Crumbl Cookie Dough Cookies (Copycat Recipe)

A cookie topped with frosting, cookie dough balls, and chocolate chips on a plate.

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Crumbl Cookie Dough Cookies (Copycat Recipe)

These copycat Crumbl cookie dough cookies are thick, chewy, and loaded with ice cream frosting and safe-to-eat cookie dough bites — bakery-style cookies made right in your own kitchen

Prep Time30

Cook Time12

Total Time42

Course: Cookies, Desserts

Cuisine: American

Servings: cookies

Calories: 457kcal

Author: Kim Schob

Ingredients

For the cookie base -

½ cup unsalted butter softened
⅔ cup brown sugar
1 egg
1 teaspoon vanilla
1 ½ cups flour
1 Tablespoon corn starch
1 teaspoon baking powder
½ Teaspoon salt

For the frosting -

½ cup unsalted butter softened
1 cup powdered sugar
1 teaspoon vanilla
½ cup vanilla ice cream slightly thawed

For the edible cookie dough -

¼ cup unsalted butter softened
2 Tablespoons brown sugar
1 Tablespoon sugar
½ teaspoon vanilla
1 Tablespoon heavy cream
Pinch of salt
½ cup heat treated flour oven or microwave until heated through
2 Tablespoon mini chocolate chips

Cups - Metric

Instructions

Make the Cookie Base

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.
Add the egg and vanilla, mixing until fully incorporated.
Add the flour, cornstarch, baking powder, and salt. Mix thoroughly, scraping down the sides of the bowl as needed.
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.
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.

Make the Ice Cream Frosting

Beat the softened butter and powdered sugar together in a stand mixer until smooth.
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.

Make the Edible Cookie Dough

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.
Add the pinch of salt and heat-treated flour. Mix until fully combined.
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.

Assemble the Cookies

Once the cookies are completely cool, pipe a round of frosting on top of each one.
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.

Notes

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.

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