Man oh man there are a lot of Crumbl Cookie haters out there. I honestly think they’re great! I know that they’re super sweet and expensive but I don’t know, maybe I’m just not much of a complainer. I think that they are fun and tasty. That’s why I was inspired to make this recipe. I hope you enjoy!

@thesqueakymixer
Can we get @lizzo to see this cause that would be cool 🥲 FULL RECIPE on my website, link in bio! ❤️ #baking #recipe #QuakerPregrain #GetCrackin #tutorial #bakingrecipe #yum #fyp #oreo #oreos #juice #lizzo #cookies #bakingtiktok
♬ Juice – Lizzo

Oreo Crumbl Style Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com

4.7 from 54 votes

Join my creative baking community! In depth courses, direct access to me, and more 🤎 Click here to join!

Servings

12-15

servings

Total time

hours

Cook Mode

Keep the screen of your device on.

Ingredients

US Metric

2 3/4 cups 2 3/4 all-purpose flour
1/2 tsp. 1/2 salt
1 tsp. 1 baking soda
1 cup 1 unsalted butter, room temp.
1 cup 1 light brown sugar
1/2 cup 1/2 granulated sugar
2 1/2 tsp. 2 1/2 vanilla extract
1 1 egg
1 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)
Crushed Oreo cookies for topping (optional)
Buttercream
Oreo cream of 10-15 cookies
1/2 cup 1/2 butter
1 1/2 cups 1 1/2 powdered sugar
1/4 tsp. 1/4 salt
3 3 -5 Tbsp. heavy cream

Directions

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!