Copycat Chocolate Oreo Cookies Catering Size Recipe

Why You’ll Love This Crumbl Chocolate Oreo Cookies Catering Size

Picture this: a massive tray of decadent Crumbl Chocolate Oreo Cookies catering size ready to steal the show at your next potluck or church group gathering. This copycat recipe captures the bakery’s iconic rich chocolate base, creamy Oreo frosting, and that irresistible crunch, all scaled up for crowds. Home cooks and busy parents rave about how it brings people together over shared bites of bliss.

These cookies feed both body and soul, turning any event into a memorable feast.

Here are the top reasons this recipe shines for your community events:

• Ease of preparation: Whip up this copycat Crumbl Chocolate Oreo Cookies recipe in about 45 minutes total, with minimal hands-on time. No fancy equipment needed, just basic mixing and baking. Ideal for students or working professionals who want crowd-pleasers without spending all day in the kitchen.
• Health benefits: Customize with dark chocolate for antioxidants and whole grain flour for fiber. Each mini cookie clocks in around 150 calories, offering indulgence with moderation. Oreos add a fun crunch while you control sugar levels better than store-bought.
• Versatility: Easily adapt for dietary needs like vegan or gluten-free. Perfect for picnics, potlucks, or office parties, serving 30-50 people with 72 minis. Travelers love them as portable treats that hold up without refrigeration.
• Distinctive flavor: The chocolate Oreo cookies copycat recipe delivers that signature Crumbl taste: fudgy centers, velvety frosting, and Oreo bits for texture. Guests will think you ordered from the bakery.

This setup saves money and lets you shine as the go-to contributor at gatherings.

Essential Ingredients for Crumbl Chocolate Oreo Cookies Catering Size

Gathering the right ingredients ensures your homemade Crumbl Oreo cookies large batch tastes just like the real deal. This list makes 72 mini cookies, perfect for catering tray style service.

Main Ingredients

• 454g (2 cups) unsalted butter, softened – Creates the soft, chewy texture essential for crumbl cookies chocolate base.
• 400g (2 cups) granulated sugar – Provides sweetness and crisp edges in these oreo stuffed cookies.
• 400g (2 cups) packed brown sugar – Adds moisture and chewiness to the chocolate oreo cookies.
• 4 large eggs – Binds the dough for perfect spread in your copycat crumbl recipe.
• 4 tsp vanilla extract – Boosts flavor depth in the cookie recipe.
• 170g (1 1/2 cups) unsweetened cocoa powder – Delivers intense chocolate taste mimicking Crumbl’s signature.
• 1 kg (8 cups) all-purpose flour – Forms the structure for catering size chocolate oreo cookies.
• 4 tsp baking soda – Helps the cookies rise just right.
• 2 tsp salt – Balances sweetness.
• 340g (2 cups) semi-sweet chocolate chips – Melty pockets of joy.
• 36 Oreo cookies, crushed for mixing (about 300g) – For dough crunch in this chocolate oreo cookies copycat recipe catering.
• 72 mini Oreos or pieces for topping/stuffing – Iconic oreo stuffed cookies element.

Frosting Ingredients

• 454g (2 cups) unsalted butter, softened – Base for creamy Oreo buttercream.
• 1.8 kg (16 cups) powdered sugar – Sweetens the frosting smoothly.
• 400g (about 40 crushed Oreos) Oreo crumbs – Signature crunch and flavor.
• 4 tsp vanilla extract – Enhances taste.
• 4-8 tbsp heavy cream or milk – Adjusts consistency.

Special Dietary Options

• Vegan: Swap butter for plant-based, eggs for flax eggs (1 tbsp flax + 3 tbsp water each), use dairy-free cream.
• Gluten-free: Use 1:1 gluten-free flour blend; Oreos have gf options.
• Low-calorie: Reduce sugars by 25%, use Greek yogurt in frosting, smaller scoops.

To prepare this dish for 4 servings, preheat oven to 180°C. These tweaks keep your Crumbl chocolate oreo cookies catering size accessible for all.

How to Prepare the Perfect Crumbl Chocolate Oreo Cookies Catering Size: Step-by-Step Guide

Follow these clear steps for bakery-quality results. This copycat Crumbl chocolate Oreo cookies recipe yields 72 minis, ideal for events. Total time: 45 minutes active, plus chilling.

Prep Your Workspace

First Step: Preheat your oven to 180°C (350°F) and line four large baking sheets with parchment paper. Gather all ingredients for mise en place. This ensures smooth sailing for busy schedules. Pro tip for vegans: prepare flax eggs now.

