Cookies & Cream Crumbl Copycat Cookies

Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4Lightly wet baking sheet before adding parchment.
  5. 5Lightly wet baking sheet before adding parchment.
  6. 6Lightly wet baking sheet before adding parchment.
  7. 7In a stand mixer, cream butter and sugar until light and fluffy. Scrape down sides.
  8. 8In a stand mixer, cream butter and sugar until light and fluffy. Scrape down sides.
  9. 9In a stand mixer, cream butter and sugar until light and fluffy. Scrape down sides.
  10. 10Beat in eggs and vanilla until smooth.
  11. 11Beat in eggs and vanilla until smooth.
  12. 12Beat in eggs and vanilla until smooth.
  13. 13Add flour, baking powder, cornstarch, and salt. Mix just until combined—don’t overmix.
  14. 14Add flour, baking powder, cornstarch, and salt. Mix just until combined—don’t overmix.
  15. 15Add flour, baking powder, cornstarch, and salt. Mix just until combined—don’t overmix.
  16. 16Fold in chopped Oreos—keep chunks big.
  17. 17Fold in chopped Oreos—keep chunks big.
  18. 18Fold in chopped Oreos—keep chunks big.
  19. 19Scoop heaping 3 oz portions, roll into balls, and flatten slightly. Place 6 per tray.
  20. 20Scoop heaping 3 oz portions, roll into balls, and flatten slightly. Place 6 per tray.
  21. 21Scoop heaping 3 oz portions, roll into balls, and flatten slightly. Place 6 per tray.
  22. 22Bake 10–12 minutes, until puffed and just set in the center.
  23. 23Bake 10–12 minutes, until puffed and just set in the center.
  24. 24Bake 10–12 minutes, until puffed and just set in the center.
  25. 25Cool on tray 10 minutes.
  26. 26Cool on tray 10 minutes.
  27. 27Cool on tray 10 minutes.
  28. 28For frosting, beat butter until smooth.
  29. 29For frosting, beat butter until smooth.
  30. 30For frosting, beat butter until smooth.
  31. 31Gradually add powdered sugar, vanilla, and cream, beating until light and fluffy.
  32. 32Gradually add powdered sugar, vanilla, and cream, beating until light and fluffy.
  33. 33Gradually add powdered sugar, vanilla, and cream, beating until light and fluffy.
  34. 34Fold in crushed Oreos gently—don’t overmix.
  35. 35Fold in crushed Oreos gently—don’t overmix.
  36. 36Fold in crushed Oreos gently—don’t overmix.
  37. 37Frost cooled cookies generously.
  38. 38Frost cooled cookies generously.
  39. 39Frost cooled cookies generously.
  40. 40Top each with a mini Oreo.
  41. 41Top each with a mini Oreo.
  42. 42Top each with a mini Oreo.

Ingredients

  • 1 cup salted butter, softened
  • 1 cup salted butter, softened
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 12 regular Oreos, roughly chopped
  • 12 regular Oreos, roughly chopped
  • 12 regular Oreos, roughly chopped
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 0.5 cup salted butter, softened
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 3 tbsp heavy cream or milk
  • 3 tbsp heavy cream or milk
  • 3 tbsp heavy cream or milk
  • 8 regular Oreos, crushed
  • 8 regular Oreos, crushed
  • 8 regular Oreos, crushed
  • 12 mini Oreos (for topping)
  • 12 mini Oreos (for topping)
  • 12 mini Oreos (for topping)

Equipment

stand mixerbaking sheetparchment

Tips

  • Lightly wet baking sheet before adding parchment so it won’t slip.
  • Don't overmix the dough.
  • Keep Oreo chunks big.
  • Cool on tray for 10 minutes.
  • Gently fold crushed Oreos into frosting.
  • Don't overmix the frosting.