Crumbl Cookie Dough Cookies (Copycat Recipe)

The best part? They’re ready in about 40 minutes, and you get 8–10 giant cookies for a fraction of the price. Whether you’re making these for a party, a cookie swap, or just a Tuesday that calls for something special, these do not disappoint.

If you’re on a Crumbl kick, you’ll also want to try the Crumbl Oreo Birthday Cookie copycat and the Crumbl Blue Monster Cookie. And if you’re a toffee lover, don’t skip the Heath Bar Cookie Crumbl copycat either.

Reasons You’ll Love This Recipe

• Three layers of cookie in every bite: You get a soft, chewy cookie base, a creamy vanilla ice cream frosting, and bites of rich edible cookie dough all in one. It’s honestly next-level for anyone who loves cookies.
• Safe-to-eat cookie dough: The edible cookie dough uses heat-treated flour and has no raw eggs, so you can snack on it while you bake without a second thought.
• Way cheaper than the real thing: A box of Crumbl cookies can run $4–5 per cookie. This batch gives you 8–10 oversized cookies for a fraction of that cost, using pantry staples you probably already have.
• Great for make-ahead baking: You can bake the cookie bases and prep the cookie dough balls ahead of time. When you’re ready to serve, just assemble and go.

What Is a Crumbl Cookie Dough Cookie?

Crumbl is a gourmet cookie chain famous for its huge, over-the-top cookies that rotate flavors weekly. The Cookie Dough cookie is one of their fan favorites — a thick vanilla-style base loaded with ice cream frosting and studded with bites of edible cookie dough on top.

This copycat version recreates that same format at home. The cookie base is a classic brown sugar butter cookie, the frosting is made with real vanilla ice cream for that distinct creamy sweetness, and the edible cookie dough bites use heat-treated flour so they’re completely safe to eat.

Crumbl Cookie Dough Cookie Ingredients

See the recipe card below for a complete list of ingredients and measurements.

For the Cookie Base

• Unsalted butter: Using softened butter is key here — it creams with the sugar to create a light, tender crumb. Make sure it’s at room temperature, not melted.
• Brown sugar: Brown sugar gives these cookies their slightly chewy texture and a hint of molasses flavor. Pack it firmly when measuring.
• Egg: Helps bind everything together and gives the cookies structure. Room temperature eggs mix in more evenly.
• Vanilla: Pure vanilla extract makes a noticeable difference in flavor, especially in a recipe where vanilla is a star.
• All-purpose flour: The backbone of the cookie dough. Spoon and level your flour for accurate measuring — too much and the cookies will be dense.
• Cornstarch: This is the secret to that signature Crumbl-style chewiness. Cornstarch softens the texture and keeps the cookies from going crispy.
• Baking powder: Gives the cookies a gentle lift without making them cakey.
• Salt: Balances the sweetness throughout the cookie.

For the Ice Cream Frosting

• Unsalted butter: The base of the frosting. Make sure it’s softened so it blends smoothly with the powdered sugar.
• Powdered sugar: Sweetens and thickens the frosting to a pipeable consistency.
• Vanilla: Enhances the overall flavor.
• Vanilla ice cream: This is what makes this frosting unique. Let it soften on the counter for a few minutes before using — it should be scoopable but not liquid.

For the Edible Cookie Dough

• Unsalted butter: Forms the creamy base of the dough.
• Brown sugar and granulated sugar: A combination of both sugars gives the cookie dough that classic sweet flavor.
• Vanilla: Keeps the flavor on point.
• Heavy cream: Adds just enough moisture to bring the dough together without making it sticky.
• Salt: A little goes a long way to balance the sweetness.
• Heat-treated flour: Raw flour can contain bacteria, so it needs to be heated first. Spread it on a baking sheet and bake at 350°F for 5 minutes, or microwave in 15-second intervals until it reaches 165°F.
• Mini chocolate chips: Use mini chips so every little dough ball gets plenty of chocolate in each bite.

Substitutions and Additions

• Butter: Salted butter works in a pinch — just omit the added salt in each component.
• Vanilla ice cream: Any vanilla-based ice cream will work, including vanilla bean or French vanilla. Avoid ice creams with mix-ins.
• Mini chocolate chips: Swap for regular chocolate chips, white chocolate chips, or even sprinkles in the cookie dough topping.
• Add-ins: Mix a tablespoon of sprinkles into the cookie base for a birthday cake vibe. Or add a little almond extract to the frosting for a subtle twist.