Mix the Dough

Second Step: In a stand mixer or large bowl with hand mixer, beat 454g softened butter, 400g granulated sugar, and 400g brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape sides often. This creaming builds structure for chewy chocolate oreo cookies.

Third Step: Add 4 eggs one at a time, beating well after each, then mix in 4 tsp vanilla. For low-calorie, use 2 whole eggs + 2 whites. The mixture should look glossy.

Fourth Step: Sift in 170g cocoa powder, then blend on low. Gradually add 1kg flour, 4 tsp baking soda, and 2 tsp salt. Mix until just combined, avoiding overmixing for tender cookies. Fold in 340g chocolate chips and 300g crushed Oreos. Dough will be thick.

Shape and Chill

Fifth Step: Scoop 1 tbsp portions (for minis) onto sheets, spacing 2 inches apart. Gently press a mini Oreo piece into center if stuffing. For full oreo stuffed cookies, scale up scoops. Chill trays 15-20 minutes to prevent spreading. Gluten-free dough benefits most from chilling.

Bake to Perfection

Sixth Step: Bake 8-10 minutes until edges set but centers soft. Rotate sheets halfway. Cool on trays 5 minutes, then wire rack. Internal temp around 70°C for doneness if using thermometer. Makes perfect fudgy texture.

Frost and Finish

Seventh Step: Beat 454g butter until creamy. Gradually add 1.8kg powdered sugar, 400g Oreo crumbs, 4 tsp vanilla, and cream as needed for spreadable frosting. Pipe or spread on cooled cookies. Top with extra crumbs.

Final Step: Arrange on catering tray. Let rest briefly before serving. These hold shape for transport. For gatherings, serve with milk. Mix 500g ground beef, 1 chopped onion, 2 minced garlic cloves, 100g breadcrumbs, 1 egg, 2 tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried oregano in a bowl as a savory side. Shape into a loaf and place in a baking dish. Top with 200g tomato sauce mixed with 1 tbsp brown sugar and 1 tsp mustard. Bake for 1 hour, basting occasionally, until internal temperature reaches 70°C. Let rest 10 minutes before slicing. Pair with mashed potatoes or vegetables for complete potluck spread.

Adaptations keep it versatile: halve for smaller batches. Total steps guarantee success every time.

Dietary Substitutions to Customize Your Crumbl Chocolate Oreo Cookies Catering Size

Protein and Main Component Alternatives

Boost protein in your homemade Crumbl Oreo cookies large batch by swapping eggs for aquafaba or adding protein powder to dough (20g per batch). For nut-free events, skip chips. Main flour swap: almond flour for keto, reduces carbs by 50%. Seniors appreciate softer textures from oat flour.

Vegetable, Sauce, and Seasoning Modifications

Add zucchini shreds (200g, squeezed dry) for moisture without taste. Frosting sauce: swap cream for coconut milk in vegan versions. Season with sea salt flakes or espresso powder (2 tsp) for depth. Diet-conscious? Use sugar-free Oreos and erythritol. These changes fit seasons, like pumpkin spice fall twist.

Incorporate the full savory option: To prepare this dish for 4 servings, preheat oven to 180°C. Mix 500g ground beef, 1 chopped onion, 2 minced garlic cloves, 100g breadcrumbs, 1 egg, 2 tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried oregano in a bowl. Shape into a loaf and place in a baking dish. Top with 200g tomato sauce mixed with 1 tbsp brown sugar and 1 tsp mustard. Bake for 1 hour, basting occasionally, until internal temperature reaches 70°C. Let rest 10 minutes before slicing. Balances sweet cookies perfectly.

Mastering Crumbl Chocolate Oreo Cookies Catering Size: Advanced Tips and Variations

Take your catering size chocolate oreo cookies to pro level with these insights.

• Pro cooking techniques: Use room-temp ingredients for even mixing. Double-pan bake for uniform heat. Test doneness by slight dome, not browning.
• Flavor variations: Mexican chocolate with chili (1 tsp). Try biscoff stuffed cookies style swap. Add peanut butter swirls.
• Presentation tips: Stack on tiered trays, dust cocoa. Label dietary info for church groups.
• Make-ahead options: Freeze dough balls 1 month. Frost day-of. Dough chills overnight fine.

For more chocolate inspiration, see our chocolate chip walnut cookies. Inspired by top Chocolate Oreo Crumbl Cookie copycat recipes.

How to Store Crumbl Chocolate Oreo Cookies Catering Size: Best Practices

• Refrigeration: Store frosted cookies in airtight container up to 5 days. Keeps frosting firm.
• Freezing: Freeze unfrosted 2 months in zip bags. Thaw, frost fresh. Frosted: 1 month, wrap individually.
• Reheating: Room temp 30 minutes. Microwave 5 sec if needed, but avoid sogginess.
• Meal prep considerations: Bake half, freeze half for events. Perfect for newlyweds hosting dinners.

