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(Crumbl Copycat) Chocolate Oreo Cookie

(Crumbl Copycat) Chocolate Oreo Cookie - featured image
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Indulge in these rich, chewy chocolate cookies packed with Oreo crumbs and topped with a luscious vanilla cream cheese frosting.

Ingredients

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  • 1 ½ cups unsalted butter softened to room temperature
  • 1 ½ cups light brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 cup black cocoa powder
  • 2 ½ cups Oreo crumbs divided, about 20 or so cookies finely crushed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter salted or unsalted
  • 6 ounces cream cheese softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or more if needed
  • 2 tablespoons Oreo cookie crumbs for topping

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or a baking mat. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream 1 ½ cups butter and both sugars on medium speed for 2-3 minutes until light and fluffy.
  4. Add eggs and 3 teaspoons vanilla extract and mix until just combined.
  5. Scrape down the sides of the bowl as needed.
  6. Add flour, cocoa, 2 cups Oreo crumbs, baking soda, baking powder, and salt to the bowl.
  7. Mix on low speed until just combined, being careful not to overmix.
  8. Portion the cookie dough into ⅓ cup balls.
  9. Roll each dough ball in the remaining ½ cup crushed Oreo crumbs.
  10. Place the balls on the parchment-lined baking sheet, spacing them evenly (about 6 per pan).
  11. Use the palm of your hand to gently press down on each cookie dough ball, forming a thick disk.
  12. Bake for 8-9 minutes, or until the edges are just barely set and the tops are no longer shiny.
  13. Do not overbake the cookies.
  14. Remove from oven and let cookies cool on the pan for 3 minutes.
  15. Transfer cookies to a wire rack to cool completely before frosting.
  16. To make the frosting, in the bowl of a stand mixer, cream 6 tablespoons butter and cream cheese until light and fluffy, about 2 minutes on medium speed.
  17. Add the powdered sugar a little at a time until fully combined and smooth.
  18. Add 1 teaspoon vanilla extract and 1 tablespoon heavy cream, mixing until the desired consistency is reached (add more cream if needed).
  19. Place the frosting in a ziplock bag and snip a small corner off the bag.
  20. Squeeze the frosting in a circle along the tops of each cooled cookie, starting in the center and working your way outwards until it reaches the edges.
  21. Sprinkle 2 tablespoons Oreo cookie crumbs overtop of the frosting.
  22. Serve and enjoy!

Notes

Always use room temperature butter, eggs, and cream cheese for the best texture.
Do not overmix the cookie dough once the flour is added to prevent tough cookies.
Bake until edges are just set; cookies will continue to firm up as they cool.
Ensure cookies are completely cool before frosting to prevent melting.

Find it online: https://theflakytruth.com/crumbl-copycat-chocolate-oreo-cookie/