These Copycat Crumbl Oreo Cookies taste exactly like the real thing! We do have a Crumbl Cookie in our town and their Oreo cookies are one of my favorite flavors. BUT, if you don’t have a Crumbl nearby or if you just like a good DIY or copycat recipe, you would love to try this one! Oreo Cookies and cream cheese- what’s not to love, right?
How to Make Copycat Crumbl Oreo Cookies
It’s SO easy to mix up these Copycat Crumbl Cookies and I love that there is no chill time for the dough. So, this recipe is a great last-minute dessert before an event or when you know you’ll have visitors! The ingredients are all common pantry items, except for the Oreo cookies, of course!
Ingredients for Copycat Crumbl Oreo Cookies
- 24 Regular Oreo Cookies (Not the double-stuffed!)
- ¼ cup Sugar
- ⅛ cup Brown Sugar
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Flour
- 6 TBSP Softened Butter
- 1 Large Egg
- 1 tsp Vanilla
Ingredients for Cookie Cream Cheese Frosting
- 6 oz. Cream Cheese, softened
- 4 TBSP Butter, softened
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
- 3 Oreos to sprinkle on top
Preheat your oven to 350 degrees and line baking sheets with parchment paper.
Using a blender or food processor, crush 24 Oreos (both the filling and the chocolate cookie part) to create fine crumbs. (This will make 2 cups of Oreo crumbs.) This will be the base for the Copycat Crumbl Cookie batter.
In a medium mixing bowl. combine Oreo crumbs, sugar, brown sugar, baking soda, salt and flour.
Whisk the dry ingredients to mix them.
Add the softened 6 TBSP butter, egg, and vanilla.
Mix well with a mixer set to medium until well combined. (If the dough seems too dry, don’t worry and just keep mixing! It will come together.)
Scoop dough out using a cookie scoop and bake at 350 degrees for 9 minutes.
Cool completely before frosting! This is a very important step, or else the frosting will melt into the cookie and you won’t have the tidy Crumbl-style swirl on top.
For the cream cheese frosting, beat the softened cream cheese and 4 TBSP butter with a hand mixer on high until fluffy. Add vanilla and powdered sugar and beat on high until fluffy.
Place frosting in a piping bag and frost each Crumbl Copycat Oreo Cookie with a spiral shape like in the photo.
Crush an additional 3 Oreos and sprinkle the crumbs on the top of each cookie and serve!
Store your Copycat Crumbl Oreo Cookies in the fridge up to one week.
More Delicious Cookie Recipes
Copycat Crumbl Oreo Cookies
Copycat Crumbl Oreo Cookies taste like the original! Cream cheese frosting and real Oreos in the cookie dough taste amazing in this recipe based on the popular favorite you know and love!
Ingredients
- 24 Regular Oreo Cookies (not double, triple or mega stuffed)
- ¼ cup Sugar
- ⅛ cup Brown Sugar
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¾ cup Flour
- 6 Tbs. Softened Butter
- 1 Egg
- 1 tsp Vanilla
- 6 oz. Cream Cheese, softened
- 4 Tbs. Butter, softened
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
- 3 Oreos for crumb topping
Instructions
- Preheat your oven to 350 degrees and line baking sheets with parchment paper.
- Using a blender or food processor, crush 24 Oreos (both the filling and the chocolate cookie part) to create fine crumbs. (This will make 2 cups of Oreo crumbs.) This will be the base for the Copycat Crumbl Cookie batter.
- In a medium mixing bowl. combine Oreo crumbs, sugar, brown sugar, baking soda, salt and flour.
Whisk the dry ingredients to mix them. - Add the softened 6 TBSP butter, egg, and vanilla.
- Mix well with a mixer set to medium until well combined. (If the dough seems too dry, don't worry and just keep mixing! It will come together.)
- Scoop dough out using a cookie scoop and bake at 350 degrees for 9 minutes.
- Cool completely before frosting! This is a very important step, or else the frosting will melt into the cookie and you won't have the tidy Crumbl-style swirl on top.
- For the cream cheese frosting, beat the softened cream cheese and 4 TBSP butter with a hand mixer on high until fluffy. Add vanilla and powdered sugar and beat on high until fluffy.
- Place frosting in a piping bag and frost each cookie with a spiral shape like in the photo.
- Crush an additional 3 Oreos and sprinkle the crumbs on the top of each cookie and serve!
- Store in the fridge up to one week.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 165mgCarbohydrates: 30gFiber: 0gSugar: 22gProtein: 2g
