Viral Oreo Crumbl Cookies – Best Copycat Recipe

There is a quiet magic in a cookie that is both familiar and extraordinary. These Viral Oreo Crumbl Cookies capture that magic—a thick, bakery-style center that yields to a gentle pull, crowned with a cloud of Oreo buttercream.

I remember the first time I tasted a Crumbl cookie, the weight of it in my hand, the crumb that scattered like snow. This recipe is my homage to that moment, refined in my own kitchen until the balance felt right.

Here, the chocolate dough is soft and tender, studded with chunks of Oreo, and topped with a frosting that whispers of vanilla and crushed cookies. It is a cookie that asks to be savored, not rushed.

About the Ingredients

1 cup (226g) unsalted butter, softened

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

1 cup (200g) granulated sugar

Standard white sugar provides sweetness and helps create the soft texture. You can substitute coconut sugar for a deeper flavor, but the texture may vary slightly.

1 large egg

Bring to room temperature for easier mixing. For a flax egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

1 teaspoon vanilla extract

Pure vanilla extract gives the best flavor. You can use vanilla bean paste for a more intense aroma.

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

Spoon and level the flour to avoid a dense dough. Gluten-free 1:1 baking flour works well as a substitute.

1/2 cup (40g) unsweetened cocoa powder

Dutch-processed cocoa gives a richer, less acidic flavor. Natural cocoa also works; the cookies will just be slightly more bitter.

1/2 teaspoon baking soda

Ensure it's fresh for proper leavening. If in doubt, test by adding a little to vinegar – it should fizz.

1/2 teaspoon salt

Fine sea salt dissolves easily. If using coarse salt, reduce to 1/4 teaspoon.

12 Oreo cookies, roughly chopped (about 1 cup)

Use regular Oreos; Double Stuf also works. For a gluten-free version, use gluten-free chocolate sandwich cookies.

For the frosting: 1/2 cup (113g) unsalted butter, softened

Softened butter creams easily. If you're dairy-free, use a vegan butter stick.

1 1/2 cups (180g) powdered sugar

Sift to avoid lumps. You can reduce to 1 cup for a less sweet frosting.

2 tablespoons heavy cream (or milk)

Adds creaminess. For a dairy-free version, use oat milk or almond milk.

1/2 teaspoon vanilla extract

Same as above – pure vanilla is best.

4 Oreo cookies, crushed into fine crumbs (for topping)

Crush in a ziplock bag with a rolling pin. You can also use the food processor, but be careful not to over-process.

Tips & Tricks

Don't overmix the dough

Mix just until the flour disappears. Overmixing develops gluten, making cookies tough.

Chill the dough if it's too soft

If your dough is sticky, refrigerate for 30 minutes before scooping. This prevents spreading.

Use a cookie scoop for even sizes

This ensures uniform baking. A 3-tablespoon scoop works well.

Underbake slightly

Pull cookies out when edges are set but centers look slightly underdone. They'll continue to set on the pan.

Step-by-Step Instructions

1. Preheat and Prepare

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

2. Make the Dough

In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.

3. Add Dry Ingredients

Whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined. Fold in the chopped Oreos.

4. Scoop and Bake

Scoop 3-tablespoon portions of dough onto the prepared sheets, spacing them 3 inches apart. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. The tops should be lightly cracked.

5. Cool Slightly

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla, and beat until light and fluffy. Fold in the crushed Oreo crumbs.

7. Frost and Garnish

Once cookies are completely cool, spread or pipe the frosting over the top. Sprinkle with extra crushed Oreos for garnish.

8. Serve and Enjoy

Serve immediately or store in an airtight container. The cookies are best enjoyed within 2 days.

Delicious Variations

Peanut Butter Oreo

Add 1/4 cup peanut butter to the dough and use peanut butter frosting.

Mint Chocolate

Add 1/2 teaspoon peppermint extract to the dough and top with a mint buttercream.

Gluten-Free

Use a 1:1 gluten-free flour blend and gluten-free Oreos.

How to Store Viral Oreo Crumbl Cookies 🍪🖤

Frequently Asked Questions

I hope these cookies bring you the same quiet joy they bring me. If you make them, tag me in your photos – I'd love to see your creations.

Viral Oreo Crumbl Cookies 🍪🖤

Viral Oreo Crumbl Cookies: thick, gooey copycat cookies with a creamy Oreo frosting. Easy to make at home!

★★★★½ 4.8 (156 ratings)

20 minPrep time12 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 cup (40g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 Oreo cookies, roughly chopped (about 1 cup)
• For the frosting: 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (180g) powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1/2 teaspoon vanilla extract
• 4 Oreo cookies, crushed into fine crumbs (for topping)

📋 Instructions

1. 1Preheat and Prepare — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2Make the Dough — In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined.
3. 3Add Dry Ingredients — Whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined. Fold in the chopped Oreos.
4. 4Scoop and Bake — Scoop 3-tablespoon portions of dough onto the prepared sheets, spacing them 3 inches apart. Bake for 10-12 minutes, until the edges are set and the centers look slightly underdone. The tops should be lightly cracked.
5. 5Cool Slightly — Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. 6Make the Frosting — In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla, and beat until light and fluffy. Fold in the crushed Oreo crumbs.
7. 7Frost and Garnish — Once cookies are completely cool, spread or pipe the frosting over the top. Sprinkle with extra crushed Oreos for garnish.
8. 8Serve and Enjoy — Serve immediately or store in an airtight container. The cookies are best enjoyed within 2 days.

👨‍🍳 Chef's Note: For the most authentic Crumbl experience, serve these cookies slightly warm, when the chocolate is still melty and the frosting is soft.

Servings: 12

Cuisine: American

Course: Dessert

Nutrition (per serving): 420 kcal · 4g protein · 50g carbs · 24g fat

Written by Ingrid Sørensen

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