Soft Oreo Cookies (Crumbl Copycat)

What ingredients are in soft Oreo cookies?

Before you can bake up a batch of these chocolate and cream Crumbl copycat cookies, you’ll need to ensure you have the following ingredients:

• All-Purpose Flour: Used as the base for the cookie dough to provide structure.
• Black Cocoa Powder: Gives a rich, deep chocolate flavor to the cookies.
• Baking Soda & Baking Powder: Leavening agents that help the cookies rise.
• Kosher Salt: Enhances the flavor of both the cookies and the frosting.
• Unsalted Butter: Provides richness and moisture to the cookies and creaminess to the frosting.
• Granulated Sugar: Sweetens the cookie dough.
• Light Brown Sugar: Adds moisture and a deeper flavor to the cookies compared to granulated sugar.
• Large Eggs: Act as a binder and add moisture to the cookie dough.
• Vanilla Extract: Used to flavor both the cookies and the frosting.
• Oreos: Crushed and mixed into the cookie dough and sprinkled on top of the frosting for added texture and flavor.
• Cream Cheese: The base for the frosting, offering a tangy flavor that complements the sweet cookies.
• Powdered Sugar: Sweetens and thickens the frosting, providing a smooth consistency.

What are Crumbl Cookies?

Crumbl Cookies is a cookie bakery famous for its unique cookie-making approach. It operates with a rotating inventory of cookie flavors that changes weekly, which keeps its offerings fresh and exciting for customers. What truly sets them apart is their signature style of cookies—they are famously large and slightly underbaked for that perfect gooey center.

While the exact recipes that Crumbl uses are unknown, this copycat version strives to be as close as possible to Crumbl’s Oreo cookie, allowing you to enjoy your favorite cookie any time you’d like.

Do you have to use black cocoa powder?

No, you don’t have to use black cocoa powder, but it does help replicate the distinct flavor and color of Oreo cookies. Black cocoa is a type of Dutch-processed cocoa powder, which is less acidic than the natural unsweetened variety you commonly see in grocery stores, and provides a smooth and mild taste, closely matching the Oreo’s unique profile. However, regular unsweetened cocoa powder is a suitable substitute and will still make delicious cookies, though they’ll have a different flavor and a lighter color.

Can you use store-bought frosting?

Yes, you can certainly use store-bought frosting for convenience. For this recipe, you would need about 3 to 4 cups (or 23 to 32 ounces) of frosting, which is roughly the equivalent of two standard cans of frosting, as each can usually hold about 1.5 to 2 cups.

How to crush the Oreos

This recipe uses crushed Oreo cookies to enhance the flavor of the cookies and to garnish the frosting, so before baking, you’ll need to prepare the Oreos by following one of the methods described below:

• Using a Food Processor: Place the Oreos in the food processor. Pulse it a few times to begin breaking up the cookies, then process continuously until you reach the desired consistency.
• Using a Blender: If you don’t have a food processor, a blender can work, although it might not be as efficient for larger quantities. Place the cookies in your blender and pulse until they are crushed.
• Using a Ziplock Bag and a Rolling Pin or Meat Mallet: Fill a Ziplock bag with Oreos and seal it, squeezing out as much air as possible. Use a rolling pin or meat mallet to gently crush the cookies by rolling or tapping until they are crushed to your liking.

Do You Have to Chill the Dough?

No, chilling the dough is not required for this recipe. It’s designed to go from mixing to baking without a chilling step, producing cookies with the desired texture and flavor. However, if you have the extra time to chill the dough for about 30 minutes, it’s not wrong to do it, as it can help the cookies bake more uniformly—but it’s totally optional.

Can You Make the Cookies Smaller?

Absolutely! Most cookie recipes can be adjusted to yield bigger or smaller cookies—you only need to adjust the cooking time.

To use this recipe to create more “standard” size cookies, use only 2 tablespoons of dough instead of the listed 1/4-1/3 cup in the recipe. These smaller cookies can be baked at 350°F for 8-10 minutes.

With smaller cookies, this recipe should yield at least 24-30 cookies total, if not more.

How should they be stored?

To keep these cookies at their best, especially with their cream cheese frosting, you should store them in an airtight container in the fridge. Chilling them helps maintain the freshness of the frosting and prevents it from going bad.

How long are they good for?

When stored in a sealed container in the refrigerator, these Oreo cookies should remain good for up to 3-5 days.

Can you freeze them?

Absolutely! You can freeze these cookies, frosted or unfrosted. Follow these simple steps for freezing:

• Make sure the cookies have cooled down to room temperature.
• Arrange the cookies on a baking sheet in a single layer and freeze until they’re solid, which helps them not stick together.
• After they’re solid, you can either wrap each cookie individually with plastic wrap or place them in a single layer in a freezer-friendly bag or container.
• You can keep soft Oreo cookies in the freezer for up to three months.

When ready to eat, allow the cookies to thaw at room temperature or overnight in the refrigerator. If they were frozen without frosting, you can add the frosting after they’ve thawed.

Notes & tips for soft Oreo cookies

• If possible, use a stand mixer with a flat edge or paddle attachment for mixing this recipe. These attachments thoroughly combine ingredients without adding too much air, resulting in a denser, more uniform texture. A whisk attachment can be used, but avoid overmixing to prevent a spongy texture.

Step 1 – Preheat the oven to 350°F and prepare baking sheets with parchment paper.

Step 2 – Whisk together the flour, black cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set this bowl aside for now.

Step 3 – In a separate bowl, cream the softened butter with granulated and brown sugars until light and fluffy.

Step 4 – Add eggs and vanilla extract to the butter mixture and blend until smooth. Gradually mix the dry ingredients into the wet ingredients until just combined.

Step 5 – Turn off the mixer and gently fold in the crushed Oreos with a spatula.

Step 6 – Using an ice cream scoop, portion out the cookie dough, aiming for about 1/4-1/3 cup per cookie. Roll each portion into a ball, then arrange these coated cookie balls on 2 baking sheets lined with parchment paper (6 cookies per sheet). Gently press down on each ball to flatten into disks, smoothing out any cracks if necessary. Make sure the cookie disks are at least 2 inches apart.

Step 7 – Bake!

Step 8 – While the cookies cool, make the frosting. Beat the cream cheese and butter until smooth, then mix in the powdered sugar, vanilla, and salt.

Step 9 – Once cooled, frost the cookies and sprinkle additional crushed Oreos on top.

Step 10 – Serve and enjoy!