copycat crumbl cookies

A gooey and ultra chocolaty chocolate cookie is topped with sweetened condensed milk, caramel, and a sweetened whipped cream. Sprinkle some Heath toffee bits overtop and you have a &quot;better than anything&quot; cookie!

Better Than Sex Cookies (Crumbl Copycat)

unsalted butter (softened)

brown sugar (packed)

sugar

eggs

light corn syrup ((I used Karo))

vanilla extract

all purpose flour

+ 1 tablespoon dutch processed cocoa powder

cornstarch

baking soda

salt

sweetened condensed milk

caramel

heavy cream

heath toffee bits

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside. 

Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.

Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.

Using a ¼ cup measuring cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly.

Bake for 10-12 minutes or until edges are set and the center is no longer shiny. Do not overbake. 

Remove from oven. Let cookies cool on the baking sheet for 5 minutes then spoon 1 tablespoon of sweetened condensed milk over each cookie and a teaspoon or so of caramel (I just use ice cream caramel, already made). Allow the cookies to cool completely. (I place them in the fridge to speed up the process!)

Once cookies are cool make the frosting. Place the heavy cream in a stand mixer bowl fitted with the whisk attachment. (Or you can use a hand mixer). Whip on medium speed until thickened. Add the powdered sugar and vanilla and whip until stiff peaks form. 

Transfer the whipped cream to a piping bag (or place in a large ziplock bag with the corner snipped off) and pipe the cream over each cookie. Sprinkle a tablespoon or two of heath bits over the cream frosting. Transfer cookies to the fridge and chill for 15 minutes. Enjoy cold!

Bite into these delicious copycat Crumbl mallow cookies today.

Copycat Crumbl Mallow Cookies

½ C unsalted sweet cream butter (softened)

½ C light brown sugar

corn syrup

tbsp pure vanilla extract

C flour

C Hershey dark cocoa powder

tsp baking soda

tsp kosher salt

C marshmallow fluff

Chocolate Ganache

C chocolate chips

C heavy whipping cream

C ghirardelli white chocolate melting wafers

piping bag with round tip

Using 1 ½ tsp, scoop out dollops of marshmallow fluff onto a cookie sheet and place into the

freezer while you make the dough

Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat

Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla

until light and fluffy

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda

Gradually beat the dry ingredients into the wet until a dough forms

Using a medium cookie scoop, scoop out dough mound into your hand and flatten into a thick

disk

Make a indent in the center using your thumb

Remove frozen marshmallow fluff and place into the center of the dough

Mold the cookie dough over the marshmallow fluff and mold the dough into a round ball

Gently flatten the cookie dough onto the cookie sheet into a thick disk

Bake in the oven for 15-18 minutes or until firm around the edge

Allow to cool completely

Using a small pot, bring the heavy whipping cream to a simmer and pour over the chocolate

chips

Allow to sit for a minute before whisking until smooth

Carefully dip the tops of the cookies into the ganache and gently shake extra ganache off

Place the cookies onto the cookie sheet and allow the ganache to harden slightly

Melt the white chocolate melting wafers and scoop into the piping bag

Pipe squiggles over the top of the cookies

Allow the chocolate to harden before enjoying it!

The number one selling Crumbl cookie recipe is the Chocolate Oreo. Nothing is better than a giant soft, fudgy cookie, with crushed Oreos in the batter, swirled with a creamy vanilla buttercream and sprinkled with more crushed Oreos! Grab an ice cold glass of milk and let&#x27;s make these warm copycat cookies.

Oreo Crumbl Cookie

granulated sugar (High Altitude (H.A. ⅔ cup)

light brown sugar (packed (H.A. 1 ¼ cups))

eggs (large room temperature)

vanilla

unbleached all-purpose flour (H.A. add ¼ cup)

Dutch Process Cocoa Powder

baking soda (H.A. reduce to 1 teaspoon)

baking powder

High Altitude Only: Add 1 tablespoon water

real butter (no substitutes, room temperature)

milk

Prep ingredients

Measure out dry ingredients

Remove ingredients from fridge and allow to come to room temperature and measure out dry ingredients

Crush Oreo cookies

Crush Oreo cookies in a food processor (my favorite way) or by placing in a thick baggie and using a rolling pin to crush the cookies pretty fine, a few chunks here and there are fine, but you don’t want them too chunky.

Step 2 | Making the Crumbl Cookie Dough

Mix butter until light and fluffy

With the paddle attachment, add butter to stand mixer and mix on medium speed until light and fluffy, 1-2 minutes. 

Cream in sugar

Add granulated and light brown sugar and cream for 2-4 minutes on medium speed, scraping down sides once. Until it is light, fluffy and creamy. I use all-natural cane sugar in my baking, which is a bit more coarse, so I always cream on the longer side. 

Add eggs and vanilla extract

Add eggs one at a time, mixing 1 minute for each addition, add vanilla extract. Scrape down the sides of the bowl.

Combine dry ingredients and slowly add to creamed mixture

Stir together flour, cocoa powder, baking soda, baking powder and salt using a fork or a whisk. Add to creamed mixture (mixer on low/stir) ⅓  cup at a time. Stopping occasionally to scrape the sides of the bowl. 

*HIGH ALTITUDE ONLY add 1 tablespoon of water alternately between flour mixture additions, more details below.

