Yield: 18 cookies

Crumbl Cookie Dough Cookies

Prep Time 45 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes

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!


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 (8 ounce) frozen edible chocolate chip cookie dough chunks (such as Ben & Jerry’s)
  • 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


  1. Line 2 cookie sheets with parchment paper. Set aside.
  2. 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.
  3. Slowly add in flour, cornstarch, baking powder, and salt. Mix just until combined.
  4. Scoop ¼ 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).
  5. 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.
  6. 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 ½-¾ inch thick (the edges may crack slightly which is okay).
  7. 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.
  8. 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.
  9. 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.
  10. Sprinkle the top of each cookie with mini semi-sweet chocolate chips and small pieces of edible cookie dough.
  11. 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 the 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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 519Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 73mgSodium: 155mgCarbohydrates: 64gFiber: 1gSugar: 41gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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