Welcome to the ultimate guide for recreating the highly sought-after Crumbl Oreo Cookies right in your own kitchen! This meticulously crafted copycat recipe captures the magic of the fan-favorite original, delivering an unparalleled experience. Imagine biting into rich, velvety chocolate cookies, generously encrusted with finely crushed Oreo crumbs, generously slathered with luscious cream cheese frosting, and crowned with even more delightful crushed Oreos. Get ready to bake a batch of pure cookie bliss that will surely become a staple in your dessert repertoire.
Author’s Note
Experience Crumbl Oreo Cookies Anytime You’re Craving Them!
Like many of you, my visits to Crumbl® are often reserved for special occasions or when a particular cookie captures my attention. For me, that undeniable draw is the iconic Oreo® cookie. The very first time I sampled it, sharing that colossal cookie with my kids in the car, we were all instantly captivated. The perfect harmony of a deeply rich chocolate cookie base, coupled with an exquisitely creamy frosting and a delightful shower of Oreo crumbs, made it an instant, unforgettable favorite.
Given its seasonal appearance on the Crumbl menu, I felt compelled to unlock its secrets and recreate this masterpiece at home. My mission was to craft a copycat recipe that honored every glorious detail of the original. I ensured the cookies maintained their impressive 4-ounce size, folded generous amounts of crushed Oreos into a luxuriously soft chocolate dough, and whipped up a smooth, dreamy cream cheese frosting to swirl decadently on top. To complete the experience, a final sprinkle of extra Oreo crumbs provides that signature finish. Now, the irresistible taste of Crumbl’s Oreo week can be savored any day, baked fresh from my oven to yours, offering pure, unadulterated cookie joy.
Essential Ingredients for Your Perfect Crumbl Oreo Cookies
Crafting these extraordinary Crumbl Oreo Cookies begins with selecting the right ingredients. Each component plays a vital role in achieving that signature flavor and texture that makes these cookies so beloved. Here’s a breakdown of what you’ll need and why:
| Ingredient | Why it’s essential & Pro Tips |
|---|---|
| Dutch-process cocoa | This is the secret to the deep, rich, dark chocolate flavor and color of the cookies. Unlike natural cocoa, Dutch-process cocoa is alkalized, which reduces its acidity and results in a smoother, less bitter taste. For an authentic Crumbl experience, stick to true Dutch cocoa. Hershey’s Special Darkor Ghirardelli are excellent, easy-to-find options that deliver fantastic results. |
| Cake flour | For that incredibly soft, tender, and slightly chewy texture that defines bakery-style cookies, cake flour is indispensable. It has a lower protein content than all-purpose flour, which means less gluten development and a more delicate crumb. While DIY cake flour can work in a pinch, store-bought cake flour will yield the best and most consistent texture for this specific recipe. |
| Unsalted butter | Butter is crucial for flavor and texture. Using unsalted butter gives you precise control over the salt content in your cookies. If you only have salted butter on hand, it will work, but be sure to reduce the amount of added salt in the recipe slightly to avoid an overly salty taste. Ensure your butter is at room temperature for optimal creaming. |
| Brown sugar & white sugar | The combination of both sugars is key to achieving the perfect balance of moisture, chewiness, and spread. Brown sugar adds moisture and a subtle caramel note, contributing to a softer, chewier cookie, while white granulated sugar helps with crisp edges and overall structure. Keep both for the ideal texture and spread. |
| Eggs | Eggs provide structure, moisture, and richness to the cookie dough, helping to bind all the ingredients together. For easier and more uniform mixing, always use room-temperature eggs. This helps them emulsify better with the butter and sugar, leading to a smoother dough. |
| Baking soda & baking powder | These leavening agents are vital for giving the cookies their signature lift and slightly chewy interior. Baking soda reacts with the acidic components in the dough (like cocoa and brown sugar), while baking powder provides additional lift. Always check the freshness of your baking soda and baking powder to ensure proper activation and maximum cookie rise. |
| Oreo® cookies | These are, naturally, the star of the show! For the best results, pulse whole Oreos (including the creamy filling) into fine crumbs. You’ll incorporate some into the chocolate cookie dough itself for an integrated Oreo flavor, and sprinkle even more on top of the frosting for texture and visual appeal. |
| Cream cheese frosting | The tangy and sweet cream cheese frosting is the perfect counterpoint to the rich chocolate cookie. For a balanced flavor that truly pops, remember to add a pinch of salt and a touch of vanilla extract. These small additions enhance the overall profile, preventing the frosting from being overly sweet and adding depth. |
Key Tools for Baking Your Crumbl Oreo Cookies
Having the right equipment can significantly enhance your baking experience and ensure your Crumbl Oreo Cookies turn out perfectly every time. These tools are recommended for their ability to streamline the process and deliver professional-quality results:
- Silpat liner or Parchment Paper: While parchment paper works, a silicone baking mat (like a Silpat liner) is highly recommended. These cookies bake exceptionally well on a silicone liner because it promotes even heat distribution, preventing the bottoms from getting too crispy while ensuring a perfectly chewy interior. It also makes for easy release and cleanup.
