This chocolate Oreo cookie Crumbl copycat recipe makes the most delicious homemade Oreo cookie that is a rich, dark chocolate cookie base topped with a sweet vanilla cream cheese frosting. Made from scratch, these black and white cookies are the perfect chocolatey treat for any occasion.

I love creating new cookie recipes! Crumbl has such fun cookie flavors, and it’s fun making my own versions of them! You can try my Crumbl Biscoff white chip cookies, my Crumbl sugar cookies, Crumbl Oreo Birthday Cake Cookies or my Crumbl chocolate chip cookies.

A black cookie topped with cream cheese frosting and crushed Oreos.

Why This Recipe Works

  • Better than Crumbl cookies. Crumbl is a newer-trending cookie shop opening up in different states across America and each one serves unique and wonderfully large cookies. These DIY Crumbl cookies are as close as you can get to one of their products without entering the store. In fact, my family claims this recipe is even better.
  • Deliciously rich Oreo flavor. These Crumbl chocolate Oreo cookies feature a lovely black cookie base that is pillowy soft and packed with chopped Oreos throughout the base. The delicious Oreo flavor comes through because this recipe uses black cocoa powder. The top is a cream cheese frosting that just makes the picture complete. Every bite will send you to a cookies ‘n cream heaven.
  • The perfect milk and cookie combination. You can serve your Oreo Crumbl cookies up with a glass of milk to remain traditional or go the extra mile and make homemade Oreo milkshake to serve on the side. Note: this might be the greatest combination idea ever. You’re welcome. 

Ingredient Notes

Chocolate Oreo Crumbl Cookie ingredients on a gray background.
Ingredients used to make the frosting for Chocolate Oreo Crumbl Cookies.
  • Oreos: You’re going to need close to a whole pack of Oreo cookies. About 20 of those cookies will be in the cookie dough batter, plus more cookies for crumbling on top of the frosting.
  • Black Cocoa Powder: Not only will the black cocoa powder give us that black Oreo cookie color, but it is also an important ingredient because of the neutral and non-acidic nature of the cocoa powder. Read more about black cocoa powder.
  • Butter and eggs: Make sure that the butter and eggs you plan to use for these cookies have been warmed to room temperature. Chilled eggs can be warmed quickly in a bowl of warm water and butter can be wrapped in a warm towel for faster softening. By keeping these ingredients room temperature, they will blend into the cookies more evenly and give you much better baking results.

Step-by-Step Instructions

  1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a baking mat and set aside.
  2. Cream the butter and sugars together on medium speed for 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment.
  1. Add in the eggs and vanilla and mix again until combined. (Scrape down the sides of the bowl as needed to help keep everything incorporated.)
  1. Add the flour, cocoa powder, 2 cups of Oreo crumbs, baking soda, baking powder, and salt to the mixture and mix to combine.
  1. Portion the dough out into ⅓ cup-sized balls.
  2. Roll each ball in the remaining ½ cup of Oreo crumbs. (This step is optional but makes them closer to the real Crumbl cookies you buy in the shop.)
  3. Place the balls on your prepared baking sheet well spaced out so 6 fit per sheet, and use the palm of your hands to press down lightly on the cookie to create a disc.
  1. Bake for 8-9 minutes or until the edges are just barely set and the tops are no longer shiny. Do not over bake!
  2. Remove and let the cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Let the cookies cool completely before frosting.
  3. Prepare the frosting by creaming together the butter and cream cheese until light and fluffy. (This should take about 2 minutes at medium speed.)
  4. Add in the powdered sugar a little at a time until fully combined.
  5. Add in the vanilla and heavy cream (if needed).
  6. Place the frosting in a Ziplock bag and snip off one of the bottom corners of the bag.
  7. Squeeze the frosting in a circle along the tops of each cookie, starting in the center and swirling around to the edges
  8. Sprinkle Oreo cookie crumbs over the top of the frosting. Enjoy!
A hand holding up a Chocolate Oreo Crumbl Cookie against a white background.

Recipe Tips

  • Store the cookies in an airtight container in the fridge after the frosting has set. They will last for about 3-5 days.
  • Using a food processor or a blender to break up the Oreo cookies will give you an even and fine crumb. You will need the chocolate parts as well as the centers to be blended together for the best taste. Don’t worry, the white parts of the cookie will become black as they are incorporated together.
  • You can prepare the frosting in advance and keep it stored in the fridge in a covered bowl until needed. You can even prepare the dough for the cookies and keep it chilled in the fridge for a few hours (or up to 1 day) before baking, making them a perfect treat to prep for a party if you want to serve them warm.
  • You can make these into stuffed Oreo cookies by simply topping the frosting with an additional cookie or try my Crumbl Oreo sandwich cookies recipe!
  • Another Crumbl cookie recipe that uses a delicious cream cheese frosting is my Crumbl Pink Velvet Cookies!

