Alright, Let’s Talk About These Cookies

You know those days when you just need something chocolatey and no, regular cookies simply won’t do? That’s when I whip up these Chocolate Oreo Crumbl Cookies—big and bold, no tiny biscuits here. The first time I baked them, my neighbor wandered over because she swore she could smell chocolate through the walls. (She was right, by the way. We ended up splitting the batch and watching reruns.) Anyway, I’ve made a few tweaks since then, so what you’re getting here is tried, tested, and not even a little bit fussy.

Why You’ll Love This (Trust Me)

I make these when my nephew begs for something “monstrously chocolate.” My family goes wild for the crushed Oreo bits but let’s be honest, half the time people are snagging a dough ball behind my back. (I can’t blame them. I do the same.) Plus, this is the only recipe where I don’t feel judged for a little chaos—cookie dough everywhere is apparently just part of the process. Oh, and if you’re, like me, constantly suspicious of recipes that promise perfection… relax. A little lopsidedness adds character, right?

What You’ll Need (and a Few Workarounds)

1 cup (225g) unsalted butter, softened (No shame, I use salted butter if that’s all that’s left—it’s fine.)
1 and 1/4 cups brown sugar (light or dark; Grandma said dark, but honestly, whatever!)
1/3 cup granulated sugar (sometimes I use coconut sugar, but it’s not a gamechanger)
2 large eggs (if they’re a bit on the smaller side, use three)
1 tablespoon vanilla extract (I once ran out and used maple syrup. Not bad, actually.)
2 and 3/4 cups all-purpose flour (I tried whole wheat once… let’s not talk about it)
1/2 cup Dutch cocoa powder (any unsweetened cocoa will do; honestly, store brand is fine)
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semi-sweet chocolate chips (milk or dark both work—heck, I used peanut butter chips once)
18 Oreo cookies, roughly bashed up by hand (pre-bagged Oreo bits are okay if you don’t feel like smashing up the kitchen)

How I Throw These Together (Don’t Sweat the Mess)

Start by creaming the butter and sugars together. You want it smooth and sort of fluffy but honestly, if it looks separated, don’t panic—it pulls together. (This is the point my mind wanders and I forget how long I’ve been mixing. Just go by feel!)
Add eggs and vanilla. Give it a good mix. If your batter looks a bit weird or lumpy, that’s normal. I thought I ruined it once but nope, carried on and it was golden.
Mix flour, cocoa, baking soda, and salt in a separate bowl. Or just sprinkle them in—if you’re careful, it works. Technically, sifting’s better but I never do if I’m running late.
Combine the wet and dry ingredients. Might look stiff. Totally okay—this isn’t pancake batter.
Fold in the chocolate chips and 2/3 of the Oreos. Sneak a chunk. Let’s be real, you deserve it. (Just don’t eat the raw eggs if that’s your worry—I never know who’s reading!)
Scoop big, lumpy balls of dough (about 1/3 cup each) onto a lined tray. Give them space. Seriously, they like to spread out and go their own way.
Press a few leftover Oreo pieces on top. This is for looks. Sometimes I forget but they still taste right.
Bake at 350°F/175°C for 12-15 minutes. Edges should look set but middles still soft. If they seem underdone, they’ll firm up as they cool (I always have to remind myself—too many overbaked cookies here in the past).
Let cool on the tray about 10 minutes. Or as long as you can stand it. Carry them to a wire rack if you have one. (If not, onto tea towels, but don’t tell any chefs!)

Notes, Because Real Life Baking Is Like That

Once, I baked these on a hot summer day. The dough was too soft, so just chill it if you find it’s getting unmanageable—that’s what freezers are for. Or just dust your hands with cocoa powder.
I sometimes skip the wire rack step. Honestly, it probably makes a difference, but my folks never noticed.
These taste even richer the next day… if they last that long. Which, in my house, is a joke.

Switch Ups & Not-So-Great Experiments

Once swapped in mint Oreos for a holiday vibe—kinda worked, but the flavor was almost medicinal? Wouldn’t repeat in July.
Peanut butter chips instead of chocolate. Actually, pretty good!
Tried stuffing with marshmallow fluff. Just, uh, don’t. Messy doesn’t even cover it.

Your Cookie Equipment (Or Make Do Like I Do)

You’re meant to have a cookie scoop for chunky cookies. Do I always? Nope. I use a regular spoon, or actually, a 1/3-cup measuring cup works brilliant in a pinch. No stand mixer? My grandma did this by hand, so can you—just takes some elbow grease!

How to Store These (Unless They Magically Disappear)

These will keep in a tin or airtight box for up to five days; but honestly, in my kitchen, I’m lucky if any are left by the next morning. If you want them really fudgy later, a few seconds in the microwave does wonders. Or check out this freezing guide from Serious Eats if you need long-term stashing.

Serving? Here’s How We Do It

I like a warm cookie with a scoop of vanilla ice cream, right out of the pan. But my brother swears by sandwiching two cookies around whipped cream—dangerously tall, but hey, no one’s counting.

Pro Tips from Someone Who’s (Definitely) Messed Up

I once tried skipping the chill step when my dough was too soft—regretted it. Flat, sad cookies. Patience pays off (sometimes—I’m still learning).
Use parchment, not foil. Foil makes the cookies brown weird on the bottom, at least in my oven. If you’re out of parchment, try one of those silicone mats. Or, lightly grease your tray and keep an eye on things.

FAQ—Because These Come Up Every Time

Can I make smaller cookies? Absolutely, but watch the bake time—could be as quick as 8 minutes. They won’t be Crumbl-size but who’s judging?
How do I get them extra gooey? Take them out when they still look a tad underbaked in the middle. They solidify as they cool. And actually, don’t over-mix—that’s a rookie error (I still do sometimes, tbh).
Do I have to use brand-name Oreos? Nope—store-brand works fine. I even tried cocoa sandwich cookies from Aldi once. Still tasty!
Can I freeze the dough? Yesss, it freezes well! Check out King Arthur’s advice on cookie dough freezing; it’s saved my bacon a few times.
Help, my cookies are spreading too much! Probably butter too soft or dough too warm, or maybe your oven runs hotter than mine (that’s a thing, who knew?). Chill your dough or try baking a test cookie first—easy fix.
How many cookies does this really make? Depends how big you scoop, but I usually get about 12 huge ones or 20 medium if I’m feeling sensible.

Last thing—if you’re wondering what to do while these bake, I usually put the kettle on, text someone I haven’t spoken to in yonks, or ponder life’s mysteries (like why do socks really vanish in the wash—seriously, there’s a theory!). Happy baking—let me know how yours go, even if they come out a bit wonky (mine do too, half the time).

Chocolate Oreo Crumbl Cookie Recipe: Big, Gooey, and Fun to Bake