How Many Oreos Make a Cup of Crumbs?

Updated September 2026 · Baking Resources

About 9 whole Oreos, filling and all, make 1 cup of fine crumbs, and that cup weighs roughly 100 g. If you scrape the filling out first, you need about 11 cookies' worth of wafers to fill the same cup, and that cup weighs closer to 85 g because the wafers alone are drier and lighter.

That's the answer for a fine, sandy grind out of a food processor. Crush the same cookies in a bag with a rolling pin and you get coarser pieces with more air between them, so a cup takes only 7 or 8 cookies and weighs 15 to 20 g less. The grind matters more than the cookie does.

So the honest version of how many Oreos make a cup of crumbs is: 9 if you grind them fine, 7 to 8 if you crush them by hand, and the only way to be certain is to weigh.

Skip the counting entirely. Our free ingredient weights chart converts cups to grams for 60 baking ingredients, so you can weigh straight into the bowl and stop guessing.

Updated September 2026

The quick chart: cookies, cups and grams

And the same thing the other way around, for wafers only:

Notice the two charts do not scale the same way. Removing the filling takes away roughly 30 percent of each cookie's weight, but it takes away more than 30 percent of the fat, so wafer crumbs stay fluffier and a cup of them weighs less than a cup of whole cookie crumbs.

Where these numbers come from

You can check every figure above against a package, which is the part I like about this conversion.

A standard Oreo package is 14.3 oz net, which is 405 g, and holds about 36 cookies. Divide one by the other and a single Oreo weighs about 11.3 g. Split that between the two wafers and the filling and you get roughly 8 g of wafer and 3 g of cream per cookie.

From there the math is simple. Nine cookies at 11.3 g each is 101.7 g, and that is what fills a dry measuring cup once ground fine. Eleven cookies' worth of wafers is 11 times 8 g, which is 88 g, and that packs into a cup a little more loosely at about 85 g.

If your package is a different size, the method still works:

1. Read the net weight in grams off the front of the pack.
2. Divide by 11.3 to get the cookie count.
3. Divide the net weight by 100 to get the number of cups of fine crumbs.

A family size pack at 18.12 oz is 514 g, so that's about 45 cookies and just over 5 cups of crumbs. Store brand sandwich cookies run slightly lighter or heavier per cookie, so weigh a few if precision matters. A scale settles it in three seconds, which is the argument our kitchen scale versus measuring cups guide makes at length.

How many Oreos make a cup of crumbs for each grind

The single biggest variable here is not the cookie. It is how finely you break it up, because crumb size decides how much air sits between the pieces.

Crusts want the fine or medium grind. Coarse crumbs leave gaps that butter cannot bridge, so the crust cracks when you cut it. Coarse crumbs are great as a topping or a layer, where you actually want the texture.

A note on the processor. Oreo filling is fat, and fat plus friction equals heat. Run a processor for 60 seconds straight and the filling smears the crumbs into a paste that clumps on the blade. Pulse in 5 second bursts instead and stop as soon as the last visible chunk disappears.

Crumb amounts by pan size

Most people asking about cookie crumbs are building a crust, so here is the part that actually saves you a trip to the store.

The rate that works out across every pan is about 3.1 g of crumbs per square inch of base, which gives a crust thick enough to hold together without turning into a slab.

Pan volumes and dimensions come from our pan converter, and if you are swapping one pan for another mid recipe, our guide to springform pan sizes covers which substitutions actually work.

A worked example: a 9 inch springform with sides

This is the one that catches people out, because a springform crust that climbs the sides needs half again as many cookies as a flat one and nobody warns you.

Start with the base. A 9 inch circle is pi times 4.5 squared, which is 63.6 square inches. At 3.1 g per square inch that's 197 g of crumbs, call it 200 g.

Now the sides. The circumference of a 9 inch circle is pi times 9, which is 28.3 inches. Take that crust 1 inch up the wall and you have added 28.3 square inches, which is another 88 g.

Total: 288 g of crumbs, which is 2.9 cups, which is 26 whole Oreos. Out of a 36 cookie pack, you have 10 left over.

Compare that to the same pan with a flat base only: 200 g, 2 cups, 18 cookies. Building the sides takes 8 extra cookies, roughly 45 percent more than you would have measured out.

For butter, the working ratio is 2 to 3 tablespoons of melted butter per cup of whole cookie crumbs, which is less than a graham crust needs because the filling already brings fat to the party. At 14.2 g per tablespoon, that 2.9 cup crust wants about 6 to 8 tablespoons, so 85 to 114 g. If you use wafer only crumbs, go to the higher end, since you took the fat out when you scraped the filling off.

