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Crumbl Cookie Dough Cookies (Copycat Recipe)

Recipe by Rebekah Winscott

These Crumbl cookie dough cookies are soft brown sugar cookies topped with creamy frosting and bites of edible cookie dough. This easy copycat recipe makes thick bakery-style cookies at home.

  • Total Time0 hours
  • Yield8-10 cookies 1x

Ingredients

Units Scale

Cookies

  • 1/2 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup vanilla ice cream, slightly thawed

Edible Cookie Dough

  • 1/4 cup unsalted butter, softened
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy cream
  • pinch of salt
  • 1/2 cup heat-treated flour

  • 2 tablespoons mini chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a few baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
  3. Add the egg and vanilla, mixing well.
  4. Add the flour, cornstarch, baking powder, and salt. Mix thoroughly, scraping the sides often.
  5. Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets and gently flatten into a disc shape.
  6. Bake for 10–12 minutes, or until the edges are golden and the centers are set. Allow cookies to cool completely.
  7. To make the frosting, combine the softened butter and powdered sugar in a stand mixer and mix until smooth.
  8. Add the vanilla and slightly thawed vanilla ice cream and mix thoroughly, scraping down the sides often.
  9. Transfer the frosting to a piping bag and set aside.
  10. To make the edible cookie dough, combine the softened butter, brown sugar, and sugar in a stand mixer and cream until smooth.
  11. Add the vanilla and heavy cream and mix well.
  12. Add the salt and heat-treated flour, mixing thoroughly.
  13. Fold in the mini chocolate chips.
  14. Roll the dough into 35–40 small balls and chill until ready to assemble.
  15. To assemble, pipe frosting onto each cooled cookie. Top with 4–5 cookie dough pieces and sprinkle with mini chocolate chips.

Notes

  • For thick bakery-style cookies, use a large cookie scoop and slightly flatten the dough before baking.
  • Make sure the cookies cool completely before adding frosting so it doesn’t melt.
  • Chill the edible cookie dough balls 10–15 minutes if they become too soft to handle.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 540 kcal
  • Sugar: 39 g
  • Sodium: 260 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Carbohydrates: 63 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://thisnanacancook.com/crumbl-cookie-dough-cookies/