These Crumbl Oreo Cookies mimic the fan-favorite recipe, featuring chocolate cookies encrusted in Oreo crumbs, cream cheese frosting, and crushed Oreos.
author’s note
Crumbl Oreo Cookies Anytime You’re Craving Them!
I don’t go to Crumbl® often. I only make the trip when the Oreo® cookie pops up on the menu. The first time I tried it, I split the giant cookie with my kids in the car and we were all blown away. Rich chocolate cookie, creamy frosting, and a shower of Oreo crumbs. Instant favorite.
Since it isn’t there every week, I set out to make my own at home. I kept the big 4-ounce size, folded crushed Oreos into a soft chocolate dough, and whipped a smooth frosting to swirl on top. More crumbs for the finish. Now I can have that Oreo week taste any time, fresh from the oven.
Crumbl Oreo Cookies Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Dutch-process cocoa | Use true Dutch cocoa. Hershey’s Special Dark or Ghirardelli are easy to find. |
| Cake flour | Use store-bought cake flour for best texture. DIY cake flour works in a pinch but will not be the same. |
| Unsalted butter | Salted butter works. Reduce added salt slightly if using salted. |
| Brown sugar & white sugar | Keep both for the right texture and spread. |
| Eggs | Use room-temp eggs for easier mixing. |
| Baking soda & baking powder | Check freshness for proper lift. |
| Oreo® cookies | Pulse to fine crumbs. Fold some into the dough and sprinkle more on top. |
| Cream cheese frosting | Add a pinch of salt and vanilla for balance. |
Tools For Crumbl Oreo Cookies
- Silpat liner: These cookies bake best on a silicone liner, ensuring they bake evenly without getting too crispy on the bottom.
- Food scale: Even-sized dough balls bake evenly. A food scale helps with this, making your cookies look more uniform.
- Piping tip: Use a 1M open star piping tip for the cream cheese frosting. If you’d rather not pipe it, spread it with a knife, this uses less frosting.
- Blender or food processor: Pulse whole Oreos (filling included) into fine crumbs. If you don’t have one, crush the cookies in a sealed plastic bag.
Crumbl Oreo Cookies Tips
- Use finely crushed Oreos—larger chunks won’t stick to the dough.
- Measure flour correctly by spooning it into the cup and leveling it with a knife.
- Use fresh ingredients for soft, bakery-style cookies.
- Leave space on the sheet—bake only 2-3 cookies per sheet.
- Slightly under-bake to keep cookies soft and chewy. Look for firm edges and a set center; residual heat will finish baking them.
Quick Tip
To frost these Crumbl Oreo Cookies, fill a plastic bag with frosting; squeeze it down to one corner, and cut off the very tip. Then, holding the cookie in one hand and the frosting bag in the other, swirl the frosting around the cookie. Top with some more crushed Oreos and enjoy!
Storage
Crumbl Oreo Cookie Storage
Because of the frosting, these cookies don’t store or freeze well. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and combining the two right before serving. The frosting needs to be refrigerated in an airtight container, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it’s very stiff right out of the fridge.
Freezing: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. You can bake these Oreo cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time.
More Crumbl-Inspired Cookies:
Desserts
Bakery Style Chocolate Cookies
Desserts
Circus Animal Cookies
Desserts
Frosted Honey Graham Cookies
Desserts
Cinnamon Roll Cookie Recipe
Crumbl Oreo Cookies
Video
Equipment
- Blender or food processor
- Stand mixer optional
- Large sheet pan (15" x 21")
- Silicone baking mat or parchment
- Piping bag with 1M open star piping tip, optional
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar firmly packed
- 1 large egg
- 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
- 1/2 cup mini chocolate chips
- 1 cup chocolate chips milk or semi-sweet
- 8 Oreos blended
- 4 tablespoons unsalted butter softened to room temperature
- 4 ounces cream cheese full-fat, brick-style
- 1-1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon salt tiny pinch
Instructions
- Take 8 whole Oreos and blend in a high-powered blender or food processor until you have fine crumbs. Pour into a bowl and set aside.
- Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3–4 minutes.
- Add in egg and vanilla. Beat until combined. Add cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping the sides with a spatula as needed. Add in cake flour (see note 3 first) and regular flour; beat until combined. Don’t overbeat/mix the mixture. Add the mini and regular-sized chocolate chips. Fold the chips and Oreos into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
- After chilling, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams each). You should get 6 equal-sized balls. Roll into large balls, then generously roll the balls in the Oreo cookie crumbs until well coated. Set aside leftover crumbs for topping the cookies. Place dough balls on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes.
- Meanwhile, preheat oven to 325°F. Line an extra-large sheet pan with a silicone liner. (Parchment paper works, but the cookies bake better on a silicone liner.) Arrange 3 dough balls on the pan, leaving plenty of space between each cookie. Bake for 13–18 minutes, erring on the side of slightly under-baking (I think they’re perfect at 15 minutes). They’re slightly under-baked but will firm up to a nicely as they set. Remove from oven and immediately press the edges of the cookie inward with the back of a metal spatula to get perfect round bakery-style cookies.
- Let cookies stand on the pan for 10–15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up. Repeat process with the remaining 3 cookies.
- Frosting (see note 4): Using a hand mixer, cream together the room-temperature butter and cream cheese on medium-high speed until completely smooth. Add powdered sugar, vanilla extract, and salt. With the mixer running at low speed, beat until well blended and smooth. Taste and adjust, adding a pinch more salt if needed or a touch more powdered sugar for a more firm/sweeter frosting. Transfer to a piping bag fitted with a 1M open star piping tip and generously pipe on each cookie. Alternatively, spread the frosting with a butter knife.
- Sprinkle remaining cookie crumbs on top of the frosting, adding crumbs to desired preference. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cannot wait to try this! I know in the video you’re using a star tip, but I love the look of the round tip you’re using in the photo under Step 7 Garnish above. What size round tip do you use in those photos? Thank you!
As your sister I have to say, So so SOOO good! This recipe is a must!
Yay! So glad to hear that, thank you!