Go Back

Copycat Crumbl Birthday Cake featuring OREO® Cookies

This copycat crumbl cookie features a chocolate oreo cookie rolled in oreo crumbs that's topped with birthday cake frosting, oreo cake balls, and rainbow sprinkles.
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 12 mins
Total Time 57 mins
Course Dessert
Servings 5 giant cookies

Ingredients
  

Oreo Cookie

  • 1/2 cup (113 g) vegan butter*, cold and cubed
  • 1/3 cup (66 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 3 tbsp (45 ml) nondairy milk
  • 1 tsp pure vanilla extract
  • 1 1/4 cups (156 g) all-purpose flour measured correctly*
  • 1/3 cup (33 g) cocoa powder measured correctly*
  • 9 oreos, crushed (~1 cup [120 g])
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 oreos, crushed (for coating)

Birthday Cake Frosting

  • 6 tbsp (84 g) vegan butter*, softened
  • 1 cup (125 g) powdered sugar
  • 1/2 cup (80 g) vegan dry boxed cake mix (vanilla, funfetti, or flavor of choice) heat treated and cooled*
  • 1+ tsp nondairy milk
  • 1/2 tsp pure vanilla extract

Oreo Cake Balls

  • 4 oreos, crushed
  • 1 tbsp (14 g) vegan cream cheese
  • 1/4 cup (31 g) powdered sugar
  • 1 tbsp (8 g) all-purpose flour heat treated and cooled*

Instructions
 

  • Make the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Add the cubed butter, sugar, and brown sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
  • Add the milk and vanilla extract. Beat again until well combined.
  • Add the flour, cocoa powder, 9 crushed oreos, baking powder, baking soda, and salt. Mix until just combined.
  • Place the 3 crushed oreos into a small bowl.
  • Split the dough into five equal pieces (~4oz each) and roll into balls. Roll in the crushed oreos, then place on the baking sheet, leaving room in between each. Press the balls down slightly.
  • Bake for 12-14 minutes. Set aside to cool completely.
  • Make the frosting: Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
  • Add the powdered sugar, cake mix, 1 tsp milk, and vanilla extract. Beat until very smooth and fluffy, about 2-3 minutes. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth. Place into a piping bag and cut off the tip of the bag to create a small opening. Set aside.
  • Make the cake balls: Add all ingredients to a small mixing bowl or food processor and stir/process until a thick dough is formed. If the dough seems dry, stir in a bit more cream cheese. If the dough seems wet, add a bit more flour.
  • Take little bits of the dough and create small balls to create the cake ball topping.
  • Assemble the cookies: Swirl the frosting onto the cooled cookies. Top with some cake balls and sprinkles. Serve room temperature or warmed slightly in the microwave.

Notes

  1. Vegan butter: Opt for butter in stick/block form rather than from the tub.
  2. Measuring flour and cocoa powder: Flour and cocoa powder should be measured using the spoon and level method or by weighing them.
  3. The cake mix in the frosting and flour in the cake balls should be heat treated before eating. Allow it to cool completely before using in the recipe.
    1. How to heat treat in the microwave: place flour into a bowl and microwave for 1:15, stirring every 15 seconds. 
    2. How to heat treat in the oven: spread flour on a baking sheet and bake at 350°F for 5 minutes.