If you’re a fan of the iconic Oreo cookie, you’re going to love this recipe! These are chocolate Oreo Crumbl cookies that are oh-so-decadent and too delicious for words!
Get all the goodness of cookies and cream flavor in the sugary sweet and soft Crumbl cookie style.
These cookies bake up soft, fluffy and filled with all the flavor you love. When you combine a lifelong classic cookie like Oreos with a newer brand’s delightful signature style, you get a whole new cookie that is sure to be a new favorite!
Table of Contents
Chocolate Oreo Crumbl Cookies
These cookies are soft, moist and full of rich chocolatey flavor. If you love oreos, you’re going to love these too! Serve them with milk, of course… or even better, serve with a scoop of vanilla ice cream.
These chocolate Oreo Crumbl cookies have a rich, fragrant chocolate cookie base, with a delicious cream cheese frosting that keeps them softer than you can imagine! Sprinkle them with Oreo crumbs for the most incredible textured finish.
Here’s Why You’ll Love these Cookies
- So Decadent
- Easy to Make
- Staple Ingredients
- Perfect for Parties
Ingredients and Substitutions
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Salted Butter – Softened to room temperature.
- Light Brown Sugar – Packed
- White Granulated Sugar –
- Egg – Size large
- Vanilla Extract
For the Frosting
- Butter – Salted and softened
- Cream Cheese – Softened to room temperature
- Vanilla
- Powdered Sugar – Learn how to make powdered sugar here.
How to Make
See printable recipe card for full printable instructions.
- Prep – Preheat oven and bring butter and cream cheese to room temperature.
- Make Dough – Cream butter and sugars, add egg and vanilla. In a separate bowl combine dry ingredients and gradually beat into wet mixture. Fold in crushed Oreos.
- Bake – Create dough balls, space evenly on cookie sheet, press and bake until just set. Allow to cool.
- Ice – Combine icing ingredients until smooth and spread onto cooled cookies. Sprinkle with crushed Oreos to garnish.
Tips
- Parchment paper works well, but a silpat mat works well too.
- Don’t overmix your dough – this results in tougher cookies.
- Always soften your cream cheese at room temperature before making frosting. It’s the best way to make sure your icing is completely smooth, with no lumps!
- Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.
- We like these cookies a fair bit smaller than Crumbl because it’s so much cookie. If you want to make them twice as big, for the real Crumbl experience, add about 3 minutes to the baking time.
Frequently Asked Questions
They list these cookies with over 700 calories! Of course, we’re making them a little smaller in our recipe, so that makes it easier to indulge.
These cookies are popular because they are such a large size, and they are so soft and decadent. The secret is in the baking process – be sure to cream your ingredients well, careful not to overmix.
How to Store
- Room Temperature – Because these cookies have cream cheese in the frosting, they shouldn’t sit out at room temperature for more than two hours.
- Refrigerate – Store in an airtight container for up to 2-3 days.
- Freeze – You can freeze these cookies for up to two months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
- Freeze the Dough – Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.
More Chocolate Cookies
Classic Cookies
Chocolate Oreo Crumbl Cookies
Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons salted butter, softened to room temperature
- ¼ cup light brown sugar, packed
- ½ cup white granulated sugar
- 1 large egg, size large
- 1 teaspoon vanilla
- 1 cup crushed Oreos, about 7-8 cookies
Icing Ingredients
- 2 tablespoons salted butter, softened
- 3 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla
- 1½ cups powdered sugar
Garnish
- ¼ cup crushed Oreos , optional
Instructions
- Preheat oven to 350ºF.
- In a medium mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt to combine. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugars together for 3 minutes, until light and fluffy.
- Beat in egg and vanilla until just combined.
- Gradually blend in in dry mixture on low until just combined. Fold in crushed Oreos.
- Make 12 equal dough balls and flatten to about ⅓-½ inch thickness.
- Bake 10-12 minutes, until the edges are just set, and centers no longer look wet. Remove from oven and transfer to a wire rack after 1 minute and allow to cool completely.
Frosting
- In a large mixing bowl, combine butter, cream cheese, vanilla. Gradually beat in powdered sugar until smooth.
- Spread icing on cooled cookies, and sprinkle with crushed Oreos.
Notes
Tips
- Parchment paper works well, but a silpat mat works well too.
- Don’t overmix your dough – this results in tougher cookies.
- Always soften your cream cheese at room temperature before making frosting. It’s the best way to make sure your icing is completely smooth, with no lumps!
- Let cookies cool completely before icing. If you add the icing while the cookies are still warm, it will melt.
- We like these cookies a fair bit smaller than Crumbl because it’s so much cookie. If you want to make them twice as big, for the real Crumbl experience, add about 3 minutes to the baking time.
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