Description
This cookie dough cookies recipe is a Crumbl copycat and makes rich, sweet cookies topped with buttercream frosting and edible cookie dough. Make a batch in just over an hour.
Ingredients
Scale
- 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. Line a cutting board with parchment paper.
- Whip the softened butter until pale in color. Add in the brown sugar and mix until combined.
- Add the eggs, oil, and vanilla and beat until light and fluffy, about 3 to 4 minutes.
- Whisk together the flour, cornstarch, baking powder, and salt in a separate bowl.
- Slowly add in the flour mixture about 1 cup at a time. Mix until combined.
- Use a 1/4 cup measuring cup to scoop dough, then roll into a ball. Place on a baking sheet. Repeat until all dough is used.
- Place the tray of dough into the refrigerator for 15 minutes. Preheat the oven to 350 degrees F.
- Remove 6 dough balls. Place on a full sized baking sheet 4 inches apart. Press down to be approximately 1/2 to 3/4 inch thick.
- Bake the cookies for 10 to 12 minutes. 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 cookies are baked, rotating baking sheets.
- Whip the butter for the buttercream until smooth and lighter in color.
- Add the powdered sugar, brown sugar, vanilla extract, and salt. Whip until it begins to fluff up. Reduce speed and drizzle in the heavy cream. Mix well, about 1 minute.
- Transfer the buttercream to a piping bag and pipe onto chilled cookies. Smooth with a spoon.
- Sprinkle with edible cookie dough and mini chocolate chips.
- Serve chilled. Store in a single layer in an airtight container and keep refrigerated.
Notes
- How to Store: Place cookies in an airtight container in a single layer in the refrigerator for up to 5 days. Use parchment paper to separate layers.
- Edible Cookie Dough: If you can’t find edible cookie dough, make your own.
- Piping Bag: Use a Ziploc bag if you don’t have a piping bag.
- Chill the Dough: Do not skip chilling the dough. It is important for the shape and structure of the cookie.
- Flatten the Cookies: Use a measuring cup to press each dough ball down for the classic Crumbl look.
- Don’t Over Bake: The cookies should be blonde in color when done.
- Serve Chilled: Serve and enjoy these cookies chilled.
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg