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Chocolate Oreo Crumbl Cookies is a copycat recipe that are a super rich dark chocolate cookie base topped with a vanilla cream cheese frosting and garnished with Oreo crumbs.
Chocolate Oreo Cookie
One thing you need to know about me is that I am all about Crumbl Cookies! With a rotating menu of different and incredible cookies, you can get new cookies every week…and believe me, I want to!
But visiting Crumbl on the weekly isn’t exactly the easiest on the pocketbook, plus these featured flavors only come around so often- So I made it my mission to come up with perfect Crumbl copycats! Whether its the original sugar cookie, raspberry cheesecake cookies or the perfect s’mores brownie cookie, these copycats are as good as the original (if not better. Honestly, I think they’re better.)
And this Chocolate Oreo Cookie is no different! A soft, rich, chocolate cookie topped with a creamy vanilla cream cheese frosting, this is sure to become a family favorite!
Ps. Comment below if you have any copycat recipe requests! 🙂
Ingredients In Chocolate Oreo Cookies
For the Cookie
- Butter- I always use salted butter.
- Granulated Sugar
- Brown Sugar- The combination of white and brown sugar create a wonderful texture and help the cookie stay moist.
- Eggs
- Vanilla
- Flour- Just plain All Purpose flour will do the trick. Nothing fancy needed here!
- Black Cocoa Powder- This is different than dark cocoa powder, and its key in getting the classic Oreo color and flavor. I purchased mine on amazon- you can use my affiliate link and purchase some black cocoa on amazon if you need some!
- Crushed Oreos– You will need the family size package.
- Baking Soda
- Baking Powder
- Salt
For the Cream Cheese Frosting
- Butter- Make sure that it is softened, that way when you mix it all together it will be nice and smooth.
- Cream Cheese- This also needs to be room temperature so that it will mix well.
- Vanilla
- Powdered Sugar
- Milk or Heavy Cream- You can use this thin out the frosting a touch, if desired. I usually just leave mine as is.
How To Make Chocolate Oreo Cookies
Start by preheating the oven to 350 degrees.
In a stand mixer, or with a LARGE bowl and hand mixer, cream together the butter and the sugars. Add the eggs and vanilla and mix again until the batter is light and fluffy. Add in the flour, black cocoa, Oreo crumbs, salt, baking powder and baking soda and mix until combined.
Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.
Bake for 12-15 minutes. After removing the cookies from the oven allow the cookies to cool on the pan for about 20 minutes. Because the cookies are so large allowing them to cool on the pan will allow them to finish cooking through with out them getting overbaked!
While the cookies are cooling down make the frosting by whipping the butter, cream cheese and vanilla together until smooth. Add the powered sugar 1 cup at a time along with the pinch of salt. Then add the milk/heavy cream one tsp at a time until you reach the desired consistency.
Add the frosting to a gallon size, zip top bag and cut a small piece out of the corner. Use the zip top bag like a piping bag to frost the cookies in a spiral.
Add a pinch more of crushed Oreos on top as a garnish.
Serve warm!
How to get the cookie black
The key to getting the black color in the chocolate cookie is the black cocoa. Black cocoa is different that dark cocoa. I had to get mine off of Amazon, but it could also probably be found in specialty baking shops. The black cocoa really makes this cookie base taste just like an Oreo- however if you only have regular cocoa on hand to use, the cookies are still extremely delicious. They just won’t taste quite the same, and they will be a brown, not black.
How to store leftover cookies
Store your cookies in an airtight container. They can store at room temperature for a few days, the sugar in the frosting will stabilize the cream cheese. But you can store them in the fridge as well- I actually really like them cold.
