Description
These Crumbl Cookie Dough Cookies are a delightful treat combining soft, chewy sugar cookies with a luscious edible cookie dough frosting topped with mini chocolate chips. Perfectly baked to maintain a tender texture with a rich, creamy frosting that mimics classic Crumbl flavors, these cookies are best chilled before serving to enhance their flavor and texture.
Ingredients
Cookie Dough
- 1 cup salted butter (room temperature, 232g)
- 1 ¼ cups light brown sugar (packed, 212g) (reduce to 1 cup (167g) for high altitude)
- ½ cup granulated sugar (115 g white sugar or 120 g all-natural cane sugar)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract (real or vanilla bean paste)
- 2 teaspoons molasses
- 3 ½ cups unbleached all-purpose flour (+ 2 tablespoons for high altitude, spoon and leveled)
- 2 teaspoons cornstarch
- 2 teaspoons baking powder (reduce to 1 ½ teaspoons for high altitude)
- 1 teaspoon kosher salt
- 2 teaspoons water (high altitude only)
Cookie Dough Frosting
- ¾ cup salted butter (room temperature, 167g)
- ¾ cup light brown sugar (packed, fresh, not organic)
- ½ cup all-purpose flour (heat-treated and cooled)
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 2-3 tablespoons half and half (or whole milk or cream)
- Pinch sea salt
Toppings
- ¼ cup mini chocolate chips (for sprinkling)
- 1/2 batch of edible cookie dough (either homemade or store-bought), rolled into pea-sized balls and frozen
Instructions
- Prepare Edible Cookie Dough Balls: If making your own topping, prepare the edible cookie dough, pinch into tiny balls slightly larger than a pea, place on a tray, and freeze until ready to use.
- Heat-Treat Flour for Frosting: Preheat oven to 350°F (175°C). Spread the flour for the frosting on a microwave-safe plate and microwave for 30-60 seconds, stirring halfway, until it reaches 165°F on an instant-read thermometer. Set aside to cool.
- Preheat Oven and Prepare Baking Sheets: Line three baking sheets with parchment paper and preheat your oven to 350°F (175°C).
- Cream Butter and Sugars: In a stand mixer or large bowl, cream together the butter, brown sugar, and granulated sugar for 4 minutes on medium-high speed, scraping down sides once.
- Add Eggs: Scrape sides, add eggs one at a time, mixing on medium speed for 60 seconds after each addition.
- Add Flavorings: Mix in molasses and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and cornstarch until well combined.
- Add Dry Ingredients to Wet: With mixer on low, add the flour mixture ⅓ cup at a time, mixing just until combined each time.
- Form and Flatten Cookies: Using a #16 cookie scoop (~¼ cup), scoop dough, roll into balls, and place 5-6 per baking sheet. Flatten each ball with the bottom of a floured flat measuring cup or glass to about ½ inch thickness.
- Bake Cookies: Bake at 350°F for 8 to 12 minutes until cookies spread slightly and puff but before they turn golden. Remove promptly to avoid overbaking.
- Cool Cookies: Let cookies cool on the pan for 10 minutes, then transfer to a cooling rack and cool completely.
- Make Frosting: Beat butter in a stand mixer until light and fluffy (about 1 minute). Add brown sugar and beat for 4 minutes, scraping down sides twice.
- Add Flour to Frosting: Turn mixer to low and blend in the cooled, heat-treated flour just until combined.
- Add Powdered Sugar and Vanilla: With mixer on low, incorporate powdered sugar, then add vanilla extract.
- Add Cream and Whip Frosting: Gradually add half and half or cream until frosting is light and fluffy. Add a pinch of salt, increase speed to medium-high, and whip for 3-4 minutes, scraping as needed.
- Frost Cookies and Add Toppings: Pipe or spread frosting on each cookie, create swirls with the back of a spoon. Sprinkle mini chocolate chips and place 3 mini edible cookie dough balls on top.
- Chill Before Serving: For best results, chill the frosted cookies in the refrigerator for 30 minutes before serving. They can also be enjoyed immediately if preferred.
Notes
- Heat-treating the flour for the frosting is essential to make the cookie dough edible and safe to eat.
- For high altitude baking, reduce brown sugar and baking powder quantities as noted, and add water to dough if needed.
- Do not overbake cookies; remove when edges are set but centers still soft.
- Use room temperature ingredients to ensure even mixing and texture.
- Cookies are best served chilled to mimic the texture and taste of Crumbl cookies.
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American