Let Me Tell You About These Oreo Crumbl Cookies…

So here’s the story: a couple months ago, my niece begged me to bring something extra chocolatey and fun to our family movie night. She’s 12, and she’s at that age where opinions are fierce and snacks are everything. I remembered those giant Oreo Crumbl cookies—have you tried the real ones?—with the mountain of buttercream on top. I thought, “Hey, I can totally make these from scratch. How hard can it be?” Well, turns out, it’s not too tricky, but my first batch was more ‘cookie pancake’ than ‘bakery-thick treat’ (my brother still ate four). Anyway, after a few tweaks (and maybe a little cursing at my mixer), I landed on what I think is a pretty spot-on copycat of the legendary Oreo Crumbl cookie, complete with an unapologetically thick swipe of homemade buttercream.

Why I Keep Making These (And You Probably Will Too)

I mostly bake these when I need to impress someone—like that time my neighbor dropped by unannounced during a baking experiment and left with half the batch. My family goes absolutely mad for these because they’ve got that fudgy, chewy Oreo vibe but with a decadent, cloud-like buttercream that honestly tastes better than the original (not to brag, but). And, real talk: if you’ve ever been let down by a dry cookie, this’ll fix you right up. Oh, and if you have a rough day? Just one of these turns it around. (Unless you drop your last one on the floor. Ask me how I know.)

What You’ll Need (And What I Sometimes Swap In)

1 cup (225g) unsalted butter, softened (sometimes I cheat with salted and skip the pinch of salt, don’t tell the purists)
1 ¼ cups white sugar - my gran swore by caster sugar, but regular works fine
½ cup brown sugar, packed (makes them chewier; I’ve used all white sugar in a pinch, but they’re not quite as good)
2 large eggs
1 tablespoon vanilla extract (I’ve used the cheaper stuff, but the good stuff really does sing here)
2 ¾ cups (350g) all-purpose flour
⅔ cup unsweetened cocoa powder (Dutch-process is best, but I’ll be honest, I use Hershey’s most of the time)
1 teaspoon baking soda
½ teaspoon salt (unless you used salted butter, see above)
18 Oreo cookies, crushed (I never measure this, “about a sleeve” does the trick)

Buttercream:

¾ cup (170g) unsalted butter, softened
3 cups powdered sugar (sometimes more if you want it extra thick)
2 tablespoon milk or cream (I sometimes use oat milk—nobody notices)
1 teaspoon vanilla extract
Pinch of salt

How I Throw This Together (With a Few Shorthand Moves)

Start by preheating your oven to 350°F (180°C). Line two big cookie sheets with parchment. Could you skip the parchment? Sure, but you’ll regret it—trust me.
In a big bowl, cream your butter and sugars together until it’s pale and fluffy, about 3-4 minutes. This is where I usually sneak a taste. Don’t overthink it, just blend until it’s mostly smooth.
Add eggs and vanilla; give it a good mix. It might look a bit broken at this stage; totally normal, don’t panic.
In another bowl, whisk the flour, cocoa, baking soda, and salt. Pour this into your wet mixture. Stir on low until just combined (if you forgot to sift the cocoa, like I always do, just smash any lumps against the side of the bowl—no big deal).
Fold in most of the crushed Oreos, saving a handful for topping—unless you eat them first, which happens here more than I’ll admit.
Scoop out big balls of dough (about ¼ cup each). Place them spaced out on your trays. I flatten them just a little; they’re meant to be chunky.
Bake for 11-13 minutes. They’ll look soft and a bit underdone in the center when you take them out—resist the urge to keep baking! They firm up as they cool. (If you over-bake, you lose that chewy-goodness. I’ve done it. Sad times.)
While they’re cooling, whip up the buttercream: Beat the butter alone first, then add powdered sugar in batches, then milk, vanilla, and salt. Keep beating until it’s thick and spreadable. If it’s too runny, just add more sugar; if it’s too stiff, a splash more milk fixes it.
Once cookies are completely cool, slather (or pipe, if you’re fancy) a thick swirl of buttercream on each. Top with the last bits of Oreo crumbs.

