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Cookie Dough Cookies are a cookie that taste JUST like cookie dough! Served chilled, it is a brown sugar cookie topped with a cookie dough icing and edible cookie dough bites. This is a Crumbl Copycat recipe at its finest.
Crumbl Cookie Dough Cookie
I absolutely LOVE the flavor of cookie dough, like borderline obsessed with the flavor of cookie dough! But my mom used to terrify me with stories of certain death that would come if I ate the raw eggs in cookie dough. So I won’t touch the stuff, EVER. Give me all the cookie dough flavored things, but a bite of raw cookie dough? Never!
So I absolutely adore these cookie dough cookies! All the flavor of cookie dough, but no raw eggs! They are even topped with edible cookie dough bites! It is a (safe) heaven on earth for me!
In fact, this was a brand new cookie flavor at Crumbl just last week, and the moment I saw it I knew, I HAD to make a copycat recipe. And, you guys, IT. IS. PERFECTION.
Ingredients In Cookie Dough Cookies
For the cookies
- Salted Butter- You want to make sure that it is room temperature so that it will cream together with the sugars and get nice and smooth.
- Granulated Sugar- You won’t be using a ton of granulated sugar for this cookie base- it’s basically a sugar cookie only brown sugar flavored!
- Brown Sugar- The brown sugar gives this cookie an incredible flavor. It also helps keep the cookie nice and soft.
- Eggs
- Vanilla Extract
- Molasses– The molasses just kind of doubles down on the nice brown sugar flavor.
- Flour- Just all purpose flour, no need for anything fancy!
- Baking Powder
For the Icing and Cookie Dough bites
- White Chocolate Chips- We are going to melt this and use it to flavor the frosting!
- Butter- Room temperature.
- Brown Sugar
- Granulated Sugar- Again the combination of sugars just gives a wonderful flavor.
- Vanilla
- Heat Treated Flour- When making eatable cookie dough, you want to heat treat the flour to kill any bacteria that might be in it. Eating raw flour is not recommended. Do this by microwaving the four for 30 seconds and then letting it cool.
- Salt
- Powdered Sugar
- Milk- Add the milk a little at a time to get your frosting to the desired consistency
- Mini Chocolate Chips
- Edible Cookie Dough Bites- The closest ones to what Crumbl uses is Nestles cookie dough bites. And yes, I did try every brand I could find. (I work hard for you all!) You can also make your own by using my eggless cookie dough recipe.
How to make Cookie Dough Cookies
Start by preheating the oven to 350°.
Let’s make the cookies first by creaming together the butter and sugars with a stand mixer. The butter and sugars should be light in color and fluffy. Scrape the sides and add in the eggs, vanilla extract and molasses. Once that is combined, add the flour and baking powder to the mixer and mix until the cookie dough comes together.
Scoop and roll the cookies. The signature of Crumbl cookies is that they are HUGE. Scoop 1/3 cup of dough and roll the cookies into a ball. Flatten the dough with your hands so that the dough looks about like you’d want your finished cookie to look- flat, circle and about 1/2 inch thick. Arrange on a cookie sheet and repeat with the remaining dough. Place 6 cookies on each cookie sheet.
Bake at 350° for 13-15 minutes or until the cookies have spread slightly and the centers of the cookies puff up and no longer look wet and glossy. You will want to pull them out of the oven before they start turning brown so that they don’t overcook. Make sure to let the cookies to cool completely before making the frosting.
Once the cookies are cool, make the frosting by melting the white chocolate chips in the microwave. In a microwave safe bowl heat the chocolate chips for 30 seconds. Stir the chocolate chips and heat for 30 seconds more. Remove the chocolate from the microwave and stir. The chocolate should be completely melted.
With a stand mixer or with an electric hand mixer, cream together the butter, sugars and vanilla.
Once combined, add in the melted white chocolate and mix it well.
Next, add in the heat treated flour (directions for heat treating your flour are above) and salt. Mix until well combined.
Add the powdered sugar 1 cup at a time, mixing slowly until the powdered sugar has been fully incorporated.
Add in a little bit of milk at a time while mixing until your frosting has reached your desired consistency. Be careful not to add too much. A little bit goes a long way when working with powdered sugar.
Frost the cooled cookies and top with a few edible cookie dough bites and some mini chocolate chips.
Chill the cookies in the fridge until ready to serve.
How to store leftover cookies
Store in the fridge in an air tight container for up to 1 week or freeze in and air tight container for up to 3 months.
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More Cookie Dough Favorites
- Cookie Dough Bites
- Cookie Dough Sandwiches
- No Bake Cookie Dough Cheesecake
- Cookie Dough Pie
- Cookie Dough Fudge
More Favorite Recipes from Cooking with Karli:
Crumbl Cookie Dough Cookie
Ingredients
Brown Sugar Cookie Base
- 1 1/2 cups salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 2 tsp molasses
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
Cookie Dough Frosting + Toppings
- 3/4 cup white chocolate chips
- 3/4 cup butter
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 3/4 cup all purpose flour, heat treated*
- 3/4 tsp salt
- 1 1/2 cups powdered sugar
- 1/8-1/4 cup milk
- 1/4 cup mini chocoalte chips
- 1/2 cup edible choolate chip cookie dough bites
Instructions
- Preheat the oven to 350°.
- To make the cookies, cream together the butter and sugars with a stand mixer.
- Scrape the sides and add in the eggs, vanilla extract and molasses. Mix until combined.
- Add the flour and baking powder to the mixer and mix until the cookie dough comes together.
- Scoop and roll the cookies- use a generous 1/3 cup of dough for each cookie. Roll the cookies into a ball and then flatten the ball into a circle that is about 1/2 inch thick and arrange on a cookie sheet. Repeat with the remaining dough. Place 6 cookies on each tray.
- Bake at 350° for 13-15 minutes or until the cookies have spread slightly and the centers of the cookies puff up and no longer look wet and glossy. Pull them out of the oven before they start turning brown.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
- Allow the cookies to cool completely before making the frosting.
- Once the cookies are cool, make the frosting by first melting the white chocolate chips on the microwave. Microwave for a total of 1 minute, stirring at the 30 second mark and at the 1 minute mark.
- In either a stand mixer or with an electric hand mixer, cream together the butter, sugars and vanilla.
- Once combined, add in the melted white chocolate. Mix well.
- Next, add in the heat treated flour and salt. Mix until well combined.
- Add in the powdered sugar, mixing slowly until the powdered sugar has been fully incorporated.
- Slowly add in a little bit of milk at a time while mixing until your frosting has reached your desired consistency.
- Frost the cooled cookies and top with a few edible cookie dough bites and some mini chocolate chips.C
- hill the cookies in the fridge until ready to serve, best served chilled.
Delicious! Just like I’m eating dough out of a bowl. Will definitely make again and again! Thanks Karli!
If I wanted to make these into mini cookies, would the bake time still be the same?
I always use salted butter!
These were so good!! Easy to follow directions. My friends and family loved them.
These took a bit longer than I thought to make, but they turned out great, I’m not a fan of white chocolate but used it anyways, next time I’m going to skip that. Otherwise, amazing! Cookies were soft and thick!