Imported from the web

Chocolate Oreo Crumbl Cookies

Name: Chocolate Oreo Crumbl Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 cup salted butter (For the cookie dough); 0.75 cup granulated sugar (For the cookie dough); 1.5 cup brown sugar (For the cookie dough); 2 eggs; 1 tbsp vanilla extract (For the cookie dough); 3 cup all-purpose flour; 1 cup black cocoa powder (Black cocoa is different from dark cocoa and provides the classic Oreo color and flavor.); 2.5 cup crushed Oreos (About 40 Oreos, crushed; reserve or use additional crumbs for garnish.); 2 tsp baking soda; 1 tsp baking powder; 0.5 tsp salt; 0.25 cup salted butter (Softened; for the frosting); 8 oz cream cheese (Room temperature; for the frosting); 2 tsp vanilla extract (For the frosting); 4 cup powdered sugar (Add one cup at a time to the frosting.); milk (Add 1 teaspoon at a time to thin the frosting, if needed.)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Oversized, rich dark-chocolate Oreo cookies topped with a smooth vanilla cream cheese frosting and extra Oreo crumbs. The black cocoa gives the cookie base its characteristic deep color and Oreo-like flavor.

24 servings50 minAmerican

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Ingredients

1.5 cup salted butter (For the cookie dough)
0.75 cup granulated sugar (For the cookie dough)
1.5 cup brown sugar (For the cookie dough)
2 eggs
1 tbsp vanilla extract (For the cookie dough)
3 cup all-purpose flour
1 cup black cocoa powder (Black cocoa is different from dark cocoa and provides the classic Oreo color and flavor.)
2.5 cup crushed Oreos (About 40 Oreos, crushed; reserve or use additional crumbs for garnish.)
2 tsp baking soda
1 tsp baking powder
0.5 tsp salt
0.25 cup salted butter (Softened; for the frosting)
8 oz cream cheese (Room temperature; for the frosting)
2 tsp vanilla extract (For the frosting)
4 cup powdered sugar (Add one cup at a time to the frosting.)
milk (Add 1 teaspoon at a time to thin the frosting, if needed.)

Steps

1
Preheat the oven to 350°F (180°C).
2
Cream together the cookie-dough butter, granulated sugar, and brown sugar in a stand mixer or a large bowl with a hand mixer.
3
Add the eggs and the cookie-dough vanilla. Mix until the mixture is light in color and creamy.
4
Add the flour, black cocoa powder, crushed Oreos, baking soda, baking powder, and salt. Mix until the dough is completely combined.
5
Portion the dough into twelve 1/2-cup portions. Roll each portion into a ball and arrange six balls on each cookie sheet.
6
Press down slightly on each dough ball, flattening it into a hockey-puck shape.
7
Bake for 12–15 minutes, until the tops of the cookies are no longer glossy.
8
Let the cookies cool on the pan for 20 minutes before frosting.
9
While the cookies cool, whip the softened frosting butter, cream cheese, and frosting vanilla until smooth.
10
Add the powdered sugar one cup at a time, mixing after each addition.
11
If needed, add milk 1 teaspoon at a time until the frosting reaches the desired consistency.
12
Transfer the frosting to a gallon-sized zip-top bag. Cut off one corner of the bag.
13
Pipe the frosting onto the warm cookies in a spiral.
14
Garnish the frosted cookies with extra crushed Oreos.
15
Serve warm. Store leftovers in an airtight container on the counter or in the refrigerator.

Notes

Black cocoa is important for the darkest color and most Oreo-like flavor; regular cocoa can be used, but the cookies will be brown and taste somewhat different. The cookies can be stored in an airtight container at room temperature for a few days or refrigerated; they are also enjoyable cold.