A mini dark chocolate cookie base infused with oreo crumbs, topped with a velvety vanilla-cream cheese frosting and garnished with more oreo crumbs. This is the perfect copycat for the catering size of the Crumbl Chocolate Oreo Cookies!

Side view of a small Crumbl Oreo cookie cut in half.

Catering Crumbl Oreo Cookies

This is the catering size of my popular Crumbl Oreo Cookie copycat recipe. And while giant cookies are great, I am absolutely obsessed with this mini version! The Crumbl Oreo cookie boasts a rich and decadent chocolate cookie base that is chock full of crushed oreos and is topped with a thick, sweet, and creamy frosting. It is AMAZING! And this catering size lets you enjoy every bite of that amazingness without worrying about a stomach ache later.

A counter filled with oreo crumbl cookies (catering size!).

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Oreo Cookie Base

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar
Brown sugar
Eggs
Vanilla – I used my Pure Vanilla extract in this recipe and it gives a nice base for these cookies.
All-purpose flour
Black cocoa powder – This flavors and colors the cookie, giving it the Oreo credentials.
Crushed oreos – You will crush these with the cream!
Baking soda
Baking powder
Salt

Cream Cheese Frosting

Salted butter, softened – Again, I like salted but unsalted butter will work too.
Cream cheese, room temperature – Use the regular block cream cheese, not the spreadable tub kind!
Vanilla
Powdered sugar
Milk to thin, if needed

How to Make Frosted Chocolate Oreo Cookies

Preheat oven to 350°F (180° C).
In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
Allow the cookies to cool on the pan for 15 minutes before frosting.
While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup.
If needed, add milk a tsp at a time until you’ve reached your desired consistency.
Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm!
Store in an air tight container either in the fridge or on the counter for 3 days.

Side aerial view of copycat chocolate oreo crumbl cookies.

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
Piping tips – This is a set of my 4 favorite piping tips. I used a small round piping tip for these cookies!
Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.

How should I store these cookies?

Once cooled, store your cookies in an airtight container in either the fridge or on the counter for 3-5 days!

These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Mini oreo cookie with cream cheese frosting. Across the top it says "catering size Crumbl oreo cookies' in text.

Mini Cookies

Close up of catering size crumbl chocolate oreo cookies.

Copycat Crumbl Chocolate Oreo Cookies (Catering Size)

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 15

Servings: cookies

Calories: 194kcal

Ingredients

Oreo Cookie Base

3/4 cups (167g) salted butter
1/3 cup (76g) granulated sugar
3/4 cup (185g) brown sugar
1 eggs
1/2 Tbsp vanilla
1 1/3 cups (202g) all-purpose flour
1/2 cup (60g) black cocoa powder
1 cup (88g) crushed oreos (approx 20 oreos, crushed)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream Cheese Frosting

1/8 cup (28g) salted butter, softened
4 oz cream cheese, room temperature
1 tsp vanilla
2 cups (214g) powdered sugar
milk to thin, if needed

Instructions

Preheat oven to 350°F (180° C).
In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
3/4 cups (167g) salted butter, 1/3 cup (76g) granulated sugar, 3/4 cup (185g) brown sugar
Add the egg and vanilla. Mix until light in color and creamy.
1 eggs, 1/2 Tbsp vanilla
Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
1 1/3 cups (202g) all-purpose flour, 1/2 cup (60g) black cocoa powder, 1 cup (88g) crushed oreos (approx 20 oreos, crushed), 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
Allow the cookies to cool on the pan for 15 minutes before frosting.
While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
3/4 cups (167g) salted butter, 4 oz cream cheese, room temperature, 1 tsp vanilla
Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup.
2 cups (214g) powdered sugar
If needed, add milk a tsp at a time until you’ve reached your desired consistency.
milk to thin, if needed
Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm!
Store in an air tight container either in the fridge or on the counter for 3 days.