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.
Oreo Crumbl cookie recipes are kinda my thing! I love Oreos in general so making different cookie version is my favorite. You’ll love my Dirt Cake Cookies, Oreo Birthday Cake Cookies, and Crumbl Cookies and Cream Milkshake Cookies!
Why This Recipe Works
- Packed with Oreos. 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!
- Made with black cocoa. 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. Read more about black cocoa powder here.
- Marshmallow filling. 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!
- Better than Crumbl. 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.
Ingredient Notes
- Eggs: The eggs act as a binding agent as well as a leavening agent.
- Vanilla Extract: Adds flavor and balances out the chocolate flavor.
- 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. Learn more from my black cocoa powder guide.
- Oreo Crumbs: About 18-19 Oreo cookies — finely crushed, divided
- Butter: At room temperature, salted or unsalted.
- Powdered Sugar: Creates a sweeter flavor for the filing and makes it thicker.
- Marshmallow Fluff: The marshmallow fluff gives the filling a stronger consistency and a yummy flavor. If you prefer, you can use my Homemade Marshmallow Cream instead.
Step-by-Step Instructions
- 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.
Recipe Tips
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.
Make Ahead, Storing, and Freezing
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.
To freeze, wrap each cookie individually in plastic wrap and then store the cookies in an airtight container or Ziplock bag. The cookies will last up to 2 months in the freezer. Let thaw in the fridge overnight.
FAQs
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. Check out my black cocoa powder guide for an in-depth explanation on this.
More Oreo Recipes
- No Bake Oreo Dessert
- Oreo Milkshake
- Oreo Truffle Brownies
- Oreo Ice Cream Cake
- Crumbl Copycat Chocolate Oreo Cookies
- Chocolate Cookies and Cream Cookies
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Crumbl Oreo Sandwich Cookies
Ingredients
Oreo 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
Mallow Filling
- 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
Instructions
- 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!
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10 Comments on “Crumbl Oreo Sandwich Cookies”
These were pretty good! I had to use regular cocoa instead of dark, but they turned out fine for me. They are not my favorite (not a huge fan of mallow fluff), but other than that pretty good. My family says they are their new favorite cookie! Thanks for this recipe, it’s pretty cool 🙂
I’m so glad your family loved them!
This is amazing! Delicious! Delectable!
So good. I like my frosting a little less sweet so I put half the amount of powdered sugar. I shared these with friends and everyone loved them. Thank you for your service in this ❤️❤️
Almost exact! Definitely hit my craving 😁 thank you for posting
I also baked up a batch of Ghirardelli brownies and put chunks in between like crumbl does!
Applause for your creativity in recreating this cookie! It was fun to try. I also went all out and bought black coco powder.
My tips would be:1. if using the black coco make sure you add that in first while dough is still wet. It can be really messy. I don’t think the black coco makes or breaks this cookie. It certainly makes it look more authentic but I don’t imagine I would use this for anything else so it likely will go to waste. I actually have black food coloring I could have used with my regular coco powder instead. 2. These are VERY rich so I ended up reducing my cookie size to regular cookie size rather then 1/3 cup size dough. I know crumble cookies are huge as well but it works better to have smaller ones. 3. I think I enjoy the cookie minus the filling better or simply spreading a light amount of the frosting on top of a cookie. It is just too rich for me or anyone in my family.
The nutrition info is way off. Figures out to about 150 calories per cookie by your numbers, but with 16 T of butter for 8 cookies you’re looking at 200 calories just for the butter. By the time you add the other ingredients you’re looking at closer to 300-400 calories per cookie. Not going to make these. Sound delicious but that many calories can’t be worth it. And to quote a famous snack company…”nobody can eat just one”.
Hmm… I’m not sure how the nutrition is so off? Yes, these are a high calorie cookie (it is 2 cookies sandwiched together, AND they are a Crumbl copycat so the cookies are larger than normal). The calories listed is just over 1000 for 1 sandwich cookie. Not low cal, but incredibly delicious!
The filing is very soft and I want it to not smooch out when I stack them. How can I thicken the icing up to make it more like a buttercream. Or does it firm out when set out?
Hi Amanda! The filling is a buttercream, but since it’s made with the marshmallow fluff, it is softer. You don’t want to overfill the sandwich cookies or you’ll get much too much oozing out. If you want, you can fill the cookies and chill them in the fridge to help them set up a bit.