Okay, so, Crumbl Cookies, right? They’re EVERYWHERE. And, yeah, they’re super tasty, but sometimes you just want that amazing cookie dough hit without, you know, leaving the house. Plus, let’s be real, those cookies can be kinda pricey! That’s where this Cookie Dough Cookies Crumbl copycat recipe comes in.
I’ve been obsessed with trying to nail this one, and trust me, this recipe? It’s the real deal. We’re talking super soft, rich cookies piled high with dreamy buttercream and loaded with edible cookie dough. It’s easier than you think, I promise! This Cookie Dough Cookies Crumbl copycat recipe is gonna be your new go-to. Seriously, you gotta try it!
Why You’ll Love This Cookie Dough Cookies Crumbl Copycat Recipe
Okay, so why should you even bother making these? Let me tell you! These cookies are seriously amazing, they’re surprisingly easy to whip up, and you’ll save a ton of money compared to buying them all the time. Plus, baking is just plain fun, especially with the kiddos!
Taste and Texture
Seriously, the taste? Out of this world. Soft, chewy, with that perfect cookie dough sweetness. It’s a texture explosion in your mouth!
The Perfect Crumbl Copycat
I’m not kidding, this recipe is *the* perfect Cookie Dough Cookies Crumbl copycat. You won’t be able to tell the difference!
Easy to Make
Don’t let those fancy Crumbl cookies intimidate you! This recipe is super straightforward, even if you’re not a baking pro. Trust me, you got this!
Cost Effective
Think about how much you spend on Crumbl cookies each week! Making these at home is way more budget-friendly. More cookies for your buck? Yes, please!
Fun to Make with Family
Get the kids involved! Rolling the dough, frosting… it’s a blast. Plus, who doesn’t love licking the spoon? Baking memories, right there!
Cookie Dough Cookies Crumbl Copycat: Gather Your Ingredients
Alright, let’s get started! Using good ingredients is super important for these Cookie Dough Cookies Crumbl copycat cookies. It really makes a difference in the taste, trust me!
For the Cookie Dough Cookies
Here’s what you’ll need for the cookie part. Make sure your butter’s nice and soft – like, *really* soft! You’ll need: 1 cup salted butter, softened; 2 cups light brown sugar, packed; 2 large eggs; 1/2 cup canola or vegetable oil; 1 Tablespoon vanilla extract; 4 cups all-purpose flour, spooned and leveled; 2 teaspoons cornstarch; 1 1/2 teaspoons baking powder; and 3/4 teaspoon salt. Got it?
Buttery Cream Cheese Frosting
Okay, frosting time! This is where the magic happens. You’ll need: 3/4 cup salted butter, softened (again, super soft!); 1 3/4 cups powdered sugar; 3/4 cup light brown sugar, packed; 2 teaspoons vanilla extract; 1/4 teaspoon salt; and 1/3 cup heavy cream. Don’t skimp on the vanilla – it’s key!
Cookie Dough Cookies Crumbl Copycat Topping
Now, for the best part: the topping! Grab 1 (8oz.) bag of frozen edible chocolate chip cookie dough chunks – the smaller, the better, I think! And don’t forget 1/2 cup of semi-sweet mini chocolate chips. Yum!
How to Prepare Cookie Dough Cookies Crumbl Copycat: Step-by-Step Instructions
Alright, here’s the deal. I’m gonna walk you through making these Cookie Dough Cookies Crumbl copycat cookies, step-by-step. Don’t worry, it’s easier than it looks! Just follow along, and you’ll be chowing down on amazing cookies in no time. I promise!
Making the Cookie Dough Cookies
First things first, grab two big baking sheets and line ’em with parchment paper. Do the same for a cutting board – you’ll see why later! Now, in a big bowl (or your stand mixer – either works!), whip that softened butter until it’s nice and pale. Scrape down the sides, add the brown sugar, and mix it all up. Next, toss in the eggs, oil, and vanilla. Crank that mixer up to medium-high and let it go for about 3-4 minutes – you want it light and fluffy, trust me.
