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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Oreo Crumbl Cookies are known for their distinctively thick and soft texture, incredibly rich chocolate flavor, and visually-appealing presentation. With this recipe, you can easily enjoy this gourmet treat, freshly baked and decorated with silky and tangy cream cheese frosting, right at home anytime you want!
If Crumbl cookies are one of your favorite splurges, you’ll love saving money and sharing this homemade version with friends and family (or keeping them all for yourself!).
Plus, you can customize these Copycat Oreo Crumbl cookies–make them impressively big like the ones you get from a Crumbl bakery, or make them half the size so they’re more portable and you have twice as many to go around!
Table of Contents
- What Are Copycat Oreo Crumbl Cookies?
- Tools You Need to Make Copycat Oreo Crumbl Cookies
- Key Ingredients and Why
- How to Make Copycat Oreo Crumbl Cookies
- How to Store Copycat Oreo Crumbl Cookies
- FAQs
- Gemma’s Pro Chef Tips
- More Recipes for Oreo Fans
What Are Copycat Oreo Crumbl Cookies?
Copycat Oreo Crumbl Cookies are a homemade version of the trendy brand’s oversized, Oreo-packed, thickly-frosted soft cookies.
The Crumbl Oreo version created a huge fan following, but with Crumbl’s rotating menu format, the Oreo flavor isn’t always available. My Oreo Crumbl Cookies Copycat Recipe helps you easily bake your own batch of this scrumptious treat anytime!
Tools You Need to Make Copycat Oreo Crumbl Cookies
- Large bowl
- Stand mixer or electric handheld mixer
- Measuring cups and measuring spoons
- Whisk
- Spatula
- Cookie Sheets
- Parchment paper
- Piping bag
Key Ingredients for Oreo Crumble Cookies and Why
Butter
- Butter contains around 80% milk fat to enrich cookies.
- You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
- Salted butter adds extra flavor and is what I always use, but unsalted butter works too. Make your own butter using my recipe: How to Make Butter.
Dark brown sugar
- Brown sugar adds moisture and a lovely hint of caramel flavor. Check out my How to Make Brown Sugar recipe if you run out.
- Dark brown sugar and granulated sugar are both used to give the Copycat Oreo Crumbl Cookies an unbeatable depth of flavor.
Cocoa powder
- Use natural (Dutch) cocoa powder for a smooth, mellow chocolate flavor, black cocoa powder for a dramatic dark look, or a combination of both.
- Learn about different types of chocolate and cocoa here.
Baking powder and baking soda
- Baking powder gives Copycat Oreo Crumbl Cookies a lift while baking soda helps them spread out.
- Read about Baking Powder VS. Baking Soda When Baking Cookies to learn more.
Oreo cookies
- Chunks of richly-flavored, creme-filled Oreos give these cookies a fun texture, and an extra layer of crumbled Oreos on top takes them to another level.
- Use regular Oreos for this recipe. Make your Chocolate Oreo Cookies using my recipe: Homemade OREO Cookies.
Cream cheese
- Tangy, thick cream cheese frosting perfectly compliments the deep, rich chocolate flavor of the cookie.
- Make your own cream cheese using my recipe How to Make Cream Cheese.
Powdered Sugar
- Powdered sugar is essential for making fluffy frosting.
- Check out my How To Make Powdered Sugar Recipe recipe if you don’t have any.
How to Make Copycat Oreo Crumbl Cookies
Make the dough
- Creaming butter and sugar incorporates air into the mixture and will help give your Copycat Oreo Crumbl Cookies their delectable texture.
- Add the eggs one by one, followed by the vanilla.
- Room-temperature eggs are best because when all of the ingredients are at the same temperature, they blend better. Check out my guide on How to Get Room Temperature Eggs.
- Whisk the dry ingredients and add them gradually to the wet ingredients.
- Mixing the wet and dry ingredients separately requires less mixing overall which yields a softer texture. Check out my article, Mix Dry Ingredients and Wet Ingredients Separately for more details!
Form and bake the cookies
- Measure out half-cup portions of dough, and roll them into balls.
- Place cookie dough balls on a baking sheet, and press them down.
- Bake just until the surface of the cookies starts to look dull. Take care not to overbake.
Frost and decorate the cookies
- First, before adding sugar, beat the cream cheese until smooth to build an aerated structure to hold the other ingredients. Follow with the butter and the vanilla extract.
- Next, at lower speed, gradually add the powdered sugar and beat until combined.
- Pipe the frosting onto the cookie by starting at the center and working out and around to make a spiral that almost covers the cookie. Check out my video on How to use Pipping Nozzles.
