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The Chocolate Oreo Crumbl cookie is one of Crumbl’s popular cookies. Nothing is better than a giant , fudgy, soft cookie. With crushed Oreos in the batter, swirled with a creamy vanilla buttercream and sprinkled with more crushed Oreos! Grab an ice cold glass of milk and let’s make these warm copycat Crumbl cookies.
Try my other Crumbl Cookie recipes, like this wildly popular Copycat Crumbl Milk Chocolate Chip Cookie recipe (hint: loaded with milk chocolate chips) or these Crumbl Frosted Chilled Sugar Cookies, both are perfect for the holiday season.
Love desserts made with Oreo crumbs? We do too! Try our favorite Mud Pie Ice Cream Cake, White Chocolate Peppermint Cheesecake, Oreo Cookie Crust and this amazing No bake Chocolate Pie!
Why You Will Love Oreo Crumbl Cookies
- Who doesn’t love sinking their teeth into soft, warm, chewy, fudgy and thick large cookies?
- The fluffy vanilla buttercream alone is worth making these cookies, in my opinion!
- Having an Oreo Crumbl Cookie anytime the craving hits! No standing in line involved.
The Sweetest Season & Cookies for Kids’ Cancer
I am joining with The Speckled Palateand Feast + West for The Sweetest Season This virtual cookie exchange raises awareness (and funds) for the non-profit organization,Cookies for Kids Cancer.
About Cookies for Kids’ Cancer
Cookies for Kids’ Canceris a 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country.From these grants have stemmed 35+ treatments available to kids battling cancer today.
My niece died from a childhood cancer when she was 5 years old; to say that is heartbreaking is an understatement! Whatever we can do to promote pediatric cancer research, especially less-toxic treatments is a win for me.
Cookies for Kids’ Cancer is in a matching window with their friends atOXO, who will be matching every dollar raised through the end December 2022, up to $100,000.Whatever money we raise will automatically double on our fundraising page!Join us!
Check out my other Sweetest Season cookies, Salted Chocolate Graham Bites, and these 5-ingredient Raspberry Cheesecake Thumbprint Cookies.
Simple Ingredients for Crumbl Cookies Recipe
- Oreos | I buy Family size Oreos, read below for regular or double stuffed. Other chocolate sandwich cookies may be used.
- Cocoa Powder | When testing this recipe, I tried both regular cocoa powder (Dutch Processed) and dark or black cocoa powder, they both worked well, but I honestly preferred Rodelle Cocoa Powder, it is the best!
- All-Purpose Flour | I love to use King Arthur’s organic unbleached flour in all my baking for its wonderful results.
- Sugar | You’ll need both granulated and brown sugar for this recipe, giving it the distinctive chewy texture.
- Eggs | Bring these to room temperature while you prep your ingredients, we use large eggs.
- Butter | Real butter makes all the difference for both flavor and texture in your baking. Remember nothing soft coming out of the fridge!
- Vanilla Extract | When I run out of my own vanilla extract, I love using Rodelle Vanilla, so rich and delicious!
- Buttercream Ingredients | Additional (real) butter, powdered sugar, vanilla extract and a little cream or milk.
A quick note about trademarks: Crumbl is a national cookie bakery chain, with locations throughout the United States. And Oreo is a brand of creme-filled sandwich cookie, consisting of two (usually chocolate) wafers with a sweet crème filling, owned by Mondelez International. I want to be clear that there is no affiliation or brand relationship between these two companies and The Fresh Cooky, other than we appreciate their product offerings.
What are Crumbl Cookies?
The fastest-growing cookie company in the nation, that’s Crumbl cookies! I was thrilled when Crumbl cookies came to our city. As a born cookie snob, I had heard about these amazing, giant cookies from friends in Utah, where Crumbl Cookies opened Crumbl’s first store back in 2017.This delicious treat was started by two cousins, initially with the classic chocolate chip cookie, from there they began developing unique flavors that become a national hit!
While I love supporting small businesses, being a Crumbl customers weekly isn’t really an option.
Recommended Equipment
- Stand mixer | For this recipe, since it has a larger volume, I do recommend using a stand mixer, it will make the job so much easier.
- Half Sheet Pans | A sturdy, heavy duty cookie sheet is key! The USA brand is my favorite!
- Parchment Paper | Using parchment paper or silicone baking sheets makes for easy clean up, no prep and the perfect browning.
- Cookie Scoops | While these cookies use two of the largest scoops, this is how I get evenly sized cookies every time!
Pro Tips for the best Copycat Crumbl Cookies
- Use the best quality ingredients you can afford, especially when it comes to your butter, flour and cocoa powder.
- REAL BUTTER | We always use real butter, my motto is, “if it is soft and spreadable out of the fridge, it’s a blend and not real butter” so stick with real, cream butter, in fact if you can afford European butter go for it, it’s higher butterfat content makes even better cookies!
- Preheat the oven ahead of time and bring ingredients to room temperature, if you forget to take your eggs out, simply submerge them in a bowl of warm (not hot) water for 5-7 minutes.
