Best Oreo Crumbl Cookies – Easy Copycat Recipe

There is a quiet magic in the first bite of a cookie that tastes like it came from a fancy bakery, yet was born in your own kitchen. These Oreo Crumbl cookies capture that wonder, with their towering, soft centers and crackly edges that catch the light like little sugared jewels.

I remember the first time I tasted a Crumbl cookie—the sheer delight of that pillowy texture, the generous crumble of Oreo on top. It felt like a celebration. This recipe is my homage to that feeling, crafted to be recreated in the quiet comfort of your home, where the aroma of vanilla and chocolate fills the air.

As you mix the dough, notice how the butter and sugars cream into a pale, fluffy cloud. Each ingredient plays its part in creating that signature texture—soft, chewy, and utterly indulgent. This is more than a recipe; it's an invitation to slow down and savor the simple pleasures.

About the Ingredients

1 cup (226g) unsalted butter, softened

Use high-quality butter for best flavor. If using salted, reduce added salt to 1/4 teaspoon.

1 cup (200g) granulated sugar

Regular white sugar works perfectly. For a deeper flavor, you can substitute half with brown sugar, but note it may alter texture slightly.

1 large egg

Bring to room temperature for better emulsification. You can also use a flax egg (1 tbsp flax + 3 tbsp water) for a vegan version.

1 teaspoon vanilla extract

Pure vanilla extract gives the best flavor. You can use imitation vanilla, but the taste will be less rich.

1 1/2 cups (190g) all-purpose flour

Measure by spooning and leveling. For a gluten-free option, use a 1:1 gluten-free flour blend.

1/2 teaspoon baking soda

Ensure it's fresh for proper leavening. If your baking soda is old, cookies may not spread.

1/2 teaspoon salt

Fine sea salt is best. If using table salt, reduce to 1/4 teaspoon.

1 cup (170g) crushed Oreo cookies (about 12 cookies)

Crush them into coarse crumbs with some chunks. You can use any chocolate sandwich cookie brand.

For the frosting:

This is optional but adds the signature Crumbl touch. You can also use cream cheese frosting.

1/2 cup (113g) unsalted butter, softened

Same as above, high-quality butter is key.

1 1/2 cups (180g) powdered sugar

Sift to avoid lumps. If you run out, you can make a quick glaze with milk and powdered sugar.

1 teaspoon vanilla extract

Clear vanilla gives a whiter frosting, but pure vanilla is fine.

2-3 tablespoons milk

Adjust to reach desired consistency. Any milk works, including almond or oat.

Extra crushed Oreos for topping

Reserve about 1/4 cup of crushed Oreos for garnishing the frosted cookies.

Tips & Tricks

Underbake slightly

remove cookies when edges are set but centers look slightly underdone. They will continue baking on the hot pan.

• Do not overmix the dough after adding flour—this develops gluten and makes cookies tough. Mix until just combined.
• Chill the dough for at least 30 minutes if it's too soft. This prevents spreading and enhances flavor.
• Use a cookie scoop for uniform sizes, which ensures even baking.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.

3. Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and glossy.

4. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing on low until just combined. Do not overmix.

5. Fold in Oreos

Gently fold in the crushed Oreos using a spatula until evenly distributed throughout the dough.

6. Scoop and Chill

Using a 3-tablespoon cookie scoop, portion the dough onto the prepared sheets, spacing them 3 inches apart. Chill the dough balls in the refrigerator for 30 minutes (or up to 24 hours).

7. Bake to Perfection

Bake at 350°F (175°C) for 12-14 minutes, or until the edges are golden brown and the centers are just set but still soft. The tops should look slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. Make the Frosting

While cookies cool, make the frosting. Beat the softened butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons of milk, beating until smooth. Add more milk if needed to reach a spreadable consistency.

9. Frost and Garnish

Once cookies are completely cool, spread a generous layer of frosting on each. Sprinkle with extra crushed Oreos. Let the frosting set for a few minutes before serving.

Delicious Variations

Double Chocolate

Replace 1/4 cup of flour with cocoa powder and use chocolate Oreos.

Mint Chocolate

Add 1/2 teaspoon peppermint extract to the dough and use mint Oreos.

Peanut Butter

Swirl in 1/4 cup of peanut butter into the dough and top with chopped peanut butter cups.

How to Store Viral Oreo Crumbl Cookies 🍪🖤

Frequently Asked Questions

I hope you find as much joy in baking these as I do. If you try them, let me know how they turn out in the comments below. Happy baking, and remember to savor each moment.

Viral Oreo Crumbl Cookies 🍪🖤

Indulge in these thick, bakery-style Oreo Crumbl cookies with a creamy frosting—pure bliss in every bite.

★★★★½ 4.8 (156 ratings)

20 minPrep time14 minCook time12Servings420 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (170g) crushed Oreo cookies (about 12 cookies)
• For the frosting:
• 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• Extra crushed Oreos for topping

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. 2Cream Butter and Sugar — In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
3. 3Add Egg and Vanilla — Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and glossy.
4. 4Mix Dry Ingredients — In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing on low until just combined. Do not overmix.
5. 5Fold in Oreos — Gently fold in the crushed Oreos using a spatula until evenly distributed throughout the dough.
6. 6Scoop and Chill — Using a 3-tablespoon cookie scoop, portion the dough onto the prepared sheets, spacing them 3 inches apart. Chill the dough balls in the refrigerator for 30 minutes (or up to 24 hours).
7. 7Bake to Perfection — Bake at 350°F (175°C) for 12-14 minutes, or until the edges are golden brown and the centers are just set but still soft. The tops should look slightly cracked. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. 8Make the Frosting — While cookies cool, make the frosting. Beat the softened butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons of milk, beating until smooth. Add more milk if needed to reach a spreadable consistency.
9. 9Frost and Garnish — Once cookies are completely cool, spread a generous layer of frosting on each. Sprinkle with extra crushed Oreos. Let the frosting set for a few minutes before serving.

👨‍🍳 Chef's Note: For an extra touch of elegance, sprinkle a pinch of sea salt on top of the frosting before serving. It balances the sweetness beautifully.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 420 kcal · 4g protein · 55g carbs · 21g fat

Written by Ingrid Sørensen

Ingrid explores Scandinavian minimalist design and slow living. She writes about creating calm, functional spaces with fewer, better things.