These Crumbl Copycat Chocolate Oreo Cookies are rich, thick, and loaded with intense chocolate and Oreo flavor, topped with a swirl of vanilla cream cheese frosting for that signature Crumbl finish. These soft cookies are easy to make at home and taste just like the real thing – if not better.
Crumbl is famous for its rotating cookie menu and oversized, bakery-style creations, and the Chocolate Oreo Crumbl Cookies is one of their most-loved flavors. But I hate to wait for my favorites to come back around, and honestly, I really feel like they taste even better homemade anyway.
I’ve made a lot of copycat cookies over the years, but this one really hits that sweet spot – dense, chewy, and bursting with Oreo flavor in every bite. They capture every element – from the bold black cocoa base to the creamy swirl of vanilla frosting and sprinkle of fine Oreo crumbs. Paul took these into the office and got rave reviews and lots of recipe requests, so I knew they were ready to share here.
If you love copycat-style chocolate cookies, don’t miss my rich and gooey Levain Chocolate Peanut Butter Chip Cookies , ultra-thick Levain Chocolate Chip Cookies , bakery-style Jacques Torres Chocolate Chip Cookies , or try another Crumbl favorite with my soft-baked Cinnamon Roll Cookies .
Why We Love This Recipe
- These copycat Crumbl Oreo cookies have the same rich chocolate flavor and soft texture as the bakery version, thanks to black cocoa powder and real Oreo crumbs.
- A swirl of vanilla cream cheese frosting adds just the right touch of sweetness and gives them that classic Crumbl look.
- They’re easy to make, fun to share, and always a hit with Oreo lovers.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Heavy Cream or Milk – Adjusts frosting to a smooth, pipeable consistency.
- Salted Butter – Adds rich flavor and moisture to both the dough and frosting.
- Light Brown Sugar – Keeps the cookies soft and enhances sweetness.
- Granulated Sugar – Balances texture and sweetness.
- Large Eggs – Bind the dough and add moisture.
- Pure Vanilla Extract – Boosts flavor in both the cookies and frosting.
- All-Purpose Flour – Gives structure without making the cookies dry.
- Black Cocoa Powder – Creates that deep chocolate color and true Oreo flavor.
- Oreo Cookie Crumbs – Mixed into the dough and sprinkled on top for bold Oreo taste.
- Baking Powder & Baking Soda – Help the cookies rise and stay thick.
- Salt – Enhances all the other flavors.
- Cream Cheese – Makes the frosting tangy and creamy.
- Powdered Sugar – Sweetens and thickens the frosting.
How to Make Crumbl Copycat Chocolate Oreo Cookies
- Crush the Oreos. Use a food processor (affiliate link) to pulse whole Oreo cookies (filling included) into a fine crumb. You’ll use part of the crushed Oreos for the cookie dough and the rest for rolling and topping these Crumbl copycat cookies.
- Mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, baking soda, salt, and 2 cups of Oreo cookie crumbs. This blend helps create the deep chocolate flavor and structure of the cookies.
- Make the dough. Beat the softened butter, light brown sugar, and granulated sugar together until smooth and creamy. Add in the large eggs and pure vanilla extract, mixing until fully combined. Stir in the dry ingredients until a thick cookie dough forms with no visible streaks of flour.
- Shape and roll in crumbs. Scoop large portions of dough and roll into balls. Coat each ball by rolling it in the reserved Oreo crumbs to create that signature look and flavor found in Crumbl chocolate Oreo cookies.
- Flatten and bake. Arrange the cookie dough balls on a parchment-lined cookie sheet and gently press them down to form thick, round pucks. Bake at 350°F for 12-14 minutes until the edges are set but the centers are still soft. Let them cool completely before frosting.
- Frost and decorate. Pipe thick swirls of vanilla cream cheese frosting on top of each cooled cookie using a piping bag or ziplock bag with the tip snipped. Finish by sprinkling with additional Oreo crumbs for that perfect bakery-style finish.
Yes, though it may slightly change the texture or flavor. Double Stuf adds more filling, which can make the dough a bit softer, and flavored Oreos will shift the overall taste.
Be sure to roll the dough balls in Oreo crumbs, flatten slightly before baking, and use a piping bag to frost thick, even swirls on top. That signature look comes from generous frosting and a neat finish.
It’s likely a bit too much flour. Make sure to spoon and level it rather than scooping with the measuring cup. If needed, add a tablespoon of milk to help bring it together.
Yes! You can prepare the dough up to 48 hours in advance and keep it in the fridge. Let it sit at room temperature for 15-20 minutes before scooping and baking.
Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to keep the frosting neat.
Definitely. Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a ziplock bag once solid. They’ll keep for up to 3 months. Thaw at room temp, frost, and serve.
Tips for Success
- Let your frosted cookies sit for 10-15 minutes before serving so the flavors can settle and the frosting firms up slightly.
- Use room temperature butter and cream cheese so everything blends smoothly and evenly, both in the dough and the frosting.
- Don’t overmix once you add the dry ingredients – this helps the cookies stay tender and thick, just like the Crumbl version.
- Frost only once the cookies are completely cool to keep the swirl neat and prevent the frosting from melting.
- If you want bakery-perfect cookies, use a large cookie scoop for evenly sized portions and press each dough ball gently to form uniform pucks before baking.
