These Crumbl Cookie Dough Cookies have a buttery sugar cookie base that’s topped with a rich vanilla buttercream frosting and crumbles of edible cookie dough and mini chocolate chips. These cookies are simple to make and truly epic in flavor!
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Why This Recipe Works
It’s then topped with a rich vanilla buttercream frosting and sprinkled with crumbles of cookie dough and mini chocolate chips for cookie on cookie goodness!
- The cookie dough is super easy to make and uses basic on-hand baking ingredients you probably already have.
- No need to roll and cut out the dough. The cookie dough is mixed together and then you roll it into balls in your hands, give them a brief chill time in the refrigerator and flatten them out before baking the cookies. So simple!
- Frozen edible cookie dough makes the toppings for these a breeze! Just crumble it into small pieces and press right onto the buttercream frosting.
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- Flour – Regular all-purpose flour works great for these cookies. See my tips for how to measure flour to get the best results from this recipe.
- Vanilla Extract – Be sure to use PURE vanilla extract, not imitation. Check out our homemade vanilla extract for amazing flavor.
- Frosting – The homemade buttercream frosting here is easy peasy to make with some simple ingredients. You could also substitute store-bought buttercream frosting or try our homemade sour cream frosting.
- Cookie Dough Chunks – We used Ben & Jerry’s frozen cookie dough chunks, but any brand will do. Logs of refrigerated cookie dough cut into pieces would work just fine.
- Mini Chocolate Chips – These add an extra bit of fun to the crumble topping on the cookies, but you can skip it if you don’t have any.
Make the cookie dough. Cream the butter and brown sugar together until well combined. Add the eggs, oil and vanilla extract and beat until light and fluffy. Slowly add in the dry ingredients and mix until combined.
Shape and chill the dough. Roll the dough into balls, using about 1/4 cup of cookie dough per ball. Place on a parchment paper lined baking sheet and chill for 30 minutes.
Bake and cool the cookies. Place the chilled balls onto baking sheets, 6 per sheet, and flatten until about ½-¾ inch thick. Bake the cookies then cool completely before decorating.
Make the frosting. Beat the butter until it’s a pale color. Add the sugars and vanilla, and beat until combined. Slowly add the heavy cream and salt and continue to mix for several minutes, until fluffy.
Decorate the cookies. Use a piping bag with an open round tip to make spirals of frosting on top of each cookie. Smooth with a knife. Add crumbles of the cookie dough and sprinkle on the mini chocolate chips. Serve immediately or chill until ready to serve.
Tips and Tricks
- Chill the dough. Once you roll the cookies into balls, you are going to chill the dough for 30 minutes. This helps the cookies spread just the right amount, without becoming flat.
- Flatten the cookies. Use the bottom of a glass or a measuring cup to flatten the cookies onto the parchment paper lined baking sheet. The edges may fray a bit; that’s OK.
- You need to space out the cookies. They are big! Bake 6 at a time per baking sheet so they don’t spread into one another.
- Don’t overbake the cookies! Bake until they are just lightly blonde in color (not golden).
- Be sure to cool the cookies completely before adding the frosting. The cookies need to be all the way cooled or the frosting won’t set on top.
We use Ben & Jerry’s frozen edible cookie dough from the freezer section of the grocery store. Any brand will do – and even Target has a version. You could also use a homemade edible cookie dough recipe (make sure to heat treat the flour) OR you could just crumble up 1 or 2 of these baked cookies to use as crumble topping.
If you don’t have a piping bag, you can use a ziploc bag. Fill it with frosting, then snip off the corner and pipe the frosting onto the cookies.
Yes, you can substitute a store-bought buttercream frosting to use for this recipe.
Yes! Cookie dough may be rolled into balls and frozen, in a single layer, on a pan, then placed in a freezer bag and frozen for up to 2 months. When ready to bake, place frozen dough balls on a baking sheet, and bake 1 minute longer than the original directions.
Store the cookie dough crumble cookies in an airtight container in the refrigerator for up to 5 days.
More Cookie Recipes
- Chocolate Meringue Cookies
- Toll House Cookie Recipe
- How to Make Macarons
- Peanut Butter Cookies
- Chocolate Chip Cookies
Crumbl Cookie Dough Cookies
For the Cookies
- 1 cup unsalted butter softened
- 2 cups light brown sugar packed
- 2 large eggs
- ½ cup vegetable oil
- 1 Tablespoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 bag frozen edible chocolate chip cookie dough chunks (such as Ben & Jerry’s) 8 ounce
- ½ cup semi-sweet mini chocolate chips
For the Frosting
- ¾ cup unsalted butter softened
- 1 ¾ cups powdered sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ⅓ cup heavy whipping cream
- ¼ teaspoon kosher salt
- Line 2 cookie sheets with parchment paper. Set aside.
- For the cookies, in a large mixing bowl, beat the butter with brown sugar for several minutes. It should be fully combined. Add in eggs, oil, and vanilla extract. Beat until light and fluffy, about 3 minutes.
- Slowly add in flour, cornstarch, baking powder, and salt. Mix just until combined.
- Scoop 1/4 cup dough into your hands and roll dough into a ball. Place onto the baking sheet (they can be placed close together since you will be chilling the dough before baking).
- Repeat until you have all the dough rolled, it will make about 18 balls. Place cookie sheet of rolled balls into the refrigerator for about 30 minutes.
- Preheat oven to 350 degrees F. Remove cookie dough from refrigerator. Place 6 balls on the other parchment paper lined cookie sheet. Using the bottom of a glass (or measuring cup), press each dough ball down until it is about 1/2-3/4 inch thick (the edges may crack slightly which is okay).
- Bake cookies for about 10-12 minutes, until lightly blonde in color (not golden). Remove and cool completely. Repeat until all cookies have been baked and cooled.
- To make the frosting, beat butter until pale in color (2-3 minutes). Add in sugars and vanilla. Beat until combined. Reduce speed of mixer and slowly add in the heavy cream (and salt). Beat until fluffy, several minutes to achieve this.
- Transfer frosting to a piping bag with an open round tip (or no tip at all). Pipe onto the cooled cookies by starting in the center and spiraling your way to the edges. Use the back of a spoon to smooth the buttercream, giving them flat tops.
- Sprinkle the top of each cookie with mini semi-sweet chocolate chips and small pieces of edible cookie dough.
- Chill cookies until ready to serve.
- Store cookies in airtight container in the refrigerator for up to 5 days.
- No piping bag? No problem. Use a ziploc bag, fill with frosting, then snip off the corner. Pipe onto cookies.
- We used Ben & Jerry’s cookie dough chunks, but any brand will work (even Target has a frozen cookie dough). If you don’t have access to a premade cookie dough, you can either omit it, or add chocolate chips to 1-2 of your crumble cookies. After they cool, crumble and add to the top. Or use a homemade chocolate chip cookie dough (heat treat the flour first). Refrigerated logs of cookie dough will work great too.