Ultimate Crumbl Copycat Chocolate Cookies and Cream Cookies: An Oreo Lover’s Dream!

If you’re obsessed with Oreos and adore the giant, gourmet cookies from Crumbl, then prepare yourself for a truly decadent treat. These homemade Crumbl Chocolate Cookies and Cream Cookies are designed to capture that iconic taste and texture, elevating the classic chocolate sandwich cookie to new heights. We’re talking about a rich, dark black cocoa cookie base, generously studded with creamy white chocolate chips, and then packed with not one, but two forms of Oreo goodness: fine crumbs blended directly into the dough and chunky pieces pressed lavishly on top. This recipe isn’t just a copycat; it’s an homage to all things Oreo, promising a deeply satisfying, chewy, and intensely flavorful cookie experience that will make you feel like you just stepped out of a Crumbl bakery.

For more delicious cookie adventures, especially if you’re an Oreo aficionado, you’ve come to the right place! Craving a good cookie sandwich? You’ll absolutely love my Crumbl Oreo Sandwich Cookies, featuring a similar delectable black cocoa powder cookie base filled with a wonderfully smooth cream. Or perhaps you want to add some festive sprinkles to your life? My Crumbl Oreo Birthday Cake Cookies are perfect for making any event a party. If a bit of luscious frosting is what you seek, my (Crumbl Copycat) Chocolate Oreo Cookies are definitely for you. Don’t forget to check out the delightful Golden Oreo version of these cookies and cream cookies if you prefer a vanilla twist!

Why This Recipe is a Must-Try for Oreo Lovers

This recipe for Crumbl Chocolate Cookies and Cream Cookies isn’t just another cookie; it’s a meticulously crafted experience designed to deliver maximum Oreo flavor and the perfect Crumbl-style chewiness. Here’s why it stands out:

• Authentic Oreo Flavor Infusion: We achieve the ultimate Oreo cookie flavor by incorporating a generous 1 1/4 cups of finely crushed Oreo crumbs directly INTO the cookie dough! This means every single bite is packed with that unmistakable chocolate-and-cream taste, making it the best chocolate cookies and cream cookie recipe you’ll ever bake. It’s a true celebration of the iconic cookie, ensuring the flavor is deeply integrated, not just an afterthought.
• Signature Black Cocoa Cookie Base: The secret to that rich, dark, and slightly milder chocolate flavor, characteristic of an actual Oreo wafer, lies in using black cocoa powder. This unique ingredient not only provides an intense chocolate depth without bitterness but also gives our cookies their stunning, deep black color. It’s an essential element that distinguishes these cookies from typical chocolate chip varieties, providing that authentic Cookies and Cream base.
• Perfect Balance of Creamy White Chocolate and Crunchy Oreo Topping: We truly bring the “cream” into these chocolate cookies and cream cookies by loading the dough with sweet white chocolate chips. These melt into creamy pockets, offering a delightful contrast to the dark cocoa. To elevate both the visual appeal and the texture, the tops of the cookie dough balls are generously dipped in roughly chopped Oreo pieces before baking. This adds a fantastic crunch and an undeniable “Oreo” look, providing the ultimate taste and texture in every mouthful.
• Irresistibly Chewy Texture: Our careful balance of sugars, specifically using more brown sugar than granulated sugar, is key to creating a wonderfully chewy cookie. Brown sugar contributes moisture and a softer texture, ensuring that these large cookies remain tender and pliable, rather than crumbly or dry. This is essential for replicating that sought-after Crumbl cookie experience.

Essential Ingredient Notes for Perfect Cookies

Achieving the perfect Crumbl Chocolate Cookies and Cream Cookies starts with understanding your ingredients. Here’s a breakdown of what you’ll need and why:

• Unsalted Butter: Using unsalted butter gives you complete control over the total salt content in your cookies, which is crucial for balanced flavor. Make sure your butter is at true room temperature (soft enough to indent with a finger but not melted). Properly softened butter creams beautifully with sugars, creating tiny air pockets essential for a light, tender, and chewy cookie texture. Microwaving butter often creates pockets of melted butter, which can negatively impact the final cookie texture, leading to denser or greasier results.
• Brown Sugar: We deliberately use a higher ratio of brown sugar to granulated sugar in this recipe. Brown sugar contains molasses, which adds moisture, depth of flavor, and contributes significantly to the chewy texture we’re aiming for in these Crumbl copycat cookies. Its moist nature helps keep the cookies soft and prevents them from drying out.
• Granulated Sugar: While brown sugar ensures chewiness, granulated sugar helps with spread and provides a crispness around the edges, balancing the softness of the brown sugar.
• All-Purpose Flour: The foundation of our cookie’s structure. For accurate measurement, always use the spoon-and-level method: spoon flour into your measuring cup and then level it off with a straight edge. Packing flour or scooping directly from the bag can add too much, resulting in dry, dense, and cake-like cookies instead of soft and chewy ones.
• Black Cocoa Powder: This is a star ingredient! Not familiar with black cocoa powder? It’s what gives Oreos their distinct dark color and unique, deep, less bitter chocolate flavor. It’s heavily Dutched (alkalized), which reduces its acidity and creates a mellow, sophisticated chocolate profile that is essential for this recipe. You can read more about it in my comprehensive Black Cocoa Powder Guide. Do not substitute with regular cocoa powder unless absolutely necessary, as it will change both the color and flavor significantly.
• Oreo Cookies: You’ll need two forms of Oreos for this recipe. Firstly, 1 1/4 cups of *fine crumbs*, made from the entire Oreo cookie (yes, the cream filling too!). These crumbs will be incorporated directly into the dough for maximum flavor. Secondly, you’ll need some roughly chopped Oreos to roll the cookie dough balls in before baking, providing that signature topping and delightful crunch. For best results, use regular Oreos, not double-stuffed or thin varieties, as their cream-to-cookie ratio can alter the recipe.
• White Chocolate Chips: These are crucial for the “cream” element in our cookies and cream cookies. White chocolate chips add a sweet, vanilla-infused creaminess that beautifully complements the intense black cocoa and crunchy Oreo bits. Their melting quality also provides pockets of smooth, rich flavor throughout the cookie. Feel free to use good quality white chocolate chips for the best taste.
• Leavening Agents (Baking Soda & Baking Powder): Both are used to ensure the cookies rise properly and achieve a soft, slightly cakey interior while maintaining a chewy exterior. Baking soda reacts with the acidic components in brown sugar and black cocoa (if using natural black cocoa, though Dutched is common), while baking powder provides additional lift.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie, especially the rich chocolate. Don’t skip it!

Easy Step-by-Step Instructions for Perfect Cookies

Follow these simple steps to create your own batch of delicious Crumbl Chocolate Cookies and Cream Cookies:

1. Prepare Your Workspace: Begin by preheating your oven to 350ºF (175ºC). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. Set this aside.
2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer), combine 12 tablespoons of softened unsalted butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar. Cream these ingredients together on medium speed for a full 2 minutes until the mixture is light, fluffy, and well combined. This process incorporates air, essential for tender cookies.
3. Add Egg and Vanilla: Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated. Add 1 large egg and 2 teaspoons of vanilla extract, then mix on low speed until just combined. Be careful not to overmix at this stage.
4. Incorporate Dry Ingredients and Oreo Crumbs: To the wet ingredients, add 1 1/2 cups all-purpose flour, 1/2 cup black cocoa powder, 1 1/4 cups finely crushed Oreo crumbs, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Mix on low speed until the dry ingredients are just partially combined. Again, scrape down the sides of the bowl as needed.
5. Fold in White Chocolate Chips: Add 1 1/4 cups white chocolate chips to the partially mixed dough. Continue mixing on low speed until all ingredients are just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
6. Prepare Oreo Topping & Portion Dough: Place the roughly chopped Oreo pieces (from about 6 regular Oreos) in a shallow, rimmed dish or plate. Using a 1/4 cup measure or a large cookie scoop, portion the dough into individual balls.
7. Top with Oreos: Gently press the top of each dough ball into the dish of roughly chopped Oreo pieces, ensuring a good amount of pieces adheres to the surface.

8. Bake the Cookies: Place 6 of the Oreo-topped dough balls on your prepared baking sheet, leaving ample space between them. Gently press down on the top of each ball with the palm of your hand, flattening the dough into a thick disk. This crucial step helps the cookies bake more evenly and ensures the Oreo chunks are pressed firmly into the dough, preventing them from falling off. Bake for 10-12 minutes.
9. Cool and Enjoy: Remove the cookies from the oven when the edges are set and the centers no longer appear shiny, but look just barely underdone. This is key to achieving that perfectly chewy Crumbl texture. Let the Crumbl Chocolate Cookies and Cream Cookies rest on the hot baking sheet for 10 minutes. This allows them to continue setting and baking slightly from residual heat without becoming overbaked. After 10 minutes, carefully transfer them to a wire rack to cool completely. Once cooled, sink your teeth into these incredible homemade Oreo cookies!

