Golden Oreo Cookies Recipe
I have tons of Oreo cookie recipes using regular chocolate Oreos, like my Cookies and Cream Cookies and Chocolate Cookies and Cream Cookies, but it wasn’t until somebody asked for a Golden Oreo version that I realized I haven’t been giving Golden Oreos enough love! That stops today with this Golden Oreo cookies recipe! Inspired by the Golden Oreo Crumbl cookie, it’s loaded with cookie chunks, cookie crumbs, and white chocolate chips. If you really want that copycat Crumbl vibe, I’ve also added an optional delicious cream cheese frosting that is light and not too sweet.
I haven’t completely neglected the goodness that is Golden Oreos—I do have this Golden Oreo Cake—but it’s true most of my Oreo recipes are with the chocolate cookies. If you wanted to, though, I think these Oreo recipes could easily handle using Golden Oreos instead of regular Oreos: No Bake Oreo Dessert (use vanilla pudding), Oreo Milkshake, Oreo Popcorn, and No Churn Oreo Ice Cream. But before you experiment with those, let’s make these Golden Oreo cookies!
Why This Recipe Works
- Loaded with Golden Oreo flavor. These cookies are packed with chunks of vanilla sandwich cookies as well as cookie crumbs, and white chocolate chips. Every bite is filled with Golden Oreo cookie goodness!
- Delicious with or without frosting. I think these cookies have plenty to offer without adding the frosting on top. But if you really want a Crumbl Golden Oreo cookie, my whipped cream cheese frosting is an ideal addition because it’s light and tangy, not overpoweringly sweet—perfect for pairing with super sweet cookies.
Ingredient Notes
- Unsalted butter: For richness and structure.
- Sugar: A combination of granulated sugar and brown sugar gives the right balance for a chewy but soft cookie.
- Egg: To bind our ingredients.
- Vanilla extract: To enhance the flavors of our cookie.
- Golden Oreos: Golden Oreos make an appearance two ways in these cookies, as finely crushed crumbs and roughly chopped pieces.
- Flour: For the ever important structure of our cookies.
- Cornstarch: To help keep the cookies soft.
- Baking soda: For puffy cookies instead of flat ones.
- Salt: To balance out the sweetness.
- White chocolate chips: I love the way white chocolate complements Oreos!
- Cream cheese: For the optional cream cheese frosting.
Step-by-Step Instructions
- Prep Oreos. Finely crush 10 Golden Oreos (with filling), enough for 1 cup of crumbs, and roughly chop 8 additional Oreos. If you have a food processor that works great for making fine crumbs, or you can pop them in a bag and crush them with a rolling pin.
- Preheat oven. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine wet ingredients. To the bowl of a stand mixer fitted with the paddle attachment, add ½ cup room temperature butter, ¼ cup granulated sugar, and ¼ cup brown sugar. Mix on medium speed for 1-2 minutes. Add 1 egg and 1 teaspoon of vanilla extract to the butter and sugar mixture and combine. You can also use a hand mixer for this and a large mixing bowl.
- Add dry ingredients. Add your 1 cup of Golden Oreo crumbs to the stand mixer along with 1¼ cups of all purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, and ¼ teaspoon salt. Mix until partially combined.
- Add Oreo chunks and chocolate chips. Add ½ cup of white chocolate chips and your chopped Oreo chunks to the stand mixer and mix to combine. Careful not to overmix.
- Portion dough into balls. Use a ¼ cookie scoop to measure out your dough into 9 balls. After rolling the dough into balls, place them on the lined baking sheet and gently press down on them with your palm to flatten them slightly. They should be about 1 inch thick.
- Bake. Bake cookies at 350°F for 8-9 minutes. Remove them from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy as is, or proceed to make frosting.
- Make frosting. In the bowl of a stand mixer fitted with the whisk attachment, add 4 oz of cold cream cheese and mix it on medium speed for 1 minute. Turn the mixer off, then add ½ cup of powdered sugar and ½ teaspoon of vanilla extract. Mix these ingredients together on medium speed for 2 minutes. You may need to scrape down the sides of the bowl. Next, with the mixer on, slowly pour in 1 cup of cold heavy cream. Turn the mixer to medium-high speed and mix it for 30 seconds. You’ll know it’s done when you can dip the whisk in the mixture and turn it upside down and it holds its peak. Careful not to overmix or it will get soupy.
