Crumbl Copycat Frosted Oreo Cookies
Forget spending big $$ on the real thing! These Crumbl Copycat Frosted Oreo Cookies are rich, fudgy, and deeply chocolatey with a soft-baked texture and a smooth vanilla frosting on top. And, they’re way cheaper!
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These copycat Crumbl cookies are my go-to when I need a chocolate fix. They’re so easy and tasty, and they’re perfect for dessert or when I need an afternoon pick-me-up.
These cookies bake up quickly and stay soft, making them perfect for dessert platters, celebrations, or anytime a chocolate cookie craving hits. Made with crushed Oreo cookies baked right into the dough, they deliver that signature bakery-style thickness and indulgent flavor without the need for chilling or complicated steps.
Ingredients
For the Cookie Base
- Unsalted butter – It’s essential use softened, but not melted, butter. Softened butter spreads easily, but isn’t runny.
- Granulated sugar – Plain old white sugar.
- Brown sugar – Not packed! These cookies have enough sweetness, trust me.
- Powdered sugar – Don’t worry if you have little lumps in your powdered sugar.
- Cooking oil – Use a neutral flavored oil like vegetable or canola.
- Large egg – An extra large egg will work, too.
- Oreo cookies – You can use name brand of store brand cookies. Pop them into a resealable zipper-top bag and crush them with a rolling pin, or pulse them in a food processor until they’re crumbs but not powder.
- All-purpose flour – You don’t need to sift it.
- Cornstarch – This is essential to the texture of the cookie.
- Cocoa powder – I use Dutch process cocoa powder because it has a richer flavor.
- Baking soda – Don’t use the box that’s used to deodorize your fridge. Keep a separate box for baking.
- Baking powder – Ensure your baking powder hasn’t expired, or your cookies won’t rise properly.
- Salt
- Cream of tartar – You can find this with the spices in your grocery store.
For the Frosting
- Unsalted butter, softened – Again, your butter should be soft, easily spreadable, but not runny.
- Powdered sugar – Don’t worry about little lumps.
- Vanilla extract – Go ahead, use artificial vanilla. You have my permission.
- Salt – You can skip this if you use salted butter. I sometimes do.
For Decorating
- Additional Oreo crumbs
How to Make Crumbl Copycat Frosted Oreo Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line several baking sheets with parchment paper to make cleanup easy. Crush the Oreo cookies into fine crumbs using a food processor.
In a medium bowl, combine the crushed Oreos, flour, cornstarch, cocoa powder, baking soda, baking powder, cream of tartar, and salt. Mix until evenly combined and set aside.
In the bowl of a stand mixer or with a hand mixer, cream the softened butter with the granulated sugar, brown sugar, and powdered sugar until smooth. Add the oil and the egg and mix until fully incorporated, scraping down the bowl as needed.
Add the dry ingredients to the mixer and blend until a thick, cohesive dough forms, scraping down the sides as needed.
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets. Gently flatten each mound into a thick disc. Bake for about 10 minutes, until the centers are set. Allow the cookies to cool completely before frosting.
To make the frosting, beat the softened butter, powdered sugar, vanilla extract, and salt in the bowl of a stand mixer or with a hand mixer until smooth and creamy. Spread a generous layer of frosting over each cooled cookie and finish with a sprinkle of Oreo crumbs.
Chef Jenn’s Tips
- Crushing the Oreos into fine crumbs ensures the cookies bake evenly and hold together properly.
- Do not overbake the cookies; set centers are key for a soft, fudgy texture.
- Let the cookies cool completely before frosting so the frosting stays smooth and defined.
- A large cookie scoop helps keep the cookies thick and uniform, just like the bakery version.
Serving Suggestions
Serve these Frosted Oreo Cookies at room temperature or slightly chilled. They are perfect for dessert trays along with Crumbl Pink Velvet Cookies, cookie exchanges, or as a tasty treat paired with cold milk or coffee.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for a few minutes before serving for the best texture.
Crumbl Copycat Frosted Oreo Cookies
Add Preferred SourceIngredients
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup powdered sugar
- ⅓ cup neutral oil
- 1 large egg
- 25 Oreo cookies crushed
- 1¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
Frosting
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Crush the Oreo cookies into fine crumbs.
- Mix the Oreo crumbs, flour, cornstarch, cocoa powder, baking soda, baking powder, cream of tartar, and salt in a bowl.
- Cream the butter and sugars until smooth. Add the oil and egg and mix well.
- Add the dry ingredients and mix until fully combined.
- Scoop the dough onto the baking sheets and flatten slightly.
- Bake for 10 minutes until the centers are set. Cool completely.
- Beat the frosting ingredients until smooth. Frost the cooled cookies and sprinkle with extra Oreo crumbs.
Notes
Chef Jenn’s Tips
- Crushing the Oreos into fine crumbs ensures the cookies bake evenly and hold together properly.
- Do not overbake the cookies; set centers are key for a soft, fudgy texture.
- Let the cookies cool completely before frosting so the frosting stays smooth and defined.
- A large cookie scoop helps keep the cookies thick and uniform, just like the bakery version.