Slowly add in crushed Oreos

Slowly mix in crushed Oreo crumbs, mixing only until combined -- do not overmix. 

Form giant cookies

Step 3 | Forming Giant Chocolate Oreo Cookies

You may choose to make giant Crumbl cookie sized Chocolate Oreo cookies, or smaller -- just be sure to adjust the scoop size and baking times.

Use large cookie scoop

Use a large cookie scoop and scoop two generous balls of cookie dough (about ½ a cup), shape with your hands into a large ball and place on parchment lined cookie sheet. Place 6 large cookie dough balls 2 or so inches apart on each pan. 

Gently press down on cookie dough to make a well

Using the back of a tablespoon gently press down into the center of the cookie dough making a well (I actually watched the bakers at Crumbl cookie doing this step), this allows the cookie to spread correctly and the center to bake. Do not skip this step.

Bake

Bake at 350F degrees (375 for high altitude) for 10-12 minutes. I baked for 11 minutes at high altitude, you may need to bake a minute longer at sea level or lower elevations - DO NOT OVERBAKE. Take out of oven once they have spread and look dull.

Cool completely

Remove from oven and allow to cool 20 minutes on the pan, placed on cooling rack (they will continue to bake and firm up); meanwhile make the buttercream frosting.

Make the butter cream

Combine all ingredients

While the cookies cool for 20 minutes, beat butter until light and fluffy, then slowly add powdered sugar alternately with cream/milk; add vanilla extract or vanilla bean paste and whip on medium until combined, then increase speed to high and beat for 1-2 minutes. 

Pipe buttercream onto slightly cooled cookies

Scoop buttercream into a gallon sized baggie or large piping bag and snip off ½-¾ inch of the corner or tip or use a piping tip (I like this Wilton Starter Set) and pipe frosting onto slightly cooled cookies in a swirl pattern. Or if preferred you may use a small cookie scoop and spread the frosting on. 

Sprinkle on crushed Oreo crumbs

Sprinkle a few additional crushed Oreo crumbs on top.

Store in airtight container

StorageStore  in large airtight containers (these are my favorites), in a single layer. If unfrosted, store with layers of parchment or waxed paper between cookies. Store on countertop for up to 7 days. 

Freeze unfrosted cookies

Freezing | To freeze unfrosted cookies, layer cookies between parchment or wax paper, freeze in airtight baggies or containers for up to 3 months. 

Freeze frosted Oreo Cookies

To freeze frosted Oreo cookies | lay on baking sheet and flash freeze for one hour, uncovered. Then place in airtight container, layering with parchment if desired. Keeps frozen up to 3 months. To thaw, remove from freezer, overnight in fridge, bringing to room temperature before serving. 

I&#039;m obsessed with these cookies. Literally, obsessed! To be perfectly honest, I would much rather eat these cookies than an actual French Silk Pie. Let me tell you what we have going on here... an Oreo cookie base, a rich chocolate mousse, swirl of whipped cream, and chocolate shavings. It&#039;s French Silk PERFECTION!

French Silk Pie Cookies

unsalted butter (softened to room temperature)

all-purpose flour (450 grams. (see notes!))

black cocoa powder (yes, needs to be BLACK cocoa powder)

Oreo crumbs ((I used regular Oreos,

3.4 oz chocolate instant pudding

heavy cream (cold)

2% milk (cold)

cocoa powder

whipped cream

chocolate shavings

Preheat oven to 365°F. Line a baking sheet with parchment paper, set aside. 

In bowl of a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a rubber spatula. 

Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine. 

Portion the dough into 1/4 cup sized balls. Place 6 balls of dough on the baking sheet. Using the palm of your hand, press down on each cookie dough ball just slightly. Bake  for 11 minutes. Remove from oven; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie! We just want to make the cookies uniformly circle before they set.

After doing this press the bottom of a ½ cup or 2/3 measuring cup (or any measuring cup that is smaller than the cookie, as we want to create a small “crust” or “lip” for the chocolate mousse to go into) into the center of each cookie. You don’t need to press down too hard, just enough to create a lip, as mentioned above. (I like to spray the bottom of the measuring cup I’m using with nonstick cooking spray. This isn’t necessary but I do like that it prevents the cookie from sticking to the measuring cup. If you have any questions about this part of the recipe, refer to the blog post as I have photos illustrating exactly what the cookies should look like). Bake an additional 1-2 minutes (if needed). Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely. 

Make the Oreo Cookies

In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry chocolate instant pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Using a hand mixer, mix until smooth and thickened, about 1 minute. The mousse can be made in advance and stored in an airtight container in the fridge for several days.

Chocolate Mousse

Spoon approximately 3 tablespoons or so of chocolate mousse into the well of each cookie. Dollop with whipped cream and chocolate shavings. Place cookies in airtight container and store in the fridge. Enjoy cookies chilled.

Assembly

Top 4 copycat crumbl cookies recipes from across the web

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Top Tags

Better Than Sex Cookies (Crumbl Cop...

Copycat Crumbl Mallow Cookies

Oreo Crumbl Cookie

French Silk Pie Cookies

Top 4 copycat crumbl cookies recipes from across the web

The most viewed copycat crumbl cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Better Than Sex Cookies (Crumbl Cop...

Copycat Crumbl Mallow Cookies

Oreo Crumbl Cookie

French Silk Pie Cookies

The most viewed copycat crumbl cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine