A few months ago, I got the chance to try the famous Crumbl Cookies for the first time, and it was quite the mixed bag. Some of the cookies were undoubtedly amazing, while others left me feeling like, “Is that it??“. I made a lil YouTube video sharing my thoughts (check it out here, if you’re curious). BUT, despite them not all living up to the hype (or maybe because of it…), I wanted to try my hand at whipping up some Crumbl-style cookies at home. To see if I could capture the best parts of their cookie style – the thick, soft, chewy dough, and icing flair – while avoiding the parts I didn’t enjoy so much. And that’s how these Oreo Easter Egg Cookies were born!
So, what makes these cookies so thick and chewy? There’s a few factors at play here. Firstly, the inclusion of brown sugar in the recipe adds moisture and a hint of caramel-like flavour, resulting in a chewier texture compared to using only white sugar. Additionally, the size of the cookies plays a crucial role – by keeping them relatively large (only 12 per batch!), we ensure a soft and substantial bite in every cookie. Another key? Using softened butter in the dough. Creaming together the softened butter with the sugars creates a light and airy mixture, which contributes to a tender crumb and a soft texture in the baked cookies. Furthermore, the inclusion of both baking soda and baking powder in the recipe helps the cookies rise and spread just enough to maintain their thickness while baking, resulting in a soft and pillowy texture.
Now, we have to talk about black cocoa – this special ingredient that gives these Oreo-inspired cookies their signature flavour and depth. Black cocoa is a highly alkalized cocoa powder with a rich, dark colour and intense chocolate flavour. It’s what gives Oreos their distinct taste and colour, elevating them from regular chocolate cookies to something truly special. Not only does black cocoa contribute to that classic Oreo flavour, but it also adds moisture and a fudgy texture to the cookies, making them irresistibly chewy. While you can technically replace black cocoa with an equal amount of regular cocoa powder, I highly recommend sticking with the black cocoa for the best taste experience. You can get it at Bulk Barn or on Amazon!
Another note on texture – when incorporating the Oreo crumbs, aim for a balance between fully crushed and leaving some chunks intact. These nuggets of Oreo goodness add a delightful pop of crunch to the cookies, enhancing their texture and flavour.
The egg shape in this recipe adds a fun Easter twist, but it’s entirely optional. Feel free to shape the cookies into traditional rounds if you prefer. Similarly, the frosting in this recipe is dyed blue to resemble robin’s eggs for Easter, but leaving it white works just as well.
Once you’ve whipped up a batch of these irresistible cookies, you’ll want to make sure they stay fresh and delicious for as long as possible. To do so, store the cookies in an airtight container at room temperature for up to 5 days. If you prefer a chilled treat, you can also refrigerate them, though be aware that this may slightly alter the texture, making them firmer. For longer-term storage, you can freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature.
Here’s a short video showing the process:
Happy baking!
Chocolate Oreo Easter Egg Cookies
Ingredients
Cookies:
- 180 g butter, room temperature 3/4 cup
- 75 g sugar 1/3 cup
- 135 g brown sugar 2/3 cup
- 1 egg, room temperature
- 1 teaspoon vanilla
- 180 g all-purpose flour 1 1/2 cups
- 50 g black cocoa 1/2 cup
- 120 g Oreo crumbs 1 cup
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Oreo Buttercream:
- 120 g butter, room temperature 1/2 cup
- 250 g icing sugar 2 cups
- 30 g Oreo crumbs 1/4 cup
- 1 tsp vanilla extract
- ¼ teaspoon salt
- blue food colouring
Instructions
Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla to the butter mixture, beating well until fully combined.
- In a separate bowl, whisk together the flour, black cocoa, Oreo crumbs, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
- Scoop portions of dough and shape each into an egg shape. To do this, roll the dough into a ball, then roll one side slightly harder to create an egg shape. Press each shaped cookie onto the prepared baking sheets, leaving enough space between each.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers may still be slightly soft. Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Oreo Buttercream:
- In a mixing bowl, beat softened butter until creamy and smooth.
- Gradually add icing sugar to the butter, beating well after each addition. Add vanilla and salt, and beat until smooth. Add a few drops of blue food colouring.
- Fold in the crumbs last, ensuring they are evenly distributed throughout the buttercream.
- Once the cookies are completely cooled, spread or pipe the Oreo Buttercream onto the egg-shaped cookies.
Notes
- Storage: Store the Chocolate Oreo Easter Egg Cookies in an airtight container at room temperature for up to 4-5 days. For longer freshness, refrigerate, or freeze in a sealed container for up to 2-3 weeks.
- Black Cocoa: You can substitute with regular cocoa powder, but note that it will affect the taste and colour of the cookies.
- Availability: Black cocoa is commonly found in specialty or well-stocked baking supply stores. I get mine at Bulk Barn! It’s also available on Amazon.
- Oreo Buttercream Colour: To achieve the robin’s egg blue color, add just a small amount of blue food colouring to the buttercream. Adjust the intensity according to your preference.