Are you a big chocolate lover? Up the chocolate game by making my French Silk Pie Cookies that has this delicious Oreo cookie as its base!


Do cookies with cream cheese frosting need to be refrigerated?

Because there is a good amount of dairy in the frosting, these cookies should be kept in the fridge after being frosted so they don’t spoil before you get a chance to enjoy them (that would be sad). They can last up to 2 hours at room temperature though, so you can still have time to serve them up at events.

Can you freeze cookies with cream cheese frosting?

Yes, if you don’t feel like you can eat and enjoy all of these cookies while they’re fresh you can always freeze them for later. A perfect option for future treats! Just lay them on a baking sheet and freeze flat for about an hour before transferring them to an airtight container. This will help to prevent sticking or messing up the frosting.

How to stack cookies with cream cheese frosting

You can stack your cookies for easier storage by making sure to freeze them solid before storing them. By freezing the cookies solid (about an hour on a baking sheet), the cookies are much easier to handle.

How many Crumbl cookie flavors are there?

It seems like there are tons! I’m not sure how many exactly, but I know Crumbl sells a variety of cookie flavors each week and is constantly coming out with new flavors.

How do you make an Oreo cookie black?

The trick to making cookies black is using the black cocoa powder! It helps with the color and it has an amazingly delicious flavor!

A Chocolate Oreo Crumbl Cookie cut in half on a parchment paper.

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A Chocolate Oreo Crumbl Cookie on a white plate.
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5 from 9 votes

(Crumbl Copycat) Chocolate Oreo Cookie

A rich chocolate Oreo cookie base is loaded with Oreo cookie crumbs and black cocoa powder, then topped with a vanilla cream cheese frosting. This cookie is big, soft, and so yummy!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 17 cookies


Chocolate Oreo Cookies

  • 1 1/2 cups unsalted butter - softened to room temperature
  • 1 1/2 cups light brown sugar - packed
  • 1 cup granulated sugar
  • 2 large eggs - at room temperature
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1 cup black cocoa powder
  • 2 1/2 cups Oreo crumbs - divided, about 20 or so cookies finely crushed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Vanilla Cream Cheese Frosting

  • 6 tablespoons butter - salted or unsalted
  • 6 ounces cream cheese - softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream - or more if needed
  • 2 tablespoons Oreo cookie crumbs - for topping


Chocolate Oreo Cookies

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat. Set aside. 
  • In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. Add flour, cocoa, 2 cups Oreo crumbs, baking soda, baking powder, and salt. Mix to combine. 
  • Portion into 1/3 cup balls. Roll each ball in the remaining 1/2 cup crushed Oreo crumbs. Place the balls on a parchment lined baking sheet. (6 per pan). Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thick disk.  
  • Bake for 8-9 minutes or until the edges are just barely set and the tops are no longer shiny. (Do not overbake these cookies!) Remove from oven and let cookies cool on pan for 3 minutes then transfer to wire rack to cool completely before frosting.

Vanilla Cream Cheese Frosting

  • Cream the butter and cream cheese until light and fluffy, about 2 minutes on medium speed. Add the powdered sugar a little at a time until fully combined. Add the vanilla and heavy cream, if needed.
  • Place the frosting in a ziplock bag and snip the corner off of the bag. Squeeze the frosting in a circle along the tops of each cookie, starting in the center and working your way around until it reaches the edges. 
  • Sprinkle some Oreo cookie crumbs overtop of the frosting. Enjoy!


Storing: Store the cookies in an airtight container in the fridge after the frosting has set. They will last for about 3-5 days.
Use a food processor to make the Oreo cookie crumbs — so much easier than smashing in a bag! 


Calories: 617kcal (31%)Carbohydrates: 91g (30%)Protein: 6g (12%)Fat: 28g (43%)Saturated Fat: 16g (80%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 82mg (27%)Sodium: 401mg (17%)Potassium: 220mg (6%)Fiber: 3g (12%)Sugar: 64g (71%)Vitamin A: 738IU (15%)Vitamin C: 1mg (1%)Calcium: 56mg (6%)Iron: 4mg (22%)
Course: Dessert
Cuisine: American
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