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Mini Crumbl Cookie Dough Cookies Copycat Recipe

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Today, we are bringing you another Crumbl copycat recipe and this time it’s the CRUMBL COOKIE DOUGH COOKIE! This is a brown sugar based cookie topped with Cookie Dough Buttercream Frosting and sprinkled with eggless cookie dough pieces and mini chocolate chips. It’s a cookie dough lovers dream!

Cookie dough. It seems like a part of all of our childhoods that we’d sneak raw cookie dough out of the bowl and our moms will harp on us how bad it was. How could something that tastes so good be so bad for us?!? We all know it’s the raw egg that was bad but thankfully an eggless cookie dough has made it into existence to solve the problem. Now, we can enjoy ALL THE COOKIE DOUGH THINGS!

Cookie Dough Cookies on Cooling Rack

If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest:  Blue Monster Cookies, Dark Dream CookiesSea Salt Toffee CookiesCarrot Cake CookiesRocky Road CookiesPeanut Butter Oreo CookiesCornbread CookiesLemon Glaze CookiesFunfetti Milkshake CookiesCrumbl Turtle CookiesChocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies

CHILLED COOKIES

Some Crumbl cookies are best served warm and come are best served cold.

This one is best chilled. There is just something about FROSTED Crumbl copycat recipes that make them better eaten cold and this one is no exception.

I have also found that all the Crumbl recipes stay fresh longer if you keep them in the refrigerator. No matter what air-tight container you keep the cookies in, they don’t stay fresh as long out on the counter as they do if you put them in the fridge. So, the moral of the story is STORE THESE COOKIES IN THE FRIDGE. Sure, you can eat them cold or let them come to room temperature but you’ll thank me when you still have fresh cookies 3-4 days later.

Crumbl Cookie dough cookies on Tray

NOTE: You can get 25% off 360 Cookware by using our code “BABYGIZMO25” on the

360 Cookware website. (baking sheet pictured above)

MINI CRUMBL COOKIES

We are back to MINI cookies with this recipe. Yes, we all know by now that Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies.

This Cookie Dough recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. I would assume Crumbl uses at least 1/4-1/3 of a cup of cookie dough for each cookie and I suggest less than 1 tablespoon of dough in order to make these a more manageable (and adorable!) size.

Cookie Dough Cookie Ingredients

1/2 cup Butter – salted or unsalted will work.

2/3 cup Brown Sugar – dark or light brown sugar will work

Egg

1 tsp Vanilla Extract – use the REAL extract and not the imitation

1 1/2 cups Flour – all-purpose works best

1/2 tsp Baking Powder

1 TBSP Cornstarch

1/4 tsp Salt

COOKIE DOUGH BUTTERCREAM FROSTING INGREDIENTS

cookie dough buttercream

1/3 cup Flour

1 1/2 cups Powdered Sugar

1/4 cup Brown Sugar

1/2 cup Butter

1 TBSP Heavy Cream

1 tsp Vanilla

1/2 cup Mini Chocolate Chips (topping)

1/2 cup Cookie Dough Bites (topping)

HOW TO MAKE CRUMBL COOKIE DOUGH COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, cornstarch, baking powder, and salt. Mix until all combined.

Crumbl Cookie Dough Steps

6. Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies) and roll into balls. Slightly flatten each dough ball with your hand to create a cookie dough disc.

NOTE: You can get 25% off 360 Cookware by using our code “BABYGIZMO25” on the

360 Cookware website.

Cookie Dough Balls on Tray

7. Bake for 10-11 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 11-13 minutes.

8. While cookies are cooling, make the frosting.

COOKIE DOUGH BUTTERCREAM FROSTING

1. Heat the flour in the microwave for one minute (stirring every 15 seconds) to kill any bacteria on raw flour. Let cool for 5 minutes.

2. In stand mixer, cream butter and brown sugar for about 1 minute until super light and fluffy.

2. Add in the vanilla extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. Add in the flour. Mix until completely combined and the frosting and smooth.

Cookie Dough Buttercream

3. Frost each cookie with a spreading knife. Sprinkle with Cookie Dough Bites and mini chocolate chips. We use Ben & Jerry’s Cookie Dough Bites (found in the freezer section in grocery stores) or you can definitely make your own.

Ben and Jerrys Cookie dough

4. Enjoy. Store in the refrigerator in an air-tight container for up to 5 days.

Crumbl Cookie Dough Cookies in Line
Two Cookie dough Cookies
Cookie dough Crumbl on Cooling Rack
Cookie Dough Cookies on Cooling Rack

Mini Crumbl Cookie Dough Cookies Copycat Recipe

Hollie Schultz
This is a brown sugar based cookie topped with Cookie Dough Buttercream Frosting and sprinkled with eggless cookie dough pieces and mini chocolate chips. It's a cookie dough lovers dream!
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Frosting Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 205 kcal

Ingredients
  

Brown Sugar Cookie

  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 TBSP corn starch
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Cookie Dough Buttercream

  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 1 tbsp heavy cream
  • 1/2 cup mini chocolate chips
  • 1/2 cup cookie dough bites

Instructions
 

BROWN SUGAR COOKIE

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the butter and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, cornstarch, baking powder, and salt. Mix until all combined.
  • Scoop out 1 TBSP dough for smaller cookies (or 1/4 cup dough for BIG cookies) and roll into balls. Slightly flatten each dough ball with your hand to create a cookie dough disc.
  • Bake for 10-11 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 11-13 minutes.
  • While cookies are cooling, make the frosting.

COOKIE DOUGH BUTTERCREAM FROSTING

  • Heat the flour in the microwave for one minute (stirring every 15 seconds) to kill any bacteria on raw flour. Let cool for 5 minutes. 
  • In stand mixer, cream butter and brown sugar for about 1 minute until super light and fluffy.
  • Add in the vanilla extract, powdered sugar and heavy cream and mix on high for about 3 minutes until smooth. Add in the flour. Mix until completely combined and the frosting and smooth.
  • Frost each cookie with a spreading knife. Sprinkle with Cookie Dough Bites and mini chocolate chips. 
  • Enjoy. Store in the refrigerator in an air-tight container for up to 5 days.

Nutrition

Calories: 205kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 61mgPotassium: 33mgFiber: 1gSugar: 20gVitamin A: 266IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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