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My Chocolate Oreo Crumbl Cookies are just like your favorite Crumbl cookie company recipe, with a rich dark chocolate cookie base and a vanilla cream cheese frosting garnished with Oreo crumbs! They are a deliciously satisfying cookies and cream dessert you and your family will crave.
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Best Chocolate Oreo Cookie
There are some days where biting into a cookie just makes the rest of the world melt away, and Crumbl cookie company never disappoint! Because Crumbl’s has a weekly rotating menu, not all of their selections are available when you want them; so, I knew I had to recreate one of our family favorites.
These Crumbl Chocolate Oreo Cookies are soft, buttery, and rich in chocolate flavor. Topped with sweet and creamy vanilla buttercream and decadent Oreo pieces, it will be hard to keep your hands out of the cookie jar! These cookies hold up so well, and they are perfect to make ahead and freeze for when you are in a pinch (or craving something sweet and delicious!).
There is something so satisfying about making this recipe from scratch. The beautiful part of making any copycat recipe is having a homemade version in your kitchen without ever having to go out! Your family won’t believe you were able to whip these up so effortlessly, and the crumbs on the plate will be proof of them being a hit.
FAQs
Homemade cookies can be stored in an airtight container and left on the counter for up to 10 days. Placing a piece of sliced bread in the container will help keep the cookies soft and chewy. If you make the Crumbl cookies without icing, you can store them this way. However, for this recipe containing cream cheese icing, store in an airtight container in the fridge for up to 1 week.
A sugar substitute can be used, but be sure to check your conversions. I suggest using cane or coconut sugar for texture purposes.
You can freeze both cookie dough or fully baked cookies. Frozen cookies can last in the freezer for up to 6 months while frozen cookie dough is okay in the freezer for up to 3 months.
Cream cheese frosting can be stored in the freezer for up to 3 months in an airtight container. Allow it to thaw overnight in the refrigerator before using it. This way, you can store both the cookies and the frosting for when you are ready to make them.
To make a gluten-free version of this recipe, omit the Oreo crumbles and swap regular flour for a gluten-free flour.
Cream Cheese Frosting for Cookies
Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. This icing is not as sweet as a typical buttercream; the cream cheese adds a slight tangy flavor which balances perfectly with the rich chocolate cookie.
If you don’t have a piping bag, no need to worry! Simply take a zip-lock plastic bag (I find freezer bags work best as the material is thicker), fill with the cream cheese icing, and cut a small piece of the corner of the bag off with scissors. Be sure to seal the top of the bag so the icing does not overflow from the top.
To achieve the Crumbl look, it’s best to use a rounded piping tip. Start in the middle of the cookie and move the piping bag in a circular motion, continuing until you reach close to the outer edge of the cookie. Sprinkle with Oreo crumbles, and you are all set!
How to Make Crumbl Cookies
- Preheat your oven to 350°F. Add the butter, sugar, and brown sugar to a bowl and beat together using an electric mixer. Add the egg and vanilla, then mix until creamy and light brown.
- Crush oreos by placing them in a secure, closed plastic bag and mashing with your hands or a mallet. They don’t have to be fine crumbs; you can crush them into larger pieces.
- Mix in flour, cocoa powder, crushed oreos, baking soda, baking powder, and salt. Thoroughly combine.
- Roll the dough with your hands into equal portion balls, about ½ cup size. For smaller cookies, use about half that. Arrange into 6 equal portions onto cookie sheets. Flatten the cookies slightly with your hand by pressing down on them lightly.
- Bake 12-15 minutes, until the cookies form cracks and are no longer shiny on top. Allow them to cool on the pan for 20 minutes at least before you frost them.
How to Make Cream Cheese Frosting
- Whip butter, cream cheese, and vanilla together until smooth using an electric mixer. Add powdered sugar a little at a time until completely mixed.
- Add the frosting to a piping bag with a round tip or to a sturdy, large zip-lock bag. Cut the corner out of the bag to form an impromptu piping bag. Pipe the frosting onto the cookies when they are ready, starting at the center and slowly swirling outwards.
- Garnish frosting with crushed oreo cookies.
Variations
Maybe you can relate to this situation: it’s a busy afternoon, you’re in the grocery store and you only have so much time to be there. You come to the cookie section, see the Oreos, think you’ve grabbed one kind only to find you picked up a completely different flavor you weren’t expecting.
Well, this happened to me one of the times I made this recipe! I thought I had regular Oreos, but they were mint flavor. And, you know what? They were SO good with this recipe. The cream cheese icing is completely versatile, and the cool minty cream of the Oreo complimented the chocolate cookie like they were best friends.
Since then, I have tried more variations with the different types of Oreo flavors! Why not try:
- Mint
- Peanut Butter
- Birthday Cake
- Limited Edition Red Velvet
- Double-Stuffed (because, why not?)
Easy Cookie Recipes
- Levain Bakery Chocolate Chip Cookies
- Gluten Free Oatmeal Raisin Cookies
- Greek Wedding Cookies
- No Bake Pumpkin Oatmeal Cookies
- Orange Cardamom Cookies
Recipe Tips
- These cookies expand while they bake. If you want smaller cookies, roll them into half the size.
- They can be stored in an airtight container in the fridge. To keep them moist, store with a slice of bread in the container (optional).
- If you don’t have a piping bag to frost the cookies with, use a plastic bag and cut part of one of the corners off with scissors.
- For best results while baking, always level and measure your ingredients!
- Use room temperature eggs and butter while baking.
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Chocolate Oreo Crumbl Cookies Recipe
Equipment
- Electric mixer
- Mixing bowls
- Wooden spoon
- Baking sheet
Ingredients
Crumbl Cookies
- 3 sticks salted butter room temperature
- 1 cup granulated sugar
- 1¼ cups dark brown sugar
- 2 eggs room temperature
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweet baking cocoa powder
- 2½ cups Oreo cookies crushed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Cream Cheese Frosting
- 4 Tablespoons salted butter softened
- 2 teaspoons vanilla extract
- 8 ounces cream cheese room temperature
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F. Mix together butter, granulated sugar, and brown sugar using an electric mixer. Add the egg and vanilla when mixed through, then mix again until creamy and light brown.
- Crush Oreo cookies into medium to small size pieces in a sealed, sturdy bag using a mallet or your hands.
- Add flour, cocoa powder, crushed Oreo cookies, baking soda, baking powder, and salt. Thoroughly mix to combine.
- Roll dough into balls with your hands into approximately ½ cup size or ¼ cup size for smaller cookies. Add to a baking sheet and press lightly down on top of them with your palm to slightly flatten them.
- Bake for 12 to 15 minutes, until the cookies begin to crack and are no longer shiny. Let them cool while you make the frosting, for at least 20 minutes.To make the frosting, whip together butter, vanilla, and cream cheese. The mixture should be smooth. A little at a time, add powdered sugar and continue mixing to combine completely.
- Pour the frosting mixture into a large zip-lock bag or a piping bag with a round tip. If using a zip-lock bag, cut out one corner of the bag to use it to pipe the frosting onto the cookies.
- Pipe the frosting by starting from the middle of the cookie and slowly swirling outwards to form a spiral. Top with crushed oreos, serve, and enjoy!
Video
Notes
- These cookies expand while they bake. If you want smaller cookies, roll them into half the size.
- They can be stored in an airtight container in the fridge. To keep them moist, store with a slice of bread in the container (optional)
- If you don’t have a piping bag to frost the cookies with, use a plastic bag and cut part of one of the corners off with scissors.
- For best results while baking, always level and measure your ingredients!
- Use room temperature eggs and butter while baking.
Nutrition
Let us know what you think or ask a question about the recipe!