This past week Crumbl had a “People’s Choice” cookie, where they let their customers decide on what type of cookie they wanted to see. That cookie was an Oreo cookie with marshmallow filling as well as a bunch of other goodness. This was by far the best cookie Crumbl had created. With this bit of deliciousness on my brain, I started getting major Great American Double Doozie vibes. *Queue meeting friends at the mall in middle school flashback* #nostalgic
This recipe won’t require your mom to drop you off at a mall while she patiently waits in the parking lot for your flip phone call since texting either didn’t exist or it cost an arm and a leg to have that luxury. This Oreo Double Doozie recipe is right at your fingertips waiting for you to make it.
If you’ve had the people’s choice cookie from Crumbl don’t think of this is an exact replica. I thought their cookie was a little heavy on the butter, so I toned that down a bit. Also, I haven’t had a Double Doozie from Great American Cookies since that middle school time making these cookies not a copycat, just my take on a delicious cookie lol. So, frost your tips and your cookies and get to baking. ENJOY!
Oreo Double Doozie
- 1 C salted butter
- 2/3 C brown sugar
- 1/2 C white sugar
- 2 eggs
- 1 tsp vanilla
- 1 C cake flour
- 1 3/4 C all-purpose flour
- 1 tsp baking soda
- 1/2 C Dutch Processed Cocoa
- 20 Oreo cookies without frosting 10 individual sandwiches with the filling reserved for the icing; broken roughly
- 10 Oreo cookies without frosting 5 individual sandwiches with the filling reserved for the icing; crushed to a powder
- 1 C buttercream
- 3/4 C marshmallow fluff
- 15 Oreo cookie's filling from above the reserved icing
- 4 whole Oreos roughly crushed to whip into icing
- Heat oven to 350 °F.
- Line two baking sheets with parchment paper and set aside.
- Cream together butter and sugars. On my mixer I used my paddle attachment and set my speed to low for 30 seconds, medium for 30 seconds, and then high for 30 seconds. It came out creamed and fluffy.
- Add eggs one at a time.
- Add vanilla, cake flour, all-purpose flour, baking soda, cocoa and mix for one minute or until fully incorporated.
- Fold in broken Oreo cookies.
- Scoop out cookie dough (heaping scoop ~2 T) and roll into balls. Pat them down so they are less than a 1/4 inch thin. They will puff up a bit when they bake.
- Place flattened dough rounds on parchment paper. Do not overcrowd the sheet pan. I put ~6-8 cookies on a sheet pan.
- Sprinkle crushed Oreos on top and pat into the dough. This will bind the cookies to the dough so they don't flake off when you eat them.
- Cook for ~10 minutes.
- Let cookies completely cool.
- In a medium sized bowl, mix together the buttercream and marshmallow fluff.
- Fold in Oreos.
- Let cookies cool completely.
- Once cool, take a cookie and spread buttercream mixture generously in the middle.
- Top with another cookie and ENJOY!