Irresistible Copycat Crumbl Oreo Sandwich Cookies with Creamy Mallow Filling
Prepare to meet your new favorite dessert: these incredible **Copycat Crumbl Oreo Sandwich Cookies**! Imagine a colossal Oreo, but infinitely better – a giant, soft, and deeply chocolatey cookie made from scratch, embracing a luscious, sweet, and smooth mallow filling. This recipe elevates the classic Oreo experience, delivering a homemade treat that rivals and even surpasses the popular bakery version.
If you’re anything like me, a true Oreo aficionado, then creating various Crumbl cookie recipes inspired by everyone’s favorite sandwich cookie is an absolute joy. My passion for Oreos shines through in other delightful creations like my Dirt Cake Cookies, festive Oreo Birthday Cake Cookies, rich Oreo Peanut Butter Cookies, and the ever-popular Crumbl Cookies and Cream Milkshake Cookies. But these giant Oreo sandwich cookies? They are in a league of their own, promising a symphony of textures and flavors that will have everyone reaching for another.
Why This Copycat Crumbl Oreo Recipe is a Must-Try
This recipe isn’t just another cookie; it’s an experience. Here’s why these homemade Crumbl Oreo Sandwich Cookies will become your go-to:
- Packed with Unforgettable Oreo Flavor. We don’t just sprinkle a little Oreo here and there. This recipe ensures an explosion of Oreo goodness! The rich cookie dough itself boasts a full cup of finely crushed Oreos, infusing every bite with that signature chocolatey taste. But we don’t stop there – the dough balls are generously ROLLED in an additional cup of Oreo crumbs before baking, creating a delightful crunchy exterior that maximizes the iconic Oreo flavor in every single bite. It’s a double dose of deliciousness you won’t find anywhere else.
- Achieve the Signature Dark Oreo Color with Black Cocoa. The secret to the authentic, deep dark hue of these cookies (just like a classic Oreo) lies in using black cocoa powder. This special ingredient doesn’t just provide that striking color; it also offers a deeper, richer chocolate flavor that is less bitter and less intensely “chocolatey” than traditional cocoa powder, making it perfect for mimicking the unique taste profile of an Oreo. To learn more about this magical ingredient and its distinct properties, refer to my comprehensive black cocoa powder guide.
- Sweet & Smooth Marshmallow Filling. The heart of these sandwich cookies is their incredibly creamy and sweet marshmallow filling. Unlike some versions that can be bland, our recipe incorporates marshmallow cream (or “mallow fluff”) for a delightful sweetness and a perfectly smooth, decadent texture. We also mix in some crushed Oreos directly into the filling, just like Crumbl does, adding another layer of texture and flavor that makes this center truly irresistible.
- Better Than the Original Crumbl Cookies. While Crumbl is famous for its cookies, I’m confident in saying these copycat Crumbl Oreo cookies are even better! One of the biggest advantages is their superior softness; these cookies stay wonderfully tender and moist even on the second day, a common challenge with many bakery cookies. Furthermore, our carefully crafted mallow filling boasts a richer, sweeter, and more complex flavor profile compared to some store-bought versions that can sometimes fall a little flat. You’ll taste the difference in every perfectly balanced bite.
Essential Ingredient Notes for Perfect Cookies
Crafting these giant Oreo sandwich cookies requires a few key ingredients, each playing a vital role in achieving that authentic Crumbl taste and texture. Understanding their purpose will help you master this recipe.
- Eggs: More than just a binder, eggs contribute to the cookie’s structure and rise, acting as a leavening agent. They also add moisture and richness, ensuring a tender and chewy texture. Use large eggs and ensure they are at room temperature for better incorporation into the dough.
- Vanilla Extract: A crucial flavor enhancer, vanilla extract doesn’t just add its distinct aroma; it also helps to balance and deepen the rich chocolate notes from the cocoa and Oreos, preventing the cookies from tasting one-dimensional. High-quality vanilla makes a noticeable difference.
- Black Cocoa Powder: This is *not* interchangeable with regular cocoa powder. Black cocoa is the secret to achieving that iconic deep, almost black, Oreo color without a bitter aftertaste. Its flavor profile is milder and less aggressively chocolatey than Dutch-processed or natural cocoa, making it ideal for replicating the distinct Oreo cookie base. Substituting it will alter both the color and flavor significantly. For a detailed understanding, consult my comprehensive black cocoa powder guide.
- Oreo Crumbs: You’ll need approximately 18-19 standard Oreo cookies, finely crushed. These are divided for two purposes: a generous portion goes into the cookie dough itself for internal flavor, and the remainder is used to roll the dough balls in, creating a beautiful, crunchy, and flavor-packed exterior. Ensure they are finely crushed for optimal distribution.
