Cookie Dough Cookies (Crumbl Copycat)
This Cookie Dough Cookies Crumbl copycat recipe makes rich, sweet cookies that are topped with buttercream frosting and edible cookie dough! Make a batch from start to finish in just over an hour!
Bake up another delicious Crumbl copycat recipe, such as these Key Lime Pie Cookies! The perfect treat that delivers a sweet yet tart kick of flavor!
All About Cookie Dough Cookies
These Crumbl Copycat Cookie Dough Cookies are topped with edible cookie dough, making them the ULTIMATE cookie! After all, the only thing better than a cookie is one that’s topped with MORE cookies!
This copycat recipe delivers on taste and texture! Making it so you can enjoy your favorite Crumbl cookie right at home!
Any day is a good day to indulge in these Cookie Dough Cookies! But be sure to treat friends and family to them throughout the holiday season as well.
And since they’re best served chilled, you’ll also want them as a sweet treat to cool down with to pull you through the warmer months!
Rebecca’s Recipe Review
Taste: To put it simply, these cookies have an irresistible taste! Between the edible cookie dough topping, cozy buttercream frosting that’s made with brown sugar, and sweet cookie base, you’re in for a very rich cookie!
Texture: A true Crumbl cookie isn’t just about taste; it’s about texture as well! And you’ll find all the tasty texture in these copycat cookies! These Cookie Dough Cookies are wonderfully dense in the best way! With each bite being filled with nice and soft, thick, and creamy deliciousness!
Ease: 5/10
Pros: Delicious copycat flavor in a simple recipe.
Cons: This recipe does require chill time.
Would I Make This Again? Yes!
Ingredients For Cookie Dough Cookies
- Cookies:
- Salted Butter
- Light Brown Sugar
- Large Eggs
- Canola or Vegetable Oil
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Salt
- Frosting:
- Salted Butter
- Powdered Sugar
- Light Brown Sugar
- Vanilla Extract
- Salt
- Heavy Cream
- Topping:
- Bag of Frozen Edible Chocolate Chip Cookie Dough Chunks
- Semi-Sweet Mini Chocolate Chips
The Tasty Layers That Make Up These Delicious Cookies!
At the very bottom of all the delicious layers is the homemade cookie! Made with ingredients you likely already have on hand, it’s even easier to make this copycat recipe at home.
Ingredients such as brown sugar and cornstarch create the thick, puffy cookie that Crumbl is known for! Covering the cookie is the 10-minute buttercream that’s made with just 6 ingredients!
I did lean towards a bit saltier of a buttercream than Crumbl’s frosting since I prefer the salty-sweet flavor! But I’m willing to bet that you’ll find its love at first bite!
Finishing off the cookies are chunks of edible chocolate chip cookie dough and mini chocolate chips! I used Ben & Jerry’s Cookie Dough Chunks, but you can grab any brand you’d like.
You could even swap the edible cookie dough topping out for a crumbled-up baked cookie!
How To Make Cookie Dough Cookies
- Line two baking sheets and a large cutting board with parchment paper and set them aside.
- Whip the softened butter until it becomes pale in color. Then mix in the light brown sugar.
- Mix the eggs, canola oil, and vanilla extract into the butter mixture.
- Whisk the all-purpose flour, cornstarch, baking powder, and salt together in a separate bowl.
- Add the dry ingredients into the butter mixture slowly while mixing.
- Portion the cookie dough out and roll it into balls, placing the balls of dough onto the small parchment-lined baking sheet. Then chill the dough in the fridge while preheating the oven.
- Remove the dough balls from the fridge and transfer them to the full sized baking sheet. Then press the dough ball down flat.
- Bake the cookies until the edges turn golden brown. Allow them to cool on the baking sheet and then transfer them to a wire rack.
- Prepare the buttercream frosting in a stand mixer by whipping the butter until it becomes smooth and light in color.
- Mix in the powdered sugar, brown sugar, vanilla extract, and salt. Then whip the frosting until it begins to fluff up. Then, while mixing at slow speed, drizzle the heavy cream in. Then mix until everything is combined and light and fluffy.
- Pipe the buttercream onto the chilled cookies then use a spoon to smooth the frosting out on each cookie to give them a flat top.
