Crumbl Copycat Oreo Cookies Recipe
Crumbl’s Oreo cookies are one of those menu items people genuinely get upset about when they rotate off. This copycat version gives you that same thick, soft sugar cookie base with a pink vanilla frosting and crushed Oreo pieces, made at home with pantry ingredients on any weeknight.
It takes about 30 minutes from start to finish, and the cookies come out big, bakery-style, and genuinely close to the real thing.
Why I Love This Recipe
The cookie base stays soft for days because of the cream cheese in the dough. It bakes up thick and tender, not cakey, not crispy.
The frosting is the part people always ask about. It’s sweet and buttery with just enough vanilla, and the crushed Oreos on top add a little crunch against the soft cookie.
This is the version I keep coming back to when I want something that feels like a real treat but doesn’t require a stand mixer or any special equipment.
Recipe Ingredients
- 2 ¼ cups all-purpose flour – Spoon and level it; too much flour makes the dough stiff
- 2 oz cream cheese, softened – Full-fat block cream cheese only; the spreadable kind adds too much moisture
- ½ cup unsalted butter, softened – Pull it out 30 minutes ahead; it should dent when pressed
- 1 cup granulated sugar – Standard white sugar for a clean, sweet base
- 1 large egg – Room temperature blends more evenly into the dough
- 1 tsp vanilla extract – Use pure vanilla, not imitation, for the best flavor
- ½ tsp baking powder – Gives the cookie a slight lift without spreading them flat
- ¼ tsp salt – Balances the sweetness throughout
- 12 Oreo cookies, divided – 8 go into the frosting and topping; 4 go into the dough
For the frosting:
- ½ cup unsalted butter, softened – Same note as above, room temperature
- 2 cups powdered sugar, sifted – Sifting prevents lumpy frosting
- 3 tbsp heavy cream – Adds creaminess; whole milk works as a swap but thins it slightly
- 1 tsp vanilla extract – Keeps the frosting flavor close to Crumbl’s signature pink vanilla
- 1 to 2 drops pink food coloring – Optional, but it nails the visual
Variations / Substitutions
- Gluten-free flour – A 1:1 gluten-free baking flour works here; the texture will be slightly more crumbly but still good.
- Dairy-free butter – Vegan butter sticks (not spread) work in both the dough and frosting, though the frosting sets a little softer.
- Golden Oreos – Swap the regular Oreos for Golden Oreos if you want a sweeter, less chocolatey contrast against the vanilla base.
- Extra heat/spice – A pinch of espresso powder mixed into the crushed Oreo topping deepens the chocolate flavor without making it taste like coffee.
- No food coloring – Leave the pink out entirely; the frosting tastes exactly the same and looks like a classic white vanilla buttercream.
If you enjoy this kind of thick frosted cookie, the Crumbl Pink Sugar Cookie copycat recipe is worth making next.
How To Make Oreo Crumbl Cookies
Step 1: Cream the Butter and Sugar
In a large bowl, beat the ½ cup softened butter with the 2 oz softened cream cheese on medium speed for about 2 minutes, until the mixture looks pale and fluffy. Add the 1 cup granulated sugar and beat another minute. Add the 1 large egg and 1 tsp vanilla extract, and mix until everything is smooth and combined, about 30 more seconds.
The mixture should look glossy and uniform at this point. If you see streaks of butter that haven’t incorporated, beat for another 30 seconds. Cold butter is the most common reason it doesn’t come together.
Step 2: Fold in the Dry Ingredients and Oreos
Add the 2 ¼ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt directly to the bowl. Mix on low until just combined, about 20 to 30 seconds. Stop as soon as you don’t see dry streaks. Crush 4 Oreo cookies into rough, uneven chunks and fold them in by hand with a spatula.
The dough will be thick and a little sticky. Don’t overmix once the flour is in, or the cookies turn tough. A rough, chunky fold on the Oreos is better than grinding them in; you want visible pieces.
Step 3: Portion and Bake the Cookies
Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Divide the dough into 8 equal balls, about 3 oz each or roughly the size of a golf ball plus a half. Place them at least 3 inches apart on the prepared sheets and flatten each one gently with the palm of your hand to about ¾-inch thick.
Bake for 11 to 13 minutes, until the edges look set and just barely golden. The centers will look underdone and slightly puffed, and that is correct. They firm up as they cool, and pulling them early is what keeps them soft. Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack and cool completely before frosting, at least 30 more minutes.
