Description
These Crumbl-inspired Chocolate Cookies and Cream Cookies combine the rich flavors of crushed Oreo cookies with white chocolate chips for a decadent and soft treat. Perfectly chewy and loaded with chunks of cookies inside and on top, these cookies are ideal for Oreo lovers looking for a twist on classic chocolate cookies.
Ingredients
Scale
Dry Ingredients
- 8 Oreo cookies, crushed for the cookie dough
- 1 & 1/3 cup all-purpose flour
- 3 tbsp corn starch
- 1/4 cup black cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup butter, softened (salted or unsalted)
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins and Topping
- 2/3 cup white chocolate chips
- 3 Oreo cookies, chopped (plus extra for topping if desired)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set this aside for later use.
- Mix Dry Ingredients: Using a food processor, finely crush the 8 Oreo cookies. In a medium-sized bowl, combine the crushed Oreos, all-purpose flour, corn starch, black cocoa powder, baking soda, baking powder, and salt. Stir these together until fully mixed and set aside.
- Cream Butter and Sugars: In a stand mixer bowl, cream the softened butter with the granulated sugar and light brown sugar until the mixture becomes light, fluffy, and creamy. This typically takes a few minutes with a mixer on medium speed.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Mix again until the ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- Combine Dry and Wet Mixtures, Fold in Add-ins: Gradually add the dry Oreo-flour mixture into the wet ingredients and mix until the dough just comes together with no visible dry flour. Then, gently fold in the white chocolate chips and the chopped Oreo pieces for extra texture and flavor.
- Portion and Bake: Using a large cookie scoop, form 8 equally sized balls of dough. Place them spaced out on the prepared baking sheet. Press each dough ball to about 3/4 inches thick—being careful not to over-flatten them to keep a nice thickness. Bake in the preheated oven for exactly 9 minutes.
- Add Toppings and Cool: Immediately after removing the cookies from the oven, sprinkle additional chopped Oreo cookies and extra white chocolate chips on top of each cookie for added flavor and decoration. Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely. Serve with a tall glass of milk for the perfect indulgence.
Notes
- Do not over-flatten the cookie dough balls to avoid thin, crispy cookies—these are meant to be soft and chewy.
- Using black cocoa powder intensifies the chocolate flavor and gives the dough a rich dark color.
- Chilling the dough for 15-30 minutes before baking can help maintain the cookie shape and enhance texture, though it’s optional.
- If you prefer a more intense vanilla flavor, feel free to add an extra 1/2 tsp of vanilla extract.
- Store baked cookies in an airtight container at room temperature for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
