Crumbl cookie butter ice cream cookies
These Crumbl cookie butter ice cream cookies are made with a cinnamon brown sugar cookie base and topped with a homemade cookie butter frosting. They are so good!
Servings: 7 cookies
Ingredients
Make the brown sugar cookie base
- 1 stick butter softened
- 2/3 cup brown sugar packed
- 1 large egg
- 1/2 tsp vanilla extract
- 1 & 1/2 cup flour
- 1 tbsp corn starch
- 3/4 tsp baking powder
- 1/4 tsp salt
Make the cookie dough ice cream frosting
- 6 tbsp butter softened
- 3/4 cup powdered sugar
- 3 tbsp Biscoff cookie butter
- 1 tbsp Heavy cream
- Biscoff cookies crushed, for decoration
Instructions
Make the brown sugar cookies
- Preheat the oven to 350F and line a large baking sheet with parchment paper then set aside.
- In a stand mixer bowl, using a paddle attachement, cream the brown sugar and butter together for about 3 minutes or until it is light and fluffy. Add in the egg and vanilla and mix one more time until incorporated. Add in the flour, corn starch, baking powder, and salt, and mix just until the flour disappears.
- Using a large cookie scooper, scoop out 7 evenly sized cookie dough balls, place them on the prepared baking sheet, and gently press down to about 1 inch in thickness. Bake for 10-11 minutes, then let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling wrack.
Make the cookie butter frosting
- In a stand mixer or using a hand mixer, cream the butter and cookie butter until smooth using a whisk attachment.
- Add in the powdered sugar, and heavy cream and whip until smooth. You want to to do this for a few minutes until the frosting is light and fluffy.
- Spread a generous amount of frosting on top of the cooled down cookies, top with Biscoff cookie crumbs and enjoy!
Nutrition
Calories: 420Calories | Carbohydrates: 66g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 272mg | Potassium: 92mg | Fiber: 1g | Sugar: 39g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg