Ingredients
– 4 cups (8 sticks or 2 lbs) unsalted butter, softened [Provides richness and structure for the soft, chewy texture]
– 5 cups granulated sugar [Adds crisp edges and balances the cocoa’s bitterness]
– 5 cups packed light brown sugar [Keeps cookies moist and chewy with caramel notes]
– 12 large eggs [Binds the dough and adds tenderness]
– 4 tablespoons vanilla extract [Enhances chocolate and Oreo flavors]
– 10 cups all-purpose flour [Forms the base for sturdy yet soft cookies]
– 3 cups unsweetened cocoa powder [Delivers intense chocolate taste without melting issues]
– 4 teaspoons baking powder [Helps cookies rise lightly]
– 4 teaspoons baking soda [Promotes spread for perfect shape]
– 2 tablespoons salt [Cuts sweetness and amplifies flavors]
– 6 cups finely crushed Oreo cookies (about 60 cookies, filling removed) [Infuses crunch throughout the dough]
– 6 cups unsalted butter, softened [Base for silky Oreo buttercream]
– 24 cups (6 lbs) powdered sugar [Sweetens and thickens the frosting smoothly]
– 2 tablespoons vanilla extract [Deepens the creamy topping]
– 1 cup heavy cream or milk [Adjusts frosting consistency]
– 4 cups finely crushed Oreo cookies (about 40 cookies, for frosting) [Adds signature speckled look and crunch]
Instructions
1-First Step: Mise en place Measure all ingredients accurately this crumbl chocolate oreo cookies recipe relies on balance. Soften butter to room temp (not melted). Crush Oreos: separate 100 cookies, remove fillings from half for dough, pulse in food processor for fine crumbs. Set aside 4 cups whole crumbs for frosting. For dietary tweaks, prep vegan swaps now.
2-Second Step: Beat butter and sugars In a massive stand mixer bowl (or two batches in regular), beat 4 cups butter, 5 cups granulated sugar, and 5 cups brown sugar on medium 3-5 minutes until pale and fluffy. Scrape sides often. This traps air for tender large batch cookies.
3-Third Step: Add eggs and vanilla Mix in eggs one by one, then vanilla, until smooth, about 2 minutes. If using egg replacers for vegan, blend well to avoid separation.
4-Fourth Step: Combine dry ingredients Whisk flour, cocoa, baking powder, soda, and salt in a huge bowl. Gradually add to wet mix on low speed until just combined no overmixing. Fold in 6 cups Oreo crumbs by hand for even distribution. Dough will be thick.
5-Fifth Step: Chill dough Divide into 4 portions, wrap in plastic, chill 30-60 minutes. This prevents spreading, key for chocolate Oreo cookies large batch perfection. For minis, chill longer.
6-Sixth Step: Scoop and bake For minis (catering style): Use 1 tbsp scoop (#50), space 2 inches on pans. For large: 1/4 cup scoop. Bake 8-10 minutes minis, 12-14 large, until edges set but centers soft. Cool on pans 5 minutes, then racks. Yield: 120 minis.
7-Seventh Step: Make Oreo buttercream Beat 6 cups butter 2 minutes fluffy. Add powdered sugar 2 cups at a time, vanilla, and cream as needed for spreadable texture. Fold in 4 cups Oreo crumbs. Pipe or spread on cooled cookies.
8-Final Step: Finishing touches and serving Top each with extra crumbs if desired. Store as below. Serve chilled for fudgy bliss. Adapt for gluten-free by baking 1 minute less.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Keep the dough chilled while working in batches to prevent spreading and maintain crisp edges
⚖️ Use a kitchen scale to ensure wafer pairs are evenly sized for professional appearance
📦 Package cookies in single layers with parchment paper between to prevent sticking during transport
- Prep Time: 45 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg