I remember when Crumbl Cookies first opened up. My sister and I were talking and we both didn’t understand why someone would go buy a cookie when you could just make them! Our mother is a fabulous baker, and the idea of going somewhere to buy a dessert was just foreign to us.
Well fast forward a few years, and my sister and I would tell you that we had no idea we would be visiting Crumbl as often as we have! In my opinion, their basic chocolate chip cookie is awful. So bland and basic and I could absolutely make a tastier version at home.
BUT.
Crumbl specializes in many flavors. Each week, their menu rotates and they have SO MANY flavors to try! My sister and I love trying new ones and comparing notes, but also going back for our tried and true favorites! Because some of those cookies are downright addictive!
But, it’s not always budget-friendly to go buy a box of cookies. Even just one cookie costs you 4 dollars! Or maybe you don’t live anywhere near a Crumbl cookie and you just want to give it a shot. Or maybe you feel that while Crumbl’s cookies are super tasty, that doesn’t mean you can’t make cookies that are just as (or even more!) delicious at home.
Whatever your situation, I’ve gathered a few recipes of some of my favorite Crumbl cookie flavors. I haven’t tried these specific copycat recipes, but if they’re anything close to the real thing, they’re going to be fabulous! These are some of my favorite flavors that Crumbl has put out. I’m curious how these compare!
These Crumbl strawberry pop tart cookies are made with a buttery cookie filled with strawberry jam and topped with melted white chips! So good!Recipe Type: AmericanTotal Time: 31 mins
Serving size: 6
Calories per serving: 268
Ingredients:
1/2 cupbutter softened
1/3 cupgranulated sugar
3 tablespoonsbrown sugar
1 egg at room temperature
2 teaspoonsbutter vanilla emulsion Use regular vanilla instead if you don't have this but I highly suggest you grab a bottle.
1 & 1/2 cup all purpose flour
1/4 teaspoonsalt
3/4 teaspoonbaking powder
1/3 cupstrawberry jam
1/3 cup white chocolate or white candy melts for a whiter look
1 & 1/2 tablespoon oil unflavored, vegetable, canola, or coconut oil
red sprinkle for topping
Directions:
Make the sugar cookie base
Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
Cream the butter, granulated sugar, and brown sugar together until smooth and creamy.
Whisk in the egg, the butter vanilla emulsion, butter flavoring (optional), and mix until combined.
Mix in the flour, baking powder, and salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls.
Use the back of a 1 tablespoon measuring scoop, make an indentation in the cookie then fill with about 1/2 tablespoon of strawberry jam. Seal the edges carefully, then gently roll the cookie dough into a ball. Place on the baking sheet, then repeat the process.
Bake the cookies for 10 minutes, and let the cookies cool down on a cooling rack before topping with the melted white chocolate and oil mixture. Add sprinkles and enjoy.
Make the topping
Microwave the white chocolate and the oil in a microwave-safe bowl, stir every 30 seconds, then microwave again until fully melted.
Source: slifestyleofafoodie.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Frozen Hot Cocoa Cookies are served chilled and are made up of a hot cocoa cookie, hot cocoa mousse and mini marshmallows to top it off.
Prep time:
Cook time:
Serving size: 24
Calories per serving: 317
Ingredients:
1 1/2 cups salted butter softened
1 1/2 cupsbrown sugar
1/2 cupgranulated sugar
3 eggs
2 tablespoonscorn syrup
1 tablespoonvanilla extract
3 3/4 cups all purpose flour
1 cup dutch processed baking cocoa
1/2 cup hot cocoa mix, powder only
1 tablespooncornstarch
2 teaspoonsbaking soda
1 teaspoonsalt
1 cup milk chocolate chips* if desired
1 1/2 cupsheavy cream
3/4 cuppowdered sugar
3/4 cup hot cocoa mix, powder only
1 1/2 tablespoons dutch processed baking cocoa
60 mini marshmallows
Directions:
Preheat the oven to 350°.
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Fold in the chocolate chips, if desired.
Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
Allow the cookies to cool completely on the pan.
Once the cookies are cool, make the hot cocoa mousse.
Make the mousse by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
Whip the cream on medium high speed until it starts to thicken.
Once it starts to thicken, slow the speed down and gradually add in the powdered sugar, hot cocoa mix and cocoa powder.
Once all of the powdered sugar has been added bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the frosting is done!
Divide the mousse among the cookies and then spread the topping until smooth.
Top with 5 mini marshmallows on each cookie.
Chill until ready to serve. Store in the fridge.
*I don’t particularly love cold hard chocolate chips in my chilled cookie so I tend to leave them out. I have them in the recipe here because that is how Crumbl makes their cookies, with milk chocolate chips in them!
Source: scookingwithkarli.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
A rich chocolate Oreo cookie base is loaded with Oreo cookie crumbs and black cocoa powder, then topped with a vanilla cream cheese frosting. This cookie is big, soft, and so yummy!
