Copycat Crumbl Oreo Cookie
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Copycat Crumble Oreo Cookies are a rich dark chocolate cookie topped with decadent vanilla frosting and crushed Oreo cookie pieces. This easy recipe tastes just like the original (or maybe even better!)
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We recently got our first Crumbl store locally and let me just tell you, it’s amazing! So many different delicious cookies! If you have been around here for a while you know I’m obsessed with Oreo cookies so when I tried the Crumbl Oreo cookie I knew I had to figure out a copycat recipe to make at home!
Why I love this recipe
- Oreos. Need I say more?
- Rich, dark chocolate cookie that is soft and perfectly textured
- Smooth and creamy vanilla frosting
Ingredients
For the cookies:
- salted butter
- vegetable oil
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- black cocoa powder – this is the key to getting that classic Oreo taste, I order this black cocoa powder on Amazon
- Oreo cookies
- baking powder
- cream of tartar
For the frosting and topping:
- butter – make sure you allow it to warm to room temperature
- powdered sugar
- heavy cream
- vanilla extract
- more Oreos!
Step by step
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Finely chop 2 cups of Oreos, about 16 cookies. Set aside.
- In a large bowl or stand mixer (affiliate link) cream together butter, oil, and sugar on medium speed until smooth.
- Add eggs and vanilla and mix.
- In a separate bowl combine flour, black cocoa powder, crushed Oreos, baking soda, and baking powder. Whisk to mix.
- Add half of dry mixture to the wet and mix well. Add remaining dry ingredients and mix until incorporated, scraping down the sides of the bowl as needed.
- Using a large cookie scoop, scoop dough into 10 equally sized balls on the prepared pan. Press the dough with a glass or measuring cup to 1/2 inch thickness.
- Bake 10 minutes. Allow to cool completely before frosting.
- While the cookies cool, prepare the frosting by creaming together butter, powdered sugar, heavy cream and vanilla.
- Use a piping bag or plastic bag with a corner snipped off to pipe the frosting on the cooled cookies in a circular pattern. Top with crumbled Oreos.
Substitutions
- if you substitute unsalted butter add 1/2 teaspoon of salt when mixing the dry ingredients for the cookie batter
- milk can be substituted for the heavy cream in the frosting if needed
- if you use regular cocoa powder instead of black cocoa powder the cookie will not have that distinctive Oreo flavor and dark coloring (but it will still be a delicious chocolate cookie!)
Storage
Store cookies in an airtight container at room temperature up to 3 days or in the refrigerator up to 7 days. Bring to room temperature before eating.
Freeze cookies up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before eating.
FAQs
I purchase black cocoa powder on Amazon.
These are HUGE cookies, CRUMBL suggests a serving size of 1/4 of a single cookie! I used this large cookie scoop which holds about 3 tablespoons of cookie dough per scoop.
You can absolutely make these cookies smaller but you will need to watch them carefully and reduce the cooking time.
If you do not have parchment paper, spray the baking sheet with a light layer of nonstick spray.
You can prepare the cookie dough and freeze the flattened dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw dough overnight in the fridge. Baking time may need to be extended a minute or two if baking cold dough.
You can prepare the frosting up to 2 days in advance and store in the refrigerator. Allow it to come to room temperature before frosting the cookies.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Copycat Crumbl Oreo Cookie
- Total Time: 45 minutes
- Yield: 10 cookies 1x
Description
Copycat Crumble Oreo Cookies are a rich dark chocolate cookie topped with decadent vanilla frosting and crushed Oreo cookie pieces. This easy recipe tastes just like the original (or maybe even better!)
Ingredients
For the cookies:
- 1 stick salted butter, room temperature
- 1/4 cup oil
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1 cup black cocoa powder
- 2 cups crushed Oreos, approximately 16 Oreos
- 2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
For the frosting:
- 1 stick butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- crushed Oreos for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Finely chop 2 cups of Oreos, about 16 cookies. Set aside.
- In a large bowl or stand mixer cream together butter, oil, and sugar on medium speed until smooth.
- Add eggs and vanilla and mix.
- In a separate bowl combine flour, black cocoa powder, crushed Oreos, baking soda, and baking powder. Whisk to mix.
- Add half of dry mixture to the wet and mix well. Add remaining dry ingredients and mix until incorporated, scraping down the sides of the bowl as needed.
- Using a large cookie scoop, scoop dough into 10 equally sized balls on the prepared pan. Press the dough with a glass or measuring cup to 1/2 inch thickness.
- Bake 10 minutes. Allow to cool completely before frosting.
- While the cookies cool, prepare the frosting by creaming together butter, powdered sugar, heavy cream and vanilla.
- Use a piping bag or plastic bag with a corner snipped off to pipe the frosting on the cooled cookies in a circular pattern. Top with crumbled Oreos.
Notes
Store cookies in an airtight container at room temperature up to 3 days or in the refrigerator up to 7 days. Bring to room temperature before eating.
Freeze cookies up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before eating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 629
- Sugar: 58.2 g
- Sodium: 165.5 mg
- Fat: 30.4 g
- Carbohydrates: 89.7 g
- Fiber: 3.3 g
- Protein: 6.2 g
- Cholesterol: 87.5 mg
tasted just like at Crumbl!
OMG wow. Thanks so much for this!