Oreo Crumbl Cookies

 

CHOCOLATE OREO CRUMBL COOKIES

yield: 30 - 36 COOKIES

 

prep time: 45MINUTES MINS

cook time: 12MINUTES MINS

total time: 57MINUTES MINS

INGREDIENTS

Cookies:

• 1 ½ cups (340 g) salted butter, softened to room temperature
• 1 ½ cups (318 g) lightly packed light or dark brown sugar
• ¾ cup (159 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large (100 g) eggs
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
• 3 ½ cups (497 g) all-purpose flour
• ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder

Frosting:

• ½ cup (113 g) salted butter, softened to room temperature
• 4 ounces (113 g) cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 4 cups (456 g) powdered sugar
• 1 to 2 tablespoons milk or cream
• Oreo cookie crumbs, for topping (see note)

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
• Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), flour, and cocoa powder and mix until no dry streaks remain.
• Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan).
• Bake for 12 to 14 minutes until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
• For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
• Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving.

NOTES

Oreos: You'll need 55 Oreo cookies for this recipe (this includes the crumbs needed for the cookie dough and the crumbs needed for topping), which is about 1 1/2 standard-size (14.3 ounce) packages of Oreos. I use my food processor to grind the cookies into finely chopped crumbs. Don't remove the cream filling before processing the cookies into crumbs. If you want to know the exact breakdown, 43 Oreo cookies go into the cookie dough and the rest are used for sprinkling on top of the frosting. If you want a heavier dose of Oreo crumbs on top, simply grind up more cookies. (This is an updated note - thanks to the readers who left comments to alert me my Oreo package size wasn't noted correctly.)

Cocoa Powder: you can sub in black cocoa for an extra rich/dark cookie. I use Hershey's Special Dark cocoa (which is really just Dutch-process cocoa powder). 

Peppermint Chocolate Chip Cookies

 

Ingredients

2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
1/2 cup crushed peppermint candies or candy canes, PLUS extra for dipping tops.  Crush up 3/4 – 1 cup but only put 1/2 cup in your dough!

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Instructions

Heat oven to 325 degrees (I’ve cooked these at 350 as well and it works, as well.  Just watch your baking time). Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk, vanilla and peppermint extract. Add dry ingredients; mix until just combined. Stir in chocolate chips and candy cane.

Use a cookie scoop of your choice (I make these large, about 2 tablespoons).  Take the rounded scoops and lightly dip the tops in additional crushed candy cane.  Don’t roll completely, just a little sprinkling is great!  Chill dough for 15-30 minutes to help cookies retain their shape.  Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes depending on the size.

TIP: When the cookies come out of the oven, if they aren’t completely round, you can immediately take a spatula or spoon and gently push the edges of the cookies inward toward the center to shape.  Cool cookies on cookie sheets. Serve or store in airtight container.

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Notes

This will work with most any chocolate chip cookie recipe, so if you have a personal go-to, simply try adding roughly 1/2 cup crushed peppermint candies (or candy cane) and 1/2-1 teaspoon peppermint extract, and make as usual.  I find that chilling the dough balls for 15-30 minutes before baking helps the cookies keep their shape with the addition of  the added melting candies.

Andes Mint Cookies

INGREDIENTS

2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
10 ounce package Andes Creme De Menthe Baking Chips

INSTRUCTIONS

1. In a bowl, mix together flour, cornstarch, salt, and baking soda. Set aside.

2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.

3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Mix in Andes baking chips. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper or Silpat; set aside.

4. Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet (I did 8 at a time, they do spread a bit). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.

Sugar Cookies + Best Frosting

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.  

Frosting:

6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

Brown Sugar Oatmeal Coconut Chewies

Ingredients
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Instructions
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough (I have no idea what size the cookie scoop is that I use, in terms of ounces or tablespoons or anything – but it’s about 1.25″ across, and makes a cookie that’s about 2.5″ across). If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.