Cute Oreo Crab Cookies
These Oreo Crab Cookies are a fun, no-bake summer treat made with Golden Oreos, red candy melts, and candy eyes. You can make this as a fun summer activity to make with your kids.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code MARCH50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
Perfect for summer parties, beach-themed birthdays, and also great for pool days, playdates, or even as a fun addition to a kids’ dessert table.
If you are looking for more recipes like this, you may also want to check these Easy Fish Bowl Jello Cups and Beach Brownie Cups
How to Make Oreo Crabs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Grab a piece of parchment paper, a pen or marker, and an Oreo cookie. Use the Oreo to trace circles on the parchment, spacing them about 3-4 inches apart. (Discard the cookie afterward if it touched the ink.)
2. With the pen, draw eight crab legs extending from each circle, and add two claws to the front legs.
3. Flip the parchment paper over and place it on a baking tray.
4. Pour ½ cup of red candy wafers into a piping bag and twist it shut. Microwave on a low or defrost setting, heating in 30-second intervals until fully melted and smooth. Gently massage the bag between intervals to ensure even melting. Let the bag cool for 3-5 minutes until it’s cool to the touch before using. This step is crucial—if the candy is too hot, it will flow out too quickly when piping.
5. Cut a small opening at the tip of the piping bag, then trace the crab legs and claws on the prepared parchment paper. Set the parchment aside.
6. In a microwave-safe bowl, melt the remaining red candy wafers using the same low or defrost setting, stirring every 30 seconds until smooth.
7. Using a fork, place an Oreo cookie on top and dip it completely into the melted candy. Lift it out, tapping the fork against the bowl’s edge to remove any excess coating.
8. Carefully transfer the dipped Oreo onto the piped crab legs. Repeat this process with a few more Oreos, working in small batches for best results.
9. While the coating is still wet, sprinkle the Oreos with your chosen sprinkles, leaving space at the front for the eyes.
10. Add the candy eyeballs near the claws. You can either stand the eyes upright (using sprinkles behind them for support as they set) or lay them flat.
11. Allow the cookies to set completely before serving. For quicker results, refrigerate them for 15-30 minutes until firm.
12. If you have leftover uncoated Golden Oreos, blend them in a blender or pulse them in a food processor to create edible sand! For a less sticky texture, consider removing the cream filling from at least half of the Oreos before blending.
Serve and Enjoy!
Important Recipe Notes:
- If you can’t find candy eyes or you want to get creative, you can use mini marshmallows, chocolate chips, or even M&Ms for the eyes!
- If you’re not up for piping, you can substitute pretzel sticks or red licorice for the legs. Just attach them to the dipped Oreo before the candy coating sets.
- For best results, serve these Oreo Crabs the same day you make them, as the cookies can soften if left too long.
- If you’re making a large batch, you can prepare the Oreo base and legs ahead of time and just assemble the crabs when you’re ready to serve.
- Store any leftover crabs in an airtight container at room temperature for up to 2 days.
Oreo Crab Cookies
Ingredients
- 12 Golden Oreos
- 12 ounce package red candy melts/melting wafers
- Candy eyeballs
- Red sugar pearls or nonpareils
- Extra Golden Oreos, for sand (optional)
Instructions
- Grab a piece of parchment paper, a pen or marker, and an Oreo cookie. Use the Oreo to trace circles on the parchment, spacing them about 3-4 inches apart. (Discard the cookie afterward if it touched the ink.)
- With the pen, draw eight crab legs extending from each circle, and add two claws to the front legs.
- Flip the parchment paper over and place it on a baking tray.
- Pour ½ cup of red candy wafers into a piping bag and twist it shut. Microwave on a low or defrost setting, heating in 30-second intervals until fully melted and smooth. Gently massage the bag between intervals to ensure even melting. Let the bag cool for 3-5 minutes until it’s cool to the touch before using. This step is crucial—if the candy is too hot, it will flow out too quickly when piping.
- Cut a small opening at the tip of the piping bag, then trace the crab legs and claws on the prepared parchment paper. Set the parchment aside.
- In a microwave-safe bowl, melt the remaining red candy wafers using the same low or defrost setting, stirring every 30 seconds until smooth.
- Using a fork, place an Oreo cookie on top and dip it completely into the melted candy. Lift it out, tapping the fork against the bowl’s edge to remove any excess coating.
- Carefully transfer the dipped Oreo onto the piped crab legs. Repeat this process with a few more Oreos, working in small batches for best results.
- While the coating is still wet, sprinkle the Oreos with your chosen sprinkles, leaving space at the front for the eyes.
- Add the candy eyeballs near the claws. You can either stand the eyes upright (using sprinkles behind them for support as they set) or lay them flat.
- Allow the cookies to set completely before serving. For quicker results, refrigerate them for 15-30 minutes until firm.
- If you have leftover uncoated Golden Oreos, blend them in a blender or pulse them in a food processor to create edible sand! For a less sticky texture, consider removing the cream filling from at least half of the Oreos before blending.
