3 Step Oreo Cookie Dump Cobbler
3 Step Oreo Cookie Dump Cobbler recipe is an easy dump-type dessert with crushed Oreo cookies, a traditional cobbler crust, and rich buttery caramel sauce.
Servings 10 servings
Calories 401kcal
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 the oven to 350 degrees. Melt the butter, then pour it into your 9x13-inch baking pan.5 tablespoons butter
- Randomly place crumbled Oreo cookies in a single layer in the bottom of the pan in the melted butter.12 to 15 Oreos
- In a large bowl, combine flour, 1 cup granulated sugar, vanilla, and milk. Stir to combine, but do not overmix. Pour this batter evenly over the crushed cookies and butter.1 and ½ cups self-rising flour, 3/4 cup whole milk, 1 cup granulated sugar, 1 teaspoon pure vanilla extract
- Sprinkle the brown sugar over the batter. Gently pour the hot water over the batter and cookies in the dish. Do not stir.1 and ½ cups brown sugar, 1 and ½ cups hot water
- Bake for 35 minutes at 350℉. Allow the cobbler to cool and set for 5 minutes before serving.
- Serve with whipped cream or ice cream.
Notes
🥡Storage
Allow the hot Oreo cobbler to cool. Next, cover leftovers and refrigerate for up to 4 days.❄️Can you freeze Oreo cobbler?
Yes. Allow the Oreo cookie dessert to cool completely before wrapping tightly and freezing for up to 2 months. Thaw overnight in the refrigerator, then reheat.🔥How to Reheat Oreo cobbler
Microwave individual servings for 20 to 30 seconds. Or warm the baking dish in a 300°F oven until heated through.Nutrition
Calories: 401kcal | Carbohydrates: 77g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 118mg | Fiber: 1g | Sugar: 59g | Vitamin A: 205IU | Calcium: 56mg | Iron: 2mg
