Copycat Crumbl Cookies & Cream Cookie Recipe – Crumbl Classic Menu (2026)
This copycat Crumbl Cookies & Cream Cookie is a chocolate lover's dream. A warm chocolate cookie mixed with cookies & cream pieces, topped with smooth vanilla cream cheese frosting, and sprinkled with even more cookies & cream pieces. Dangerously good.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 4 oz
- granulated sugar 1 cup
- brown sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- cocoa powder 0.5 cup
- cornstarch 2 tbsp
- baking soda 1 tsp
- salt 0.5 tsp
- Oreos (crushed) 1.5 cups
Seasonings/Sauce
- cream cheese 8 oz
- unsalted butter 0.5 stick
- powdered sugar 1.5 cups
- vanilla extract 1 tsp
- Oreos (crushed) 0.5 cup
Nutrition summary
Carbohydrates
80 g
51%
Protein
8 g
5%
Fat
32 g
44%
Cooking steps
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1
In a stand mixer, cream together 1 stick unsalted butter, 4 oz cream cheese, granulated sugar, and brown sugar until light and fluffy (about 3–5 min). This creates Crumbl's signature soft, rich base.
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2
Add eggs and vanilla extract, beating at medium speed until fully combined and smooth. Scraping down sides ensures even mixing—critical for thick, uniform cookies.
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3
In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Add dry ingredients to wet in 2 additions; mix on low until just combined. Cornstarch and cream cheese help replicate Crumbl’s ultra-soft texture.
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4
Fold in 1.5 cups crushed Oreos gently; do not overmix. This keeps the cookies chunky and prevents the dough from turning gray.
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5
Scoop dough into 8 oversized balls (about 4–5 oz each), arrange on lined baking sheet. Chill dough in refrigerator for at least 1 hour—this prevents excessive spreading and creates Crumbl’s thick, puffy shape.
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6
Preheat oven to 350°F (175°C). Bake cookies for 14–16 minutes—edges should be set, centers still slightly glossy and soft. Cool completely on tray for at least 30 minutes before decorating.
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7
For frosting, beat 8 oz cream cheese and 0.5 stick butter on medium until smooth. Add powdered sugar and vanilla extract; whip until light and creamy. This yields Crumbl’s signature thick vanilla cream cheese topping.
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8
Pipe or spread frosting generously onto cooled cookies. Sprinkle with remaining crushed Oreos (0.5 cup). For authentic Crumbl flavor, add extra cookie pieces atop frosting.
Personalized Q&A
Q. Does this actually taste like the Crumbl Cookies & Cream Cookie?
Yes—the combination of cream cheese in both the dough and frosting, high cocoa content, and generous Oreo chunks closely replicates the signature Crumbl flavor and texture. Dough chilling and oversized shape ensure you get a thick, soft center and rich cookies & cream taste, just like at Crumbl.
Q. Why did my cookies spread too thin or bake up flat?
Most often, this happens if you skip the chilling step or have butter that's too soft. Dough needs a full hour in the fridge to set up, which prevents flat cookies and keeps them thick like Crumbl’s. Be sure your butter is not melted, and bake at 350°F for best results.
Q. Can I substitute all-purpose flour for bread flour or use less cream cheese?
While all-purpose flour works, bread flour adds extra structure to keep cookies ultra-thick—even after baking. Cream cheese in the dough is crucial for softness; reducing it will make the cookies less plush. If needed, substitute with an extra 2 tbsp butter, but the texture won't be as close to Crumbl.
Q. How many calories and carbs are in one cookie?
Each copycat Cookies & Cream Cookie has about 630 kcal, 80g carbs (51% of calories), 8g protein (5%), and 32g fat (44%). These values mirror Crumbl's oversized cookie nutrition—enjoy in moderation!
Q. Can I freeze the dough or finished cookies? How long do they stay fresh?
Dough balls can be frozen raw for up to 2 months—wrap individually and thaw overnight before baking. Frosted cookies keep fresh up to 3 days in an airtight container at room temperature, or up to 5 days in the fridge. For best flavor, eat within a week.