Expert Tips for the Best Chocolate Cookies and Cream Cookies

Mastering these Crumbl Chocolate Cookies and Cream Cookies is easy with a few insider tips:

• Crushing Oreos for the Dough: When preparing the Oreo crumbs for the cookie dough, make sure to include the cream filling along with the wafers. The cream adds moisture and contributes to the overall “cookies and cream” flavor profile. Aim for a very fine, almost powder-like texture for the crumbs that go into the dough. This ensures they blend seamlessly and don’t create an overly chunky texture within the cookie itself.
• Alternative Crushing Method: If you don’t have a food processor, which is ideal for creating fine Oreo crumbs, don’t worry! Simply place the Oreos into a large, sturdy ziplock bag, seal it tightly, and use a rolling pin to crush them. Roll over the bag repeatedly until you achieve your desired fine crumb consistency.
• Differentiating Oreo Crumb Textures: Remember, you want fine crumbs for the dough and roughly chopped pieces for the topping. The chunky pieces on top provide that delightful textural contrast and visual appeal, while fine crumbs ensure the dough is smooth and evenly flavored.
• Mixer Alternatives: A stand mixer with a paddle attachment makes quick work of creaming butter and sugars, but if you don’t have one, a large bowl and a good quality hand mixer will work just as well. Just be sure to scrape down the sides frequently to ensure even mixing.
• Chilling the Dough (Optional but Recommended): This cookie dough doesn’t strictly require chilling, meaning you can bake them immediately. However, if you prefer to break up the baking process or find that your dough is too sticky, chilling the dough for at least 30 minutes or up to 24 hours can deepen flavors and result in a slightly thicker, chewier cookie. If you do chill it overnight, allow the dough to come closer to room temperature for easier portioning and handling.
• Customizing Chocolate Chips: While white chocolate chips are traditional for a “cookies and cream” flavor, feel free to personalize! If you’re not a fan of white chocolate, you can easily substitute them with milk chocolate chips or semi-sweet chocolate chips for a different but equally delicious twist.
• Don’t Overbake: This is perhaps the most crucial tip for chewy cookies. Remove your cookies from the oven when the edges are set but the centers still look slightly soft and appear just barely underdone. They will continue to bake and set as they cool on the hot baking sheet, ensuring they remain perfectly moist and chewy rather than dry and crunchy.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, helps with even heat distribution, and makes cleanup a breeze.

Make Ahead, Storing, and Freezing Your Oreo Cookies

These Crumbl Chocolate Cookies and Cream Cookies are fantastic fresh, but they also store beautifully, making them perfect for meal prepping desserts or enjoying later.

• Make Ahead Dough: You can prepare the cookie dough ahead of time and store it in an airtight container in the fridge for up to 24-48 hours before baking. This is a great way to spread out your baking efforts. If the dough has been thoroughly chilled, let it sit at room temperature for about 15-30 minutes to make it easier to scoop and form into balls.
• Storing Leftover Cookies: To keep your baked chocolate cookies and cream cookies fresh and chewy, store any leftovers in an airtight container or a large ziplock bag at room temperature. They will maintain their best texture and flavor for 2-3 days, though they’re often devoured much quicker!
• Freezing Baked Cookies: These cookies freeze exceptionally well! Once your chocolate Oreo Crumbl cookies have completely cooled to room temperature, you can freeze them. Arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes until solid. Then, transfer the frozen cookies to a freezer-safe bag or an airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. To enjoy, simply remove them from the freezer and let them thaw at room temperature. For a warm, “freshly baked” experience, you can pop a thawed cookie in the microwave for 10-15 seconds.

For more detailed information on preserving your baking efforts, my post on Freezing Cookie Dough covers everything you need to know about storing cookie dough, freezing raw dough, and baking from frozen. Additionally, check out my Freezing Cookies post for expert tips and tricks to get the best results when freezing baked cookies.

Recipe FAQs for Crumbl Chocolate Cookies and Cream

More Irresistible Oreo Recipes to Try

Can’t get enough of that classic cookies and cream flavor? Dive into these other amazing Oreo-inspired treats:

• Oreo Muddy Buddies
• Oreo Cupcakes
• Oreo Cake
• Oreo Milkshake
• No Bake Oreo Dessert
• Oreo Rice Krispies Treats