Press the crust with the flat bottom of a measuring cup, not your fingers. Fingers leave the middle thick and the edges thin, and then the middle stays soft while the edges burn.

Filling in or filling out?

Both work, and the choice changes the crust more than people expect.

Keep the filling in and you get a sweeter, denser, slightly chewier crust that holds together well with very little added butter. This is the standard approach and it is what almost every published cookie crumb crust assumes.

Scrape the filling out and you get a crisper, less sweet, more cocoa forward crust that behaves almost exactly like a graham crust. You need more butter to bind it, and you need about 20 percent more cookies by count for the same cup volume.

If you are working from a recipe that says "18 Oreos, crushed" with no further detail, it means whole cookies with the filling in. Recipes that want the filling out say so, because scraping 18 cookies is a real chore.

There is a third option nobody mentions: leave the filling in but chill the cookies for 20 minutes first. Cold filling shatters instead of smearing, so you get a cleaner grind and less paste on the processor blade. The same principle behind chilling cookie dough applies here, which is that cold fat behaves completely differently from warm fat.

Double Stuf, Thins and the other varieties

The count changes with the cookie, and the changes are not small.

Two things fall out of that table. First, the count per cup swings a long way, from 6 to 13, so a recipe calling for "24 cookies" gives wildly different results depending on which box you grabbed. Second, the weight per cup barely moves, staying between 98 and 106 g for all four.

That is the case for weighing in one line. Weigh 200 g of crumbs and it does not matter what was in the package. Count 18 cookies and it matters a great deal.

The extra filling in Double Stuf and Mega Stuf does change the crust texture: more fat, more sugar, a softer set. If you are using them for a crust, cut the added butter back to about 1 1/2 tablespoons per cup or the crust stays greasy and never firms up.

Storing crumbs you made ahead

Ground cookie crumbs keep well, which makes them a good thing to prep in advance during a busy stretch.

Airtight at room temperature, whole cookie crumbs hold for about 2 weeks before the fat starts to taste stale. Wafer only crumbs last longer, closer to a month, because you removed most of the fat.

In the freezer, either version keeps 3 months in a sealed bag with the air pressed out. They do not clump, and you can measure straight from frozen since there is no water in them to speak of.

What ruins them is humidity. Cookie crumbs pull moisture out of the air fast, and damp crumbs make a crust that never crisps. If your kitchen runs humid, our notes on baking in humid weather explain what that moisture does to sugar and starch. The short version: seal the container while the crumbs are still at room temperature, never while they are warm.

For a crust you have already pressed into the pan, our storing baked goods guide covers how long an unbaked crumb base holds in the fridge before it goes soft.

Frequently asked questions

How many Oreos are in a standard package?

A 14.3 oz package holds about 36 cookies and weighs 405 g, so a whole pack grinds down to roughly 4 cups of fine crumbs. A family size 18.12 oz pack is 514 g, around 45 cookies, and about 5 cups.

How many Oreos do I need for 2 cups of crumbs?

Eighteen whole cookies, which comes to about 200 g. If you are removing the filling first, you need about 21 cookies to get the same 2 cups, and that cup measure will weigh 170 g instead of 200 g.

How much does 1 cup of Oreo crumbs weigh?

Roughly 100 g for fine crumbs with the filling in, and about 85 g for wafer only crumbs. Coarse hand crushed crumbs weigh less per cup, around 82 g, because the bigger pieces trap more air. Our ingredient weights chart lists comparable crumb densities.

How many Oreos for a 9 inch crust?

Eighteen cookies for a flat base, or 26 if you are taking the crust an inch up the sides of a springform. That is 200 g and 289 g of crumbs respectively, at a rate of about 3.1 g per square inch of surface.

Should I use a food processor or a rolling pin?

A processor gives the fine, even grind a crust needs, but pulse it in short bursts so the filling does not heat up and turn the crumbs to paste. A bag and rolling pin gives coarser crumbs that are fine for toppings and layers but leave gaps in a pressed crust.

Do I need to remove the cream filling before crushing?

Not for a crust. The filling adds fat and sugar that help bind the crumbs, so you need less butter. Remove it only if you want a less sweet, crisper crust closer to graham, and then add more butter to compensate.

How many cups of crumbs does a Double Stuf package make?

A Double Stuf pack of the same net weight makes almost exactly the same number of cups as an original pack, because the weight per cup barely changes. The cookie count is what shifts: about 7 Double Stuf cookies per cup instead of 9.