Ingredients (~12 cookies)
Oreo Cookie Base
- 3/4 cup salted butter
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1/2 Tbsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- ~20 Oreos, crushed (about 1 1/4 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Frosting
- 2 Tbsp salted butter, softened
- 4 oz cream cheese, room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- Milk to thin, if needed
Get Your Oven to 350F and Cream the Butter and Sugar
In a stand mixer with the paddle attachment, cream together 3/4 cup butter, 1/3 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
This takes ~3-4 minutes on medium speed.
Add the Egg and Vanilla
Beat in 1 egg and 1/2 Tbsp vanilla until the mixture is light in color and creamy.
The dough should look smooth at this point, not broken or curdled.
Mix in the Dry Ingredients
Add 1 1/2 cups flour, 1/2 cup black cocoa powder, the crushed Oreos, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
Mix on low speed until just combined – don’t overmix or the cookies get tough.
The dough will be thick and very dark from the black cocoa.
Portion and Shape the Cookie Dough
Use a 1/4 cup measuring cup to portion out the dough onto cookie sheets.
You should get ~12 cookies total, so put 6 on each sheet with plenty of space between them.
Roll each portion into a ball, then press down to flatten into a thick disc – like a hockey puck shape.
These cookies spread quite a bit, so don’t skip the flattening step.
Bake for ~12-15 Minutes
Bake until the tops are no longer glossy and look set.
The cookies will still be soft but shouldn’t look wet or shiny on top.
Let them cool on the pan for ~20 minutes before frosting – they’re too fragile to move right away.
Make the Cream Cheese Frosting While the Cookies Cool
Beat 2 Tbsp softened butter, 4 oz cream cheese, and 1 tsp vanilla until smooth.
Add 2 cups powdered sugar one cup at a time, beating well after each addition.
If the frosting is too thick to pipe, add milk 1 tsp at a time until you get a pipeable consistency.
Pipe the Frosting and Add Oreo Crumbs
Put the frosting in a gallon zip-top bag and cut off one corner.
Pipe the frosting in a spiral pattern on top of each warm cookie.
Sprinkle extra crushed Oreos on top while the frosting is still soft so they stick.
Serve warm or store in an airtight container on the counter for up to 3 days.
Chocolate Oreo Crumbl Cookies
Ingredients
Oreo Cookie Base
- 3/4 cup salted butter
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1/2 Tbsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- ~20 Oreos, about 1 1/4 cups, crushed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Cream Cheese Frosting
- 2 Tbsp salted butter, softened
- 4 oz cream cheese, room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- Milk to thin, if needed
Instructions
- Preheat oven to 350F. Cream 3/4 cup butter, 1/3 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 egg and 1/2 Tbsp vanilla until smooth and creamy.
- Add 1 1/2 cups flour, 1/2 cup black cocoa powder, crushed Oreos, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt. Mix on low speed until just combined.
- Portion dough using a 1/4 cup measuring cup onto baking sheets, spacing 6 cookies per sheet. Roll each portion into a ball and flatten into a thick disc.
- Bake 12-15 minutes until tops are set and no longer glossy.
- Cool on pan for 20 minutes before frosting.
- While cookies cool, beat 2 Tbsp softened butter, 4 oz cream cheese, and 1 tsp vanilla until smooth. Add 2 cups powdered sugar one cup at a time, beating well. Add milk 1 tsp at a time if needed for piping consistency.
- Transfer frosting to a gallon zip-top bag with one corner cut off. Pipe frosting in a spiral on each cookie and sprinkle crushed Oreos on top while frosting is soft.
- Store in an airtight container on the counter for up to 3 days.