- Sprinkle the tops of the cookies with small pieces of edible cookie dough and mini semi-sweet chocolate chips.
Rebecca’s Tips
- Edible Cookie Dough – If you’re unable to find edible cookie dough in the store, you can make your own to use! My Edible Cookie Dough is made in just 10 minutes using pantry staple ingredients. You would probably only need a 1/4 batch.
- Chill The Dough – Don’t skip out on this step! The 15 to 20 minutes it takes to chill the dough is very important to the shape and structure of the cookie. The chilling process firms the fat up in the cookies. The chilled fat in the cookies then takes longer to melt when baking, allowing them to maintain their texture and shape. Skipping this step would result in thin, flat cookies!
- Flatten The Cookies – Use the bottom of a measuring cup or drinking glass to press each dough ball down. You want them to be about 1/2-3/4-inch thick. This will give them their classic Crumbl cookie look!
- Don’t Over Bake – These Cookie Dough Cookies will be very blonde in color once they’re done baking. You may be tempted to continue baking them until their edges are brown, but don’t! Doing so will overbake the cookies. This will result in crunchy cookies when the goal is for them to be pillowy and soft!
- Piping Bag – Instead of using a piping bag with a tip, you can use a Ziploc bag! Just fill the bag up with the butter cream and then cut off one of the bottom corners of the bag.
- Serve Chilled – To enjoy the full Crumbl cookie experience, you’ll want to serve and enjoy these cookies chilled! I find they do taste better cold, but if you prefer, you can also enjoy them at room temperature.
How To Store These Chocolate Chip Cookie Dough Cookies
Place the cookies in an airtight container in a single layer. This way, the frosting and cookie dough bites don’t get squished down with the weight of other cookies on them.
If you do need to store them all in the same container, then I’d suggest using parchment paper to separate the layers. It won’t prevent squishing the tops, but it will keep the cookies from sticking together.
Once they’re in the airtight container, place them in the refrigerator to store. Enjoy them for up to 5 days!
More Great Copycat Recipes:
- The Famous Crack Pie (Milk Bar Pie Recipe) –
- Iced Caramel Macchiato – The Starbucks favorite made right at home!
- Homemade Chick-fil-A Sauce – Nuggets at home with your favorite sauce!
- Copycat Starbucks Banana Bread – Preps in just 10 minutes with simple pantry staple ingredients!
- Cherry Limeade (Sonic Copycat Recipe) – Made without any red dye!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Cookie Dough Cookies (Crumbl Copycat)
Ingredients
Cookies
- 1 cup salted butter softened
- 2 cups light brown sugar packed
- 2 large eggs
- ½ cup canola or vegetable oil
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour spooned and leveled
- 2 teaspoons cornstarch
- 1½ teaspoons baking powder
- ¾ teaspoon salt
Frosting
- ¾ cup salted butter softened
- 1¾ cups powdered sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ⅓ cup heavy cream
Topping
- 1 (8oz.) bag frozen edible chocolate chip cookie dough chunks such as Ben & Jerry’s
- ½ cup semi-sweet mini chocolate chips
Instructions
- Line two large baking sheets with parchment paper and set aside. Also, line a large cutting board with parchment paper and set it aside.
- In a large bowl or stand mixer fitter with a paddle attachment, whip the softened butter until it starts to pale in color. Scrape down the sides and add in the brown sugar and mix until combined.1 cup salted butter, 2 cups light brown sugar
- Add the eggs, oil, and vanilla to the butter mixture and beat at medium-high speed until light and fluffy, about 3 to 4 minutes.2 large eggs, ½ cup canola or vegetable oil, 1 Tablespoon vanilla extract
- Meanwhile, in a separate bowl, whisk together the flour, cornstarch, baking powder, and salt together.4 cups all-purpose flour, 2 teaspoons cornstarch, 1½ teaspoons baking powder, ¾ teaspoon salt
- When the butter mixture is light and fluffy, slowly add in the flour mixture about 1 cup at a time. Mix until all is combined.
- Use a 1/4 cup measuring cup to scoop ¼ cup of the dough into your hands, then roll it into a ball. Place the ball of dough onto the small parchment-lined baking sheet, it is okay for the dough balls to be touching, as you will not be baking them quite yet. Repeat until all of the dough has been formed into balls.