In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Now, slowly add that flour mixture to the butter mixture, about a cup at a time. Mix until it’s all combined. Okay, now scoop out 1/4 cup of dough, roll it into a ball, and place it on that parchment-lined cutting board. Keep going until all the dough is balled up. Pop that tray of dough into the fridge for 15 minutes. And hey, don’t forget to preheat your oven to 350 degrees F while you’re waiting!
Baking the Cookie Dough Cookies
Okay, time to bake! Take about 6 of those chilled dough balls and put them on a full-sized baking sheet, giving them plenty of space – like, 4 inches apart. Grab a measuring cup or even a drinking glass and press down on each dough ball until it’s about 1/2 to 3/4 inch thick. Pop ’em in the oven for 10 to 12 minutes. They should still be pretty blonde, not golden brown. Let them cool for a few minutes on the baking sheet, then move them to a wire rack to cool completely – about 30 minutes. Repeat until all the cookies are baked! Rotate those baking sheets as you go, so you aren’t putting dough down on a hot sheet. Trust me, this makes all the difference!
Preparing the Buttercream Frosting for Cookie Dough Cookies Crumbl Copycat
While those cookies are cooling, let’s make the frosting! In your stand mixer (with the paddle attachment, of course!), whip the butter until it’s smooth and lighter in color. Add the powdered sugar, brown sugar, vanilla extract, and salt. Crank it up to medium-high until it starts to fluff up. Now, turn it down to medium and slowly drizzle in the heavy cream while the mixer’s running. Give it one last good mix on medium-high until everything’s combined, and it’s light and fluffy – about a minute. Mmm, smells amazing, right?
Assembling Your Cookie Dough Cookies Crumbl Copycat
Alright, almost there! Transfer that buttercream to a piping bag (you can use a Ziploc if you don’t have one – just snip off a corner!). Pipe the buttercream onto the chilled cookies, starting in the center and spiraling out to the edges. Grab a spoon and smooth it out, giving each cookie a nice, flat top. Now, sprinkle on those edible cookie dough chunks and mini chocolate chips. And that’s it! These Cookie Dough Cookies Crumbl copycat cookies are best served chilled, so pop them in the fridge until you’re ready to devour them!
Tips for the Best Cookie Dough Cookies Crumbl Copycat
Okay, so you’ve got the recipe, but here’s the thing: a few little tricks can take these Cookie Dough Cookies Crumbl copycat cookies from “good” to “OMG AMAZING.” Seriously, these tips are game-changers! I messed up my first batch by overbaking them, so learn from my mistakes!
Don’t Overbake Your Cookie Dough Cookies Crumbl Copycat
Seriously, this is HUGE. These cookies are supposed to be soft and pillowy, not crunchy. So, when they’re still blonde, pull ’em out. They’ll firm up as they cool, I promise! Overbaking? Total cookie fail, trust me.
Chill the Dough Before Baking
Don’t even *think* about skipping this step! Chilling the dough is key to keeping the cookies from spreading out too thin. Plus, it helps develop the flavor. 15 minutes is all you need, but longer is fine, too!
Serving Your Cookie Dough Cookies Crumbl Copycat Chilled
Okay, trust me on this one: these cookies are SO much better chilled. The frosting firms up, the cookie gets this amazing texture… it’s just the way they’re meant to be eaten. Don’t skip the fridge time!
Ingredient Notes and Substitutions for Cookie Dough Cookies Crumbl Copycat
Okay, so sometimes you’re missing an ingredient, or maybe you just wanna try something different. No worries! Here’s the lowdown on some swaps you can make for these Cookie Dough Cookies Crumbl copycat cookies. Just remember, it might change the taste a little, but hey, experimenting is fun!
