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These Crumbl Oreo Mallow sandwich cookies are the ultimate cookie lover’s dream. Made with a black cocoa powder cookie base and filled with a marshmallow fluff frosting center to give you all the Oreo flavors but on steroids!
This Crumbl Mallow Oreo sandwich cookie recipe has been a long time coming. The first time it was in store, I didn’t get to try it but was so intrigued by how the cookie looked.
It was thick, very Oreo-looking, and oh-so glorious, especially from what all of you have said! If you love that Oreo-on-Oreo flavor, my Crumbl chocolate Oreo cookies were my first take on it.
This is the best Oreo mallow sandwich cookie recipe!
The second time it came back in store, I immediately got someone to grab me one and freeze it until I returned to the States because I was sold on it. Now it lives in my Crumbl cookie copycat recipes collection, so you never have to wait for it again.
After trying it, I loved the concept. The execution could use a little help, but hey, that’s why I am here. Same story with my Crumbl golden Oreo cookies and cookies and cream milkshake cookies. But without further ado, here is everything you need to know about this recipe. Happy baking!
Why you need to make this recipe!
- This recipe uses actual black cocoa powder to give you that very strong Oreo flavor, the same trick behind my black cocoa brownies!
- You can save a ton of money with this recipe by making your own cookie sandwiches at home instead of spending a fortune at Crumbl every time!
- We will also be using real marshmallow fluff for the frosting.
- So a ton of Oreos, black cocoa, and marshmallow fluff, plus saving you all the money! What are you still doing here? Let’s get baking!
Key Ingredients
Here are the ingredients you will need to make this at-home Crumbl dupe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Oreo cookies– Make sure to use regular Oreos and not double-stuff ones. We’ll be grinding the whole cookie for the cookie dough. Grab an extra sleeve for my Oreo chocolate chip cookies while you’re at it.
- Flour– All-purpose flour works great for this recipe.
- Black cocoa powder– The black cocoa powder is what will give these cookies their black look as well as an extra depth of flavor.
- Baking soda & baking powder– These are our leavening agents, giving the cookies a little extra height.
- Salt– Always add a little salt to your baked good to balance out the sweetness.
- Butter– Use softened butter, either salted or unsalted works great.
- Granulated sugar & brown sugar– The combination of sugars will give us soft and chewy cookies.
- Egg– The egg is our binding agent. Make sure to use an egg at room temperature.
- Vanilla extract– The vanilla extract will help give extra depth of flavor in both the cookies as well as the frosting.
- Powdered sugar– This is to sweeten our frosting a little more and help it stabilize better.
- Marshmallow fluff– Can’t have Oreo mallow cookie sandwiches without the fluff! Get your favorite to use for this recipe. It is the same fluff that fills my Crumbl chocolate mallow cupcake cookies.
How to Make Oreo Mallow Sandwich Cookies
- Make the base. Grind the whole Oreos in a food processor until fine, then whisk them with the flour, black cocoa, baking soda, baking powder, and salt. In another bowl, cream the butter, brown sugar, and granulated sugar, then mix in the egg and vanilla.
- Add the dry mix. Fold the Oreo dry mixture into the butter mixture until a thick, dark dough forms. Scrape the bowl as needed.
- Scoop, freeze, and bake. Scoop large dough balls onto a lined baking sheet, freeze them briefly, then bake. Let the cookies cool completely before filling.
- Make the mallow buttercream. Cream the butter, powdered sugar, and vanilla until light and creamy, then fold in the marshmallow fluff and chopped Oreo bits.
- Fill. Add a generous scoop of the mallow buttercream to the flat side of half the cookies.
- Sandwich. Top with the remaining cookies, press gently so the filling reaches the edges, and enjoy!
Crumbl Mallow Oreo Sandwich Cookies FAQs
You can store these cookies in an airtight container at room temperature for up to 4 days. Storing them in the fridge will allow them to last a little bit longer.
You sure can! Since these cookies are pretty large and in charge, you will want to wrap each cookie individually with plastic wrap, then place them in an airtight container and freeze them for up to 1-2 months. Let the cookies thaw in the fridge overnight whenever you’re ready to enjoy them!
You can make these cookies smaller by making 16 smaller cookies instead of just 8 and baking them for 7-8 minutes instead of the whole 10-11 minutes. Fill them up with the frosting as you would the larger ones. Want another bite-size Oreo treat? Try my small batch Oreo cheesecakes.
It is preferable not to. The black cocoa will give these cookies a stronger Oreo taste that you can only get from black cocoa. Of course, if you want to use regular cocoa powder, go right ahead, but your cookies will taste a bit different. Still delicious nonetheless but a little different.
More Crumbl Oreo Cookies
If you made these Crumbl mallow Oreo sandwich cookies, I need to know if they beat the bakery version! Leave a ⭐ star rating and a comment below, and tell me if you went extra heavy on the fluff. Happy baking!!
Crumbl Oreo cookie sandwich – mallow sandwich
Ingredients
- 10 oreo cookies Regular
- 1 & 1/4 cup flour
- 1/4 cup black cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened, salted or unsalted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar Dark or light
- 1 large egg
- 1 tsp vanilla extract
mallow filling
- 1/3 cup butter
- 1/2 cup powdered sguar
- 5 oz marshmallow fluff
- 1 tsp vanilla extract
- 2 Oreos crushed roughly
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- In a food processor, grind the 10 Oreos until finely crushed. In a medium bowl, mix the crushed Oreos, flour, cocoa powder, baking soda, baking powder, and salt then set aside.10 oreo cookies, 1 & 1/4 cup flour, 1/4 cup black cocoa , 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy.1/2 cup butter , 1/4 cup granulated sugar, 1/2 cup brown sugar
- Add in the egg and the vanilla and mix again until combined. Scrape the bowl when needed.1 large egg, 1 tsp vanilla extract
- Add in the dry mixture and mix until the dry mixture disappears. Then using a large cookie scoop, scoop out 8 equally sized cookie dough balls, flatten to about 1 inch in thickness, and freeze for 15 minutes.
- Bake the cookies for 11 minutes. Let the cookies cool down fully on the baking sheet.
Make the buttercream frosting
- Cream the butter, powdered sugar, and vanilla until light and fluffy.1/3 cup butter, 1/2 cup powdered sguar, 1 tsp vanilla extract
- Gently fold in the marshmallow fluff, and the roughly crushed Oreos until combined. If the mixture is too soft, chill in the fridge for 30 minutes or so.5 oz marshmallow fluff, 2 Oreos
- Top 4 cookies with the marshmallow frosting, then top them with the leftover oreo cookies, making the perfect mallow Oreo cookie sandwich!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing
I’m glad you liked them!
Made them on two different pans just to see what I would like. Making them on a regular cookie sheet as required they turned out super thin. Never had a cookie recipe spread out that thin before. Any suggestions??? They look and smell great.
hi there. wonderful cookies! in ur blog post you said to roll the cookies in oreo crumbs but in the recipe and Ingredients you don’t mention this step. is this something we should do? thank you
Thank you for catching that, it’s my mistake. There’s no need to roll in extra cookie crumbs, just the ones mixed into the dough.
Do you grind the whole entire Oreo cookie? Or first scrap out the creme filling?
Grind the filling in with the cookie 🙂