Step 4: Whisk the Frosting
While the cookies cool, beat the ½ cup softened butter for the frosting on medium speed for 2 minutes until smooth. Add the 2 cups sifted powdered sugar in 2 additions, mixing on low after each. Add the 3 tbsp heavy cream and 1 tsp vanilla extract, then beat on medium-high for about 1 minute until the frosting is light and spreadable. Add 1 to 2 drops of pink food coloring if you’re using it and mix until the color is even.
The frosting should hold a soft peak when you lift the beater. If it’s too stiff, add heavy cream ½ tsp at a time. If it’s too loose, add powdered sugar 1 tbsp at a time.
Step 5: Frost and Top the Cookies
Spoon a generous dollop of frosting onto the center of each cooled cookie, about 2 heaping tablespoons per cookie. Use the back of a spoon or a small offset spatula to spread it in a thick, slightly uneven swirl, leaving a small border around the edge. Crush the remaining 8 Oreos into a mix of fine crumbs and small chunks, then scatter them over the frosting on each cookie.
Arrange the finished cookies on a platter or cutting board, frosting-side up, so the pink and black contrast shows clearly. That’s the shot.
Recipe Tips
- Use block cream cheese, not the tub. Spreadable cream cheese has added stabilizers and water that change the dough texture noticeably.
- Don’t skip the full cool before frosting. Even slightly warm cookies will melt the butter in the frosting and make it slide off. Thirty minutes on a rack is the minimum.
- Crush the Oreos unevenly on purpose. A mix of fine crumbs and bigger pieces gives better texture and looks more like the original than an even crumb coating.
- Weigh your dough portions if you can. Eight cookies at roughly equal size bake evenly; cookies that vary in weight will have some overdone and some underdone at the same time.
Bake times vary a little by oven, so check at 11 minutes and use the edge-set, soft-center rule as your guide:
| Oven type | Cookie thickness | Bake time |
|---|---|---|
| Conventional | ¾ inch | 12 to 13 min |
| Convection | ¾ inch | 10 to 11 min |
| Dark pan | ¾ inch | 11 min |
How To Store
- Refrigerate – Store frosted cookies in an airtight container in the fridge for up to 4 days. Layer them with parchment between so the frosting doesn’t stick.
- Reheating – Let refrigerated cookies sit at room temperature for 15 minutes before eating. They’re best slightly cool, not cold.
- Serve Cold – These are genuinely good straight from the fridge; the frosting firms up and the texture gets a little fudgier, which some people prefer.
What To Serve With Oreo Crumbl Cookies
A glass of cold whole milk is the obvious move, but it works because the fat in the milk cuts through the sweetness of the frosting in a way a lighter milk won’t. A dark roast coffee or an Americano does the same job from the other direction, the slight bitterness making the cookie taste less sweet and more complex. If you’re putting these out for a group, pairing them alongside a no-bake cheesecake dip gives guests something to snack on while the cookies are the centerpiece.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough keeps in the fridge, wrapped tightly, for up to 2 days. Pull it out 15 minutes before baking so it’s not ice-cold when it goes in the oven.
Why did my cookies spread flat?
Butter that was too warm is almost always the reason. If your kitchen is warm, chill the portioned dough balls in the fridge for 20 minutes before baking.
Can I freeze these after baking?
Yes, but freeze them unfrosted. Wrap individual cookies in plastic and freeze for up to 2 months. Frost them after thawing at room temperature.
Can I double the recipe for a larger batch?
Yes, this dough doubles cleanly. Just bake in batches on separate pans rather than overcrowding, which traps steam and keeps the edges from setting.
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Oreo Crumbl Cookies Recipe
Ingredients
Method
- Beat ½ cup softened butter and 2 oz cream cheese for 2 minutes until pale and fluffy. Add 1 cup granulated sugar and beat 1 minute, then add the 1 large egg and 1 tsp vanilla extract and mix until smooth, about 30 seconds.
- Add 2 ¼ cups flour, ½ tsp baking powder, and ¼ tsp salt; mix on low until just combined, about 20 to 30 seconds. Crush 4 Oreos into rough chunks and fold in by hand.
- Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Divide dough into 8 equal balls, flatten to ¾-inch thick, and space at least 3 inches apart. Bake 11 to 13 minutes until edges are set; cool on the pan 10 minutes, then on a rack for at least 30 minutes.
- Beat ½ cup softened butter for 2 minutes. Add 2 cups sifted powdered sugar in 2 additions, then 3 tbsp heavy cream and 1 tsp vanilla extract. Beat on medium-high for 1 minute until light. Mix in 1 to 2 drops pink food coloring if using.
- Spread about 2 heaping tablespoons of frosting on each cooled cookie in a thick swirl. Crush the remaining 8 Oreos into mixed crumbs and chunks and scatter over the frosting. Arrange on a platter with the frosting-side up to serve.