- Food scale: Achieving uniform cookie size is crucial for even baking and a professional appearance, much like Crumbl’s own cookies. A food scale allows you to portion your dough balls with precision, ensuring each cookie bakes consistently and looks perfectly uniform. Aim for approximately 4-ounce dough balls for that classic Crumbl heft.
- Piping tip: For that iconic swirl of cream cheese frosting, a 1M open star piping tip is ideal. It creates a beautiful, professional-looking swirl. If you prefer a simpler approach or don’t have a piping tip, you can easily spread the frosting with an offset spatula or the back of a knife. This method also tends to use slightly less frosting, if you’re aiming for a lighter touch.
- Blender or food processor: To create those fine Oreo crumbs necessary for both incorporating into the dough and topping the cookies, a blender or food processor is incredibly efficient. It quickly pulverizes whole Oreos (filling included) into a consistent, fine powder. If these appliances aren’t available, you can still achieve crumbs by placing cookies in a sealed plastic bag and crushing them with a rolling pin or the bottom of a heavy glass.
- Stand Mixer or Hand Mixer: Essential for creaming butter and sugar, and whipping up the frosting to a smooth, airy consistency. A stand mixer offers hands-free convenience, while a hand mixer is a versatile alternative.
Expert Baking Tips for Achieving Perfect Crumbl-Style Oreo Cookies
To ensure your homemade Crumbl Oreo Cookies are as glorious as the original, pay close attention to these expert tips. They cover crucial aspects from ingredient preparation to baking technique, guiding you to a batch of perfectly soft, chewy, and decadent cookies:
- Use finely crushed Oreos: This might seem like a small detail, but it makes a big difference. Larger chunks of Oreo crumbs won’t adhere as well to the dough and might create an uneven texture. Finely crushed crumbs integrate seamlessly into the dough and create a beautiful, even coating on the outside of the cookie balls.
- Measure flour correctly: Incorrect flour measurement is a common baking pitfall that can drastically alter cookie texture. Avoid scooping flour directly from the bag with your measuring cup, as this packs too much in. Instead, gently spoon the flour into your measuring cup until it’s overfilled, then use the flat side of a knife or straight edge to level it off. This spoon and level method ensures accurate measurement, leading to the soft, chewy cookies you desire.
- Utilize fresh ingredients: Baking is a science, and the freshness of your ingredients impacts the final result. For soft, bakery-style cookies that rise properly and taste their best, always use fresh baking soda and baking powder. Check their expiration dates, and if in doubt, replace them. Fresh butter and eggs also contribute significantly to flavor and texture.
- Provide ample space on the baking sheet: These are giant cookies, and they need room to spread without merging into one another. To prevent them from touching and baking unevenly, bake only 2-3 cookies per large baking sheet. This allows for proper air circulation and ensures each cookie develops a beautiful, rounded shape.
- Slightly under-bake for optimal softness and chewiness: This is perhaps the most critical tip for achieving that signature Crumbl texture. Cookies will continue to bake slightly from residual heat once removed from the oven. Look for edges that are lightly set and firm, while the center still appears slightly soft and puffed. If they look fully cooked in the oven, they will be over-baked and dry once cooled. Typically, 13-18 minutes is the sweet spot, with 15 minutes often being perfect for that soft, chewy center.
- Don’t overmix the dough: After adding the flour, mix until just combined. Overmixing develops gluten, which can lead to tough, dense cookies instead of the desired tender, soft texture.
Quick Frosting Tip
Don’t have a piping bag and tip? No problem! You can still beautifully frost your Crumbl Oreo Cookies. Simply fill a sturdy plastic freezer bag with the prepared cream cheese frosting. Squeeze the frosting down into one corner of the bag, then snip off a tiny bit of the corner with scissors. Hold the cookie in one hand and the frosting bag in the other, then swirl the frosting decoratively around the cookie’s surface. Finish with a generous sprinkle of reserved crushed Oreos, and enjoy your perfectly garnished treat!
