Crumbl cookie dough cookies
Crumbl cookie dough cookies made with a thick and chewy brown sugar cookie base then topped with a fluffy buttercream with edible cookie dough on top. The ultimate cookie lover's treat.
Servings: 7 cookies
Calories: 420Calories
Ingredients
Make the edible cookie dough, check the notes if you don't want to make this.
- 2 tablespoon butter softened
- 1 & ½ tablespoon brown sugar
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
- 1 pinch salt
- ⅓ cup flour cooked in the microwave for 90 seconds stirring after each 15-second interval. This makes it safe to eat.
- 1-2 tablespoon chocolate chips extra for decorating the cookies
Make the brown sugar cookie base
- 1 stick butter softened
- ⅔ cup brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 & ½ cup flour
- 1 tablespoon corn starch
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Make the cookie dough ice cream frosting
- 6 tablespoon butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon vanilla ice cream melted but still cold
Instructions
Make the edible cookie dough
- In a small bowl, start by mixing the butter, brown sugar, and granulated sugar together. Add in the vanilla and the heavy whipping cream and mix again.
- Add in the cooked and cooled flour and a pinch of salt and mix well. Add in the chocolate chips, mix one last time.
- Using about ¼ teaspoon, scoop out the cookie dough, and roll it into small bite-sized balls. Place those cookie dough balls on a plate or a bowl and chill in the freezer while you make the cookies.
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 14 minutes, then let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling wrack.
Make the ice cream frosting
- In a stand mixer or using a hand mixer, cream the butter until smooth using a whisk attachment.
- Add in the powdered sugar, vanilla, and vanilla ice cream and whip until smooth. I mixed my frosting for 7 minutes on medium speed. This will make it extra light and fluffy.
- Gently fold half of the edible cookie dough balls in the buttercream, then frost each cookie. Top with the rest of the cookie dough bites. Decorate with more chocolate chips and enjoy!
Notes
What if I don't want to make cookie dough bites from scratch?
No worries at all! If you don't want to make cookie dough from scratch, you can purchase edible chocolate chip cookie dough from your local grocery store. It is such a trendy item now that every store should have it! Check out the refrigerated section where they have the Nestle ready to bake cookies and you should hopefully find them there.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