- DO NOT OVERBAKE! The number one reason for dry or cakey cookies is overbaking. Remove them just as they turn a dull color and have spread a bit. Trust the process and do not overbake! Like this tried and true Chewy Chocolate Chip Cookie recipe. The soft Oreo cookie will set and firm up as they cool.
- Do not overmix! Another big mistake, if your cookies are coming out cakey you are either overbaking or overmixing the dough. Just mix the dry ingredients in until combined, the longer you beat your dough the more it will release gluten which can make a cakey cookie.
- Regular or Double Stuff Oreos?When I tested my second batch of these cookies, someone (hmmm) had eaten all but 4 of my regular Oreos, so I found a package of double stuff and gave them a try — I kinda liked the Chocolate Oreo cookies even better!
How to Make Crumbl Cookie Copycat Recipe
Step 1 | Prep Ingredients
Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients.
Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don’t want them too chunky.
How many Oreos makes a cup of crumbs?
12 Oreos equals 1 cup of crushed Oreo crumbs, so for this recipe you will need approximately 30 cookies. Add a few extra to accommodate the sprinkling on the cookies. Double stuff will yield a greater volume.
Step 2 | Making the Crumbl Cookie Dough
With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes.
Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side.
Add eggs one at a time, mixing 1 minute for each addition, add in vanilla extract. Scrape down the sides of the bowl.
Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓ cup at a time. Stopping occasionally to scrape the sides of the bowl.
*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.
Slowly mix in crushed Oreo crumbs, mixing only until combined — do not overmix.
Step 3 | Forming Giant Chocolate Oreo Cookies
You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller — just be sure to adjust the scoop size and baking times, notes in recipe card.
To make similar sized Crumbl Oreo cookies, use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan.
Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.
Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations – DO NOT OVERBAKE. Take out of oven once they have spread and look dull.
Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.
Step 4 | Make Vanilla Buttercream and Frost Cookies
While the cookies are cooling for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes.
Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on.
Sprinkle a few additional crushed Oreo crumbs on top.
High Altitude Crumbl Cookie Recipe
Exact measurements are in the recipe card at the end of this post.
- Increase the flour slightly, reduce the sugars and baking soda and baking powder.
- Combined with a touch of water, and increased oven temperature and reduced baking time, these Oreo cookies came out perfectly!
Gluten-Free Oreo Crumbl Cookies
Even Crumbl has not made it’s way into gluten-free cookies; however; I think you could be pretty successful by making these adjustments for a soft, chewy gluten-free Crumbl cookie.
Use the new Gluten-Free Oreo cookies, crush and use as directed. Replace the flour with 2 cups of a quality Gluten-Free cup for cup all-purpose flour and the additional cup (or 1 ¼ cups for high altitude) super-fine almond flour.Check out my gluten-free chocolate chip cookies, soft, tender, you won’t even realize it!
Pro Tips
- Cool baking sheets | If you put cookie dough on hot or warm cookie sheets your cookies will spread too quickly. If you need to quickly cool them (after the Crumbl cookies have cooled on them for 20 minutes), run under cold water, until cool to the touch. Dry and reuse.
- Oven Temp | Every oven heats differently, check your oven using an oven thermometer — mine consistently runs 25 degrees cool.
Valentine’s Day Oreo Crumbl Cookie Story
By Kathleen Pope
Oreo Crumbl Cookie Story
By Kathleen Pope
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Frequently Asked Questions
Can I make smaller Oreo Crumbl Cookies?
Yes, in fact, I made one batch (6) ginormous, shareable cookies and the rest I made using a large cookie scoop, still a very generous sized cookie.Instead of using a tablespoon to press the centers, use your palm and gently press until about the size and thickness of a hockey puck. Bake for about 8 minutes.
What is the best way to store Crumbl cookies?
Don’t stack frosted cookies if you don’t want them smooshed. Store in large airtight containers, in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.
Can I freeze buttercream frosting?
Frostings freeze beautifully, yes, freeze in an airtight container up to 3 months. To thaw, bring to room temperature then whip using a whisk or mixer to bring to the right consistency.
Can you freeze Crumbl Cookies?
Yes, and they will stay fresher longer and extend their shelf life, or in case you have leftover Crumbl cookies. This is a great way to make these delicious cookies ahead for a special occasion, then enjoy them the next day or at a later time.
How to Freeze Crumbl Cookies
To freeze unfrosted cookies, layer cooled cookies between parchment or wax paper, freeze crumble cookies in airtight self-sealing bag or containers for up to 3 months.
To freeze frosted Oreo cookies Lay cookies on baking sheet and flash freeze for one hour, uncovered. For long-term storage, wrap the frozen cookie in plastic wrap individually, then place in freezer-safe container or freezer-safe bag. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.
Crumbl Cookie Calories
Remember these are a shareable cookie! Crumbl gives calories based on serving size, which is ¼ of a cookie, so for a serving, it’s around 150 calories.
If you really want to know Oreo Crumbl cookie calories, pop down to the printable recipe card, all of the nutritional information and calories is included there.
Serving Suggestions for Oreo Crumbl Cookies
These copycat Crumbl cookies are best served warm, but will still be delicious eaten at room temperature.
