Copycat Crumbl Oreo Cookies
We all know and love Cumbl cookies right? Well, maybe not everyone loves them. But I do! I recently saw a review video not liking them because they are sweet. They are cookies. Of course they are sweet. Am I missing something here? Anyway, my favorite base cookie at Crumbl is the dark chocolate Oreo base. So I decided to give them a try at home. I ordered black cocoa powder from King Arthur baking to really get the dark color and authentic Oreo cookie taste and they came out fantastic. My copycat Crumbl Oreo cookies are topped with a silky vanilla cream cheese frosting, crumbled Oreo cookies, and ready in less than an hour.
Copycat Oreo Crumbl cookie base:
Black cocoa powder is a must in these cookies. Not only does it give the cookies the correct dark color, but it also gives them that signature taste. If you can’t find it locally no worries, neither could I. I ordered mine on amazon and it was here in two days. Preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position. Start by adding room temperature butter, granulated sugar, and brown sugar to the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Mix on medium speed for three to four minutes, until light, fluffy, and pale in color. Add the eggs and vanilla extract and mix until combined for about a minute.
Use a food processor or a plastic bag and rolling pin to crush your Oreos or similar chocolate sandwich cookies into a fairly fine crumb. Set aside. In a separate bowl whisk together all purpose flour, black cocoa powder, baking soda, baking powder, and salt. Whisk together. Add this to the butter mixture and mix on the lowest speed until combined, scraping down the bowl and mixing paddle. Add the crushed Oreos and mix on lowest speed to combine. Scoop cookie dough balls using a medium cookie scoop, or about ¼ cup of dough. Press the ball down slightly to flatten and place at least two inches apart on a baking sheet lined with parchment paper.
Bake in the preheated oven for 8-10 minutes. These cookies can be a bit tricky to tell when they are done because they are so dark. You want them to appear set, not wet in the center. Always lean towards the side of under baking because they will continue to set up as they cool. Allow to cool on the baking sheet for one to two minutes and then place on a wire rack to cool completely before frosting.
Cream cheese frosting:
When the cookies are cooled completely, start on the vanilla cream cheese frosting. To the bowl of a stand mixer with the paddle attachment, or using a hand mixer, add room temperature cream cheese and butter. Make sure both are softened and at room temperature. Mix on medium for about a minute to combine. Add the powdered sugar, vanilla, salt, and heavy whipping cream. Mix on medium for about two minutes until smooth and creamy. Frost each cookie and top with more crushed Oreo cookies. Enjoy!
Store your copycat Crumbl Oreo cookies in an airtight container for two to three days.
Copycat Crumbl Oreo Cookies
Ingredients
Copycat Crumbl Oreo cookie
- 1 cup unsalted butter, softened at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 18 Oreo cookies
- 2 1/4 cups all purpose flour
- 3/4 cup black cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
Vanilla cream cheese frosting
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup unsalted butter, softened at room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1/4 tsp salt
- 2 tbsp heavy whipping cream
6 Oreo cookies, crushed, for garnish
Instructions
Copycat Crumbl Oreo cookies
- Preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position. Start by adding room temperature butter, granulated sugar, and brown sugar to the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Mix on medium speed for three to four minutes, until light and fluffy, and pale in color. Add the eggs and vanilla extract and mix until combined for about a minute.
- Use a food processor or a plastic bag and rolling pin to crush the Oreos or similar chocolate sandwich cookies into a fairly fine crumb. Set aside. In a separate bowl whisk together all purpose flour, black cocoa powder, baking soda, baking powder, and salt. Whisk together. Add this to the butter mixture and mix on the lowest speed until combined, scraping down the bowl and mixing paddle. Add the crushed Oreos and mix on lowest speed to combine. Scoop cookie dough balls using a medium cookie scoop, or about ¼ cup of dough. Press the ball down slightly to flatten and place at least two inches apart on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 8-10 minutes. These cookies can be a bit tricky to tell when they are done because they are so dark. You want them to appear set, not wet in the center. Always lean towards the side of under baking because they will continue to set up as they cool. Allow to cool on the baking sheet for one to two minutes and then place on a wire rack to cool completely before frosting.
Vanilla cream cheese frosting
- When the cookies are cooled completely, start on the vanilla cream cheese frosting. To the bowl of a stand mixer with the paddle attachment, or using a hand mixer, add room temperature cream cheese and butter. Make sure both are softened and at room temperature. Mix on medium for about a minute to combine. Add the powdered sugar, vanilla, salt, and heavy whipping cream. Mix on medium for about two minutes until smooth and creamy. Frost each cookie and top each with crushed Oreo cookies.