This post may contain affiliate links, please read the privacy policy for details.

Yield: 18 to 20 cookies | Prep Time: 25 minutes | Bake Time: 10 minutes | Total Time: 35 minutes

If a fudgy brownie, a frosted cupcake, and an Oreo cookie had a baby… it’d be this.

What Are Frosted Oreo Crumble Cookies?

These soft, chewy cookies are the love child of all your favorite desserts. Imagine a rich chocolate base with a fudgy texture, topped with tangy cream cheese frosting and finished with crunchy Oreo crumbs. They are bakery-level decadent but deceptively easy to make. No double layers, no complicated piping, just mix, bake, frost, and sprinkle. Perfect for impressing guests or just treating yourself on a random Tuesday.

Ingredients You Will Need

Butter
Granulated sugar
Egg
Egg yolk
Vanilla extract
All-purpose flour
Dutch-processed cocoa powder
Baking soda
Cream cheese
Powdered sugar
Heavy cream
Oreo cookies

Our Tips for Frosted Oreo Crumble Cookies

Chill for Clean Frosting: Let cookies cool slightly or chill for 10 minutes before frosting to prevent melting.
Measure Cocoa Correctly: Spoon and level cocoa powder to avoid dense cookies.
Underbake Slightly: Centers should look soft; they firm up as they cool for perfect fudginess.
Crush Oreos Fresh: Add cookie crumbs just before serving to maintain crunch.

Our Latest Video!

How to Store Frosted Oreo Crumble Cookies

Fridge: Store in an airtight container for up to 5 days. Layer with parchment paper to keep frosting intact.
Freezer: Freeze unfrosted cookies for up to 2 months. Once thawed, frost and sprinkle cookies before serving

Save This Recipe!

Frosted Oreo Crumble Cookie (Copycat)

Yield: 20 cookies

Author: Samantha Chen

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

If a fudgy brownie, a frosted cupcake, and an Oreo cookie had a baby… you’d get this.

Ingredients

For the Cookies

½ cup unsalted butter, room temperature (113 grams)
1 cup granulated sugar (200 grams)
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour, spooned and leveled (190 grams)
½ cup Dutch-processed cocoa powder (40 grams)
½ teaspoon baking soda

For the Frosting

6 tablespoons butter, room temperature
6 ounces cream cheese, softened
3 ½ cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
2 tablespoons Oreo cookie crumbs, for topping

Instructions

Make the Dough: In a large bowl, cream butter and sugar until combined but not fluffy. Add egg, egg yolk, and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and baking soda. Gradually mix into wet ingredients until just combined.
Shape Cookies: Scoop dough into 2-tablespoon-sized balls and place on parchment-lined baking sheets 2 inches apart.
Bake: Bake at 350°F for 10–12 minutes. Edges should be set but centers soft. Cool on pan for 5 minutes then transfer to a wire rack.
Prepare Frosting: Beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream. Beat on high until fluffy. Adjust cream for spreadability.
Frost and Top: Spread frosting on cooled cookies and sprinkle with Oreo crumbs. Chill if desired to set frosting.

Notes

Frosting Texture Matters: Ensure cream cheese is softened to avoid lumps and achieve a smooth spread.
Cookie Size Consistency: Uniform cookie size ensures even baking. Use a cookie scoop for best results.
Mix Gently: Overmixing the dough can lead to tough cookies; fold in dry ingredients carefully.
Bible Verse: Matthew 5:10 “Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven.”