Some Notes I Learned the Hard Way

The dough is pretty stiff; I once tried using a spoon and nearly gave myself a wrist cramp. Cookie scoops are magic, but if all else fails, just get in there with clean hands.
Buttercream can be made ahead and stored in the fridge. You might need to let it warm up a bit before spreading, unless you want to break your cookies trying to frost them—been there.
If you forget to save Oreo crumbs for topping, just smash up another cookie. Or skip it altogether; nobody’s judging.

Variations I've Tried (and a Mishap or Two)

Once I swapped in chocolate chips for half the Oreos—delicious but less ‘Oreo-ish’ (though the kids didn’t mind).
I tried using gluten-free Oreos once. Actually, I find it works better if you chill the dough a bit longer because they can get a little crumbly (ha, Crumbl, get it?).
I also attempted a peanut butter buttercream one time... honestly, not my best idea. It was weirdly salty. I’d skip that.

Equipment (and Improv Solutions)

Stand mixer or hand mixer - but you can totally do it by hand if you’re feeling strong (I’ve done it, but it’s a bit of a workout!)
Cookie scoop or just a regular big spoon
Baking trays and parchment paper - or foil in a pinch, though the bottoms might brown quicker
Some sort of spatula for spreading buttercream (I once used a butterknife; works fine)

Copycat Oreo Crumbl Cookie with Thick Buttercream

How to Store (If You Have Leftovers)

These last in an airtight container for up to 3 days at room temperature, or a week in the fridge. But honestly, in my house they never last more than a day—maybe two if I hide them in the vegetable drawer (no one looks there). The buttercream stiffens in the fridge, but I kinda like it that way. Or let them sit out for a bit and it’s soft again.

Serving Them Up (Our Little Tradition)

I love serving these with a glass of milk (classic, right?) or, for special occasions, a scoop of vanilla ice cream. My partner insists they’re best with coffee, but I say, why not both? Sometimes I’ll pile them on a cake stand just to feel a bit posh, even if it’s just us at home.

Lessons Learned (A Few Pro Tips)

I once tried rushing the cooling because I was impatient—don’t frost warm cookies! The buttercream will melt and slide right off, and you’ll be left with a sad, messy puddle.
If you want cookies to look really bakery-style, press a few more Oreo bits right on top as soon as they come out of the oven. Looks fancy with zero extra effort.
If your butter is still a bit cold, just microwave it for 10-15 seconds. But seriously, don’t melt it completely. I did once and the cookies spread like pancakes.

FAQ – Real Questions I’ve Actually Gotten

Can I freeze these cookies? Oh, totally! Just freeze the unfrosted cookies in a zip bag. Defrost, then frost when you’re ready. I’ve even eaten one straight from the freezer—don’t judge me!
Do I have to use real Oreos? Nah, store-brand works. I even used some chocolate sandwich cookies from Aldi once. Nobody noticed (or if they did, they were polite enough not to say).
Is it okay if the dough looks a bit dry? Yep, it’s supposed to. If it’s super crumbly, add a splash of milk. But generally, it’ll come together once you scoop it. If it doesn’t, just press it into shape—no one will know.
Can I double the buttercream? Why not? It’s your kitchen. Just maybe tell your dentist to look away.
Where do you get good vanilla? I like to order King Arthur Baking’s vanilla, or occasionally I’ll grab Nielsen-Massey if it’s on sale. But McCormick works, too!
What’s the best tool for crushing Oreos? Honestly, I put them in a zip bag and bash them with a rolling pin, or even a wine bottle if I can’t find the pin. Therapy and baking, all in one.
Any good tutorials for buttercream? If you want to get really pro, Sally’s Baking Addiction has a brilliant guide. Mine is more, let’s say, rustic.

So, there you go! If you make these, let me know how it goes. Or, if you’re like me, just eat the dough and call it research. Happy baking!

Copycat Oreo Crumbl Cookie with Thick Buttercream