- Butter: Whether salted or unsalted, ensure your butter is at room temperature. Softened butter creams beautifully with sugar, creating a light and airy base for the cookie dough, which is essential for a soft, tender cookie. If using salted butter, you may want to slightly reduce the added salt in the recipe.
- Powdered Sugar: For the mallow filling, powdered sugar is key. It dissolves easily, resulting in a perfectly smooth, lump-free consistency, and provides the ideal level of sweetness to complement the rich cookie. It also helps to thicken the filling, preventing it from oozing out.
- Marshmallow Fluff: This ingredient is what gives our mallow filling its characteristic sticky, sweet, and wonderfully fluffy texture. It’s a vital component for both consistency and that distinct marshmallow flavor. If you prefer to make your own, you can use my Homemade Marshmallow Cream recipe instead.
Easy Step-by-Step Instructions to Bake Perfection
Follow these detailed steps to create your own batch of irresistible Copycat Crumbl Oreo Sandwich Cookies. Precision in baking ensures the best results!
- Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. Set this aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and both sugars (light brown and granulated) on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, contributing to the cookies’ soft texture. Next, add the large eggs one at a time, mixing well after each addition, followed by the vanilla extract. Mix until everything is just combined, scraping down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are fully incorporated.
- In a separate bowl, whisk together your dry ingredients: the all-purpose flour, black cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Mix on low speed until the flour is just combined and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies. At this stage, fold in one full cup of the finely crushed Oreo crumbs using a spatula or on very low speed until evenly distributed throughout the dark dough.
- Using a large cookie scoop (approximately 1/3 cup in size), portion the dough into even balls. In a shallow bowl, place the remaining 1 cup of crushed Oreos. Carefully roll each dough ball in the crushed Oreos, pressing gently to ensure a good coating. This creates a beautiful, textured crust. Arrange the Oreo-covered dough balls on your prepared parchment-lined baking sheet, leaving ample space between them, as these are giant cookies. I typically place about 6 cookies per pan to prevent them from spreading into each other. Use the palm of your hand or the bottom of a glass to gently press down on each cookie dough ball, flattening it just slightly. This helps them spread evenly while maintaining their impressive thickness.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the tops of the cookies are no longer shiny and the edges appear set, but the centers still look slightly soft. Overbaking can lead to dry cookies, so keep a close eye on them. Once baked, remove the baking sheet from the oven and let the cookies set on the hot pan for at least 10 minutes. This crucial step allows them to continue baking slightly and firm up before transferring. After 10 minutes, carefully transfer the warm cookies to a wire rack to cool completely.
- While your delicious cookies are cooling, it’s time to prepare the star of the show: the marshmallow filling. In a medium-sized mixing bowl, combine the softened butter, vanilla extract, and powdered sugar. Beat with an electric mixer until the mixture is fully combined and smooth. Then, using a rubber spatula (it’s best not to use a mixer here to avoid over-whipping and incorporating too much air), gently fold in the marshmallow fluff and the slightly crushed Oreos (these should have some small chunks for texture). Mix until just combined and uniformly smooth.
- Once the cookies are completely cool, it’s time to assemble your giant Oreo sandwiches. Take one cooled cookie and scoop about 2 tablespoons of the creamy marshmallow fluff filling onto its flat side. Gently place another cooled cookie on top, pressing down just enough to spread the filling to the edges without it oozing out excessively. Repeat with the remaining cookies and filling. For easier handling and scooping of the filling, you can chill it for about 10-15 minutes before assembling. Using a cookie scoop for the filling can also help with consistent portioning. Serve immediately and savor every magnificent bite!
Expert Tips for Your Best Crumbl Oreo Sandwich Cookies
Achieving bakery-quality cookies at home is all about the details. Here are some pro tips to ensure your Copycat Crumbl Oreo Sandwich Cookies turn out perfectly every time:
- Managing the Marshmallow Filling: The mallow cream can sometimes be a bit soft, especially in a warm kitchen. If you find it too loose to handle, simply pop it in the refrigerator for 10-15 minutes to firm up slightly. This makes it much easier to scoop and prevents overfilling. I highly recommend using a large cookie scoop (about 2 tablespoons capacity) to portion the cream onto each cookie half for consistent sizing and neat assembly. Remember, don’t overfill the cookies, or the delicious fluff will ooze out when sandwiched!
- Gentle Flattening for Ideal Thickness: When you press down on the cookie dough balls before baking, do so gently. The goal is to slightly flatten them, encouraging an even spread while still allowing them to maintain that characteristic thick, substantial texture of a Crumbl cookie. If you flatten them too much, your cookies will be thin, and if you don’t flatten them enough, they might be too tall for a perfect sandwich. A light press with your palm is usually sufficient.
