Oreo Crumbl Style Cookies
Updated: Feb 6
Yield: 12-15 cookies
2 3/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 cup unsalted butter, room temp.
1 cup light brown sugar
1/2 cup granulated sugar
2 1/2 tsp. vanilla extract
1 egg yolk
Roughly 20 Oreo cookies (cookie and filling separated, I used the limited edition "Most Oreo" but you can use whichever kind you want)
4 oz. semi-sweet chocolate bar, chopped
Crushed Oreo cookies for topping (optional)
Oreo cream of 10-15 cookies
1/2 cup butter
1 1/2 cups powdered sugar
1/4 tsp. salt
3-5 Tbsp. heavy cream
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
In the bowl of a stand mixer fit with the paddle attachment or by hand using a whisk, cream together the butter and sugars until light in color and creamy. About 2 minutes on low speed.
Scrape down the sides of the bowl and add in the egg, egg yolk, and vanilla. Continue to mix on low speed.
Add the Oreo cookie shells and dry ingredients to the wet ingredients. Mix on low speed until a nice cookie dough forms. Mix for about 1 minute.
Keep the filling from the cookie shells! We will use this for the buttercream.
Scoop and roll the cookies into large spheres each about 3 1/2 Tbsp. in size.
Place 2" - 2 1/2" apart on the prepared cookie sheet. Bake for 10-12 minutes or until golden brown in the edges.
Let cool on a cooling rack.
To make the buttercream, cream together the butter and Oreo cookie filling. Add in the powdered sugar, salt, and the heavy cream one Tbsp. at a time until the buttercream and light and fluffy. You can add in a couple of crushed whole Oreos for more texture too!
Place the buttercream in a piping bag and pipe onto the fully cooled cookies in a circular motion beginning on the outside and working your way in.
Top with more crushed Oreos and enjoy!