Edible Cookie Dough Options
Can’t find edible cookie dough at the store? Ugh, so annoying! No problem, just whip up a batch of your own! There are tons of easy recipes online. Or hey, sneak a little raw cookie dough (I won’t tell!). Just be careful, okay? For more baking inspiration, check out our recipes.
Butter Substitutions for Cookie Dough Cookies Crumbl Copycat
Out of butter? Okay, you *can* use margarine in a pinch, but honestly, the taste just isn’t quite the same. If you’re dairy-free, try a good quality vegan butter. It’ll work pretty well! But really, butter is best for these Cookie Dough Cookies Crumbl copycat cookies!
Storing Your Cookie Dough Cookies Crumbl Copycat
So, you’ve made these amazing Cookie Dough Cookies Crumbl copycat cookies, and… you have leftovers? Wow! Okay, here’s how to keep them fresh and delicious. Hint: it involves the fridge!
Refrigerating Cookie Dough Cookies Crumbl Copycat
The key is to keep them in an airtight container. I like to put them in a single layer so the frosting doesn’t get smushed. Pop that container in the fridge, and they’ll stay good for up to 5 days! Yay for make-ahead treats!
Cookie Dough Cookies Crumbl Copycat: Frequently Asked Questions
Got questions about these amazing Cookie Dough Cookies Crumbl copycat cookies? I figured you might! Here are some of the most common things people ask, so you can bake with confidence!
Can I Freeze These Cookie Dough Cookies Crumbl Copycat?
Yep! You absolutely can freeze these. I recommend freezing them *before* you frost them. Just wrap them tightly in plastic wrap, then pop them in a freezer bag. They’ll last for a couple of months! When you’re ready to eat them, let them thaw completely, then frost away!
How Long Do Cookie Dough Cookies Crumbl Copycat Last?
In the fridge, these Cookie Dough Cookies Crumbl copycat cookies will stay good for up to 5 days. But let’s be real, they probably won’t last that long! They’re just too tempting! If you’re not storing them in the fridge, I wouldn’t leave them out for more than a day, just to be safe.
Can I Make the Cookie Dough Ahead of Time?
You betcha! Making the dough ahead is a great way to break up the work. You can make the dough, form the balls, and then keep them in the fridge for up to 2 days before baking. Just make sure to wrap them well so they don’t dry out. Easy peasy!
Nutritional Information for Cookie Dough Cookies Crumbl Copycat
Okay, so here’s the deal: I’m not a nutritionist, and all those numbers can vary like crazy depending on the brands you use and how big you make your cookies! So, I can’t give you exact nutritional info for these Cookie Dough Cookies Crumbl copycat cookies, okay? Just keep that in mind! For more information on baking, you can visit King Arthur Baking’s ingredient guide.
Enjoyed This Cookie Dough Cookies Crumbl Copycat Recipe?
Woohoo! So glad you made it this far! If you loved this Cookie Dough Cookies Crumbl copycat recipe as much as I do, please, PLEASE leave a rating and a comment below! It helps other bakers find this recipe, and I love hearing from you guys! And hey, if you snapped a pic, share it on social media and tag me! Let’s spread the cookie love!
Print
Cookie Dough Cookies: Undefeated Crumbl Copycat Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cookie Dough Cookies Crumbl copycat recipe creates rich, sweet cookies topped with buttercream frosting and edible cookie dough. You can make a batch from start to finish in just over an hour!
Ingredients
- Cookies:
- 1 cup salted butter, softened
- 2 cups light brown sugar, packed
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- Frosting:
- 3/4 cup salted butter, softened
- 1 3/4 cups powdered sugar
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- Topping:
- 1 (8oz.) bag frozen edible chocolate chip cookie dough chunks
- 1/2 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 fitted 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.
- 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.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt together.
- 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 1/4 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 degrees 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 1/2 to 3/4 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 rack 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.
- 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.
- 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.
- 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. Once they’re in the airtight container, place them in the refrigerator to store. Enjoy them for up to 5 days!
- 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.
- 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.
- 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. 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 to 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. 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!
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
