Cookie Dough Cookies (Crumbl Copycat)
Servings 18 cookies
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 under an hour!
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
Calories: 498kcal | Carbohydrates: 70g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 291mg | Potassium: 163mg | Fiber: 1g | Sugar: 47g | Vitamin A: 666IU | Vitamin C: 0.04mg | Calcium: 63mg | Iron: 2mg
Find it online: www.sugarandsoul.co/cookie-dough-cookies-crumbl-copycat/