3 STEP OREO COOKIE DUMP COBBLER
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If you love Oreos and ooey, gooey cobblers, you’ll love my 3 Step Oreo Cookie Dump Cobbler recipe. It’s an easy dump-type dessert with crushed Oreo cookies, a traditional cobbler crust, and rich buttery caramel sauce.
It’s a unique and flavorful party in your mouth!
If you haven’t tried my Pecan Cobbler or Caramel Cobbler, you’re missing out on a real treat!
This recipe is totally the result of a suggestion from my youngest son, Ryder. He requested, ‘Oreos baked into a cake’. As a result, I developed this decadent cobbler!
If you’re looking for an easy dessert recipe, this recipe can be ready in 45 minutes. Consequently, thirty of those minutes are baking time. Therefore, it takes very little hands-on time.
The three easy steps are: melt
3 Step Oreo Cookie Dump Cobbler
- First of all, I like the results of using self-rising flour with this recipe. Therefore, I cannot guarantee the success of using
all-purpose flour since this is not how I make it. The substitution to useall-purpose flour is: Combine 1 cup of all–purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. - Sift the flour before measuring. Most of all, learn how to properly measure flour. I wrote a detailed post, you can read it here.
- Also, you’ll need to measure the brown sugar ‘packed’. That means to fill your cup with brown sugar and firmly press it down. Add more sugar and press again until the cup is full.
- Finally, hot water is hot to the touch, it does not have to be boiling.
In addition, if you like this 3 Step Oreo Cookie Dump Cobbler, you may also like these recipes.
- Pecan Cobbler
- 3 Ingredient Cake Mix Dump Peach Cobbler
- OREO CINNAMON ROLLS
- Snickerdoodle Cobbler
- OREO BUTTERMILK POUND CAKE
- BLUEBERRY CREAM CHEESE DUMP CAKE
- EASY STRAWBERRY DUMP COBBLER
- Trisha Yearwood Lemon Pound Cake recipe
3 Step Oreo Cookie Dump Cobbler
Ingredients
- 5 tablespoons butter no substitutions
- 12 to 15 Oreos crumbled
- 1 and ½ cups self-rising flour
- 3/4 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 and ½ cups brown sugar
- 1 and ½ cups hot water
Instructions
- Preheat oven to 350 degrees.
- Cut butter into cubes and place in 9×13 inch baking pan.
- Allow butter to melt.
- Remove pan from oven and randomly place crumbled Oreo cookies in a single layer in the bottom of the pan.
- In a bowl, combine flour, 1 ucp granulated sugar, vanilla, and milk. Stir to combine, but do not over-mix.
- Pour mixture evenly over cookies.
- Evenly sprinkle brown sugar over batter.
- Gently pour hot water over batter and cookies in the dish.
- Bake 35 minutes at 350 degrees F.
- Allow to cool and set 5 minutes before serving.
- Serve with whipped cream or ice cream
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I take it that we are using the regular Oreo Cookies not the double stuff ones.
I used the regular ones, but double stuffed will work as well.
Can you use whole Oreos on the bottom of the pan instead of crumbled Oreos?
Yes
Instead of crumbling up the Oreos, can you just layer the bottom of the pan with whole Orioles?
Has anyone made this with the all-purpose flour substitute mentioned? How did it come out?
Can this be made ahead and warmed up?
Yes it can
You didn’t say how to reheat. I am making this tonight for tomorrow. What temp and how long should I reheat?
I reheat each individual serving in the microwave, top with ice cream and serve.
You can reheat the whole thing in the oven at 350 until it’s hot, you’ll just have to check it 12 to 15 minutes depending on your pan. However, the oven method will dry it out more.