Thick Crumbl-style frosted Oreo cookies packed with crushed Oreos and topped with creamy vanilla frosting. Soft, rich, and bakery inspired.
Oreo cookies on cookies have grown on me since my daughter found them at a coffee shop and would ask me to buy her a piece almost every day for a week. I wanted to surprise her and make her new crazed-for flavor at home, and I happened to find a frosted Oreo cookie on Crumbl. It was the perfect recipe to recreate.
The reason crushed Oreos work in cookie dough instead of just making them taste like regular chocolate cookies is that you're adding both the chocolate cookie wafer and the cream filling, which creates a more complex flavor than cocoa powder alone. The cream filling melts slightly as the cookies bake, creating little pockets of sweetness throughout the dough that regular chocolate chips can't replicate. I learned this matters when I tried making a chocolate version with just cocoa powder once, and they came out tasting flat and one-dimensional compared to the depth the Oreos bring. The cookies need to be slightly underbaked in the center so they stay thick and soft instead of spreading thin and crispy, which means pulling them out when they still look a bit puffy and shiny on top even though it feels too early.
The frosting has to be beaten long enough to get fluffy and smooth instead of dense and grainy, because thick, stiff frosting sits heavy on top of the cookie instead of melting slightly from the residual warmth when you spread it on.
When I first made these and surprised my daughter with them after daycare, her eyes got huge and she asked if I'd gone to the coffee shop without her. When I told her I made them myself, she took a bite, looked at me seriously, and said "these are better momma!" That sealed it.
Now instead of making daily coffee shop runs, I make a batch of these every week or so, and she's stopped asking to go buy them because she'd rather wait for the homemade version.
Ingredients
Unsalted butter and brown sugar create that soft, rich texture Crumbl-style cookies are known for. Brown sugar is especially important because it keeps the cookies moist and slightly chewy instead of crisp. Make sure the butter is properly softened so it creams smoothly. Cold butter won't blend well, and melted butter will mess up the dough structure.
Cornstarch might seem like a small thing, but it's what gives the cookies that thick center. It keeps them tender and stops them from spreading too thin. The balance of flour and baking powder also keeps the cookies structured but still soft in the middle.
For the frosting, butter, powdered sugar, and vanilla ice cream create that creamy, slightly whipped texture. The ice cream adds both flavor and softness, making the frosting lighter than traditional buttercream. Let it soften slightly before mixing so it blends smoothly without making the frosting too runny.
The edible cookie dough topping makes these cookies different. Heat-treated flour is key because it makes the dough safe to eat without baking. Don't skip this step. The small amount of heavy cream helps loosen the dough just enough so it rolls easily, while mini chocolate chips add texture without taking over each bite.
See the recipe card for exact quantities.
How to Make Crumbl Copycat Frosted Oreo Cookies?
These frosted Oreo cookies are thick, soft, and packed with chocolate flavor, just like the bakery version. The key is layering Oreo crumbs into the dough and finishing with a smooth, creamy frosting on top.
Preheat and Prepare the Pans
Preheat your oven to 350°F. Line baking sheets with parchment paper and set them aside. This keeps the cookies from sticking and helps them bake evenly.
Crush the Oreos
Place the Oreos in a food processor and pulse until they turn into fine crumbs. You want them evenly crushed so they mix smoothly into the dough without large chunks.
Mix the Dry Ingredients
In a medium bowl, combine the crushed Oreos with the flour, cornstarch, baking soda, baking powder, cocoa powder, cream of tartar, and salt. Stir until everything is evenly mixed. Set this bowl aside.
Cream the Butter and Sugars
In the bowl of a stand mixer, add the softened butter and sugars. Beat on medium speed until smooth and creamy. This step helps create a soft, thick cookie texture.
Add the oil and egg, then mix again until fully combined.
Combine the Dough
Gradually add the dry ingredient mixture to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed to make sure everything blends evenly.
Scoop and Bake
Using a large ice cream scoop, portion the dough onto the prepared baking sheets. Leave space between each cookie. Gently press each scoop into a thick disc shape.
Bake for about 10 minutes, or until the centers are set. The cookies may look slightly soft in the middle, which is fine. Let them cool completely on the baking sheet before frosting.
Make the Frosting
In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla, and salt. Mix on low until combined, then increase to medium speed and beat for about 1 minute, until smooth and creamy. Scrape down the sides as needed.
Frost and Finish
Once the cookies are completely cool, spread a thick layer of frosting over the top of each one. Finish by sprinkling additional Oreo crumbs over the frosting for decoration.
Serve and Enjoy!
Your crumbl copycat frosted oreo cookies are ready to be served. Enjoy!
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for about 15–20 minutes before serving so the frosting can soften slightly.
Other Cookies to Try
If you love crumbl copycat frosted oreo cookies, there are a few other bakery-style cookies that fit right alongside them. Crumbl copycat dark dream cookies are rich and chocolate-forward, perfect if you want something deeper and more intense. On the other end, Crumbl copycat cinnamon swirl cookies lean into soft vanilla cookie dough with a sweet cinnamon layer that feels classic and comforting.
For something nostalgic, Crumbl copycat peanut butter and jelly cookies bring that sweet-and-salty combo in cookie form, while Crumbl copycat Biscoff cookies highlight spiced cookie butter flavor with a soft center and creamy topping. And if you’re already a fan of thick, frosted cookies, Crumbl copycat cookie dough cookies keep that bakery-style look with a layered finish that stands out on any dessert table.
Top Tips for Crumbl Copycat Frosted Oreo Cookies
Use room temperature butter: Soft butter creams smoothly with sugar and gives you a thick, even cookie texture. Cold butter won’t mix properly and can lead to dense cookies.
Don’t overbake: The centers should look just set when you pull them out. They’ll finish firming up as they cool and stay soft in the middle.
Cool completely before frosting: If the cookies are even slightly warm, the frosting will melt and slide. Let them cool fully for clean, thick layers.
Crumbl Copycat Frosted Oreo Cookies
Ingredients
For the cookie base
- ½ cup unsalted butter softened
- ½ cup sugar
- ⅓ cup brown sugar
- ¼ c powdered sugar
- ⅓ cup oil
- 1 egg
- 25 Oreos crushed
- 1 ¼ cup flour
- 2 tablespoon corn starch
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cream of tartar
For the frosting
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- Additional Oreo crumbs to decorate
Instructions
- Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
- Using a food processor, crush the Oreos into fine crumbs.
- In a medium bowl, combine the crushed Oreos, flour, corn starch, baking soda, baking powder, cocoa, cream of tartar and salt. Mix well. Set aside.
- In the bowl of a stand mixer, combine the softened butter and sugars. Cream until smooth.
- Add in the oil and egg. Mix well.
- Add in the bowl of dry ingredients and mix thoroughly, scraping the sides often.
- Using a large ice cream scoop, divide the cookies between the prepared baking sheets.
- Gently flatten into a disc shape. Bake in the preheated oven for approximately 10 minutes or until the centers are set. Allow to cool completely before decorating.
- In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla and salt. Mix on low until combined. Scrape down the sides and then bump up the speed to medium for about a minute or until the frosting is smooth and creamy looking.
- Spread a layer of frosting over the top of each cookie.
- Sprinkle with additional Oreo crumbs to decorate.
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