Crumbl Oreo Cookie Storage & Freezing Guidelines
Due to the creamy frosting, these cookies are best enjoyed fresh. If you anticipate having extra cookies that won’t be devoured the same day, it’s highly recommended to store the frosting and cookies separately. Once frosted, the cookies don’t store or freeze particularly well, as the frosting can become watery or alter in texture.
Store the prepared cream cheese frosting in an airtight container in the refrigerator. The cookies, however, maintain their best texture when stored in an airtight container at room temperature. Before frosting and serving any leftover cookies, allow the refrigerated frosting to come to room temperature for about 30 minutes. This makes it much softer and easier to spread or pipe, as it will be quite stiff directly out of the fridge.
Freezing the Dough: Instead of freezing already-baked and frosted cookies, freezing the raw cookie dough is an excellent strategy for future enjoyment! Simply scoop the cookie dough into individual balls (about 4 ounces each) and arrange them on a large sheet pan. Freeze until the dough balls are solid. Once frozen firm, transfer the cookie dough balls to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to three months. To bake, you can place these frozen Oreo cookie dough balls directly onto a prepared baking sheet. There’s no need to thaw them beforehand, but you may need to add an extra few minutes (typically 2-4 minutes) to the baking time to ensure they are cooked through to perfection. Bake until the edges are lightly browned and the centers are still soft.
Discover More Crumbl-Inspired Cookies!
If you’ve loved mastering this Crumbl Oreo Cookies copycat, you’ll be thrilled to explore more of our Crumbl-inspired recipes. We’ve dedicated ourselves to bringing the magic of your favorite cookie shop right into your home with delicious and accurate recreations. Expand your baking repertoire with these other delightful treats:
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Frosted Honey Graham Cookies
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Cinnamon Roll Cookie Recipe
Crumbl Oreo Cookies: The Ultimate Copycat Recipe
Chelsea Lords
Unlock the secret to baking extraordinary Crumbl Oreo Cookies at home! This copycat recipe delivers rich, dark chocolate cookies, generously studded with crushed Oreos, topped with luscious cream cheese frosting, and finished with a final flourish of more Oreo crumbles. Get ready for a decadent dessert that rivals the original and will have everyone asking for more!
30 minutes
15 minutes
1 hour
1 hour 45 minutes
6 large (4-ounce) cookies
Equipment
- Blender or food processor
- Stand mixer (optional, but recommended)
- Large sheet pan (15″ x 21″ or similar)
- Silicone baking mat or parchment paper
- Hand mixer
- Piping bag with 1M open star piping tip (optional)
- Food scale (for precise portioning)
- Rubber spatula
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder (see Note 1)
- 1/2 cup cake flour (see Note 2)
- 3/4 cup all-purpose flour (see Note 3 for measuring)
- 1/2 cup mini chocolate chips
- 1 cup regular chocolate chips (milk or semi-sweet)
- 8 whole Oreo cookies, blended into fine crumbs (plus extra for topping)
- 4 tablespoons unsalted butter, softened to room temperature
- 4 ounces cream cheese, full-fat, brick-style, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon salt (a tiny pinch)
Instructions
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Prepare Oreo Crumbs: Take 8 whole Oreo cookies (including the filling) and place them in a high-powered blender or food processor. Pulse until you achieve very fine crumbs. Transfer these crumbs to a small bowl and set aside. You’ll need additional crumbs for the topping later.
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Cream Butter and Sugar: Cut the cold unsalted butter into small cubes directly from the fridge. In a large mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment), combine the cubed butter and the firmly packed light brown sugar. Beat on medium speed for 3-4 minutes until the mixture is completely combined, light, and wonderfully creamy. This step is crucial for the cookie’s texture.
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Add Wet and Dry Ingredients: Add the room-temperature egg and vanilla extract to the creamed mixture, beating until just combined. Next, incorporate the cornstarch, baking soda, salt, and Dutch-process cocoa powder. Beat on low speed until these dry ingredients are just integrated, making sure to scrape down the sides of the bowl with a spatula as needed. Gradually add the cake flour and all-purpose flour (remembering to measure flour correctly by spooning and leveling, see Note 3). Beat only until the flours are just combined; do not overmix, as this can lead to tough cookies.
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Fold in Chips and Oreos, Then Chill: Gently fold in both the mini and regular-sized chocolate chips using a spatula. Add the prepared fine Oreo crumbs into the dough and fold them in until evenly distributed. Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 45 minutes, up to 2 hours. Chilling is essential for firming the dough and preventing excessive spreading during baking.