More Big Flavor Cookie Recipes
- Big Soft Baked Peanut Butter M&M Cookies
- Butterfinger Cookies
- White Chocolate Biscoff Cookie Butter Cookies
- Kitchen Sink Cookies
- Peppermint Sugar Cookies
- Big Blue Monster Stuffed Cookies
Crumbl Copycat Chocolate Oreo Cookies
Ingredients123
- ▢ 1 1/2 cups salted butter room temperature
- ▢ 1 1/2 cups light brown sugar
- ▢ 1 cup (200g) granulated sugar
- ▢ 2 large eggs
- ▢ 1 Tablespoon pure vanilla extract
- ▢ 3 cups (423g) all-purpose flour
- ▢ 1 cup black cocoa powder
- ▢ 2 1/2 cups Oreo cookie crumbs divided (about 40 whole Oreos)
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ 1/2 teaspoon salt
Frosting
- ▢ 1/2 cup salted butter softened
- ▢ 6 Tablespoons cream cheese softened
- ▢ 4 cups powdered sugar
- ▢ 2 teaspoons pure vanilla extract
- ▢ 1 Tablespoon heavy cream or milk
- ▢ 2 Tablespoons Oreo cookie crumbs for topping
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar for 2-3 minutes until creamy and light. 1 ½ cups salted butter, 1 ½ cups light brown sugar, 1 cup (200g) granulated sugar
- Add the eggs and vanilla. Mix again on medium speed until combined, stopping to scrape the bottom and sides of the bowl. 2 large eggs, 1 Tablespoon pure vanilla extract
- Add the flour, black cocoa powder, 2 cups of the Oreo crumbs, baking powder, baking soda, and salt. Mix on medium-low speed just until combined and no streaks of flour remain. 3 cups (423g) all-purpose flour, 1 cup black cocoa powder, 2 ½ cups Oreo cookie crumbs, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Use a large cookie scoop to portion the dough into large mounds, then roll them into balls. Roll each ball of dough in the remaining Oreo crumbs. Press to flatten slightly into thick pucks and space them a few inches apart on the prepared baking sheets, no more than 6 per baking sheet. Bake for 12-14 minutes until set around the edges but do not overbake. Let cool completely before frosting.
- To make the frosting, combine the butter and cream cheese in a large mixing bowl. Beat on medium-high speed until smooth and completely combined. ½ cup salted butter, 6 Tablespoons cream cheese
- Add the powdered sugar, vanilla extract, and cream or milk. Mix on medium-low speed until the powdered sugar is incorporated, then increase the speed to medium-high and beat for 2 minutes until smooth, creamy, and light. 4 cups powdered sugar, 2 teaspoons pure vanilla extract, 1 Tablespoon heavy cream or milk
- Transfer the frosting to a piping bag or large heavy duty ziploc bag and snip a small section off the end to pipe a ribbon of frosting in concentric circles around the top of each cookie. Sprinkle with additional Oreo cookie crumbs to finish. 2 Tablespoons Oreo cookie crumbs
Notes
- A standard package of Oreos is 14.3 ounces and contains 36 cookies. So you might want the family size or 1 ½ standard packages. You need about 55 cookies total.
Storage & Make Ahead
- Store: Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to keep the frosting neat.
- Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a ziplock bag once solid. They’ll keep for up to 3 months. Thaw at room temp, frost, and serve.
Nutrition
Crumbl Copycat Chocolate Oreo Cookies
Ingredients
- 1 1/2 cups salted butter room temperature
- 1 1/2 cups light brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 3 cups (423g) all-purpose flour
- 1 cup black cocoa powder
- 2 1/2 cups Oreo cookie crumbs divided (about 40 whole Oreos)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1/2 cup salted butter softened
- 6 Tablespoons cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 Tablespoon heavy cream or milk
- 2 Tablespoons Oreo cookie crumbs for topping
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar for 2-3 minutes until creamy and light. 1 1/2 cups salted butter, 1 1/2 cups light brown sugar, 1 cup (200g) granulated sugar
- Add the eggs and vanilla. Mix again on medium speed until combined, stopping to scrape the bottom and sides of the bowl. 2 large eggs, 1 Tablespoon pure vanilla extract
- Add the flour, black cocoa powder, 2 cups of the Oreo crumbs, baking powder, baking soda, and salt. Mix on medium-low speed just until combined and no streaks of flour remain. 3 cups (423g) all-purpose flour, 1 cup black cocoa powder, 2 1/2 cups Oreo cookie crumbs, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Use a large cookie scoop to portion the dough into large mounds, then roll them into balls. Roll each ball of dough in the remaining Oreo crumbs. Press to flatten slightly into thick pucks and space them a few inches apart on the prepared baking sheets, no more than 6 per baking sheet. Bake for 12-14 minutes until set around the edges but do not overbake. Let cool completely before frosting.
- To make the frosting, combine the butter and cream cheese in a large mixing bowl. Beat on medium-high speed until smooth and completely combined. 1/2 cup salted butter, 6 Tablespoons cream cheese
- Add the powdered sugar, vanilla extract, and cream or milk. Mix on medium-low speed until the powdered sugar is incorporated, then increase the speed to medium-high and beat for 2 minutes until smooth, creamy, and light. 4 cups powdered sugar, 2 teaspoons pure vanilla extract, 1 Tablespoon heavy cream or milk
- Transfer the frosting to a piping bag or large heavy duty ziploc bag and snip a small section off the end to pipe a ribbon of frosting in concentric circles around the top of each cookie. Sprinkle with additional Oreo cookie crumbs to finish. 2 Tablespoons Oreo cookie crumbs
Notes
- A standard package of Oreos is 14.3 ounces and contains 36 cookies. So you might want the family size or 1 1/2 standard packages. You need about 55 cookies total.
Storage & Make Ahead
- Store: Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking, place parchment paper between layers to keep the frosting neat.
- Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a ziplock bag once solid. They’ll keep for up to 3 months. Thaw at room temp, frost, and serve.
Nutrition
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