Copycat Crumbl Oreo Cookies – Thick, Soft & Better Than the Bakery
These Copycat Crumbl Oreo cookies are perfect for oreo lovers! A Chocolate cookie infused with oreo pieces makes this a yummy treat!
Here’s the thing about most Crumbl Oreo copycats: they use the whole cookie, crushed. You get chocolate cookie flavor with some Oreo pieces in it. It’s good, but it’s not quite right.
This version does something different. You twist each Oreo apart first — save the cream filling in a bowl, set it aside. The wafer cookies get crushed into the dough. The creme filling goes directly into the frosting. What you end up with is a cookie that tastes genuinely like an Oreo in every component: the dough is deep chocolate with that specific Oreo wafer flavor, and the frosting has that exact cream filling taste because it’s literally made with it.
My kids figured out what I was doing when I started twisting the Oreos and immediately tried to negotiate ownership of the filling bowl. I had to make a second batch.
These are large, thick cookies — closer to what you’d actually get at Crumbl than what a standard cookie scoop gives you. Use the ice cream scoop if you want the full effect. Press them down to about an inch thick before baking and don’t overbake — they should look slightly underdone in the center when you pull them. They firm up as they cool and that’s what gives you the soft, fudgy interior.
What ingredients do you need for these cookies?
Crumbl Oreo Cookies Ingredients
Ingredients for Cookies
Oreo Cookies (filling removed and saved for later)
Softened unsalted butter
granulated sugar
light Brown Sugar, packed
large Egg, brought to room temperature*
vanilla extract
flour, scooped and leveled (plus more for rolling the dough)
baking Soda
salt
Ingredients for Cream Cheese Frosting
cream cheese, room temperature
butter softened
Creme filling from oreos
cake batter or vanilla flavoring, optional
powdered sugar
chopped Oreos for crumbled topping
How Do You Make These Crumbl Cookies?
Make the Cookies
Preheat the oven to 350 degreesLine a baking sheet with parchment paper and set asideTwist each Oreo apart removing the filling and saving for the frosting.Crush the leftover cookies in a food processor so that they are super fine crumbles no larger pieces.
Cream the butter, brown and granulated sugar on medium speed until light and fluffy. Add in the egg and vanilla extract and mix until incorporated. Be sure to scrape the sides and bottom of the bowl, it may look like cake batter, thats okay.
Add in ground Oreos, flour, baking soda and salt.Mix until incorporated. Portion out dough with ice cream scooper (for large cookies as pictured) or a 2tbsp cookie scoop for smaller cookies.
Add a little bit of flour to your hands to roll the scoops into balls, then gently press down to about 1 inch thicknessSpace the cookies out so they have room to spread.
Bake for 13-15 mins. Remove and allow to cool on baking sheet for at least 10-15 mins (long enough to not break the cookie when lifting it).
Make the Cream Cheese Frosting
Add softened butter, creme filling, and flavoring to a bowl. Mix until smooth. Slowly beat in the powdered sugar, resist the urge to add additional liquid. Continue to add powdered sugar until incorporated. Beat on HIGH for 4-5 min you have a soft and fluffy cream cheese frosting.
Add frosting to a piping bag fitted with a Tip 10 or 12 and starting in the center of the cookie, pipe a dot, without releasing pressure, pipe a tight circle around the dot, slightly above the cookie, allowing the icing to fall into place all the around it multiple times. Add chopped oreos to the top for garnish.
Where can I serve these Crumbl Oreo Cookies?
These copycat Oreo cookies are delicious on their own, but they also make a great addition to any dessert plate or as an accompaniment to a scoop of ice cream. They’re perfect for parties, bake sales and family get-togethers!
Why this recipe works differently
Most Oreo cookie recipes crush the whole cookie — wafer and filling together — into the dough. That works, but the filling melts during baking and the flavor gets muddled. This recipe separates the two components so each one does its job:
The crushed wafers go into the dough. They add structure, deep cocoa flavor, and that specific slightly-bitter Oreo chocolate taste that you can’t get from cocoa powder alone.
The creme filling goes into the frosting. Oreo filling is already butter-and-sugar based — it folds seamlessly into a buttercream and gives the frosting a distinct “this tastes like an Oreo” flavor that powdered sugar and vanilla alone don’t achieve.
The result is a cookie where both the base and the frosting taste intentionally like Oreo — not just chocolate cookie with Oreo pieces mixed in.
FAQs
The wafer goes into the dough for deep Oreo chocolate flavor and structure. The creme filling goes into the frosting, giving it that specific Oreo cream taste that vanilla and powdered sugar alone don’t achieve. It’s what makes this copycat taste more genuinely like an Oreo than recipes that just crush the whole cookie.
You can, but it changes the ratio — more filling means less wafer going into the dough, which makes the cookies slightly less chocolatey and the frosting richer. Standard Oreos give the best balance for this recipe.
A few common causes: butter was too soft or melted before creaming, the dough was too warm when it went into the oven, or the flour/Oreo ratio was slightly off. Fix: refrigerate portioned dough balls for 20 minutes before baking. If they still spread, add 2 tablespoons of flour to the remaining dough and test again.
The recipe doesn’t require overnight chilling, but refrigerating the portioned dough balls for 20–30 minutes before baking helps the cookies hold their shape and results in a slightly thicker, less spread-out cookie — closer to the Crumbl look.
Yes — substitute an additional 2–3 tablespoons of softened butter and a splash of extra vanilla. The frosting will taste like a standard vanilla buttercream rather than Oreo cream, but it still works.
What are some more fun oreo treats I can make?
How to store Crumbl Oreo cookies
Room temperature: Unfrosted cookies store in an airtight container for up to 5 days. Once frosted, room temperature storage is only recommended for up to 2 days — the frosting contains butter and Oreo filling that can degrade faster than a standard powdered sugar glaze.
Refrigerator: Frosted cookies keep best refrigerated in an airtight container for up to 5 days. Let them sit at room temperature for 15–20 minutes before eating — cold frosting mutes the flavor and the cookie firms up when chilled.
Freezer: Freeze unfrosted cookies for up to 3 months. Wrap individually in plastic wrap then store in a zip-top freezer bag. Frost after thawing. Frosted cookies can be frozen but the texture of the frosting changes — freeze unfrosted whenever possible.
Can you make the dough ahead? Yes — refrigerate the portioned, unscooped dough for up to 48 hours. Let it come to room temperature for 15 minutes before shaping and baking.
You don’t need to live near a Crumbl to have a Crumbl cookie. You need this recipe and about 30 minutes. Make a batch, let them cool completely before frosting, and then try to eat just one. I’ll wait. Pin this for the next time someone asks you to bring dessert — and check out my Copycat Crumbl Strawberry Shortcake Cookies for something equally crowd-pleasing with completely different flavors.
Here are some more fun Crumbl Copycat Recipes To Try:
Copycat Crumbl Oreo Cookies – Thick, Soft & Better Than the Bakery
The Crumbl Oreo copycat that actually uses the Oreo. Twist the cookies apart, crush the wafers into the dough for that deep chocolatey base, and fold the cream filling directly into the frosting. The result tastes more like an Oreo than any recipe that just throws whole cookies in — because you're using every part of the cookie intentionally.
Ingredients
- Ingredients for Cookie
- 1.5 sleeves (approx 20) Oreo Cookies (filling removed and saved for later)
- 1/2 cup Softened unsalted butter
- 1/4 cup granulated sugar
- 2 tbsp light Brown Sugar, packed
- 1 large Egg, brought to room temperature*
- 1 tsp vanilla extract
- 3/4 cup flour, scooped and leveled (plus more for rolling the dough)
- 1/2 tsp baking Soda
- 1/4 tsp salt
- Ingredients for Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup butter softened
- Creme filling from oreos
- 1/2 tsp cake batter or vanilla flavoring, optional
- 2 cups powdered sugar
- 3 chopped Oreos for crumbled topping
Instructions
- Preheat the oven to 350 degrees
- Line a baking sheet with parchment paper and set aside
- Twist each Oreo apart removing the filling and saving for the frosting.
- Crush the leftover cookies in a food processor so that they are super fine crumbles no larger pieces.
- Cream the butter, brown and granulated sugar for- mins on medium speed until light and fluffy
- Add in the egg and vanilla extract and mix until incorporated.
- Be sure to scrape the sides and bottom of the bowl, it may look like cake batter, thats okay.
- Add in ground Oreos, flour, baking soda and salt.
- Mix until incorporated.
- Portion out dough with ice cream scooper (for large cookies as pictured) or a 2
- tbsp cookie scoop for smaller cookies.
- Add a little bit of flour to your hands to roll the scoops into balls, then gently press down to about 1 inch thickness
- Space the cookies out so they have room to spread.
- Bake for 13-15 mins
- Remove and allow to cool on baking sheet for at least 10-15 mins (long enough to not break the cookie when lifting it).
- Make the Cream Cheese Frosting
- Add softened butter, creme filling, and flavoring to a bowl.
- Mix until smooth.
- Slowly beat in the powdered sugar, resist the urge to add additional liquid.
- Continue to add powdered sugar until incorporated.
- Beat on HIGH for 4-5 min you have a soft and fluffy cream cheese frosting.
- Add frosting to a piping bag fitted with a Tip 10 or 12 and starting in the center of the cookie, pipe a dot, without releasing pressure, pipe a tight circle around the dot, slightly above the cookie, allowing the icing to fall into place all the around it multiple times.
- Add chopped oreos to the top for garnish
- Store in the fridge.
Notes
This is going to spread, if you want to decrease the size and increase the number of cookies use a 1-2 tbsp Cookie Scooper and your yield will be closer to 2 dozen
There are 36 Oreo cookies in a standard package, 48 in the family size, and 63 in the party size package.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 368Total Fat 22gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 65mgSodium 247mgCarbohydrates 42gFiber 1gSugar 31gProtein 3g
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