Bakery-Style Crumbl Copycat Frosted Oreo Cookies at Home

If you’ve ever walked past a Crumbl box and thought, “I need that cookie in my life right now,” this one’s for you. These bakery-style frosted Oreo cookies bring all those rich, chocolatey, cookies-and-cream vibes straight into your own kitchen. They’re thick, soft, and loaded with crushed Oreos, then finished with a creamy frosting that makes them feel extra special without being complicated.

What I love about this recipe is that it gives you that just-like-the-bakery experience at home, minus the price tag and the drive. The dough comes together easily, bakes up beautifully, and stays nice and soft in the center. Once they’re cooled and topped with that smooth frosting and a sprinkle of Oreo crumbs, they look like something you’d expect to see behind a bakery glass case.

These cookies are perfect for birthdays, bake sales, holidays, or just one of those days when a regular chocolate chip cookie won’t cut it. They also make a great make-ahead dessert since they stay soft and indulgent for days. If you love Oreo desserts and those thick, frosted bakery-style cookies, this recipe is definitely one you’ll want to keep on repeat.

Make sure you also check out my other Crumbl Copycat Recipes too!

Ingredients

For the Cookie Base

• ½ cup unsalted butter, softened: This gives the cookies that rich, buttery base and helps keep them soft and bakery-style.

• ½ cup sugar: Granulated sugar adds just the right amount of sweetness and helps the cookies spread perfectly.

• ⅓ cup brown sugar: Brown sugar brings extra moisture and that subtle caramel flavor that makes these cookies irresistible.

• ¼ cup powdered sugar: A little powdered sugar helps create that tender, melt-in-your-mouth texture.

• ⅓ cup oil: Oil keeps the cookies ultra soft for days and gives them that signature bakery chew.

• 1 egg: The egg binds everything together and gives the cookies structure without drying them out.

• 25 Oreos, crushed: Crushed Oreos are the star here, packing every bite with cookies-and-cream flavor.

• 1 ¼ cups flour: Flour gives the cookies just enough structure while keeping them thick and soft.

• 2 tablespoons cornstarch: Cornstarch is the secret to that soft, fluffy bakery-style texture.

• ¼ cup cocoa powder: Cocoa powder adds rich chocolate flavor without making the cookies too sweet.

• ½ teaspoon baking soda: Baking soda helps the cookies rise slightly and stay nice and tender.

• ½ teaspoon baking powder: A touch of baking powder gives the cookies a little extra lift.

• ½ teaspoon salt: Salt balances the sweetness and brings out all that chocolatey Oreo flavor.

• ½ teaspoon cream of tartar: This helps create that classic soft, chewy cookie texture you expect from bakery cookies.

For the Frosting

• ½ cup unsalted butter, softened: Softened butter makes the frosting smooth, creamy, and easy to spread.

• 1 cup powdered sugar: Powdered sugar sweetens the frosting while keeping it light and fluffy.

• 1 teaspoon vanilla: Vanilla adds warmth and rounds out the sweetness of the frosting.

• ½ teaspoon salt: A pinch of salt keeps the frosting from tasting overly sweet.

• Additional Oreo crumbs, to decorate: A final sprinkle of Oreo crumbs adds the perfect finishing touch and a little extra crunch.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.

2. Place the Oreos in a food processor and pulse until finely crushed.

3. In a medium bowl, whisk together the crushed Oreos, flour, cornstarch, baking soda, baking powder, cocoa powder, cream of tartar, and salt. Set aside.

4. In the bowl of a stand mixer, cream the softened butter and sugars together until smooth and well combined.

5. Add the oil and egg, mixing until fully incorporated.

6. Gradually add the dry ingredients to the wet mixture, mixing well and scraping down the sides of the bowl as needed.

7. Use a large ice cream scoop to portion the dough onto the prepared baking sheets.

8. Gently flatten each portion into a disc, then bake for about 10 minutes, or until the centers are set. Allow the cookies to cool completely before decorating.

9. To make the frosting, beat the softened butter, powdered sugar, vanilla, and salt together on low speed until combined. Scrape down the sides, then increase the speed to medium and mix for about 1 minute, until smooth and creamy.

10. Spread a generous layer of frosting over the cooled cookies.

11. Finish by sprinkling additional Oreo crumbs on top for decoration.

Tips for Perfect Copycat Crumbl Frosted Oreo Cookies

• Don’t overbake the cookies. They should look just set in the center when you pull them from the oven, because they’ll finish setting as they cool and stay nice and soft.

• Crush the Oreos really finely for the best texture. A food processor works great and helps the Oreo flavor spread evenly through the dough.

• Use room-temperature butter for both the cookies and the frosting so everything mixes smoothly without lumps.

• Scoop the dough large and flatten slightly. These cookies are meant to be thick and bakery-style, not thin and crispy.

• Let the cookies cool completely before frosting. Warm cookies will melt the frosting and turn it into a slippery mess.

• Spread the frosting generously. Crumbl-style cookies are known for that thick, creamy layer on top, so don’t hold back.

• Finish with extra Oreo crumbs right before serving for the best look and a little added crunch.

Get Creative!

• Swap the classic frosting for a cream cheese frosting if you want a little tang to balance all that chocolatey Oreo goodness.

• Add chopped Oreos to the frosting for extra crunch and even more cookies-and-cream flavor in every bite.

• Turn these into cookie sandwiches by skipping the frosting on top and spreading it between two cookies instead.

• Drizzle a little melted white chocolate over the frosted cookies for a bakery-style finish that looks extra fancy.

• Press a mini Oreo or a few crushed pieces right into the frosting for a fun decorative touch.

• Make them mini by using a smaller scoop and adjusting the bake time slightly for perfect party-sized cookies.

• Add a pinch of espresso powder to the dough to deepen the chocolate flavor without making them taste like coffee.

Serving & Storing

• Serve these cookies at room temperature so the frosting is soft and creamy and the cookies have that perfect bakery-style texture.

• If you’re stacking them on a platter, place a small piece of parchment paper between layers to keep the frosting looking pretty.

• Store leftover cookies in an airtight container in the fridge for up to 4–5 days to keep the frosting fresh.

• Let refrigerated cookies sit out for about 10–15 minutes before serving so they soften back up.

• For longer storage, the unfrosted cookies can be frozen, then thawed and frosted when you’re ready to serve.

• These cookies travel well once the frosting is set, making them great for parties, bake sales, or sharing with friends.