Copycat Crumbl Cookie Dough Cookies with Edible Dough Topping

If you’ve ever stood in line at Crumbl staring at the menu, trying to justify buying just one cookie, this recipe is for you. These cookie dough cookies are thick, soft, and straight-up bakery vibes, but made right in your own kitchen. They’ve got that rich vanilla cookie base, a fluffy swirl of frosting, and little bites of edible cookie dough on top that make them feel extra fun and a little indulgent in the best way.

I love recipes like this because they feel special without being fussy. You don’t need any fancy ingredients or complicated steps, just a little mixing, a little baking, and a bit of patience while the cookies cool so you can decorate them properly. The frosting is creamy and smooth thanks to a sneaky ice cream addition, and the cookie dough topping is safe to eat and dangerously easy to snack on while you’re assembling.

These are the kind of cookies that disappear fast. They’re perfect for birthdays, bake sales, weekend treats, or those days when you just want something sweet that feels like it came from a bakery box. If you love cookie dough, frosting, and soft cookies all in one bite, you’re going to have a hard time stopping at just one.

Make sure you also check out my other Crumbl Copycat Recipes too!

Equipment

• Stand mixer or hand mixer: This makes creaming the butter and sugar quick and easy, especially since there are a few different components to mix.

• Mixing bowls: You’ll want a few bowls to keep the cookie dough, frosting, and edible cookie dough nice and organized.

• Measuring cups and spoons: Accurate measuring keeps the cookies thick, soft, and bakery-worthy every time.

• Rubber spatula: Perfect for scraping down the sides of the bowl so nothing gets wasted.

• Baking sheets: These give the cookies plenty of room to bake evenly without spreading too much.

• Parchment paper: Helps prevent sticking and makes cleanup so much easier.

• Large cookie scoop or ice cream scoop: This keeps the cookies uniform and gives them that classic Crumbl-style size.

• Wire cooling rack: Letting the cookies cool completely is key before adding the frosting and cookie dough.

• Piping bag (or zip-top bag): Makes frosting the cookies neat, easy, and bakery-pretty.

• Small cookie scoop or spoon: Handy for portioning out the edible cookie dough topping evenly.

Ingredients

For the cookie base

• ½ cup unsalted butter, softened: This is what gives the cookies that rich, buttery flavor and soft bakery-style texture.

• ⅔ cup brown sugar: Brown sugar keeps these cookies extra soft and adds that cozy, slightly caramel-like sweetness.

• 1 egg: The egg brings everything together and helps give the cookies structure without drying them out.

• 1 tsp vanilla: A splash of vanilla adds warmth and makes the cookies taste like they came straight from a bakery.

• 1 ½ cups flour: This is the foundation of the dough, giving the cookies just the right amount of chew.

• 1 tbsp cornstarch: Cornstarch is the secret to those thick, soft centers that stay tender for days.

• 1 tsp baking powder: This helps the cookies puff up just enough without spreading too much.

• ½ tsp salt: A little salt balances the sweetness and makes all the flavors pop.

For the frosting

• ½ cup unsalted butter, softened: Softened butter makes the frosting smooth, creamy, and easy to pipe.

• 1 cup powdered sugar: Powdered sugar sweetens the frosting while keeping it light and fluffy.

• 1 tsp vanilla: Vanilla gives the frosting that classic, sweet bakery flavor.

• ½ cup vanilla ice cream, slightly thawed: This is the magic ingredient that makes the frosting extra creamy and totally irresistible.

For the edible cookie dough

• ¼ cup unsalted butter, softened: This gives the cookie dough that classic rich and creamy base.

• 2 tbsp brown sugar: Brown sugar adds depth and that unmistakable cookie dough flavor.

• 1 tbsp sugar: A little white sugar helps balance the sweetness and texture.

• ½ tsp vanilla: Vanilla ties everything together and makes the dough taste just like the real thing.

• 1 tbsp heavy cream: Heavy cream keeps the dough soft and scoopable instead of dry.

• Pinch of salt: Just a pinch enhances the sweetness and keeps the dough from tasting flat.

• ½ cup heat treated flour: Heat-treated flour makes the cookie dough safe to eat while still tasting authentic.

• 2 tbsp mini chocolate chips: Mini chips give you chocolate in every bite without overpowering the dough.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.

2. To make the cookies, beat the softened butter and brown sugar together in the bowl of a stand mixer until smooth and creamy.