- Place the tray of dough into the refrigerator for 15 minutes. While the dough is chilling, preheat the oven to 350°F.
- After 15 minutes, remove 6 of the balls of dough. Place them onto the full-sized baking sheet at least 4 inches apart. Use the bottom of a measuring cup or drinking glass to press each dough ball down to be approximately ½-¾-inch thick.
- Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies should still be very blonde in color with no golden edges. Allow them to cool for a couple of minutes on the baking sheet before transferring them to a wire tack to cool completely, about 30 minutes.
- Repeat steps 7 and 8 until all of the cookies have been baked. Rotating baking sheets as you go so you don't put dough down on a hot sheet.
- While the cookies are cooling, prepare the buttercream in a stand mixer with a paddle attachment. Whip the butter until it becomes smooth and lighter in color.¾ cup salted butter
- Add the powdered sugar, brown sugar, vanilla extract, and salt. Whip at medium-high until it begins to fluff up. Reduce speed to medium and while the mixer is running slowly drizzle the heavy cream in. Give the buttercream a final good mix on medium-high speed until everything is combined, and light and fluffy. About 1 minute.1¾ cups powdered sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt, ⅓ cup heavy cream
- Transfer the buttercream to a piping bag with an open round tip, or no tip. Pipe the buttercream onto the chilled cookies starting in the center then spiraling your way to the edges. Then use the back of a spoon to smooth the buttercream out on each cookie, giving them flat tops.
- Sprinkle the top of each cookie with small pieces of edible cookie dough and mini semi-sweet chocolate chips.1 (8oz.) bag frozen edible chocolate chip cookie dough chunks, ½ cup semi-sweet mini chocolate chips
- These cookies are best served chilled. Store in a single layer in an airtight container, keep refrigerated.
Notes
- How To Store: Place the cookies in an airtight container in a single layer. This way, the frosting and cookie dough bites don’t get squished down with the weight of other cookies on them. If you do need to store them all in the same container, then I’d suggest using parchment paper to separate the layers. It won’t prevent squishing the tops, but it will keep the cookies from sticking together. Once they’re in the airtight container, place them in the refrigerator to store. Enjoy them for up to 5 days!
- I Really Want To Use Edible Cookie Dough On These Cookies But Can’t Find Any In The Store. What Should I Do? If you’re unable to find edible cookie dough in the store, you can make your own to use! My Edible Cookie Dough is made in just 10 minutes using pantry staple ingredients. You would probably only need a 1/4 batch.
- How Do I Pipe The Frosting On Without A Piping Bag? Instead of using a piping bag with a tip, you can use a Ziploc bag! Just fill the bag up with the butter cream and then cut off one of the bottom corners of the bag.
- Can I Make These Cookie Dough Cookies Without Chocolate Chips On Top? I do find that the bitterness from the semi-sweet chocolate chips really balances the sweetness of the cookie. However, yes, you can make these cookies without chocolate chips, and they’ll still be super yummy!
- Cookie Dough Cookies Recipe Tips
- Chill The Dough – Don’t skip out on this step! The 15 to 20 minutes it takes to chill the dough is very important to the shape and structure of the cookie. The chilling process firms the fat up in the cookies. The chilled fat in the cookies then takes longer to melt when baking, allowing them to maintain their texture and shape. Skipping this step would result in thin, flat cookies!
- Flatten The Cookies – Use the bottom of a measuring cup or drinking glass to press each dough ball down. You want them to be about 1/2-3/4-inch thick. This will give them their classic Crumbl cookie look!
- Don’t Over Bake – These Cookie Dough Cookies will be very blonde in color once they’re done baking. You may be tempted to continue baking them until their edges are brown, but don’t! Doing so will overbake the cookies. This will result in crunchy cookies when the goal is for them to be pillowy and soft!
- Serve Chilled – To enjoy the full Crumbl cookie experience, you’ll want to serve and enjoy these cookies chilled! I find they do taste better cold, but if you prefer, you can also enjoy them at room temperature.
Nutrition
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This recipe is great and the cookies came out really well knowing that I also used dark brown sugar and light brown and normal sugar.
I very much recommend.