How to Make Crumbl Cookie Dough Cookies (step-by-step directions)

Make the Cookie Base

STEP 1. Preheat the oven to 350°F. Line your baking sheets with parchment paper and set them aside. In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream together until smooth and well combined. (Photo 1)

STEP 2. Add the egg and vanilla, mixing until fully incorporated. (Photo 2)

STEP 3. Add the flour, cornstarch, baking powder, and salt. Mix thoroughly, scraping down the sides of the bowl as needed. (Photos 3 & 4)

STEP 4. Using a large ice cream scoop, portion the dough onto your prepared baking sheets. Gently press each ball into a disc shape — these are big cookies, so give them space. (Photo 5)

STEP 5. Bake for 10–12 minutes, until the edges are golden and the centers look set. Allow the cookies to cool completely on the pan before decorating. Do not rush this step or the frosting will melt. (Photo 6)

Make the Ice Cream Frosting

STEP 6: Beat the softened butter and powdered sugar together in a stand mixer until smooth.(Photo 7)

STEP 7: Add the vanilla and slightly thawed ice cream. Mix thoroughly, scraping down the sides often. Transfer the frosting to a piping bag and set aside until the cookies are fully cooled. (Photos 8 & 9)

Make the Edible Cookie Dough

STEP 8: In a clean stand mixer bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the vanilla and heavy cream. Mix well, scraping down the sides as needed. (Photo 10)

STEP 9: Add the pinch of salt and heat-treated flour. Mix until fully combined. (Photo 11)

STEP 10: Fold in the mini chocolate chips. Roll the dough into small balls — you’ll get approximately 35–40. Place them on a plate or sheet of parchment and refrigerate until you’re ready to assemble. (Photos 12 & 13)

Assemble the Cookies

STEP 11: Once the cookies are completely cool, pipe a round of frosting on top of each one. (Photo 14)

STEP 12: Top each cookie with 4–5 cookie dough balls and an extra sprinkle of mini chocolate chips. Serve immediately or refrigerate until ready to enjoy. (Photos 15 & 16)

Recipe Tips

• Cool the cookies completely before frosting. Even slightly warm cookies will cause the ice cream frosting to slide right off.
• Heat-treat your flour before making the edible cookie dough. Spread it on a baking sheet and bake at 350°F for 5 minutes, or microwave it in 15-second bursts until it hits 165°F internally.
• Use a large cookie scoop for consistent sizing. The cookies should be big — that’s part of the Crumbl experience.
• Keep the cookie dough balls chilled until just before assembly so they hold their shape on top of the frosting.
• Let the ice cream thaw just slightly — it should be soft enough to incorporate into the frosting but not liquid. Too melted and your frosting will be too loose to pipe.
• A piping bag with a round tip gives you that classic swirled Crumbl look, but a zip-top bag with the corner snipped works just as well.

Storing Tips

• Storage: These cookies need to be kept in the fridge because of the ice cream frosting.
• Refrigerator: Store cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 5–10 minutes before eating for the best texture.
• Freezing: The assembled cookies don’t freeze well due to the frosting. However, you can freeze the cookie bases (unfrosted) in a freezer bag for up to 2 months. Make the frosting and cookie dough fresh when you’re ready to serve.
• Reheating: These are meant to be enjoyed chilled or at room temperature — no reheating needed.

Serving Suggestions

These cookies are rich and indulgent on their own, but they’re especially fun to serve as part of a dessert spread. Pair them alongside Frosted Chocolate Chip Cookies for a cookie lover’s dream platter, or set them out next to Red Velvet Cake Balls for a Valentine’s Day treat table.

They also pair beautifully with a cold glass of milk or a hot cup of coffee. If you want to go all out, serve them with a scoop of ice cream on the side — the flavors mirror the frosting, and it makes for a seriously satisfying dessert.

Looking for more cookie ideas to round out a dessert table? The No Butter Chocolate Chip Cookies are a pantry-friendly option, and these Italian Lemon Ricotta Cookies are perfect for gifting or a cookie exchange.

Recipe FAQs