Crumbl Oreo Cookie Recipe: Cookies and Cream Copycat

Crumbl has released several cookies and cream flavors over the years, and the names change. Some are made with OREO cookies under license and say so in the name, while others are called cookies and cream. The one in our flavor file with a full profile is the Cookies & Cream White Chip Cookie, which Crumbl describes as a marbled dark chocolate and vanilla cookie with white drops, a white drizzle, and crumbly cookies and cream pieces.

What people usually mean by an “Oreo Crumbl cookie” is the frosted version: a thick vanilla cookie loaded with chocolate sandwich cookie pieces under a layer of cream cheese frosting and dark crumbs. That is the recipe below, with a white chocolate drizzle option if you want to match the white chip release instead. OREO is a trademark of Mondelez; any chocolate sandwich cookie works. This recipe belongs to our Crumbl cookie dupe recipes series.

How to chop the sandwich cookies

Cut each cookie into quarters with a sharp knife instead of crushing it in a bag. You want visible chunks with cream filling still attached, plus some crumbs. Set aside the six cookies for the topping and crush those finely, almost to a powder, so they stick to the frosting.

Brick cream cheese, not spread

Tub-style cream cheese has more water and makes a loose frosting. Use full-fat brick cream cheese, softened but still cool, for a frosting that holds its shape. The bakery’s typical Oreo-style pantry is listed in the Oreo-style Crumbl ingredients section, with the allergen notes that go with it.

1. Chop the cookies. Chop 14 sandwich cookies into rough quarters. Keep the crumbs; they will color the dough slightly.
2. Whisk the dry ingredients. Whisk the flour, cornstarch, baking soda, and salt.
3. Cream butter and sugars. Beat the butter, brown sugar, and granulated sugar for 2 minutes, then beat in the eggs and vanilla.
4. Fold in the mix-ins. Mix in the dry ingredients until a few streaks remain, then fold in the chopped cookies and white chips by hand.
5. Portion and chill. Scoop 12 tall portions of about 99 g and chill at least 1 hour.
6. Bake. Bake at 350°F (175°C) for 11 to 13 minutes, until the edges are set and the centers look soft. Rest 10 minutes on the pan.
7. Make the frosting. Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat until fluffy. Keep it cold until needed.
8. Frost and crumb. Spread or pipe frosting on the fully cooled cookies and press finely crushed cookie crumbs over the top.

The dough is heavy with mix-ins, so stop the mixer while there is still a little flour showing and finish by hand. That keeps the cookie pieces chunky and the dough cream-colored instead of gray.

Bake at 350°F (175°C) for 11 to 13 minutes for 99 g cookies, or 9 to 10 minutes for 60 g cookies. Because the dark cookie pieces hide browning, judge doneness by the edges: they should be set and lightly golden while the center still looks soft and slightly puffed. Rest the cookies on the pan for 10 minutes before moving them.

Sandwich cookie pieces absorb moisture from the dough as it bakes, which helps the cookie stay soft but can make it fragile. The higher flour ratio and the cold eggs give it enough structure to hold those heavy chunks, and the cornstarch keeps the center tender.

Chilling for a full hour matters here more than in a plain cookie, because the cream filling in the chopped cookies melts fast. Cold dough sets around the pieces before the filling can leak and spread the cookie thin.

Beat the cream cheese and butter together until completely smooth before adding the powdered sugar, or the frosting will be lumpy. Add the vanilla, beat for one more minute, and refrigerate the frosting for 15 minutes if it looks soft.

Spread a thick layer on each cooled cookie, leaving a small border, and sprinkle the fine crumbs over the top while the frosting is still tacky. For a drizzle finish instead, melt 2 oz of white chocolate with 1/2 teaspoon of coconut oil and zigzag it over the cookies. If you would rather skip cream cheese, the thick almond buttercream on our copycat Crumbl pink sugar cookie also works here with vanilla in place of almond.

• Marbled dough: mix 2 tablespoons of cocoa powder into half the dough and swirl the two before scooping, like the White Chip release.
• Golden cookies: use golden sandwich cookies and swap the white chips for more white chocolate.
• Mint: use mint-cream sandwich cookies and add 1/4 teaspoon peppermint extract to the frosting.
• No frosting: press extra cookie chunks on top before baking for a lunchbox-friendly cookie.

Frosted cookies go in the fridge in an airtight container and keep for 4 days. Let them sit out for 10 minutes before eating. Unfrosted cookies keep 3 days at room temperature and freeze for 2 months; the cream cheese frosting does not freeze as smoothly, so make it fresh.

The bakery figures are copied from Crumbl’s official profile (checked 2026-10-21) and sit on our Crumbl Cookies & Cream White Chip Cookie page. The homemade number is an estimate: we added up standard calorie values for every gram in the ingredient list and divided by 12 cookies, so a bigger or smaller scoop changes it. The bakery cookie uses a white drizzle instead of frosting, which is part of why its number is lower than the frosted copycat. If you would rather buy a box, the cost of Crumbl cookies by pack size is worked out on our price page.

New to thick bakery cookies? Start with the Crumbl chocolate chip cookie recipe, which uses the same dough method with fewer variables.