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Form and Coat Cookie Dough Balls: After the chilling period, remove the dough from the fridge. Using a food scale for precision, portion the dough into 6 equal-sized balls, each weighing just over 4 ounces (approximately 117 grams). Roll each portion into a large, smooth ball. Then, generously roll each dough ball in the reserved Oreo cookie crumbs until it is thoroughly coated on all sides. Set aside any remaining crumbs; these will be used for topping the frosted cookies. Place the crumb-coated dough balls on a plate or small sheet pan lined with parchment paper and return them to the fridge or freezer for another 15 minutes to ensure they are well-chilled before baking.
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Bake the Cookies: Preheat your oven to 325°F (160°C). Line an extra-large baking sheet with a silicone liner (a Silpat is ideal for even baking and easy release; parchment paper can be used as an alternative, but results may vary slightly). Arrange no more than 3 dough balls on the prepared pan, ensuring ample space between each cookie for spreading. Bake for 13–18 minutes. For perfectly soft and chewy cookies, aim to slightly under-bake them. They are often perfect at around 15 minutes, with edges that are lightly set and centers that still appear slightly soft. The residual heat will continue to bake them as they cool. Immediately upon removing them from the oven, use the back of a metal spatula or a large round cookie cutter to gently press the edges of each cookie inward. This helps create that iconic, perfectly round, bakery-style shape.
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Cool the Cookies: Allow the baked cookies to remain on the hot baking pan for 10–15 minutes. This crucial resting period allows them to set further and firm up without breaking. After resting, carefully transfer the cookies to a wire cooling rack to cool completely. Repeat the baking process with the remaining 3 cookie dough balls.
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Prepare and Frost: While the cookies are cooling, prepare the cream cheese frosting (refer to Note 4). Using a hand mixer, beat together the room-temperature butter and cream cheese on medium-high speed until the mixture is entirely smooth and fluffy. Add the powdered sugar, vanilla extract, and the tiny pinch of salt. With the mixer running on low speed, beat until all ingredients are well blended and the frosting is smooth and creamy. Taste and adjust seasonings if necessary, adding a touch more salt for balance or a bit more powdered sugar for a sweeter or firmer frosting consistency. Transfer the frosting to a piping bag fitted with a 1M open star piping tip for a classic swirl, or simply use an offset spatula or butter knife to generously spread the frosting over each cooled cookie.
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Garnish and Enjoy: Once frosted, sprinkle the remaining Oreo cookie crumbs generously over the top of the frosting on each cookie. Add as many crumbs as desired for maximum visual appeal and textural contrast. Your homemade Crumbl Oreo Cookies are now ready to be savored!
Recipe Notes
Note 1: Dutch-Process Cocoa is Key: The distinctive, deep chocolate flavor and rich color of these cookies come from Dutch-process cocoa powder. This type of cocoa is alkalized, which reduces its acidity and creates a smoother, less bitter chocolate taste than natural cocoa. Using plain cocoa powder will yield a different flavor and color profile, so it’s highly recommended to use true Dutch-process cocoa for an authentic copycat experience. Hershey’s® Special Dark cocoa powder is a widely available and excellent choice.
Note 2: Cake Flour for Tenderness: Cake flour is indispensable for achieving the ultra-soft and fluffy texture that makes these cookies so tender. Its lower protein content minimizes gluten development, resulting in a delicate crumb. When combined with all-purpose flour, it strikes the perfect balance for a chewy yet tender cookie. For the best and most consistent results, I do not recommend using a flour substitute or attempting to make homemade cake flour, as it may not perform the same way in this specific recipe.
Note 3: Accurate Flour Measurement: Proper flour measurement is crucial for the success of these cookies. Pressing a measuring cup directly into a bag of cake or all-purpose flour will compact it, resulting in far too much flour, which can lead to dense, dry cookies. To measure flour correctly, always use the “spoon and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then use the back of a straight table knife to level off the excess, ensuring an accurate measurement. You can find a video visual here.
Note 4: Frosting Abundance is Optional: This recipe is designed to create an indulgent experience, which includes a generous amount of creamy frosting, true to the Crumbl style. If you prefer a less heavily frosted cookie, feel free to apply the frosting to your liking and save any extra for other delightful desserts or as a fruit dip. If you’re truly not a fan of rich frosting, you can halve the frosting recipe and spread a lighter layer on each cookie.
Nutrition
Calories: 917kcal |
Carbohydrates: 120g |
Protein: 12g |
Fat: 47g |
Saturated Fat: 27g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 124mg |
Sodium: 181mg |
Potassium: 322mg |
Fiber: 6g |
Sugar: 70g |
Vitamin A: 1083IU |
Vitamin C: 1mg |
Calcium: 101mg |
Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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