When I first tried Crumbl's Chocolate Oreo Crumbl Cookie, I knew I had to figure out how to make these at home. There's something magical about that super thick, fudgy chocolate cookie base topped with vanilla cream cheese frosting and those perfect Oreo crumbs on top!
Last month, Emily and I spent three weekends testing different versions until we nailed it. The secret? Black cocoa powder and not one, but TWO AND A HALF CUPS of crushed Oreos mixed right into the dough. I'm not kidding when I say these taste exactly like the real thing.
These cookies are seriously thick - like hockey puck thick - and that's exactly what makes them so special. Each bite gives you that perfect contrast between the rich chocolate cookie and the creamy, sweet frosting. Plus, they're way easier to make than you'd think!
If you're on a Crumbl copycat kick like we are, you'll want to check out my Crumbl Peanut Butter Cookie Recipe and Crumbl Pink Sugar Cookie Recipe too!
Why You Will Love This Chocolate Oreo Crumbl Cookie Recipe
- Tastes exactly like Crumbl - I've done the testing so you don't have to
- Ready in just 45 minutes - including cooling time for the frosting
- Makes 12 giant cookies - perfect for sharing (or not sharing!)
- Uses black cocoa powder - gives that intense, almost-black chocolate color
- Loaded with real Oreo pieces - over 40 cookies go into this recipe
- Thick bakery-style texture - these aren't your average thin cookies
Ingredients For The Best Chocolate Oreo Crumbl Cookies
Oreo Cookie Base
- 1 ½ cups (333g) salted butter
- ¾ cup (173g) granulated sugar
- 1 ½ cups (369g) brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups (456g) all-purpose flour
- 1 cup (120g) black cocoa powder
- 2 ½ cups (220g) crushed Oreos (about 40 cookies)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Frosting
- ¼ cup (56g) salted butter, softened
- 8 oz cream cheese, room temperature
- 2 teaspoon vanilla
- 4 cups (428g) powdered sugar
- Milk to thin, if needed
How To Make Chocolate Oreo Crumbl Cookies Step By Step
Preparing The Cookie Dough
- Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Cream the butter and sugars together in a large bowl using an electric mixer. Beat for about 3-4 minutes until the mixture is light and fluffy. This step is really important for getting that perfect texture!
- Add the eggs and vanilla. Mix until everything is well combined and the mixture looks creamy and pale.
Mixing The Dry Ingredients
- Combine all dry ingredients in a separate bowl. Whisk together the flour, black cocoa powder, crushed Oreos, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Don't overmix here - we want tender cookies, not tough ones!
Shaping And Baking
- Portion the dough into ½ cup portions. I use a large ice cream scoop for this - it makes twelve perfectly sized cookies. Roll each portion into a ball.
- Arrange 6 cookies on each baking sheet. Make sure they're spaced about 3 inches apart because they will spread a bit.
- Press down slightly on each cookie to flatten it into what looks like a thick hockey puck. They should be about 1 inch thick.
- Bake for 12-15 minutes until the tops are no longer glossy and look set. Don't overbake - they'll continue cooking on the hot pan.
- Cool on the pan for 20 minutes before frosting. This is crucial for the frosting not to melt!
Making The Cream Cheese Frosting
- Beat the softened butter, cream cheese, and vanilla until smooth and creamy. Make sure your cream cheese is at room temperature or you'll have lumps.
- Add powdered sugar one cup at a time, beating well after each addition.
- Add milk if needed - just a teaspoon at a time until you reach your desired consistency. The frosting should be smooth and pipeable.
- Transfer frosting to a gallon-sized zip bag. Cut off one corner and pipe in a spiral pattern on each cooled cookie.
- Sprinkle extra crushed Oreos on top of the frosting for that authentic Crumbl look.
Storage And Reheating Your Oreo Cookies
These Chocolate Oreo Crumbl Cookies stay fresh in an airtight container for up to 5 days at room temperature.
For longer storage, keep them in the refrigerator for up to a week. The cream cheese frosting actually tastes even better after a day or two!
If you want to warm them up, just pop them in the microwave for 10-15 seconds. The cookie base gets slightly warm and gooey while the frosting stays cool - it's amazing!
Tips And Variations For Perfect Chocolate Oreo Crumbl Cookies
Here are my best tips after making these cookies probably fifty times (Emily lost count!):
- Don't skip the black cocoa powder - regular cocoa won't give you that intense chocolate flavor and dark color
- Room temperature ingredients are key - especially the cream cheese and butter
- Crush your own Oreos - store-bought crumbs don't have the same texture
- Use a kitchen scale if you have one - these measurements by weight are super accurate
Want to mix things up? Try these variations:
- Double Stuff Oreo version - use Double Stuff Oreos for extra cream filling flavor
- Mint Oreo twist - substitute mint Oreos for a refreshing change
- Birthday cake style - add rainbow sprinkles to the frosting
The key to getting that perfect Crumbl texture is not to overbake them. They should still look slightly underdone when you take them out - trust me on this one!
Frequently Asked Questions About Chocolate Oreo Crumbl Cookies
Store in an airtight container for up to 5 days at room temperature or 1 week in the refrigerator.
Yes, but the cookies won't be as dark. Use the same amount of regular unsweetened cocoa powder.
The cookies are ready when the tops are no longer glossy and look set, about 12-15 minutes.
Yes, portion the dough into balls and freeze for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes.
Recipes You May Like
- Small Batch Chocolate Chip Cookies - Perfect when you want just a few cookies
- Cookie Monster Cookies - Another fun cookie loaded with mix-ins
- Copycat Crumbl Chocolate Cupcake Cookies - If you love Crumbl copycat recipes
Final Thoughts On These Amazing Chocolate Oreo Crumbl Cookies
These Chocolate Oreo Crumbl Cookies have become our go-to treat when we want something special but don't want to leave the house. The combination of that rich, fudgy cookie base with the creamy frosting and Oreo crumbs is absolutely perfect.
Emily's friends are always asking me to make these for school events, and honestly, they disappear faster than I can make them. The best part? They taste exactly like the ones from Crumbl but cost a fraction of the price to make at home.
Give this recipe a try and let me know how yours turn out! Don't forget to save this recipe to Pinterest so you can find it again when you need your next chocolate fix.
Chocolate Oreo Crumbl Cookie
Equipment
- Flex Edge Beater Kitchenaid
- Kitchenaid Stand Mixer
- Cookie Sheet
Ingredients
Oreo Cookie Base
- 1 ½ cups salted butter 333g
- ¾ cup granulated sugar 173g
- 1 ½ cups brown sugar 369g
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour 456g
- 1 cup black cocoa powder 120g
- 2 ½ cups crushed oreos 220g, about 40 oreos crushed
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Frosting
- ¼ cup salted butter 56g, softened
- 8 oz cream cheese room temperature
- 2 teaspoon vanilla
- 4 cups powdered sugar 428g
- milk to thin, if needed
Instructions
- Preheat oven to 350°F (180°C).
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Portion out the dough into ½ cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
- Bake for 12-15 minutes, until the cookies are no longer glossy on the top.
- Allow the cookies to cool on the pan for 20 minutes before frosting.
- While the cookies are cooling, make the frosting by whipping the butter, cream cheese and vanilla until smooth.
- Add the powdered sugar, one cup at a time.
- Add milk a teaspoon at a time until you've reached your desired consistency, if needed.
- Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
- Add extra crushed Oreos on top for garnish.
- Serve warm.
- Store in an air tight container either in the fridge or on the counter.
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