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+ servings
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Frosting Time 20 minutes
Total Time 40 minutes
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
  • 1/3 cup flour heat treated
  • 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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