Matches Crumbl’s 3-day room temp shelf life.

FAQs: Frequently Asked Questions About Crumbl Chocolate Oreo Cookies Catering Size

Crumbl Chocolate Oreo Cookies Catering Size

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🍪 Recreate the iconic crunch and creamy filling of your favorite sandwich cookies at home with this large-batch recipe, perfect for parties or gifting without the store-bought price.
🍪 These homemade delights offer customizable sweetness and freshness, making them a crowd-pleasing option for catering that brings joy and nostalgia to every bite.

• Total Time: 2 hours
• Yield: 100 cookies

Ingredients

– 454g (2 cups) unsalted butter, softened

– 400g (2 cups) granulated sugar

– 400g (2 cups) packed brown sugar

– 4 large eggs

– 4 tsp vanilla extract

– 170g (1 1/2 cups) unsweetened cocoa powder

– 1 kg (8 cups) all-purpose flour

– 4 tsp baking soda

– 2 tsp salt

– 340g (2 cups) semi-sweet chocolate chips

– 36 Oreo cookies, crushed for mixing (about 300g)

– 72 mini Oreos or pieces for topping/stuffing

– 454g (2 cups) unsalted butter, softened

– 1.8 kg (16 cups) powdered sugar

– 400g (about 40 crushed Oreos) Oreo crumbs

– 4 tsp vanilla extract

– 4-8 tbsp heavy cream or milk

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Instructions

1-First Step: Preheat your oven to 180°C (350°F) and line four large baking sheets with parchment paper. Gather all ingredients for mise en place. This ensures smooth sailing for busy schedules. Pro tip for vegans: prepare flax eggs now.

2-Second Step: In a stand mixer or large bowl with hand mixer, beat 454g softened butter, 400g granulated sugar, and 400g brown sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape sides often. This creaming builds structure for chewy chocolate oreo cookies.

3-Third Step: Add 4 eggs one at a time, beating well after each, then mix in 4 tsp vanilla. For low-calorie, use 2 whole eggs + 2 whites. The mixture should look glossy.

4-Fourth Step: Sift in 170g cocoa powder, then blend on low. Gradually add 1kg flour, 4 tsp baking soda, and 2 tsp salt. Mix until just combined, avoiding overmixing for tender cookies. Fold in 340g chocolate chips and 300g crushed Oreos. Dough will be thick.

5-Fifth Step: Scoop 1 tbsp portions (for minis) onto sheets, spacing 2 inches apart. Gently press a mini Oreo piece into center if stuffing. For full oreo stuffed cookies, scale up scoops. Chill trays 15-20 minutes to prevent spreading. Gluten-free dough benefits most from chilling.

6-Sixth Step: Bake 8-10 minutes until edges set but centers soft. Rotate sheets halfway. Cool on trays 5 minutes, then wire rack. Internal temp around 70°C for doneness if using thermometer. Makes perfect fudgy texture.

7-Seventh Step: Beat 454g butter until creamy. Gradually add 1.8kg powdered sugar, 400g Oreo crumbs, 4 tsp vanilla, and cream as needed for spreadable frosting. Pipe or spread on cooled cookies. Top with extra crumbs.

8-Final Step: Arrange on catering tray. Let rest briefly before serving. These hold shape for transport. For gatherings, serve with milk. Mix 500g ground beef, 1 chopped onion, 2 minced garlic cloves, 100g breadcrumbs, 1 egg, 2 tbsp tomato paste, 1 tsp salt, ½ tsp black pepper, and 1 tsp dried oregano in a bowl as a savory side. Shape into a loaf and place in a baking dish. Top with 200g tomato sauce mixed with 1 tbsp brown sugar and 1 tsp mustard. Bake for 1 hour, basting occasionally, until internal temperature reaches 70°C. Let rest 10 minutes before slicing. Pair with mashed potatoes or vegetables for complete potluck spread.

Last Step:

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Notes

🍪 For authentic crunch, bake the cookies until they’re slightly firm but not overdone to avoid dryness.
🧁 Scale down the filling if you prefer less cream, or add a pinch of salt for enhanced flavor.
📦 These freeze well after assembly; thaw at room temp for easy catering prep ahead of time.

• Author: Brandi Oshea
• Prep Time: 45 minutes
• Cooling Time: 30 minutes
• Cook Time: 12 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 140 kcal
• Sugar: 12 g
• Sodium: 90 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 1.5 g
• Cholesterol: 15 mg