Copycat Crumbl OREO Brownie Cookie Recipe – This Week's Crumbl
They literally STUFFED a whole OREO into a brownie cookie! 🍪🤯 This is peak Crumbl engineering — a fudgy brownie base with an entire OREO cookie baked inside, topped with more OREO pieces. It's like getting three desserts in one bite.
Ingredients
Main ingredients
- unsalted butter (room temperature) 1 stick
- cream cheese (softened) 4 oz
- light brown sugar, packed 1.25 cups
- granulated sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.5 cups
- unsweetened cocoa powder 0.75 cup
- cornstarch 2 tbsp
- baking powder 1 tsp
- Oreo cookies (whole + crushed, divided) 20 pieces
- mini chocolate chips 0.5 cup
Seasonings/Sauce
- kosher salt 0.5 tsp
Nutrition summary
Carbohydrates
82 g
54%
Protein
7 g
5%
Fat
31 g
41%
Cooking steps
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1
Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper.
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2
In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy—this aeration ensures a truly fudgy but tender brownie cookie base.
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3
Beat in the eggs, one at a time, and then mix in the vanilla extract until fully incorporated for even flavor and structure.
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4
In a separate bowl, whisk flour, cocoa powder, cornstarch, baking powder, and kosher salt until thoroughly combined. Gradually add dry ingredients to wet mixture and mix JUST until a thick dough forms—overmixing reduces softness.
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5
Fold in mini chocolate chips and 8 crushed Oreo pieces, reserving the rest for stuffing and topping. The dough should be dense; for signature Crumbl thickness, chill the dough for 60 minutes (this is key for that thick, soft, underbaked center).
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6
Divide chilled dough into 8 equal portions (about 5 oz each). Flatten each in your hand, place a whole Oreo in the center, then wrap dough around to seal—roll gently into thick discs approx. 4" wide.
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7
Arrange cookies at least 2" apart and bake 15–17 minutes, until edges are set and centers look slightly under-baked. Do not overbake; Crumbl cookies finish with a fudgy, gooey core.
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8
Immediately after baking, press chunks of remaining Oreo cookies on top for the visual pop and extra crunch. Let cookies cool on the pan for 15 minutes before transferring—they’re very soft when hot.
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9
For the true Crumbl look, you can use a large round cutter to re-shape cookies into perfect circles while still warm!
Personalized Q&A
Q. Does this actually taste like the Crumbl OREO Brownie Cookie?
Yes! This recipe nails the Crumbl OREO Brownie Cookie experience by wrapping a full Oreo cookie inside a fudgy, brownie-inspired dough that's packed with more Oreos and mini chocolate chips. Key techniques like chilling the dough and baking just until set result in an oversized, soft, gooey center—just like in the store.
Q. Why did my cookies spread too thin instead of being thick?
Your cookies likely spread if the dough wasn’t chilled or the butter was too warm. Chilling for a full hour is essential to mimic Crumbl’s signature chunky shape. Over-softened butter or skipping the chilling step will cause excess spreading and thin cookies.
Q. Can I use Dutch-process cocoa or swap all-purpose flour for bread flour?
Dutch-process cocoa will work and give a deeper chocolate flavor, but bread flour is not recommended here. The all-purpose flour and cornstarch blend gives the right tender, thick crumb—bread flour could make cookies too dense. Stick to the listed blend for best results.
Q. How many calories and carbs per cookie?
Each Crumbl-sized OREO Brownie Cookie contains about 610 kcal, with 82g carbs (54% of calories), 7g protein (5%), and 31g fat (41%). These are extra-large, bakery-style portions!
Q. How should I store leftovers and can I freeze the dough?
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Dough can be wrapped well and frozen up to 2 months—just thaw, stuff with Oreos, and bake as directed for fresh Crumbl cookies anytime.
