Crumbl Chocolate Oreo Mallow Sandwich Cookies (Copycat)
These Crumbl Chocolate Oreo Mallow Sandwich Cookies feature thick, soft chocolate cookies loaded with crushed Oreo cookies and filled with a light, fluffy marshmallow Oreo cream. This bakery-style copycat recipe delivers the rich, fudgy texture and creamy center that makes Crumbl’s mallow sandwich cookies so irresistible—perfect for anyone craving an indulgent, oversized gourmet cookie at home.
Servings 8 large sandwich cookies
Calories 570kcal
Cost $11 for entire recipe
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup)
Ingredients
🍫 Chocolate Oreo Cookies
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- ½ cup 100g brown sugar
- ¼ cup 30g powdered sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups 315g all-purpose flour
- ½ cup 50g cocoa powder
- 2 tablespoons black cocoa powder optional, for Oreo flavor
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 10–12 Oreo cookies finely crushed
🍥 Marshmallow Oreo Filling
- ½ cup 113g unsalted butter, softened
- ¾–1 cup 90–120g powdered sugar 90–120g powdered sugar
- 1 cup marshmallow fluff
- ½ teaspoon vanilla extract
- 1–2 tablespoons heavy cream
- 6–8 Oreos crushed
Instructions
Make the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix butter, granulated sugar, brown sugar, and powdered sugar until just smooth and combined.
- Add eggs and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together flour, cocoa powder, black cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
- Fold in the finely crushed Oreos.
Shape and Bake
- Scoop large dough balls (about ¼ cup each). Roll smooth and flatten into thick discs.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly underbaked.
- Allow cookies to cool completely on the baking sheet.
Make the Filling
- In a bowl, beat the butter until smooth.
- Add powdered sugar, marshmallow fluff, vanilla extract, and heavy cream. Beat for 3–4 minutes until light and fluffy.
- Fold in crushed Oreos.
Assemble
- Spread a thick layer of filling onto one cookie and top with another cookie to form a sandwich. Gently press together.
Notes
- For the most authentic Crumbl Oreo mallow sandwich cookie texture, avoid overbaking—cookies should be set on the edges with soft, slightly underbaked centers.
- Using black cocoa powder enhances the deep chocolate flavor and gives these cookies a true Oreo-style taste and color.
- Finely crush the Oreo cookies for even distribution in both the dough and filling.
- Mix the butter and sugars just until combined to keep the cookies dense, thick, and bakery-style rather than light and cakey.
- If the dough feels too soft, chill for 15–20 minutes to help maintain thick cookie shape during baking.
- Whip the marshmallow filling for several minutes until light and fluffy for that signature creamy center.
- Allow cookies to cool completely before assembling to prevent the filling from melting or sliding.
- Store assembled cookies in the refrigerator, then bring to room temperature before serving for the best texture and flavor.