vanilla extract
- 30 Oreos
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder you can use regular if you don’t have dark
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Buttercream Frosting
- 3/4 cup softened butter (1.5 sticks)
- 2.5 cups powdered sugar
- 1 1/4 tsp vanilla extract
- 3-4 tbsp heavy whipping cream add more or less as needed
Oreo Crumbles
- 1 Handful Oreos crumbled
Instructions
Chocolate ft. Oreo Cookie
- Preheat your oven to 350º.
- Start by crushing your Oreos in a blender or food processor and sit aside.
- Next, cream the butter, packed brown sugar, and granulated sugar in a stand mixer or with a hand mixer until combined.
- Add in the egg, egg yolk, corn syrup, and vanilla extract and mix.
- Once incorporated, add in the crushed Oreos, flour, cocoa powder, cornstarch, baking soda, and salt and mix until fully combined.
- Take approximately 4 tbsp’s of dough and form into a ball. Place onto a cookie sheet (I use parchment paper.)
- Using your palm, lightly flatten the cookies until they’re about half an inch thick.
- If needed, cup your hands and round the edges of the cookies to ensure a round cookie once baked.
- Be sure not to overcrowd the cookie sheet as these will expand while baking. I put 3 per row, 6 per tray, evenly spaced. This recipe will yield approximately 14 cookies. You can bake multiple batches as needed.
- Bake cookies for approximately 8 minutes. All ovens bake differently so I’d suggest checking your cookies at the 6 minute mark. You’ll know they’re done baking once the top no longer looks “wet” and the edges will start to crack. Be sure not to overbake.
- Remove from oven when done and let sit on cookie tray for at least 5-10 minutes before transferring to a cooling rack.
Buttercream Frosting
- While the cookies are cooling, make your buttercream frosting.
- Start by mixing your softened butter until light and fluffy.
- Slowly add the powdered sugar and vanilla extract and combine.
- Add in the heavy whipping cream slowly until reaching your desired consistency. For me, it was about 3-4 tbsp’s. Add slowly and adjust accordingly as needed. Add more if needed and less if needed. You want it to be thick but easily spreadable.
Assembling the Cookies
- Using an icing spatula or butter knife, take the buttercream and spread a generous amount on each cookie, starting in the middle and spreading towards the edges. Repeat until each cookie has been frosted.
- Crumble a handful of Oreos and spread the crumbles on top of each cookie. You want varying pieces of the Oreo and to sprinkle evenly on each cookie.
- Enjoy!
Notes
Store cookies in an airtight container at room temperature for approximately 3 days or in the fridge for up to a week.
Feel free to reheat the cookies for a fresh out of the oven taste. Heat your oven to 350º and heat the cookie(s) for 3 minutes. The buttercream will melt slightly and you’ll have a nice and warm fresh baked cookie taste.