These copycat chocolate oreo crumbl cookies are amazing! The one-bowl cookie recipe plus the creamy frosting is a winning combination.

Here is what we have going on today: a super soft and fudgy dark chocolate Oreo cookie topped with a light and creamy luxurious frosting and sprinkled with a smattering of Oreo crumbs. Prepare your taste buds to be be blown away by this amazing cookie!

Chocolate Oreo cookie with frosting and Oreo crumbs.

This recipe is loosely based off the popular chocolate Oreo cookie offered on the ever-changing Crumbl cookie weekly lineup.

Since I rarely frequent a Crumbl’s actual store, I decided to come up with a homemade version. GOOD CHOICE. This cookie is amazing.

In addition to the usual cookie dough ingredients, we’re also adding cocoa powder and loads of Oreo cookie crumbs. We need to discuss both for a second.

Cocoa Powder: you can use natural, unsweetened, Dutch-process, or black cocoa powder for this recipe. Each type of cocoa will change the results of the cookie just a bit. Using every day unsweetened cocoa powder will lend a light chocolate flavor and color to the cookie. Dutch-process cocoa will enrich the cocoa flavor and deepen the color a bit. And black cocoa powder will give major Oreo vibes with extra dark color and intense chocolate flavor.

The cookies you see in the pictures here in this post were made with Hershey’s special dark cocoa (which is basically Dutch-process cocoa).

Assembling cookie dough with butter, eggs, sugar, flour, cocoa powder, and oreo cookie crumbs.

You will need about 55 Oreo cookies for this recipe. A standard-sized package (14.3 ounces) of Oreos contains 36 cookies, so 1 1/2 packages should do the job. I’ll let you decide what to do with the extra Oreos. 😉

I use a food processor to grind the Oreo cookies crumbs. The texture should be fine crumbs – a few coarse pieces here and there are ok, but avoid big chunks of cookie.

I have not used pre-ground Oreo cookie pieces for this recipe. Many times the prepackaged crumbs are ground so finely (resembling sand), and they might alter the outcome of the cookie, both in texture and flavor.

Cookie dough ball; baked Oreo cookie.

Classically Big Cookies

Crumbl cookies from the store are really big. You can make the cookies in this recipe as big or small as you like.

I measured 1/4 cup (71 g) dough for each cookie. These cookies benefit from being under baked just slightly, so keep an eye on the baking time depending on the size of cookies you are making. The edges should look set but you want the middles slightly under done.

If your cookies are spreading too flat, increase the baking temperature by 25 degrees F and/or add a few more tablespoons flour to the dough. If your cookies are staying mounded without flattening enough, decrease the baking temperature by 25 degrees (or next time, weight the ingredients or measure the flour with a lighter hand and don’t pack it into the measuring cup).

The center of the cookies may stay mounded slightly. That’s ok! After the cookies cool for a few minutes, gently press the middle of the cookies with a flat spatula for an even thickness. This helps the frosting have a perfect plateau for the best application.

Piping frosting on top of Oreo crumbl cookie.

Why This is the Perfect Frosting

The frosting for these chocolate Oreo Crumbl cookies is perfectly thick and creamy with just the lightest hint of cream cheese.

The cream cheese flavor is not overt. It’s subtle and adds a necessary and delicious creaminess to the frosting.

The frosting can be spread on the cookies with an offset spatula or piped with a circle tip.

Sprinkle a dusting of leftover Oreo crumbs on top of the cookie for the perfect finish. 😍

Top down view of chocolate Oreo cookie with white frosting and Oreo cookie crumbs.

While these cookies are delicious immediately after being frosted, they are incredibly tasty chilled. The frosting sets up and the middles fudgify a bit more after being refrigerated.

I’ve also frozen the frosted cookies with excellent results. I freeze and thaw them in a single layer due to the soft frosting.

My homemade version of this chocolate Oreo Crumbl cookie differs from the one sold in stores in a couple of ways. The original Oreo Crumbl cookie is trying hard to resemble an actual Oreo cookie – black color with a less sweet cookie crumb. My recipe produces a cookie that is lighter in color but has very prominent Oreo flavor (thanks to the actual Oreos in the cookie dough. It is also less dry and much fudgier than the original. So is it an exact copycat? No. I’d like to think it’s better (but recognize I might get destroyed in the comments by rabid Crumbl fans). 😬😂😉

In fact, if you want to ditch the toppings completely, I can happily inform you that that the plain cookie on its own is downright incredible. Kind of like a chocolate Oreo brownie in cookie form. Yum…YUM!

Oreo cookie broken in half and stacked on white parchment paper.

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Chocolate cookie with white frosting and Oreo cookie crumbs.

Chocolate Oreo Crumbl Cookies

4.92 stars (24 ratings)



  • 1 ½ cups (340 g) salted butter, softened to room temperature
  • 1 ½ cups (318 g) lightly packed light or dark brown sugar
  • ¾ cup (159 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large (100 g) eggs
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 4 1/2 (495 g) cups finely crushed Oreo cookies (about 43 cookies, see note)
  • 3 ½ cups (497 g) all-purpose flour
  • ¾ cup (65 g) natural unsweetened or Dutch-process cocoa powder


  • ½ cup (113 g) salted butter, softened to room temperature
  • 4 ounces (113 g) cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • 4 cups (456 g) powdered sugar
  • 1 to 2 tablespoons milk or cream
  • Oreo cookie crumbs, for topping (see note)


  • Preheat oven to 350 degrees F. Line two or more half sheet pans with parchment paper. Set aside.
  • In a large bowl of an electric stand mixer fitted with the paddle attachment (or with a handheld electric mixer), cream together the butter, brown sugar, granulated sugar, baking powder, baking soda and salt until well-combined and creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed.
  • Add the eggs, sour cream and vanilla, and mix until thoroughly combined, scraping down the sides of the bowl as needed.
  • Add the 4 1/2 cups Oreo crumbs (save the rest of the crumbs for topping the frosted cookies), flour, and cocoa powder and mix until no dry streaks remain.
  • Measure out 1/4 cup portions of dough and roll into balls. Place several inches apart on prepared baking sheets (because these are larger cookies, I only place six cookies on each half sheet pan).
  • Bake for 12 to 14 minutes until edges are set but middles are still slightly soft. Remove from the oven and let sit on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely. If the centers are mounded, gently press with a spatula or flat-bottomed class to an even thickness.
  • For the frosting, with an electric mixer (stand or handheld) cream together the butter and cream cheese until very smooth, 1 to 2 minutes. Add the vanilla and mix until combined. Gradually add the powdered sugar, mixing on low speed, until all the sugar has been incorporated. Increase the speed to medium and mix for 2 to 3 minutes until very light and creamy, adding milk or cream as needed to thin out the frosting. It should be thick and creamy but also soft and easily spreadable.
  • Once the cookies have cooled completely, frost each cookie with an offset spatula or frost with a piping bag fitted with a round open tip and spiral the frosting in rounds over the top of the cookie. Sprinkle the cookies with Oreo cookie crumbs. Refrigerate frosted cookies until serving.


Oreos: You’ll need 55 Oreo cookies for this recipe (this includes the crumbs needed for the cookie dough and the crumbs needed for topping), which is about 1 1/2 standard-size (14.3 ounce) packages of Oreos. I use my food processor to grind the cookies into finely chopped crumbs. Don’t remove the cream filling before processing the cookies into crumbs. If you want to know the exact breakdown, 43 Oreo cookies go into the cookie dough and the rest are used for sprinkling on top of the frosting. If you want a heavier dose of Oreo crumbs on top, simply grind up more cookies. (This is an updated note – thanks to the readers who left comments to alert me my Oreo package size wasn’t noted correctly.)
Cocoa Powder: you can sub in black cocoa for an extra rich/dark cookie. I use Hershey’s Special Dark cocoa (which is really just Dutch-process cocoa powder). 
Serving: 1 large cookie, Calories: 256kcal, Carbohydrates: 37g, Protein: 2g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 213mg, Fiber: 1g, Sugar: 26g