Oreo Crumbl Cookie Recipe (Giant Bakery-Style)

Thick, fudgy, no-chill cookies in 30 minutes, soft centers, crisp rims, cookies-and-cream frosting.

Everything you love about the viral shop cookie, only warmer, thicker, and easier at home.

Why You’ll Love It

• Viral Snack Recipes energy: big, dramatic cookies made for shares and saves.
• Recipes Made With Oreo Cookies: crushed Oreos in the dough and in the frosting for double cookies-and-cream flavor.
• Homemade Crumble Cookies vibe: oversized, bakery-style thickness without a trip across town.
• DIY Oreo Cookie Ideas: simple swaps (mini, stuffed, air fryer) to match your mood.
• Healthy Oreo Cookie Recipes option: lighter frosting + smaller scoops without losing the craveable texture.
• No-chill dough: ready fast, predictable spread, consistent thickness.

Crave-More Desserts (internal links)

Round out dessert night with strawberry cheesecake cookies, a pan of silky cookies-and-cream fudge, or cozy soft pumpkin cookies with cinnamon frosting.

Ingredients — notes only

Cookie Dough (Oreo chocolate base):

• Unsalted butter: soft; creaming = lift and crinkle.
• Brown + granulated sugar: moisture + crisp edges.
• Egg + yolk: fudgy center, bakery chew.
• Vanilla + salt: round the cocoa.
• All-purpose flour: structure; measure by weight for no spread.
• Natural cocoa powder: classic Oreo-like chocolate base.
• Baking soda: gentle rise.
• Crushed Oreos: folded in for pockets of crunch.

Cookies-and-Cream Frosting (optional but signature):

• Cream cheese + butter: tangy, stable base.
• Powdered sugar + vanilla + pinch salt: smooth and pipeable.
• Finely crushed Oreos: speckled “cream” look.

Healthy-ish swaps:

• Greek-yogurt frosting (see Variations), reduce sugar 10–15%, or bake mini 2-Tbsp scoops.

Step-by-Step (6–8 steps)

1. Prep: Heat oven to 350°F (175°C). Line 2 light-colored sheet pans with parchment.
2. Cream: Beat ¾ cup butter with ¾ cup brown sugar + ½ cup granulated until fluffy, 1–2 min.
3. Wet in: Beat in 1 egg + 1 yolk and 2 tsp vanilla until glossy.
4. Dry mix: Whisk 2 cups (240 g) flour, ½ cup cocoa, ¾ tsp baking soda, ¾ tsp fine salt.
5. Combine: Fold dry into wet just to disappear; mix in 1½ cups crushed Oreos. Dough should be soft but scoopable.
6. Portion: Scoop ¼-cup (about 70 g) mounds (Crumbl size). Keep tall; space 3 in. apart.
7. Bake: 10–12 min until edges set and tops crack slightly; centers should look puffy and under-done.
8. Set & frost: Cool on pan 10 min to set. Pipe/spread cookies-and-cream frosting; finish with Oreo crumbs.

Doneness cues: matte edges, shiny-soft center, hairline cracks. Cookies firm as they cool.

Pro Tips

• Keep them tall: don’t flatten; height = gooey center.
• Weigh flour (120 g per cup AP). Too much = dry; too little = excess spread.
• Crush two ways: half fine (even chocolate flavor), half chunky (texture pockets).
• Frosting speckles: pulse Oreos finely so the frosting pipes cleanly.
• Airy crumb: stop creaming at 2 minutes—over-creaming causes excessive spread.
• Pan matters: light aluminum browns evenly; dark pans bake faster—start checking at 9 min.

Variations

• Oreo Crumbl Cookie Recipe (Original style): as written—frosted, oversized.
• Oreo Crumble Cookie Recipe (unfrosted): skip frosting; press extra Oreo chunks on top before baking.
• Healthy Oreo Cookie Recipes (lighter): 2-Tbsp scoops, bake 8–9 min; Greek-yogurt frosting (½ cup Greek yogurt + 3 Tbsp powdered sugar + ½ tsp vanilla + ¼ cup very finely crushed Oreos).
• Stuffed “cream” center: freeze 1-tsp dollops of frosting; wrap dough around, bake as directed.
• Air Fryer minis: 300°F (150°C) 6–7 min; frost after 5 minutes of cooling.

How to Serve

Warm with cold milk; crumble over vanilla ice cream; build an Oreo sundae; or plate bakery-style with a heavy swirl and extra crumb sprinkle.

Make Ahead & Storage

• Dough balls: freeze up to 2 months; bake from frozen at 350°F, +1–2 min.
• Frosting: refrigerate up to 5 days; stir before piping.
• Baked cookies: airtight 3–4 days room temp, or freeze 1 month (unfrosted).

FAQs

Do I need to chill the dough?
No—designed for no-chill. If your kitchen is hot, chill 15 min to control spread.

Can I make smaller cookies?
Yes—2 Tbsp scoops bake in 8–9 min.

Can I use store-brand sandwich cookies?
Absolutely—flavor is similar; choose a crisp style.

Why did my cookies spread?
Usually warm butter or under-measured flour. Weigh flour and watch creaming time.

Simple Nutrition (estimate per giant cookie, 12 cookies)

Calories	Carbs	Protein	Fat	Sugar	Sodium
410	50g	5g	20g	31g	240mg

Estimates only; varies by brands and portion size.