Jump to recipe
Related Video: Oreo Pie
Yields:
10 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 45 mins
Cal/Serv:
816
The first Crumbl opened its doors in 2017 in Logan, Utah, and sold only one kind of cookie: chocolate chip. (Read more about Crumbl here.) Today, with 950 locations in the United States and a menu of rotating cookie flavors, Crumbl and their thick, chewy cookies are here, there, and nearly everywhere. But what if you want to make these legendary treats at home? Here are some tips for making your own copycat version of Crumbl’s cookies and cream cookies.
For both the cookies and the frosting, the unsalted butter will need to be at different temperatures at different stages of the recipe. Both the cookie dough and frosting require softened butter. Sticks of butter left at room temperature—for butter, about 65° is optimal—for about 45 minutes will be at the perfect temperature. To test the temperature, press your finger into the butter. It will leave an impression but your finger shouldn’t feel greasy.
Once the cookie dough has been made, chilling the portioned dough allows the butter to firm up again. Baking cookie dough while cold will help the cookies to spread more slowly in the oven, so the baked treats are thick and chewy, just like Crumbl’s own.
Want to DIY other Crumbl cookies? Try Delish’s copycat version of Crumbl’s chilled sugar cookie. Want to make more cookies and cream treats? Try cookies & cream blondies or cookies & cream ice cream.
Did you try this recipe? Let us know in the comments!
Advertisement - Continue Reading Below
Ingredients
Cookies
- 3 1/4 cups
(390 g.) all-purpose flour
- 1 1/2 tsp.
kosher salt
- 1 1/4 tsp.
baking powder
- 1 tsp.
baking soda
- 1 cup
(2 sticks) unsalted butter, softened
- 1 1/2 cups
(300 g.) granulated sugar
- 1/2 cup
(108 g.) lightly packed light brown sugar
- 2
large eggs
- 1 tsp.
vanilla extract
- 14
Oreos, coarsely chopped
Frosting
- 3 cups
(345 g.) confectioners' sugar
- 1/2 cup
(1 stick) unsalted butter, softened
- 3 Tbsp.
heavy cream
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 5
Oreos, coarsely chopped
Mini Oreos, for serving
Directions
Cookies
- Step 1In a medium bowl, whisk flour, salt, baking powder, and baking soda. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter, granulated sugar, and brown sugar on medium-high speed until creamy, 2 to 3 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla.
- Step 2Reduce mixer speed to low. Add dry ingredients and beat until just combined. Add Oreos and continue to beat until just combined.
- Step 3Using a 1/2-cup measuring cup, scoop out dough and roll into balls (about 125 g. per ball). Arrange on 2 parchment-lined baking sheets, spacing 3" to 4" apart. Refrigerate until firm, 30 to 40 minutes.
- Step 4Place racks in center and upper third of oven; preheat to 375°. Bake cookies, rotating sheets top to bottom and front to back halfway through, until edges are set and turning golden, about 18 minutes. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely.
Frosting
- Step 1In the large bowl of stand mixer fitted with the paddle attachment (or in a large bowl using handheld mixer), beat confectioners’ sugar and butter on medium speed until smooth. Add cream, vanilla, and salt and beat on medium-high speed until incorporated.
- Step 2Reduce mixer speed to low. Beat in chopped Oreos until just combined.
- Step 3Using an offset spatula, spread frosting on top of cookies (about 3 tablespoons each). Decorate cookies with a mini Oreo.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below