- Last, sprinkle reserved crushed Oreos on top of the cookies.
How Do I Store Copycat Oreo Crumbl Cookies?
Store unfrosted Oreo Crumbl cookies and frosting separately.
- Keep the cookies at room temperature in an airtight container for up to three days.
- Keep the frosting in an airtight container in the fridge for up to three days.
FAQs
How do I make sure my Oreo Crumbl Cookies are really soft?
- Using brown sugar along with white sugar adds moisture and softness to the cookie.
- In addition, over-baking will result in hard cookies. Check your cookies a few minutes before the end of the baking time. You’ll know they’re ready when the tops look dull.
How can I make a pretty frosting swirl on my cookie?
- Usually, using a piping bag with a medium round nozzle is the best choice for making this frosting spiral. Check out How to Use Piping Nozzles for more information.
- However, if you don’t have a piping bag, place the batter in a ziplock bag and snip a small corner off of the bag for piping, or simply spread the cream cheese frosting on the cookies and top with crushed Oreos.
Can I make my cookies darker?
You can use black cocoa powder, but it does taste different than regular cocoa powder. You’ll find that it doesn’t taste as “chocolately” as regular cocoa powder.
Gemma’s Pro Chef Tips
- This is a firm cookie dough – be sure that all of your ingredients are at room temperature for more even mixing.
- For crushing Oreos, we pulse the cookies in a food processor but you can also place them in a ziplock bag and crush them with a rolling pin or finely chop them with a knife.
- Don’t skip the step of pressing down the cookies in the center–they won’t spread very much or bake evenly if you don’t.
- Cream cheese frosting doesn’t harden and needs to be refrigerated, so it’s best to frost these cookies just before you intend to serve them.
- Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.
More Recipes for Oreo Lovers
- No-Bake Oreo Cheesecake
- Homemade Oreo Cookies
- Oreo Cake
- Starbucks Oreo Frappuccino
- Giant Single-Serving Red Velvet Oreo Cookies
Try These Recipes!
Copycat Oreo Crumbl Cookies
My Copycat Oreo Crumbl Cookies Recipe helps you easily make the irresistibly thick, soft, chocolatey cookies with velvety frosting at home!
Servings: 12 cookies
My Copycat Oreo Crumbl Cookies Recipe helps you easily make the irresistibly thick, soft, chocolatey cookies with velvety frosting at home!
Servings: 12 cookies
Ingredients
Oreo Cookie Dough
- 1½ cups (12 oz/340 g) butter, softened
- 1½ cups (9 oz/255 g) dark brown sugar
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs , at room temperature
- 1 tablespoon vanilla extract
- 3 cups (15 oz/426 g) all-purpose flour
- 1 cup (4 oz/115 g) cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 30 Oreo cookies plus 10 Oreo cookies , crushed and divided
Cream Cheese Frosting
- 1 cup (8 oz/225 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, softened
- 2 teaspoons vanilla extract
- 4 cups (16 oz/450 g) powdered sugar, sifted
Instructions
To Make the Oreo Cookie Dough
- Preheat the oven to 350°F (180°C) and line 2 cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), cream the butter, brown sugar, and granulated sugar together on High until pale and fluffy, about 3 minutes.
- Add the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl once or twice to ensure even mixing.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, then turn the mixer to low and gradually mix into the butter mixture. Finally, fold in 30 crushed Oreos until just combined.
- With a ½ cup (4 oz/115 g) measuring cup, measure about 2 scoops of dough and form into a ball.
- Place the ball of dough on a prepared baking sheet and use the back of the measuring cup to press down into the center of the dough to create a large indent (this will ensure proper spreading and even baking). Repeat with the remaining cookie dough, placing the balls of dough about 2 inches (5 cm) apart.
- Bake the cookies, one sheet at a time, for 10-12 minutes, just until the surface starts to look dull.
- Let cool on the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
To Make the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the cream cheese on medium-high until smooth, then add the butter and vanilla extract and continue beating until well blended.
- Lower the speed to low and gradually add the powdered sugar until combined.
- Fill a piping bag fitted with a medium round tip with the frosting and, starting at the center of a cookie, pipe a swirl of frosting almost all the way to the edge of the cookie. Top with some of the remaining 10 crushed Oreos.
- Serve immediately or store in a single layer in an airtight container for up to 3 days.
This sounds delicious.
Back in the ’80s, I had friends who wouldn’t buy Oreos because their cream filling used
lard, whereas Hydrox didn’t.