Chocolate Oreo Crumbl Cookies
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!
Oreo Cookie Dough
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).
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.
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.
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. 😍
Important Cookie Tip(s)
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!
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Chocolate Oreo Crumbl Cookies
Ingredients
Cookies:
- 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
Frosting:
- 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)
Instructions
- 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.
These were incredible! I used a 3T scoop (the largest one I have) and baked them for 10 minutes, but wished I had pulled them out a minute or two earlier. Regardless, they were still delicious. I needed the cookies to survive a couple of flights so I turned them into sandwich cookies to allow them to be stacked and more easily transported. Since I couldn’t sprinkle the tops with the extra cookie crumbs I mixed them into the frosting. Rave reviews from my family! Will absolutely be making these again.
You have done it! You have created the chocolate cookie of my dreams!! Crumbl also has a midnight mint cookie which is like a dark chocolate with mint chips. I have tried to make many different chocolate cookie recipes and nothing comes close. I think this is it- if not better. I’ll be adding mint chips next time I make this recipe!
Now- do you have a copy cat swig chocolate chip recipe?! I want that dense chewy chocolate chip cookie.
I don’t have a copycat for the chocolate chip cookie, sorry! Glad you liked this Oreo one!
Omg! I love this cookie
I baked it for my 100 kids!
love this cookie
Amazing recipe Mel!
Delicious!!!!Taste the same as crumbl!! Thank you, Mel!! More crumbl copycats please!
Delicious! If you love Oreo cookies this is for you!
I know!!! So GOOD!!!
Holy cow these are amazing! I halved the frosting recipe, so we had 2/3 of the cookies with frosting and 1/3 without, but even the cookies without frosting were fantastic! These cookies did not disappoint and were even better than crumbl cookies.
These are incredible! I’ve wanted to make them since you posted them and finally got around to it yesterday. Perfection as always!
Sorry, me again, I forgot the best part– I made these for book club and THEN we all sat around talking about how much we love your blog! Seriously, if you ever come visit Charlottesville, VA, you’ve got a ready-made fan club here!
Thank you so much, Alanna! That seriously was the best comment to read. If I ever find my way that direction, you’ll be the first to know!
Just made these for book club and they were a HUGE hit– thanks for the amazing recipe!!!
These are delicious! I used double stuffed Oreos with great results. Thanks, Mel!
Awesome! Thanks for the report back, Angela!
Made these cookies exactly as printed, except I did make them smaller, which meant they only needed to cook about 10 minutes. The recipe made 7 doz. cookies of average size.
It is a pricey recipe, because of the size,
Fresh from the oven they were incredible, but I did not find they kept well – even the next day they seemed dry. I frosted some but my family preferred the unfrosted ones, and the frosting did not prevent the dryness.
They are really good just baked, but making that many I need something that will stay as moist and fresh tasting for a longer period. I may try to halve the recipe.
The recipe can definitely be halved. Also, they will likely stay more fresh if stored in the refrigerator (and they freeze great, too).
These were so, so, delicious!! Thank you!
Thanks, Jennifer!
Delicious! The cookies themselves were a little sweet for me so I think I’ll reduce the sugar the next time I make them. The middle schoolers I shared them with though said they were “the best cookies they’ve ever had” so maybe I just don’t know anything. 🙂
Haha, middle schoolers definitely know everything! (wink, wink) I think you could reduce the sugar for sure!
Update: I made them again with 1 cup of brown sugar and 1/2 cup white sugar and they were even better!
Has anyone reported on using double stuff Oreos? Asking for a friend (I can count myself as a friend, right?)
I used some Double Stuff but scraped out about 1/3 of the center filling.
Several people have used double stuf Oreos and scooped out a bit of the cream first.
These cookies are WAY better than Crumbl! Great job Mel! I agree that they taste so good chilled. Next time, I’d like to try putting some peppermint extract in the frosting for Mint Oreos
Oh, yum, a peppermint version!!!
These were so amazing! This recipe made a ton of huge cookies, so I had to give some away to neighbors and friends to protect my health. 🙂 Everyone loved them! Thank you for all the wonderful recipes.
Haha, I hear you. That’s often why I give away food, too. 🙂
Phenomenal cookies! I used flax egg instead of the eggs and didn’t put the frosting on top of the cookies. I also used mint sandwich cookies and regular cocoa powder. This is a new family favorite
So happy they worked out egg-free!
