Where can I buy black cocoa powder?

I purchase black cocoa powder on Amazon .

What size cookie scoop should I use?

These are HUGE cookies, CRUMBL suggests a serving size of 1/4 of a single cookie! I used this large cookie scoop which holds about 3 tablespoons of cookie dough per scoop.

Can I make these cookies smaller?

You can absolutely make these cookies smaller but you will need to watch them carefully and reduce the cooking time.

What can I do if I don't have parchment paper?

If you do not have parchment paper, spray the baking sheet with a light layer of nonstick spray.

Can I make these cookies ahead of time? Can I freeze the dough before baking?

You can prepare the cookie dough and freeze the flattened dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw dough overnight in the fridge. Baking time may need to be extended a minute or two if baking cold dough. You can prepare the frosting up to 2 days in advance and store in the refrigerator. Allow it to come to room temperature before frosting the cookies.

Copycat Crumble Oreo Cookies

Description

Copycat Crumble Oreo Cookies are a rich dark chocolate cookie topped with decadent vanilla frosting and crushed Oreo cookie pieces. This easy recipe tastes just like the original (or maybe even better!)

Ingredients

Units Scale

For the cookies:

1 stick salted butter, room temperature
1/4 cup oil
3/4 cup sugar
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 cup black cocoa powder
2 cups crushed Oreos, approximately 16 Oreos
2 teaspoon baking powder
1/2 teaspoon cream of tartar

For the frosting:

1 stick butter, room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
crushed Oreos for topping

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Finely chop 2 cups of Oreos, about 16 cookies. Set aside.
In a large bowl or stand mixer (affiliate link) cream together butter, oil, and sugar on medium speed until smooth.
Add eggs and vanilla and mix.
In a separate bowl combine flour, black cocoa powder, crushed Oreos, baking soda, and baking powder. Whisk to mix.
Add half of dry mixture to the wet and mix well. Add remaining dry ingredients and mix until incorporated, scraping down the sides of the bowl as needed.
Using a large cookie scoop, scoop dough into 10 equally sized balls on the prepared pan. Press the dough with a glass or measuring cup to 1/2 inch thickness.
Bake 10 minutes. Allow to cool completely before frosting.
While the cookies cool, prepare the frosting by creaming together butter, powdered sugar, heavy cream and vanilla.
Use a piping bag or plastic bag with a corner snipped off to pipe the frosting on the cooled cookies in a circular pattern. Top with crumbled Oreos.