Copycat Crumbl Chocolate Oreo Cookies
Indulge in these soft, chewy cookies filled with rich chocolate and crunchy Oreo pieces, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use dairy-free options for dairy-free cookies.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Use gluten-free flour blend for a gluten-free option.
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips Use dairy-free chocolate chips for a dairy-free option.
- 1 cup crushed Oreo cookies
- ½ cup Oreo crumbs
- ½ cup cream cheese frosting (optional) Use dairy-free frosting for a dairy-free option.
Instructions
Preparation
- Gather all your ingredients on the counter for convenience.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add in the two large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
- Using a spatula, gently fold in the chocolate chips and crushed Oreo cookies.
- Scoop rounded tablespoons of dough onto a prepared baking sheet, spacing them about 2 inches apart.
Baking
- Preheat oven to 350°F (175°C) and bake for 10-12 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Optional Toppings
- If desired, top with Oreo crumbs or drizzled cream cheese frosting for an even more indulgent experience.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to 2-3 weeks or freeze for up to 3 months.