This was my favorite cookie at crumbl. So I was super excited to try making it at home and making it gluten free since half our family was recently diagnosed with celiac. I swapped out the regular Oreos for gluten free Oreos and used a 1:1 flour blend. The dough was slightly dry so I added 1-2 T of milk. And they turned out perfectly!!!!
The gluten-free variation is so helpful for others – thanks for including those details, Emily. Glad they worked out!
These cookies were absolutely delicious! Probably some of the best cookies I have ever tasted.
Yay! Thank you so much, Rachel!
These are fantastic! I used a family size bag of Oreos. Mine had 39 cookies (in Canada). It came to just under 4 1/2 cups, so I added it all in, and used some boxed Oreo crumbs to sprinkle on top. I used a #40 cookie scoop and got almost 5 dozen, and I baked them for 11 min.
Love the review – thanks, Kristi!
My daughter and I baked these as a rainy day project yesterday. I’ve never had a Crumbl cookie, but all the Oreo fans in the house loved these. They said the frosting’s Oreo crème vibe is spot on. I used Hershey Special Dark cocoa. Rich and fudgy. Thank you for another great recipe!
When you updated the recipe with the number of cookies, did you happen to update the nutrition info?
Hi Heather – glad you liked these! I added clarification about the number of Oreo cookies needed in the recipe, but the yield of cookies in the recipe stayed the same.
I MUST comment on these cookies!! They are A…MAZ….ING!!! I had to make these as soon as they were posted!
I used the 36 cookies and removed the cream filling and they were still awesome. I am going to make them again with the additional cookies and the cream filling….and because we ran out and my family wants more. LOL. My boys told me this was the best recipe cookies I have made. Thanks for the recipe!
Melanie
Yay, thanks, Melanie!! Love the review with your changes noted – it’s so helpful for others who want to make them!
These were so good!
Thanks, Juliann!
Hi Mel! I made these today and used 36 Oreos and it didn’t make 4.5 cups. So I had to blend up another 10 Oreos and then I had enough. Maybe I blended too much? I just ate one warm out of the oven and no complaints. It was delicious! Making my Oreos loving kids very happy!
I just came here to make a similar comment. Cookies are delicious, but 14.3 oz. of oreos is only 405 grams, so I ended up using 36 cookies for the dough and not using any crumbs for topping. Losing the 90 g of crumbs didn’t seem to have any negative impact though. 🙂
Hi Trena and Libby – thanks for the comments! I’m going to go back and scour the notes I wrote down about these cookies. Sorry for the issues with the amount of Oreos! I’ll review and edit the recipe as needed. Thanks for the heads up!
I just had the same thing happen and I couldn’t figure out what I did wrong! I had counted out 36 Oreos to begin with, because I bought a family size package, but then I had nothing left over for the stuff on top so I ended up throwing more Oreos in that I hadn’t originally used. They’re baking now and smell amazing! Can’t wait to try these, Mel!
It’s my fault! I just went through all my notes from when I was testing this recipe AND I made the cookie recipe again and realized I was working with the family size package, not a regular size package. Sorry for the confusion! I’ll update the recipe to indicate that it’s actually 1 1/2 standard-sized packages of Oreos needed. Thanks for your patience! I scribbled so many notes when I was making them over and over again that I included the wrong size package in the recipe (note to self: write less sloppy notes!). 🙂
I updated the recipe to note that my original Oreo package size was incorrect – I think when I jotted down notes, I didn’t realize I was working with a family size package of Oreos and not a standard-size package. And I also often use the rolls of Oreos from a big Costco box. So…I added a lot of other details on the number of cookies needed to avoid any confusion. Thanks for your patience!
This recipe needs about 55 cookies (43 cookies ground up for the cookie dough and the rest for topping). That’s about 1 1/2 standard-size packages or 1 family size package plus 10 more Oreos – another reader commented below she only used a standard-size package (36 Oreos) and the cookies worked out just fine, so…I think the Oreo amount is pretty adaptable.
