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 3 Step Oreo Cookie Dump Cobbler 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 butter, layer batter, pour hot water on top! Easy peasy!
- 5 tablespoon butter no substitutions
- 12 to 15 Oreo cookies crumbled
- 1 and 1/2 cup self-rising flour
- 3/4 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 and 1/2 cup brown sugar
- 1 and 1/2 cup hot water
- Preheat oven to 350 degrees.
- Cut butter into cubes and place in 9x13 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
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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 use all 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 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.
3 Ingredient Cake Mix Dump Peach Cobbler
I was also featured at Fave Southern Recipes for this very popular, mouth-watering cake, Trisha Yearwood Lemon Pound Cake recipe.
Deb says
I have a question for you….can I use a baking mix (such as Bisquick) to make this, instead of self-rising flour? This sounds super delicious, and my husband loves all things Oreo, so I’d like to try it. Actually, I WILL try it, I’m just wondering if I can use Bisquick. Thank you!!
Paula says
I haven’t tried it with baking mix but I did try it with cake mix and I did not like the outcome. It was dense and just wasn’t good. I think the baking mix would have the same outcome.
Juju says
Love it but, way too sweet! Next time I think I’ll cut both sugars in half.
Ana says
I have a question. You pour 1 1/2 cups of water over the batter? Wouldn’t that ruin the cobbler?
Thanks for the help!
Paula says
No, it cooks with the butter and sugar to make the syrup.
Nathan Wilson says
I made this recipe for a scout event and IT WAS THE BEST COBBLER I EVER HAD!!!!!!
If I had my choice I would make this every possible time I can.
Cheap and tasty great for events and gatherings.
Amy says
Agree 100%!! This is the BEST cobbler I ever made. It was easy. I got my Oreos from a “bent and dent” store. I had everything else on hand…though I usually buy 1% milk and went and bought a half gallon of whole milk at the store just for this recipe. I will definitely make this often. My husband and 3 kids went crazy over it!
Amanda says
Do you store this in the fridge?
Paula says
I would but to be honest it doesn’t last long enough (less than a day) here to store.
The Better Baker says
SWOOOON! How gorgeous! So glad you shared with us at Weekend Potluck.
Sheera says
Hi, would this recipe work with soy milk or almond milk instead of whole milk?
Paula says
It will, it just won’t be a rich and creamy
Betsy says
I usually see the term cobbler and run for the hills. Cooked fruit does not mesh with my stomach but this looks amazing.