These Crumbl cookie dough cookies are soft, thick brown sugar cookies topped with vanilla frosting and edible cookie dough pieces—just like the bakery favorite.

If you love those giant bakery cookies from Crumbl, you’re going to adore these Crumbl cookie dough cookies you can make right at home. They’re thick brown sugar cookies topped with creamy frosting and little chunks of edible cookie dough, just like the real thing. The best part? You don’t need a bakery kitchen to get that soft, oversized cookie texture.

These cookies are fun to make, impressive to serve, and absolutely irresistible for cookie lovers.

Why You’ll Love These Crumbl Cookie Dough Cookies

• Bakery-style cookies at home – big, thick, and soft just like Crumbl.
• Loaded with flavor thanks to brown sugar and buttery frosting.
• Edible cookie dough topping makes these extra fun and indulgent.
• Perfect for parties or holidays since they look bakery-worthy.
• Easy to customize with different cookie dough flavors.
• Freezer-friendly so you can make them ahead.

Ingredients You’ll Need

For the Cookie Base

• Unsalted butter, softened – creates a rich and tender cookie.
• Brown sugar – gives the cookies a deep caramel flavor and chewy texture.
• Egg – binds everything together and adds moisture.
• Vanilla – enhances the classic cookie flavor.
• Flour – forms the structure of the cookies.
• Cornstarch – helps create soft, thick cookies.
• Baking powder – provides lift and keeps cookies from being dense.
• Salt – balances the sweetness.

For the Frosting

• Unsalted butter, softened – creates a smooth, creamy frosting.
• Powdered sugar – sweetens and thickens the frosting.
• Vanilla – adds flavor.
• Vanilla ice cream, slightly thawed – gives the frosting a creamy texture and subtle vanilla flavor.

For the Edible Cookie Dough

• Unsalted butter, softened – provides the classic cookie dough taste.
• Brown sugar – adds sweetness and depth.
• Sugar – balances the brown sugar flavor.
• Vanilla – enhances the dough flavor.
• Heavy cream – softens the dough texture.
• Salt – balances the sweetness.
• Heat-treated flour – safe to eat raw once heated through.
• Mini chocolate chips – adds the classic cookie dough touch.

How to Make Crumbl Cookie Dough Cookies?

Step 1: Start by preheating the oven to 350°F. Line a few baking sheets with parchment paper and set them aside.

Step 2: To make the cookies, place the softened butter and brown sugar in the bowl of a stand mixer. Cream the mixture together until it’s smooth and fluffy.

Step 3: Add the egg and vanilla and mix until everything is well combined.

Step 4: Next add the flour, cornstarch, baking powder, and salt. Mix thoroughly, stopping to scrape down the sides of the bowl so the dough comes together evenly.

Step 5: Using a large ice cream scoop, divide the cookie dough onto the prepared baking sheets. Leave a few inches between each cookie. Gently flatten each scoop into a thick disc shape.

Step 6: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool completely before decorating.

Step 7: To make the frosting, place the softened butter and powdered sugar in the bowl of a stand mixer and mix until smooth.

Step 8: Add the vanilla and slightly thawed vanilla ice cream, then mix again until the frosting is creamy and well combined. Scrape down the sides of the bowl as needed. Transfer the frosting to a piping bag and set it aside.

Step 9: For the edible cookie dough, combine the softened butter, brown sugar, and sugar in the bowl of a stand mixer and cream until smooth.

Step 10: Add the vanilla and heavy cream and mix well, scraping down the sides of the bowl if needed.

Step 11: Next add the salt and heat-treated flour and mix until the dough comes together. Fold in the mini chocolate chips.

Step 12: Roll the dough into 35–40 small balls and place them on a plate or sheet of parchment paper. Chill them in the refrigerator until you’re ready to assemble the cookies.

Step 13: Once the cookies are completely cool, pipe a round layer of frosting onto each cookie.

Step 14: Top each cookie with 4–5 pieces of edible cookie dough, then finish with a small sprinkle of mini chocolate chips.

Step 15: Now they’re ready to serve — soft cookies, creamy frosting, and little bites of cookie dough in every bite.

Storage & Freezing Tips

• Room temperature: Store the cookies in an airtight container for up to 2 days. If your kitchen is warm, refrigeration is a better option so the frosting holds its shape.
• Refrigerator: Because of the frosting and cookie dough topping, these cookies keep best in the fridge. Store in an airtight container for up to 4–5 days.
• Freezing baked cookies: The cookie bases freeze very well. Freeze the unfrosted cookies in an airtight container for up to 2 months. Thaw at room temperature, then frost and decorate before serving.
• Freezing edible cookie dough: The cookie dough balls can also be frozen. Place them in a sealed container or freezer bag for up to 2 months, then thaw in the refrigerator before using.
• Make-ahead tip: Bake the cookies and prepare the cookie dough balls a day ahead. Store them chilled, then frost and assemble the cookies just before serving for the best texture.

Fun Variations

• Stir an extra tablespoon or two of mini chocolate chips into the edible cookie dough for an even more chocolatey topping. This is the easiest variation and keeps that classic cookie dough flavor everyone loves.
• Replace 1–2 tablespoons of the butter in the edible cookie dough with creamy peanut butter. This gives the topping a rich peanut butter flavor that pairs perfectly with the soft brown sugar cookie base.
• Add 1–2 tablespoons of colorful sprinkles to the edible cookie dough. The sprinkles give the cookies a fun birthday cake look and add a little extra sweetness that kids especially love.

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If you try this Crumbl cookie dough cookie recipe, I’d love to hear how it turned out! ⭐ Leave a comment and a star rating below to let others know how you liked these cookies and share any tips or variations you tried.