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More Crumbl Cookie Copycat Recipes
- Crumbl Milk Chocolate Chip Cookies
- Crumbl Chilled Sugar Cookies
- Raspberry Cheesecake Cookies
- S’mores Brownie Cookie
- Key lime Pie Cookie
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Chocolate Oreo Crumbl Cookie
Ingredients
Oreo Cookie Base
- 1 1/2 cups (333g) salted butter
- 3/4 cup (173g) granulated sugar
- 1 1/2 cups (369g) brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 cups (456g) all-purpose flour
- 1 cup (120g) black cocoa powder
- 2 1/2 cups (220g) crushed oreos, 40 oreos, crushed
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Cream Cheese Frosting
- 1/4 cup (56g) salted butter, softened
- 8 oz cream cheese, room temperature
- 2 tsp vanilla
- 4 cups (428g) powdered sugar
- milk to thin, if needed
Instructions
- Preheat oven to 350°F (180° C).
- Cream together the butter, granulated sugar and brown sugar.1 1/2 cups (333g) salted butter, 3/4 cup (173g) granulated sugar, 1 1/2 cups (369g) brown sugar
- Add the egg and vanilla. Mix until light in color and creamy.2 eggs, 1 tbsp vanilla
- Add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.3 cups (456g) all-purpose flour, 1 cup (120g) black cocoa powder, 2 1/2 cups (220g) crushed oreos, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt
- Portion out the dough into 1/2 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.1/4 cup (56g) salted butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
- Add the powdered sugar, one cup at a time.4 cups (428g) powdered sugar
- Add milk a tsp at a time until you've reached your desired consistency, if needed.milk to thin, 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 and air tight container either in the fridge or on the counter.
So good! I did not have the black cocoa and it still turned out great! I brought them to a party and got an unprovoked comment of “these taste just like crumbl!”.
Wahoo!! best compliment ever!
OH. MY. GOSH. This recipe is amazing. I’m drooling just thinking about these cookies. Definitely adding it to my recipe box to make over and over again!
These cookies were delicious! They were a crown pleaser, all my friends and family loved them, going to make more recipes for sure!
Yum!! This is my fav cookie from that big cookie store that won’t be named! I tasted the dough and I was like yup this is exact!! So good. And rather easy!
Just tried this today and OH MY WORD… PERFECTION! I will definitely be adding these to my recipe book and make them again!
Karli do you have recipes for the following:
1. Brownie Batter
2. Carrot Cake
3. Mint Brownie
4. Chocolate ft Reese’s Puff
5. Lemon Bar
6. Boston Cream Pie
7. Raspberry Lemonade
8. Cereal Milk w fruit pebbles
9. Orange creamsicle
10. Peaches n cream
11. Banana cream Pie
12. Peanut butter brownie
13. Pina colada
14. Nutella mudslide.
15. Caramel apple
I do have many of these recipes and are working on creating the other ones.
Made the cookies today—beyond my expectations! Followed the recipe exactly. Crushed the cookies by using a food processor which made it a lot easier. To make it easier to make the cookies uniform—I weighed the dough and divided by 12. Perfect! Invested in the black cocoa on Amazon—taste just like Oreos! Thank you for a great recipe!!
Made the recipe today and while it’s good, they spread out flat like pancakes. I did one batch at room temp and one batch chilled. Do the Oreos need to be “regular” instead of double stuf? We only eat double stuf, so that’s what i keep at home, but can get regular for baking. Because this is all I can think of that might’ve been different, although the ingredient list didn’t specify. I still measured out 2.5 cups of crumbs. Thanks!
Hi Christain-Is it humid where you live? That may have something to do with it. Mine don’t spread, but I live in a very dry state. Next time, try adding 1/4 cup of flour to the recipe and that should help.
For the Oreo cookie do you blend the whole cookie into crumbs or do you scrap off the cream and then blend it?
I blend the whole Oreo, cream and all.
Hi Karli
I was wondering if I can sub the Granulated Sugar for Brown Sugar. I can’t wait to make these.
Hey! The brown sugar helps keep the cookie moist and chewy and lends to the richness of the cookie. I’m sure it would still taste good, it would just be a bit different.