- Frost cookies. Use a piping bag with a large tip or a knife to add frosting to the top of your cookies and enjoy.
Recipe Tips
These cookies really are perfect without the frosting in my opinion, but if you’re looking for more of that copycat Crumbl feel, the frosting is a great addition! If you add the frosting, you’ll have to refrigerate them.
This makes 9 very large cookies. If you would like to make smaller cookies, you can, but keep an eye on them while baking so they don’t overbake.
Feel free to experiment by adding different Oreo flavors to this cookie! Birthday cake Oreos would be really yummy, or even lemon.
Do NOT remove the filling before crushing your Oreos into crumbs!
Make Ahead, Storing, and Freezing
Make Ahead: These cookies stay soft for several days, so you can easily make them a day or two in advance before you plan to serve them.
Storing: Unfrosted cookies can be stored at room temperature for 3-5 days in an airtight container. Frosted cookies need to be stored in the fridge but will also stay good for 3-5 days.
Freezing: In general, most cookies freeze well. I think I would recommend freezing only the unfrosted cookies, but you can also try freezing the frosted cookies. Simply flash freeze, then wrap individual cookies in plastic wrap and store in a freezer safe container or zip top bag. See more details on how to freeze cookies in my blog post. You can also freeze the dough to bake at a later time.
Check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies, or my Freezing Cookie Dough post to learn how to freeze cookie dough and bake it later.
Recipe FAQs
Golden Oreo cookies are a vanilla version of traditional chocolate Oreos.
Absolutely not! They are super sweet and delicious without frosting. That being said, the whipped cream cheese frosting isn’t too sweet, so it makes a good complement to these cookies.
Definitely! Wrap individual cookies in plastic wrap and store them in a freezer safe container or a zip top bag in the freezer for up to 2 months.
More Crumbl Cookie Copycat Recipes
- Crumbl Oreo Birthday Cake Cookies
- Crumbl Cookies and Cream Milkshake Cookies
- Crumbl Biscoff White Chocolate Chip Cookies
- Mom’s Recipe Crumbl Cookies
- Crumbl Cookie Dough Cookies
Golden Oreo Cookies Recipe
Ingredients
- 1/2 cup unsalted butter - softened to room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar - lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely crushed Golden Oreo crumbs - about 10 cookies, include the filling before crushing.
- 1 1/4 cups all purpose flour - spoon and leveled
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 8 Golden Oreos - chopped
Whipped Cream Cheese Frosting
- 4 oz cream cheese - cold
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream - cold
Instructions
- Make cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed for 1-2 minutes. Add the egg and vanilla extract and mix to combine.
- Add the crushed Oreo crumbs, all purpose flour, cornstarch, baking soda, and salt. Mix until the dry ingredients are partially combined. Then add the white chocolate chips and roughly chopped Golden Oreo pieces. Mix to combine.
- Using a ¼ cup sized cookie scoop, portion the dough into 9 balls. Press down on the balls with the palm of your hand until the cookies are roughly 1” thick. Bake in the preheated oven for 8-9 minutes. Remove and let cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling make the frosting. In a bowl of a stand mixer fitted with a whisk attachment, mix the cold cream cheese on medium speed for 1 minute. Add the powdered sugar and vanilla extract and mix on medium speed for 2 minutes, scraping down the sides of the bowl to make sure everything is combined.
- With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
- You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.
- Place the frosting in a piping bag and pipe the frosting atop each cookie. Alternatively, you can use a knife and smear the frosting overtop each cookie. If you don’t eat the cookies the day they are made, you should store leftovers in the fridge (due to the whipped cream cheese frosting).
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2 Comments on “Golden Oreo Cookies Recipe”
Delish for everything snacking
Agreed! Thanks Gwen!