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Crumbl cookie dough cookies topped with creamy cookie dough frosting and mini chocolate chips
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Crumbl Cookie Dough Cookies (Soft & Gooey Copycat Recipe)

These Crumbl Cookie Dough Cookies are thick, soft, and bakery-style with gooey centers and creamy edible cookie dough frosting loaded with mini chocolate chips. This easy Crumbl copycat recipe delivers the perfect chewy texture and rich cookie dough flavor, making it one of the best gourmet cookies to bake at home.
Course Dessert
Cuisine American
Keyword cookie dough frosting cookies, crumbl cookie dough cookie copycat, crumbl cookie dough cookies, crumbl cookies recipe, crumbl copycat recipe, edible cookie dough cookies, gourmet chocolate chip cookies, homemade crumbl cookies, soft chewy cookie dough cookies, thick bakery style cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour 7 minutes
Servings 12 large cookies
Calories 520kcal
Cost $10 for entire recipe

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking Sheets
  • Parchment paper
  • Large cookie scoop (about 1/4 cup)
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack

Ingredients

Cookies:

  • 1 cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips

Cookie Dough Frosting:

  • 1/2 cup unsalted butter softened
  • 1/3 cup packed light brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 to 2 tablespoons milk
  • 1/2 cup mini chocolate chips

Instructions

Heat-Treat the Flour:

  • Preheat oven to 300°F. Spread the flour evenly on a baking sheet and bake for 5–7 minutes until it reaches 165°F. Let cool completely before using.

Make the Cookies:

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  • Add eggs and vanilla extract and mix until smooth.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  • Add dry ingredients to wet ingredients and mix just until combined.
  • Fold in mini chocolate chips.
  • Scoop large dough balls, about 1/4 cup each, and place on baking sheet.
  • Chill dough for 30–45 minutes.
  • Slightly flatten tops.
  • Bake for 11–13 minutes, until edges are set and centers remain soft.
  • Let cookies cool completely before frosting.

Make the Frosting:

  • In a bowl, beat butter and brown sugar until smooth and creamy.
  • Add powdered sugar and vanilla extract and mix until fluffy.
  • Add the cooled heat-treated flour and mix until combined.
  • Add milk gradually until the frosting is thick but spreadable.
  • Fold in mini chocolate chips.

Assemble:

  • Spread frosting onto fully cooled cookies.
  • Top with extra mini chocolate chips if desired and serve.

Notes

  • For the best Crumbl-style texture, slightly underbake the cookies so the centers stay soft and gooey.
  • Chilling the dough is essential for thick bakery-style cookies that don’t spread too much.
  • Heat-treating the flour makes the cookie dough frosting safe to eat and improves the overall texture.
  • Use mini chocolate chips for better distribution in both the cookies and frosting.
  • Make sure cookies are completely cooled before adding frosting to prevent melting.
  • If the frosting seems too thick, add a little more milk; if too soft, add a bit more powdered sugar.
  • Store cookies in an airtight container at room temperature for up to 3–4 days or refrigerate for longer freshness.