Prep time:
Cook time:
Serving size: 17
Calories per serving: 457
Ingredients:
1 1/2 cups unsalted butter - softened to room temperature
1 1/2 cups light brown sugar - packed
1 cupgranulated sugar
2 large eggs - at room temperature
3 teaspoonsvanilla extract
2 3/4 cups all purpose flour
1 cup black cocoa powder
2 1/2 cups Oreos, crumbs- divided, finely crushed (about 20 or so)
1 1/2 teaspoonsbaking soda
1 teaspoonbaking powder
1 teaspoonsalt
6 tablespoonsbutter - salted or unsalted
6 tablespoonscream cheese - softened
3 1/2 cupspowdered sugar
1 teaspoonvanilla extract
1 tablespoonheavy cream - or more if needed
2 tablespoons Oreos, crumbs - for topping
Directions:
Chocolate Oreo Cookies
Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars on medium speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed. Add flour, cocoa, 2 cups Oreo crumbs, baking soda, baking powder, and salt. Mix to combine.
Portion into 1/3 cup balls. Roll each ball in the remaining 1/2 cup crushed Oreo crumbs. Place the balls on a parchment lined baking sheet. (6 per pan). Use the palm of your hand to press down on the cookie slightly, so that the cookie dough ball creates a thick disk.
Bake for 8-9 minutes or until the edges are just barely set and the tops are no longer shiny. (Do not overbake these cookies!) Remove from oven and let cookies cool on pan for 3 minutes then transfer to wire rack to cool completely before frosting.
Vanilla Cream Cheese Frosting
Cream the butter and cream cheese until light and fluffy, about 2 minutes on medium speed. Add the powdered sugar a little at a time until fully combined. Add the vanilla and heavy cream, if needed.
Place the frosting in a ziplock bag and snip the corner off of the bag. Squeeze the frosting in a circle along the tops of each cookie, starting in the center and working your way around until it reaches the edges.
Sprinkle some Oreo cookie crumbs overtop of the frosting. Enjoy!
Source: ssaltandbaker.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Don't miss out on making these Crumble Cosmic Brownie Cookies for your family! One bite and they will be in love!
Serving size: 24
Calories per serving: 174
Ingredients:
1/2 cupbutter (room temperature)
1/2 cup packed light brown sugar
1/2 cup white granulated sugar
3 large eggs
2 tablespoons light corn syrup
1 tablespoon pure vanilla extract
3 3/4 cups all-purpose flour
1 cup cocoa powder
1 tablespooncornstarch
2 teaspoonsbaking soda
1 teaspoon Kosher salt
Topping
2/3 cupheavy cream
2 cups semi sweet chocolate chips
1/3 cup rainbow coated chocolate chips (for garnish)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Line the cookie sheets with parchment paper.
Combine flour, cocoa, cornstarch, baking soda, and salt in a large mixing bowl. Whisk to mix and set aside.
In a large mixing bowl, cream the butter, white, and light brown sugar using an electric mixer until it becomes light in color and fluffy.
Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed. Continue beating while adding in the flour mixture until a soft cookie dough begins to form.
With a large ice cream scooper, scoop dough into your hands and roll into a ball. Place on the cookie sheet about 2 inches apart from the other dough
Use your hands to flatten the dough into the same size circles. Bake at 350 degrees for 15-17 minutes.
Pour the heavy cream into a small pot and bring to a simmer .
Pour hot cream over the chocolate chips into a small mixing bowl. Use a whisk to combine the heavy cream and chocolate chips until smooth.
Spoon the warm frosting on each cookie. Immediately sprinkle the rainbow coated chocolate chips on top.
Source: sthefarmgirlgabs.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This copycat version of Crumbl's Raspberry Cheesecake Cookies starts with a cake mix and ends with a delicious but easy homemade cheesecake frosting and raspberry drizzle.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 371
Ingredients:
1 boxcake mix vanilla cake mix {15.25 ounces}
1/4 cupbrown sugar brown sugar {packed}
1 1/4 cupsgraham cracker crumbs graham cracker crumbs
1/2 cupbutter butter {melted}
2 eggs eggs
16 ouncescream cheese cream cheese {softened}
7 ouncesmarshmallows marshmallow fluff
2 cupspowdered sugar powdered sugar
1/3 cupraspberry jam raspberry jam
Directions:
Preheat the oven to 350°.
Graham Cracker Cookies
In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients.
Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
Use a 1/4 measuring cup to measure out dough and form each dough mound into a large disc. Place 6 onto a silicone mat {or parchment} lined baking sheet. Bake for 9-11 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.
Cheesecake Frosting
Once the cookies have cooled, combine the softened cream cheese and marshmallow fluff in a medium bowl with a hand held mixer until smooth. Add powdered sugar and mix until you have a creamy frosting.
Assembly
Add frosting to the piping {or zipper} bag and cut a large triangle from the end {or corner}. Pipe a hearty amount of cheesecake frosting to the top of each cookie, starting on the outside of each cookie and working to the middle. Continue until all of the cookies are frosted.
Once all of the cookies are frosted, add raspberry preserves to a piping {or zipper} bag and cut a small triangle from the end {or corner}. Drizzle over the top of each cookie and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cookies can also be frozen for up to 3 months.
Source: spracticallyhomemade.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This is only 5 recipes, but there are so many more! I included more links in the sources below for a few more of my favorites- Cookies n’ Cream Milkshake, Cookie Dough, Maple Cinnamon Roll, Red Velvet White Chocolate Chip, and of course, the classic Pink Sugar Cookie!
Have you tried Crumbl? Do you have a favorite? Is there one of these recipes you’re most excited to try? Share with us in the comments below!
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
Sources:
