Ultimate Crumbl Oreo Cookies Copycat Recipe: Indulgent Chocolate & Cream Cheese Frosting

Experience the magic of Crumbl’s most sought-after flavor with our comprehensive **Crumbl Oreo Cookies** copycat recipe. This detailed guide empowers you to bake the iconic dessert right in your own kitchen, featuring decadent chocolate cookies generously encrusted with Oreo crumbs, crowned with a luscious cream cheese frosting, and garnished with even more crushed Oreos. Prepare yourself for a sensational treat that perfectly mimics the original fan-favorite!

Homemade Crumbl Oreo Cookies with rich chocolate base, thick cream cheese frosting, and sprinkled with crushed Oreos.

Author’s Note

Crumbl Oreo Cookies: Bringing the Bakery Home, Anytime!

As a passionate baker and cookie enthusiast, I rarely make a special trip to Crumbl unless one specific cookie graces their weekly menu: the Oreo cookie. The very first time I tried it, sharing that enormous, warm cookie with my kids in the car, we were utterly captivated. The combination of a rich, deeply chocolatey cookie base, paired with the unbelievably creamy frosting, and that delightful shower of Oreo crumbs, instantly made it a personal favorite. It was a flavor explosion we just couldn’t get enough of!

Given that this delectable creation doesn’t appear every week, I was determined to recreate that magic at home. My mission was clear: capture the signature large 4-ounce size, infuse the soft chocolate dough with plenty of crushed Oreos, and whip up the smoothest cream cheese frosting imaginable to swirl generously on top. And, of course, a final flourish of more crushed Oreo cookie pieces for that authentic finish. Now, with this perfected copycat recipe, I can enjoy the glorious taste of Crumbl’s Oreo week any time the craving strikes, fresh from my own oven, whenever I desire.

Step-by-step process of making cream cheese frosting for Crumbl Oreo Cookies, showing butter and cream cheese being beaten together.

Key Ingredients for Your Crumbl Oreo Cookies

Crafting the perfect Crumbl Oreo Cookie copycat starts with selecting the right ingredients. Each component plays a vital role in achieving that signature rich flavor and melt-in-your-mouth texture. Here’s a breakdown of what you’ll need and why:

Ingredient	Swaps or Tips for Best Results
Dutch-process cocoa	This is crucial for the deep, rich chocolate flavor and dark color. Authentic Dutch cocoa, like Hershey’s Special Dark or Ghirardelli, is easily found and makes a noticeable difference compared to natural cocoa.
Cake flour	For the ultimate soft and tender cookie texture, store-bought cake flour is highly recommended. While DIY cake flour can work in a pinch, it won’t yield quite the same delicate crumb.
Unsalted butter	Using unsalted butter gives you control over the salt content. If using salted butter, slightly reduce the amount of added salt in the recipe to avoid an overly salty taste.
Brown sugar & white sugar	The combination of both sugars is key. Brown sugar adds moisture and chewiness, while white sugar contributes to crisp edges and spread, ensuring the perfect texture profile for these cookies.
Eggs	Room-temperature eggs are essential for easier and more uniform mixing with the butter and sugar, creating a smooth emulsion that leads to a better cookie dough consistency.
Baking soda & baking powder	These leavening agents provide the necessary lift and spread. Always check their freshness to ensure your cookies rise properly and achieve that desired bakery-style softness.
Oreo® cookies	Whole Oreos, including the cream filling, should be pulsed into fine crumbs. Some will be folded directly into the cookie dough, and a generous amount will be reserved for sprinkling on top of the finished, frosted cookies.
Cream cheese frosting	The signature creamy frosting benefits greatly from a pinch of salt and a dash of vanilla extract. These additions balance the sweetness and enhance the overall flavor profile, making it truly irresistible.

Dry ingredients like cocoa powder, flours, and chocolate chips being added and mixed into the wet dough for Crumbl Oreo Cookies.

Essential Tools for Baking Perfect Crumbl Oreo Cookies

Having the right kitchen tools can significantly streamline your baking process and help achieve bakery-quality results for your Crumbl Oreo Cookies. Here are the essential items that will make your cookie-making experience smoother and more successful:

Silpat liner (Silicone Baking Mat): These cookies truly shine when baked on a silicone liner. It ensures even heat distribution, prevents sticking, and promotes uniform baking without making the bottoms overly crispy. This contributes to the soft, chewy texture characteristic of Crumbl cookies. Alternatively, good quality parchment paper can be used, but a Silpat offers superior results.
Food scale: For consistent results and beautifully uniform cookies, a food scale is invaluable. Measuring dough balls by weight (around 4 ounces or 117 grams each for these large cookies) guarantees that each cookie bakes evenly and looks professionally made. This level of precision elevates your homemade cookies to a true copycat standard.
Piping tip (1M Open Star): To achieve that iconic swirled cream cheese frosting, a 1M open star piping tip is ideal. It creates beautiful, professional-looking swirls. If piping isn’t your preference, or you simply want a thinner layer of frosting, spreading it with a butter knife works perfectly well and often uses less frosting.
Blender or food processor: For quick and effortless crushing of whole Oreos (including their delicious cream filling) into fine crumbs, a blender or food processor is a game-changer. If you don’t have these appliances, an alternative is to place the cookies in a sealed plastic bag and crush them thoroughly with a rolling pin or the bottom of a sturdy glass until they reach a fine, sandy texture.

Process shots showing chocolate cookie dough balls being rolled in Oreo crumbs and placed on a baking sheet before baking.

Expert Tips for Unforgettable Crumbl Oreo Cookies

Achieving bakery-level perfection with your homemade Crumbl Oreo Cookies is entirely possible with a few key techniques. Follow these expert tips to ensure your cookies are soft, chewy, and bursting with flavor, just like the originals:

Use finely crushed Oreos: This is a crucial detail! For the Oreo crumbs to adhere beautifully and evenly to the cookie dough, they need to be very fine, almost like sand. Larger chunks will simply fall off and won’t create that characteristic crumb-encrusted exterior. Use a food processor or blender for the best results.
Measure flour correctly: Incorrectly measured flour is one of the most common baking mistakes that can drastically alter cookie texture. Avoid scooping flour directly from the bag, as this compacts it. Instead, spoon your flour lightly into the measuring cup until it’s overflowing, then level it off with the straight edge of a knife. This method ensures you use the precise amount for soft, tender cookies.
Use fresh ingredients: The quality and freshness of your ingredients directly impact the final taste and texture of your cookies. Especially for leavening agents like baking soda and baking powder, ensure they are fresh for proper lift and spread. Fresh butter, eggs, and cocoa powder will yield the most flavorful, bakery-style results.
Leave ample space on the baking sheet: These are generously sized cookies, so they need room to spread without merging into one giant cookie. Bake only 2-3 cookies per extra-large baking sheet. This ensures even baking, proper air circulation, and perfectly round shapes.
Slightly under-bake for ultimate chewiness: The secret to a perfectly soft and chewy cookie is to slightly under-bake them. Look for cookies with firm, slightly golden edges and a center that still looks a bit soft and puffed. The residual heat from the baking sheet will continue to cook them as they cool, allowing them to set up perfectly without becoming dry or crispy. Around 15 minutes is often ideal, but keep an eye on your oven.

Cream cheese frosting being made in a mixing bowl with a hand mixer, showing its smooth and creamy texture.

Quick Frosting Tip

To effortlessly frost these delicious Crumbl Oreo Cookies, transfer your prepared cream cheese frosting into a sturdy plastic piping bag or a large ziploc bag. Squeeze the frosting down into one corner, then snip off a small tip (about 1/2 inch) from that corner. Holding the cookie in one hand and the frosting bag in the other, apply gentle, even pressure as you swirl the frosting gracefully around the cookie, starting from the outside edge and working your way inward. Finish with a generous sprinkle of reserved crushed Oreos, and prepare to indulge!

Storage and Freezing Guidance for Crumbl Oreo Cookies

Crumbl Oreo Cookie Storage

Due to the delicate nature of cream cheese frosting, these cookies do not store or freeze well once they are frosted. For optimal freshness and texture, especially if you anticipate having extra cookies that won’t be enjoyed on the same day, it’s highly recommended to **store the frosting and cookies separately** and combine them just before serving. The frosting requires refrigeration in an airtight container to maintain its freshness and consistency. The baked, unfrosted cookies, on the other hand, fare best when stored at room temperature in an airtight container to keep them soft and chewy. When you’re ready to serve, allow the refrigerated frosting to soften and come to room temperature for about 30 minutes; it will be quite stiff straight out of the fridge, making it difficult to spread or pipe smoothly.

Freezing the Dough: Instead of attempting to freeze already-baked and frosted cookies, an excellent strategy for future enjoyment is to **freeze the raw cookie dough**. To do this, portion the cookie dough into individual balls (each approximately 4 ounces or 117 grams) and drop them onto a large sheet pan lined with parchment paper. Freeze the dough balls until they are completely solid. Once solid, transfer the frozen 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 from frozen: simply place the frozen dough balls on a prepared baking sheet and bake them directly from the freezer. There is no need to thaw the dough, but you may need to add a few extra minutes (typically 2-4 minutes) to the usual baking time. Bake until the edges are lightly browned and the centers are still slightly soft, allowing them to finish setting as they cool.

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Recipe Rating: 5 out of 5 stars based on 2 votes

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Crumbl Oreo Cookies

By
Chelsea Lords

These Crumbl Oreo Cookies are a decadent copycat recipe of Crumbl’s fan-favorite Oreo cookie. Indulgent chocolate cookies, packed with crushed Oreos, are topped with a velvety cream cheese frosting and garnished with even more Oreo crumbles. Get ready for a truly delightful and irresistible treat!

Prep Time:
30 minutes

Cook Time:
15 minutes

Chilling Time:
1 hour

Total Time:
1 hour 45 minutes

Servings:
6 large (4 ounce) cookies

Equipment

Blender or food processor
Stand mixer optional, but recommended for ease
Large sheet pan (15″ x 21″ or similar)
Silicone baking mat or parchment paper
Hand mixer for frosting
Piping bag with 1M open star piping tip, optional for frosting design

Ingredients

For the Cookies

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, firmly packed
1 large egg, at 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 proper measurement)
1/2 cup mini chocolate chips
1 cup chocolate chips (milk or semi-sweet)
8 Oreos, finely blended into crumbs (reserve some for topping)

For the Cream Cheese Frosting (See Note 4)

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, sifted for best results
1/2 teaspoon vanilla extract
1/16 teaspoon salt (a tiny pinch, for flavor balance)

Instructions

Prepare Oreo Crumbs: Take 8 whole Oreo cookies (including the cream filling) and blend them in a high-powered blender or food processor until they form very fine crumbs. Pour these crumbs into a small bowl and set aside for later use.
Cream Butter and Sugar: Cut the unsalted butter, directly from the fridge, into small cubes. In a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment), combine the cubed butter and the light brown sugar. Beat these ingredients together on medium speed until the mixture is completely combined, lightened in color, and notably ultra-creamy, which typically takes about 3–4 minutes.
Mix Wet and Dry Ingredients: Add the room-temperature egg and vanilla extract to the creamed butter and sugar mixture. Beat until these wet ingredients are just combined. Next, add the cornstarch, baking soda, salt, and Dutch process cocoa powder. Beat on low speed until these dry ingredients are just incorporated, making sure to scrape down the sides of the bowl with a spatula as needed to ensure everything is well mixed. Finally, add both the cake flour (refer to Note 2 and 3 for proper measurement) and all-purpose flour. Beat only until the flours are just combined; be careful not to overbeat or overmix the dough, as this can lead to tough cookies.
Fold in Chips & Oreos, then Chill Dough: Gently fold in both the mini chocolate chips and the regular-sized chocolate chips into the dough using a spatula. Then, incorporate the blended Oreo crumbs into the dough, folding until they are evenly distributed. Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 45 minutes, up to 2 hours. This chilling process helps to deepen flavors and prevents excessive spreading during baking.
Form and Coat Cookies: After the chilling period, remove the dough from the fridge. Divide the dough into 6 equal-sized balls, each weighing just over 4 ounces (approximately 117 grams). Roll each portion into a smooth, large ball. Generously roll each dough ball in the reserved Oreo cookie crumbs, ensuring they are thoroughly coated on all sides. Set aside any remaining crumbs for garnishing the frosted cookies. Place the crumb-coated dough balls on a parchment-paper-lined sheet pan or plate and return them to the fridge or freezer for an additional 15 minutes of chilling. This double chill helps maintain their shape.
Bake the Cookies: While the cookies are chilling for the second time, preheat your oven to 325°F (160°C). Line an extra-large sheet pan with a silicone baking liner (a silicone liner is preferred as it helps the cookies bake more evenly and prevents over-browning on the bottom compared to parchment paper). Arrange 3 of the chilled cookie dough balls on the prepared pan, ensuring ample space between each cookie for spreading. Bake for 13–18 minutes. For the classic soft and chewy Crumbl texture, err on the side of slightly under-baking; I find 15 minutes to be perfect in my oven. The cookies will appear slightly under-baked in the center but will firm up beautifully as they set. 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 technique helps to achieve perfectly round, bakery-style cookies.
Cool and Prepare for Frosting: Allow the baked cookies to remain on the hot baking pan for 10–15 minutes before carefully transferring them to a wire cooling rack. It’s crucial that the cookies cool completely and finish firming up before you attempt to frost them. While the first batch cools, repeat the baking process with the remaining 3 cookie dough balls.
Make the Cream Cheese Frosting: (Refer to Note 4 regarding frosting quantity.) Using a hand mixer (or a stand mixer with the paddle attachment), cream together the room-temperature butter and cream cheese on medium-high speed until the mixture is completely smooth, light, and fluffy, with no lumps, about 2-3 minutes. Gradually add the sifted powdered sugar, vanilla extract, and the tiny pinch of salt. With the mixer running at low speed, beat until all ingredients are well blended and the frosting is smooth and free of lumps. Taste the frosting and adjust as needed, adding a touch more salt to balance the sweetness or a bit more powdered sugar if you prefer a firmer or sweeter frosting. Transfer the finished frosting to a piping bag fitted with a 1M open star piping tip for that signature swirled look. If you prefer, simply spread the frosting generously over each cooled cookie using a butter knife or offset spatula.
Garnish and Enjoy: Once frosted, generously sprinkle the remaining finely crushed Oreo crumbs over the top of each cookie. Add crumbs to your desired preference for an extra layer of Oreo goodness and visual appeal. Serve immediately and enjoy your homemade Crumbl Oreo Cookies!

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Dutch-Process Cocoa Power: The secret to the deep, rich chocolate flavor and dark hue of these cookies lies in Dutch-process cocoa powder. This type of cocoa has been treated to reduce its acidity, resulting in a smoother, less bitter, and more intense chocolate taste. I strongly recommend using true Dutch-process cocoa over regular natural cocoa powder for this recipe. Hershey’s® Special Dark cocoa powder is a readily available and excellent choice that delivers fantastic results.

Note 2: The Magic of Cake Flour: For cookies that are incredibly soft, tender, and possess that distinctive bakery-style crumb, cake flour is indispensable in this recipe. Its lower protein content compared to all-purpose flour contributes to a more delicate texture. When combined with a smaller amount of all-purpose flour, it creates the perfect balance. I highly advise against substituting cake flour with a different type of flour or attempting to make homemade cake flour (by adding cornstarch to all-purpose flour), as these alternatives will not yield the same superior texture in this specific cookie recipe.

Note 3: Accurate Flour Measurement is Key: Properly measuring flour is critical for the success of these cookies. Simply pressing a measuring cup directly into a bag of flour can compact it significantly, leading to an excess of flour in your dough, which will result in dry, dense, and tough cookies. To measure flour correctly, use the “spoon and level” method: gently spoon the flour into your measuring cup until it is overfilled, then use the straight edge of a butter knife or a flat spatula to level off the top, sweeping away any excess. This ensures a light, accurate measurement. For a visual demonstration, you can watch this helpful video guide here.

Note 4: Frosting Quantity Preference: These Crumbl Oreo Cookies are designed to be an indulgent treat, and my recipe includes a generous amount of frosting to achieve that signature Crumbl look and taste. If you prefer a lighter touch, feel free to frost your cookies to your liking and save any leftover cream cheese frosting for other delightful purposes, such as a fruit dip or topping for other desserts. If you’re generally not a huge fan of frosting, consider halving the frosting recipe and spreading a thinner layer on each cookie.

Storage: As mentioned in the main storage section, these cookies do not store or freeze well once frosted. For optimal results with any leftovers, always store the unfrosted cookies in an airtight container at room temperature to maintain their softness. The cream cheese frosting should be refrigerated separately in an airtight container. When you’re ready to enjoy, simply allow the frosting to come to room temperature for about 30 minutes (it will be quite stiff directly from the fridge) before frosting and serving. This ensures the best texture for both the cookie and the frosting.

Nutrition Information (Approximate)

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and preparation methods.

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