CRUMBL COOKIE DOUGH COOKIE
No need to wait for the return of your favorite cookies – these CRUMBL COOKIE DOUGH COOKIES are inspired by one of the best Crumbl flavors! A brown sugar cookie topped with brown sugar buttercream, mini chocolate chips and cookie dough chunks.
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Thank goodness these cookies are not available year round at Crumbl because when it comes to these Cookie Dough Cookies I have zero restraint. Soft buttery brown sugar cookies topped with a super creamy buttercream with the slight flavor of brown sugar. Then finished with mini chocolate chips and edible cookie dough chunks. Yummmm!
Now instead of tortuously waiting for these cookies to appear 2-3 times per year – we can just whip up a batch right at home to cure those cravings.
MORE COOKIE RECIPES:
EDIBLE SUGAR COOKIE DOUGH – S’MORES CHOCOLATE CHIP COOKIES – WHITE CHOCOLATE CHIP COOKIES
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Table of Contents
CRUMBL COOKIE DOUGH COOKIE
Equipment
Ingredients
- COOKIES:
- 4 cups all-purpose flour
- 1 cup butter softened
- ½ cup canola or vegetable oil
- 2 cups light brown sugar packed
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 8 oz. bag frozen edible chocolate chip cookie dough chunks such as Ben & Jerry’s
- ½ cup semi-sweet mini chocolate chips
- BUTTERCREAM:
- ¾ cup butter softened
- 1 ¾ cups powdered sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ⅓ cup heavy cream
- ¼ teaspoon salt
Instructions
- Line a baking sheet with parchment paper or silicone baking mats. Also line a small baking sheet, 9x13, or cutting board with parchment paper and set aside.
- In the bowl of a mixer whip the softened butter until it starts to pale in color. Add in the brown sugar and mix until combined. Add the eggs, oil, and vanilla to the butter mixture and whip on medium high speed until light and fluffy (3-4 minutes).
- In a separate bowl, mix the flour, cornstarch, baking powder, and salt together.
- When the butter mixture has become light and fluffy, slowly add in the flour mixture about 1 cup at a time. Mix until all is combined.
Scoop ¼ cup of the dough into your hands then roll it into a ball. Place the ¼ cup dough ball onto the small parchment lined baking sheet. Continue to do this until all of the dough has been formed into balls. - Place the tray of dough into the refrigerator for 15-20 minutes. While the dough is chilling, preheat the oven to 350 degrees.
- After 15 minutes, remove 6 of the balls of dough. Place them onto the full sized baking sheet evenly, leaving plenty of space between each one. 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 10-12 minutes. The cookies should still be very blonde in color, no golden edges. Remove from the oven and let cool completely. - Repeat steps 7 and 8 until all of the cookies have been baked.
- While the cookies are chilling, prepare the buttercream.
- In a stand mixer with a paddle attachment, add the softened butter. Whip the butter until it becomes smooth and lighter in color. Add the brown sugar, powdered sugar, vanilla, and salt. Whip on medium high until it begins to fluff up. Reduce the 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.
- 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 mini semi-sweet chocolate chips and small pieces of edible cookie dough.
- Cookies are best served chilled. Store in a single layer in an airtight container, keep refrigerated.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