These make fantastic Christmas Oreo Cookies, add to a Christmas cookie gift basket and make someone’s week — maybe their month! I would love for these to show up at a Christmas cookie exchange, Valentine’s day party or in my lunch box!
And of course, since Oreos are “milk’s favorite cookie” you should consider serving these with a healthy glass of ice cold milk!
Ways to Serve Crumbl Cookies
- Package cookies in individual cello bags, tie with a ribbon and give to your neighbors as a decadent treat.
- Christmas cookie gift baskets, these make a fantastic Christmas Oreo cookie surprise for anyone! Don’t forget to print my FREE Christmas from the Kitchen of Gift Tags!
- Class parties, Valentine’s day, and don’t forget how great these would be at a wedding dessert bar or bridal or baby shower.
More great holiday cookies
- Triple Chocolate Cookies
- Easy 5-Ingredient Raspberry Cheesecake Thumbprint Cookies Recipe
- Traditional Shortbread Recipe
- Lemon Cranberry Bars
- Easy Chewy Blondies Recipe | The Best Blondie Recipe
The next time you want to buy a party box of Crumbl cookies, make your own instead! Who can resist a soft Oreo cookie?!? Check back often for new flavors and let me know your favorite flavor of Crumbl cookies.
I hope you loved this Oreo Crumbl Cookie — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!
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Oreo Crumbl Cookie
Copycat Oreo Crumbl Cookies are giant, soft, fudgy, loaded with crushed Oreos and topped with a creamy, buttercream frosting. Grab an ice cold glass of milk and let's make these warm copycat cookies.
4.87 from 23 votes
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Prep Time: 20 minutes minutes
Cook Time: 11 minutes minutes
Total Time: 31 minutes minutes
Servings: 15 Crumbl Sized cookies (30 servings) 30 smaller Cookies
Calories: 761kcal
Author: Kathleen Pope
Equipment
Ingredients
- 1 ½ cups butter 3 sticks, salted, room temperature
- ¾ cup granulated sugar High Altitude (H.A. ⅔ cup)
- 1 ½ cups light brown sugar packed (H.A. 1 ¼ cups)
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour H.A. add ¼ cup
- 1 cup Dutch Process Cocoa Powder
- 2 ½ cups Oreos Crushed, 12 Oreos = 1 cup, about 30 Oreos
- 1 ½ teaspoons baking soda H.A. reduce to 1 teaspoon
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt add ¼ teaspoon more if using unsalted butter
- High Altitude Only: Add 1 tablespoon water
Oreo Cream Buttercream
- 1 cup butter no substitutes, room temperature
- 1-2 teaspoons vanilla extract
- pinch salt
- 4 cups powdered sugar
- 4-6 tablespoons milk or cream
US Customary – Metric
Instructions
Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients
Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don’t want them too chunky.
With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes.
Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side.
Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.
Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓ cup at a time. Stopping occasionally to scrape the sides of the bowl.
*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.
Slowly mix in crushed Oreo crumbs, mixing only until combined — do not overmix.
You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller — just be sure to adjust the scoop size and baking times.
Use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan.
Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.
Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations – DO NOT OVERBAKE. Take out of oven once they have spread and look dull.
Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.
While the cookies cool for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes.
Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on.
Sprinkle a few additional crushed Oreo crumbs on top.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Store in large airtight containers, in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days.
Freezing | unfrosted cookies layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months.
Frosted Oreo cookies| lay in single layer on baking sheet and flash freeze or one hour, uncovered. Then wrap in plastic wrap individually and place in airtight container or baggie. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving.
12 Oreos equals 1 cup of crushed Oreo crumbs, so for this recipe you will need approximately 30 cookies. Add a few extra to accommodate the sprinkling on the cookies. Double stuff will yield a greater volume.
Smaller Crumbl Oreo Cookies
Use a large cookie scoop, scoop generous scoop of dough onto parchment lined baking sheet, fill sheet with 9 cookies, using palm of hand, press down tops evenly, about the thickness of hockey pucks. Bake for 8-10 minutes, cool 20 minutes on pan, then frost. See below for high altitude baking times.
High-Altitude Crumbl Oreo Cookies |Preheat oven to 375 degrees F (vs. 350) and line pans with parchment paper.
- Decrease granulated sugar to ⅔ cup
- Decrease brown sugar to 1 ¼ cups
- Increase all-purpose flour by ¼ cup
- Decrease baking soda to 1 teaspoon
- Add 1 tablespoon water alternately with flour mixture
- Bake giant cookies for 10-11 minutes and smaller cookies for 8 minutes max.
Gluten-Free Crumbl CookiesUse the new Gluten-Free Oreo cookies in place of regular Oreo cookies, crush and use as directed. Replace the flour with 2 cups of a quality Gluten-Free cup for cup all-purpose flour and the additional cup (or 1 ¼ cups for high altitude) super-fine almond flour.
Nutrition
Serving: 1Giant Cookie | Calories: 761kcal | Carbohydrates: 105g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 620mg | Potassium: 232mg | Fiber: 4g | Sugar: 74g | Vitamin A: 989IU | Calcium: 69mg | Iron: 6mg
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