When I was testing the recipe, I tested it first with 3 cups Oreo crumbs; the cookies baked up flat and the Oreo flavor wasn’t strong enough. The 2nd time, I used 4 cups Oreo crumbs. The cookies were good, but I still wanted them a bit thicker with a stronger Oreo flavor. So the 3rd and 4th times, I made the cookies with 4 1/2 cups Oreo crumbs (and some other adjustments to the dry ingredients). The cup amount for the Oreo crumbs is correct (and has been since the recipe was posted) – and now I have exact numbers for Oreos needed. I think anywhere from 4 to 4 1/2 cups Oreo crumbs will work well for the cookies, which gives some flexibility if people only have a standard-size package of Oreos. For me, 4 1/2 cups Oreo crumbs was the sweet spot! Ok, I’ll stop blabbing now! 🙂
This reads like the preview to an America’s Test Kitchen recipe. Which is the highest compliment I can give! Love your guts Mel!
Made these today with my boys. They are AMAZING. I started off making them in my kitchenaid and then realized I needed a bigger bowl. I used the kitchenaid up until adding the Oreo crumbs/flour/cocoa powder. I just dumped it all into a big bowl and then added the rest. My Oreo package weighed less than yours and my dough made about 26 give or take (because I was nibbling on the amazing dough!! haha). The smashing down with a spatula after cooling a few minutes worked great. Can’t wait to try them chilled tomorrow!
Thanks for the review and details on your experience, Rikki! Sure appreciate you! And I hope you got to experience one of these cookies chilled. 🙂
I only go to Crumbl when these cookies are on the menu—I buy 4 and freeze them so I can savor every last bite!! These are the PERFECT at-home version. So good, Mel! I used my cookie scoop that’s just a little smaller than a 1/4 cup and only baked the cookies for 11 minutes. Mine were puffy when they came out so I flattened them with my spatula and I think that made them even more fudge-y and delicious. I am currently frosting every last one so I can freeze them and never have to go to Crumbl again. 10/10 Mel!!
PS…I vaguely remember you mentioning a cinnamon version of your croissant French bread. My fat pants are ready whenever you are .
This comment made me so happy, Megan! I’m so happy that you loved this homemade version so much, especially since you are such a fan of the original cookies! Yay! And don’t worry, that cinnamon/sugar version of the twisted croissant bread has a place on the schedule – SOON!
Hi Mel!
These look and sound amazing! What are your thoughts on making the cookies GF using cup-for-cup flour and GF oreos?
Enjoy your day 🙂
I think it stands a really good chance of working!
Made these today, there were a new family favorite!
They were soft and chewy and tasted amazing!
They made a ton of cookies! I will be making them again!
Yay, Brittany! Thanks for making them so fast and taking the time to report back and let me know what you thought!
Do you remove the oreo filling before turning the cookies into crumbs or do you keep the filling?
No, don’t remove the cream filling before processing the cookies into crumbs.
If I make the cookies smaller, do I bake them for a shorter period of time? Smaller cookies would be ridiculous of course… Asking for a friend;)
Haha, fully supportive of smaller cookies (I mean, then it’s way easier to justify eating, like, five of them!). Yes, for smaller cookies, I’d watch the time and check anywhere from 9-11 minutes.
Is there no flour is this recipe?
Yes, the recipe calls for 3 1/2 cups flour.
Your recipes are really great! Yours is the ONLY recipe site I have ever put on my computer.
Yummy, mostly “different,” recipes, regular ingredients, clear instructions.
Haven’t made these yet – heading out to buy Oreos. Don’t keep them on hand because I eat them!
Thank you so much, Frances! Your comment brightened my day in a big way!
Can’t wait to try these. Do you know how they freeze?
Sorry, just re-read the recipe and saw about freezing. Thank you!
I must make these! Do you think it would work with double stuffed Oreos?
I think the extra cream might throw off the recipe a bit, but it is worth a try? Make sure you still have 72 cookie halves like a standard package of regular Oreos (and if it were me, I’d scrape off a bit of the cream before processing into crumbs).
Oreo crumbs need to be reserved for topping. How much goes in the dough; how much is reserved?
You’ll process a whole standard-sized package of Oreos for this recipe. 4 1/2 cups of the crumbs go into the dough, the rest are reserved for the topping.
I have a question about the Oreo crumbles. Do you scrape out the filling and just use the cookie part, or do you crumble the entire cookie icing and all? Thanks! These look amazing!
Use the entire Oreo cookie – filling and all!