Copycat Crumbl Cookie Dough Cookie Recipe
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When you’re craving a bakery-style cookie without the bakery price, thus Copycat Crumbl Cookie Dough Cookie recipe is here to impress. With a thick, soft cookie base topped with creamy frosting and dotted with edible cookie dough chunks, these treats bring serious indulgence to your kitchen. Perfect for sharing or savoring solo, this recipe gives you that Crumbl experience right at home—no long lines or high prices needed.
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I love whipping up these cookies because they bring that bakery-style feel right into my kitchen in less than 30 minutes. It’s so satisfying to skip the bakery line (and the price) while still enjoying soft, rich cookies everyone will love. They’re a hit at gatherings, casual get-togethers, or when I want to treat my family to something special without the fuss.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Crumbl Cookie Dough Cookie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these cookies a breeze if you follow my simple instructions.
Prep the Baking Sheets and Ingredients
Start by lining two large baking sheets and a cutting board with parchment paper or silicone mats. This will make handling and baking the cookies super easy.
Make the Cookie Dough Base
In a large bowl, beat the softened butter and brown sugar until they’re well combined.
Then add the egg, vegetable oil, and vanilla extract, mixing on medium-high speed until everything turns light and fluffy—around 3 to 4 minutes.
Combine the Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add this dry mixture to the butter mixture, about a cup at a time, until fully combined. The dough should come together nicely.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Shape and Chill the Dough
Scoop about ¼ cup portions of dough and roll each into a ball.
Place them on the baking sheet and refrigerate for 15 minutes to help them hold their shape during baking.
Bake the Cookies
Preheat your oven to 180ºC (350°F). Arrange six dough balls per baking sheet and flatten each one with your hands.
Bake for 10-12 minutes until the cookies are set but still look pale—don’t let them overblown!
Cool the cookies for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Prepare the Frosting
In a mixing bowl, beat the softened butter with powdered sugar until the frosting is creamy and smooth.
Transfer it to a piping bag and pipe onto the cooled cookies in a spiral, starting from the center. You can smooth it out with the back of a spoon if you want a neat finish.
Add Toppings
Now for the fun part! Sprinkle each cookie with edible cookie dough chunks and mini chocolate chips to give them that irresistible, over-the-top look and flavor.
Ingredients
- ½ cup butter softened
- 1 cup light brown sugar
- 1 egg
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon salt
Frosting:
- ¾ cup salted butter softened
- 1 ¾ cups powdered sugar
Topping:
- 8 ounces bag frozen chocolate chip cookie dough chunks
- ½ cup semi-sweet mini chocolate chips
Instructions
- Line two large baking sheets and a cutting board with parchment paper or silicone baking mats; set aside.
- In a large mixing bowl, cream the softened butter with the brown sugar until combined. Add the egg, vegetable oil, and vanilla extract, and beat at medium-high speed until the mixture is fluffy, about 3-4 minutes.½ cup butter, 1 cup light brown sugar, 1 egg, 1 cup vegetable oil, 1 tablespoon vanilla extract
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add this dry mixture to the butter mixture, about a cup at a time, until fully incorporated.2 ½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¾ teaspoon salt
- Scoop about ¼ cup of dough and roll it into balls. Place them on a baking sheet, then refrigerate for 15 minutes.
- Preheat the oven to 180ºC (350°F).
- Preheat the oven to 350°F (180ºC). Arrange six dough balls on a parchment-lined baking sheet, flattening each with your hands. Bake for 10-12 minutes until the cookies appear pale but set. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
- In a separate bowl, beat the frosting ingredients until smooth.¾ cup salted butter softened, 1 ¾ cups powdered sugar
- Transfer the buttercream to a piping bag, and pipe onto the cooled cookies, starting from the center and spiraling outward. Smooth the frosting with the back of a spoon if desired. Top with cookie dough chunks and mini chocolate chips. Enjoy!½ cup semi-sweet mini chocolate chips, 8 ounces bag frozen chocolate chip cookie dough chunks
Notes
- Softened Butter is Key: Make sure the butter is properly softened for a smooth, easy-to-blend base. This step ensures your cookies have a consistent texture and hold their shape.
- Cream Thoroughly: Beating the butter and sugar until fluffy makes the cookies lighter and more tender. This step helps create a melt-in-your-mouth experience!
- Chill Time Matters: Chilling the dough prevents excess spreading in the oven and gives the cookies a chewy, satisfying texture. Fifteen minutes is just enough to keep them firm but soft.
- Don’t Overbake: These cookies should look pale when done. For the ideal chewiness, bake only until the edges are just set. If they start browning, they’ll be crisper than intended.
- Perfect Frosting Texture: Beat the frosting until completely smooth for a rich, creamy finish that’s easy to spread or pipe. This helps create that bakery-style look Crumbl is famous for.
- Decorate for Extra Appeal: Top each cookie with extra mini chocolate chips or cookie dough chunks if you want an even more indulgent look that will grab everyone’s attention.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
I’ve got a few more expert tips to help make these cookies foolproof and extra delicious:
- Softened Butter is Key: Make sure the butter is properly softened for a smooth, easy-to-blend base. This step ensures your cookies have a consistent texture and hold their shape.
- Cream Thoroughly: Beating the butter and sugar until fluffy makes the cookies lighter and more tender. This step helps create a melt-in-your-mouth experience!
- Chill Time Matters: Chilling the dough prevents excess spreading in the oven and gives the cookies a chewy, satisfying texture. Fifteen minutes is just enough to keep them firm but soft.
- Don’t Overbake: These cookies should look pale when done. For the ideal chewiness, bake only until the edges are just set. If they start browning, they’ll be crisper than intended.
- Perfect Frosting Texture: Beat the frosting until completely smooth for a rich, creamy finish that’s easy to spread or pipe. This helps create that bakery-style look Crumbl is famous for.
- Decorate for Extra Appeal: Top each cookie with extra mini chocolate chips or cookie dough chunks if you want an even more indulgent look that will grab everyone’s attention.
How to Store Leftover Cookie Dough Cookies
Store these cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh.
For longer storage, place them in the fridge, where they’ll keep for up to 5 days. To preserve their texture, bring them to room temperature before serving.
If you’d like to freeze the cookies, do so before adding the frosting. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe container. They’ll keep their flavor and texture for up to 2 months.
When you’re ready to enjoy, let them thaw at room temperature before adding frosting and toppings.
More Easy Cookie Recipes for You to Try at Home
I’ve got more easy, delicious cookie recipes that are just as satisfying as this one!
