Oreo Crumbl Cookie Dupe
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
226 g
granulated sugar
150 g
brown sugar
110 g
large eggs (room temperature)
2 piece
vanilla extract
15 ml
all-purpose flour
300 g
black cocoa powder
75 g
cornstarch
15 g
baking powder
5 g
baking soda
3 g
salt
3 g
crushed Oreo crumbs without filling (finely ground)
75 g
chopped Oreos (chopped)
50 g
Cream Cheese Frosting
unsalted butter (softened)
113 g
cream cheese (softened)
227 g
powdered sugar
363 g
Instructions
Cream butter and sugars
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla
Add eggs and vanilla extract, mixing well until incorporated.
Mix dry ingredients
In a separate bowl, whisk together flour, black cocoa powder, cornstarch, baking powder, baking soda, salt, and Oreo crumbs.
Combine wet and dry ingredients
Mix dry ingredients into wet ingredients just until combined. Fold in chopped Oreos if using. Do not overmix.
Chill the dough
Chill dough for at least 30 minutes to prevent spreading during baking.
Shape cookie dough
Scoop dough balls and gently shape into thick discs. Place on baking sheet lined with parchment paper.
Bake the cookies
Bake at 175°C for 9-12 minutes until edges are set but centers look slightly underbaked.
Cool the cookies
Cool cookies on the pan for 10 minutes, then transfer to a rack to cool completely before frosting.
Prepare cream cheese frosting
In a large bowl, beat the unsalted butter and cream cheese until light and creamy.
Add powdered sugar to frosting
Add powdered sugar to the butter-cheese mixture. Beat until creamy and smooth.
Frost the cookies
Pipe or spread frosting on top of the completely cooled cookies.
Original recipe
Storage
Store in an airtight container in the refrigerator. Bring to room temperature before serving for best texture.
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