- Open-Faced or Sandwich? Your Choice! While I adore the classic sandwich cookie style for these giant Oreos, offering that perfect balance of cookie and cream in every bite, you can absolutely opt for an open-faced presentation. If you prefer this, simply pipe the marshmallow fluff decoratively on top of a single baked cookie. This can be a fun way to serve them, but for the true Crumbl Oreo experience, the sandwich is the way to go!
- Crushing Oreos for Success: For the cookie dough, you want very fine Oreo crumbs to ensure they blend seamlessly and distribute evenly. A food processor works wonders for this. For the crumbs used to roll the cookie dough, you can opt for a slightly coarser crush if you like a bit more texture on the outside, but still avoid large chunks.
- Don’t Overbake: Keep a close watch on your cookies in the oven. The difference between perfectly soft and dry cookies can be just a minute or two. They are ready when the tops are no longer shiny and the edges are set, but the centers may still look a bit soft. They will continue to bake and firm up as they cool on the hot baking sheet.
Make Ahead, Storing, and Freezing Your Delicious Cookies
These Crumbl Oreo Sandwich Cookies are best enjoyed fresh, but they also store beautifully, making them perfect for preparing ahead or saving for later cravings.
Storing: To maintain their optimal freshness and softness, store the assembled cookies in an airtight container at room temperature for up to 4-5 days. If you prefer them to last even longer, or if your kitchen is particularly warm, storing them in the refrigerator can extend their shelf life. Just be sure to bring them to room temperature for about 15-20 minutes before serving for the best texture.
Freezing: These cookies freeze wonderfully! To freeze, first wrap each individual cookie tightly in plastic wrap. This prevents freezer burn and keeps them fresh. Then, place the wrapped cookies in an airtight freezer-safe container or a heavy-duty Ziplock bag. They will keep well in the freezer for up to 2 months. When you’re ready to enjoy them, simply transfer the frozen cookies to the refrigerator overnight to thaw. Alternatively, you can let them thaw at room temperature for a couple of hours.
Frequently Asked Questions About These Oreo Cookies
Our homemade Oreo filling is a delightful blend designed for maximum flavor and creaminess! It’s crafted from softened butter, powdered sugar for smooth sweetness, a touch of vanilla extract for depth, the essential marshmallow fluff for that signature sticky-sweet texture, and a generous amount of crushed Oreo crumbs for extra flavor and a slight textural contrast. This combination creates a filling that’s richer and more flavorful than typical store-bought versions.
The deep, almost black color of our copycat Oreo cookies comes from a special ingredient: black cocoa powder. This particular type of cocoa powder has been heavily Dutched (alkalized), which significantly darkens its color. Beyond the visual appeal, black cocoa powder also contributes to a unique flavor profile that is less bitter and less intensely “chocolatey” than standard cocoa, making it perfect for mimicking the authentic taste of an Oreo cookie.
While it might be tempting, we strongly advise against substituting normal unsweetened cocoa powder for black cocoa powder in this recipe. The black cocoa powder is crucial for two main reasons: it gives the cookies their traditional dark black color, which is essential for an authentic Oreo look, and it provides a distinct, milder chocolate flavor that is different from regular cocoa powder. Using regular cocoa will result in lighter-colored cookies with a different taste. For a thorough explanation of why black cocoa powder is unique and indispensable for certain recipes, please check out my detailed black cocoa powder guide.
For consistent size and shape, using a large cookie scoop (around 1/3 cup capacity) is highly recommended when portioning the dough. After rolling the dough balls in Oreo crumbs, place them on the baking sheet and gently press down on each with the palm of your hand or the bottom of a glass. This slight flattening helps the cookies spread into a more uniform, thick disc as they bake, mirroring the classic Crumbl aesthetic.
More Incredible Oreo-Inspired Recipes to Try
Can’t get enough of that delightful Oreo flavor? Here are more of my favorite recipes that feature the beloved cookie, perfect for any occasion:
- No Bake Oreo Dessert: A quick and easy treat for when you need a delicious dessert without turning on the oven.
- Oreo Milkshake: The ultimate refreshing and creamy indulgence, packed with Oreo goodness.
- Oreo Truffle Brownies: A decadent combination of rich brownies and sweet Oreo truffles.
- Oreo Ice Cream Cake: A show-stopping dessert perfect for birthdays and celebrations.
- Crumbl Copycat Chocolate Oreo Cookies: Another fantastic Crumbl-inspired cookie for pure chocolate lovers.
- Chocolate Cookies and Cream Cookies: A delightful twist on the classic, featuring rich chocolate and crunchy cookie pieces.
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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
Equipment
- baking sheet
- Kitchen Aid stand mixer
- cookie scoop
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!