Copycat Crumbl Golden Oreo Cookies
Copycat Crumbl Golden Oreo Cookies are made with Golden Oreo crumbs in the dough, a delicious cream cheese frosting, and more cookie crumbs on top. These thick and chewy vanilla cookies are incredible!
Servings: 12 cookies
Calories: 731kcal
Ingredients
- 28 golden Oreos
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1½ butter softened
- 1½ granulated sugar
- 3 large eggs
- 1 Tbsp vanilla extract
FROSTING
- 1 cup butter softened
- 8 oz cream cheese softened
- 6 ½ cups powdered sugar
- 1 Tbsp heavy cream
- 2 tsp vanilla extract
Instructions
- Line a sheet tray with parchment paper and set aside.
- MAKE THE COOKIE DOUGH: Place the Oreos into a food processor and process until they form fine crumbs.
- In a large bowl, stir together 2 & ½ cups of the Oreo crumbs (save the rest for garnish), the flour, baking powder, and salt, and set aside.
- Use an electric mixer or stand mixer to cream the butter and sugar together for 3 minutes.
- Add the eggs and vanilla and mix for another 2-3 minutes.
- Add the flour mixture and mix just until combined.
- CHILL THE DOUGH: Portion the cookie dough into 12 portions and form into a ball, the dough will be very sticky, do your best. Place on the prepared sheet tray.
- Cover with plastic wrap and place in the fridge overnight. Tip: It helps if you spray the plastic wrap with non-stick spray before covering the cookie dough.
- BAKE THE COOKIES: Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- Try and roll the cookie dough balls between your hands to smooth it out. Place on the sheet trays about 6 inches apart.
- Bake for 15-17 minutes until puffed, and they appear dry on the tops. Allow to cool for 10 minutes on the sheet tray and then transfer to a wire rack to cool completely.
- FROST THE COOKIES: While the cookies cool, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth.
- Add the powdered sugar a little at a time until fully mixed it, scrape down the sides.
- Add the heavy cream and vanilla, and stir it in. Place on medium-high speed and whip for 3 minutes until light and fluffy.
- Using a piping bag fitted with a Wilton 2A tip or something similar, pipe swirls on top of the cookies.
- Add a sprinkling of the reserved Golden Oreo crumbs on top. Serve immediately or store in the refrigerator until ready to serve.
Nutrition
Calories: 731kcal | Carbohydrates: 111g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 384mg | Potassium: 210mg | Fiber: 1g | Sugar: 76g | Vitamin A: 807IU | Vitamin C: 0.01mg | Calcium: 86mg | Iron: 2mg