Crumbl Oreo Sandwich Cookies
This copycat Crumbl Oreo sandwich cookie recipe is my new favorite cookie! It’s basically a giant Oreo cookie (but way better), made with a soft, homemade Oreo cookie and a sweet smooth mallow filling.
Why This Recipe Works
- The cookie dough has a full cup of crushed Oreos in the dough and the dough balls are ROLLED in Oreo crumbs prior to baking, so there’s maximum Oreo flavor!
- We use black cocoa powder so there’s a deeper and richer flavor. Black cocoa powder doesn’t taste as chocolatey as traditional cocoa powder.
- This recipe uses marshmallow cream in the filling to bring in some sweetness and has some crushed Oreos in the filling, just like Crumbl does!
- These copycat Crumbl Oreo cookies taste even better than the ones at Crumbl because they stay soft even the second day and the filling is a bit sweeter. When I had the Crumbl kind, the filling was a little bland. This filling has much more flavor.
Homemade Oreo Cookie
- Butter: Unsalted, softened to room temperature
- Brown Sugar: Packed. You can use light or dark.
- Eggs: Acts as a binding agent.
- Vanilla Extract: Adds flavor.
- Flour: The base ingredient for the cookies.
- Black Cocoa Powder: Using the black cocoa powder is important because the flavor is different (isn’t bitter and is less chocolatey as normal cocoa powder) and it will give us that darker Oreo cookie color.
- Oreo Crumbs: About 18-19 Oreo cookies — finely crushed, divided
- Baking Soda: This is our leavening agent which helps our cookies not be crazy flat.
- Salt: Helps enhances the flavor and helps strengthen the dough.
- Oreos: Crushed, but not as fine. You can have some slight chunks.
- Butter: At room temperature, salted or unsalted.
- Powdered Sugar: Creates a sweeter flavor for the filing and makes it thicker.
- Vanilla Extract: Adds more flavor to the filling.
- Marshmallow Fluff: The marshmallow fluff gives the filling a stronger consistency and a yummy flavor
- In the bowl of a stand mixer, cream the butter and sugars until combined. Add the eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
- Add flour, cocoa, 1 cup of Oreo crumbs, baking soda, and salt. Then mix to combine.
- Portion the dough into balls — about 1/3 cup in size. Roll each ball in the remaining 1 cup of crushed Oreos. Place the Oreo covered balls on a parchment lined baking sheet. I do 6 per pan. Use the palm of your hand to press down on the cookie just slightly.
- Bake as directed until the tops are no longer shiny. Let the cookies set on the pan for 10 minutes before transferring to wire rack.
- While the cookies are cooling, make the marshmallow filling. In a medium bowl, beat the butter, vanilla, and powdered sugar until combined. Mix in the marshmallow fluff and crushed Oreos with a rubber spatula (and not a mixer).
- Scoop about 2 tablespoons of the marshmallow fluff onto one side of an Oreo cookie, and then sandwich another cookie on top.
Marshmallow Cream: You can chill the cream to make it easier to scoop if you’d like. I use a cookie scoop to portion the cream onto each Oreo sandwich cookie. Don’t overfill the cookies with the fluff or it will ooze out.
Don’t flatten the cookies too much because you still want it to be thick. Just gently flatten it or else the cookies will be very tall.
If want to do open-faced cookies, you can pipe on the marshmallow fluff on top of the cookie. I love the sandwich cookies though, so that’s my preference.
Cookies will last for 4-5 days in an airtight container stored at room temperature. They will last even longer if stored in the fridge.
Our Oreo filling has marshmallow fluff, powdered sugar, Oreo crumbs, vanilla, and butter.
Oreos are black because we use black cocoa powder. The black cocoa powder has a richer flavor and tastes less chocolatey than traditional cocoa powder.
No. We use black cocoa powder to get the traditional black colored cookie and the flavor is a bit different than unsweetened cocoa powder.
More Oreo Recipes
Crumbl Oreo Sandwich Cookies
- 1 1/2 cups butter - unsalted, softened to room temperature
- 1 1/2 cups light brown sugar - packed
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1 cup black cocoa powder
- 2 cups Oreo crumbs - (about 18-19 Oreo cookies) finely crushed, divided
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 2 tablespoons Oreos - crushed, but not as fine, can have some slight chunks
- 1/2 cup butter - at room temperature, salted or unsalted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 oz marshmallow fluff
- Preheat oven to 375 °F. Line a baking sheet with parchment paper or a baking mat, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. Add flour, cocoa, 1 cup of Oreo crumbs, baking soda, and salt. Mix to combine.
- Portion into 1/3 cup balls. Roll each ball in the remaining 1 cup of crushed Oreos. Place the Oreo covered balls on a parchment lined baking sheet. (6 per pan). Use the palm of your hand to press down on the cookie just slightly.
- Bake for 9-11 minutes or until the tops no longer appear shiny. Remove from oven and let cookies cool on pan for 10 minutes then transfer to wire rack to cool completely.
- Make the mallow filling: In a medium bowl beat the butter, vanilla, and powdered sugar until fully combined. Mix in the marshmallow fluff and crushed Oreos by hand with a rubber spatula.
- Scoop 2 T of mallow fluff onto one side of an Oreo cookie, then sandwich another cookie on top. You don’t want to overfill will the cream filling otherwise it will ooze out. You can chill the cream for 10 minutes to make it easier to scoop if you’d like. (I use a cookie scoop to portion the cream onto each Oreo sandwich cookie). Enjoy!