3. Add the egg and vanilla extract, mixing until fully incorporated.

4. Mix in the flour, cornstarch, baking powder, and salt, scraping down the sides of the bowl as needed, until a soft dough forms.

5. Using a large ice cream scoop, portion the dough onto the prepared baking sheets. Gently flatten each portion into a thick disc.

6. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely before decorating.

7. For the frosting, beat the softened butter and powdered sugar together in a stand mixer until smooth.

8. Add the vanilla extract and slightly thawed ice cream, mixing well and scraping down the sides of the bowl as needed.

9. Transfer the frosting to a piping bag and set aside.

10. To make the edible cookie dough, cream the softened butter, brown sugar, and granulated sugar together in a stand mixer until smooth.

11. Mix in the vanilla extract and heavy cream, scraping down the sides as needed.

12. Add the salt and heat-treated flour, mixing until fully combined.

13. Fold in the mini chocolate chips.

14. Roll the cookie dough into small balls, about 35–40 pieces. Place on a plate or parchment-lined sheet and chill until ready to use.

15. To assemble, pipe a swirl of frosting onto each cooled cookie.

16. Top each cookie with 4–5 pieces of edible cookie dough and finish with a light sprinkle of mini chocolate chips.

Tips for Perfect Copycat Crumbl Cookie Dough Cookies

• Don’t rush the creaming step: Let the butter and sugars get nice and fluffy before adding anything else. This is what gives you that soft, bakery-style texture instead of a dense cookie.

• Use room-temperature ingredients: Softened butter and a room-temp egg mix more smoothly and help everything come together without overmixing.

• Measure the flour carefully: Too much flour can make the cookies thick in a dry way instead of thick and soft. Spoon it into the measuring cup and level it off for best results.

• Stop mixing as soon as the dough comes together: Overmixing can make the cookies tough, so once the dough looks smooth and cohesive, you’re good to go.

• Use a large scoop for that Crumbl look: Bigger cookies give you those soft centers and slightly crisp edges that feel straight from the bakery.

• Flatten the dough slightly before baking: These cookies don’t spread a ton on their own, so a gentle press helps them bake evenly.

• Let the cookies cool completely before frosting: Warm cookies will melt the frosting, and we want those pretty swirls to stay put.

• Chill the edible cookie dough if it feels soft: A quick chill makes it easier to roll and keeps the pieces looking neat on top.

• Go easy with the topping: Four or five cookie dough bites per cookie is the sweet spot, enough to look bakery-worthy without overpowering the cookie underneath.

Get Creative!

• Switch up the cookie dough topping: Try rolling the edible cookie dough in mini M&Ms, white chocolate chips, or even chopped peanut butter cups for a fun twist.

• Change the frosting flavor: Swap the vanilla ice cream for chocolate, cookies and cream, or even caramel ice cream to give the frosting a whole new vibe.

• Add a drizzle: A light drizzle of chocolate ganache, caramel sauce, or white chocolate on top makes these cookies feel extra fancy with almost no extra work.

• Go seasonal: Add festive sprinkles for holidays, pastel dough bites for spring, or red and green toppings for Christmas-style cookies.

• Make them mini: Use a smaller scoop to create bite-sized versions that are perfect for parties, dessert trays, or when you just want “one more.”

• Try a different base cookie: Chocolate chip, sugar cookie, or even a chocolate cookie base works surprisingly well with the cookie dough topping.

• Add a little crunch: Sprinkle chopped nuts, crushed waffle cone pieces, or toffee bits over the frosting for some texture contrast.

• Turn them into a party platter: Set out plain cookies, frosting, and toppings and let everyone decorate their own, it’s fun and always a hit.

Serving & Storing

• Serve at room temperature: These cookies taste best once the frosting has set and the cookie has softened slightly. Everything just melts together perfectly.

• Great for sharing: They’re ideal for parties, bake sales, or dessert tables since they look bakery-fancy but travel well.

• Storing at room temperature: If your kitchen is cool, you can keep the cookies in an airtight container at room temperature for up to one day.

• Refrigerate for longer storage: For anything beyond a day, store them in an airtight container in the fridge so the frosting and cookie dough stay fresh.

• Let chilled cookies sit before serving: Pull them out of the fridge about 15 minutes before serving so the frosting softens up again.

• Store layers carefully: If stacking cookies, place parchment paper between layers to keep the frosting and toppings looking neat.

• Make ahead friendly: You can bake the cookies and prepare the frosting and cookie dough ahead of time, then assemble right before serving for the freshest look and texture.