crumbl cookies

Crumbl&#39;s Chocolate Cupcake cookie is a warm sugar cookie topped with the fudgiest chocolate icing ever.

Copycat Crumbl Chocolate Cupcake Cookie

salted butter (room temperature)

sugar

eggs

tsp vanilla extract

all purpose flour

tsp baking powder

oz cream cheese (room temperature)

dutch processed cocoa powder

tbsp vanilla extract

milk (to thin)

chocolate sprinkles

Preheat oven to 350°.

While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

Scrape the sides, add in the eggs and vanilla extract. Beat until mixed.

Scrape the sides and add in the flour, &amp; baking powder. Mix until thoroughly combined.

Scoop out a generous 1/3 cup of dough and roll into a ball. Repeat with remaining dough.

Flatten the cookie dough so it looks similar to what your finished cookie will look like. It should.be about 1/2 inch thick. The cookies will spread just a little bit, not much. Repeat with remaining dough.

Arrange on a cookie sheet. I tend to only put 6 cookies per pan.

Bake at 350° for 12-15 minutes or until the centers of the cookies have puffed up and are no longer glossy.

While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.

Add the powdered sugar, one cup at a time.

Add in the cocoa powder.

Add the vanilla.

Add milk 1 tbsp at a time until you&#39;ve reached your desired consistency.

Add the frosting to a piping bag fit with a large closed star attachment. Pipe the frosting onto the warm cookies in a spiral, starting in the center of the cookie working your way out.

Sprinkle with chocolate sprinkles on top of the frosting. Serve warm.

A chewy Nutella-stuffed cookie topped with a melty Nutella drizzle and finished with a sprinkle of sea salt. This cookie is what Nutella dreams are made of!

Crumbl Hazelnut Sea Salt Cookies

butter (softened)

brown sugar

tsp baking soda

salt

nutella

tbsp coarse sea salt

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

Portion out the dough into a little less than 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.

Use your thumb to create a pocket into the middle of the dough. Spoon about 1/2 tbsp of Nutella into each pocket and then close the cookie around the Nutella. Flatten just slightly prior to baking.

Bake for 12-15 minutes, until the cookies have spread and have started to crackle a little on top.

Allow the cookies to cool on the pan for 10 minutes.

Spoon the remaining Nutella into a zip top bag, snip the corner slightly and zig zag the Nutella across the top of the still warm cookie.

Immediately sprinkle with sea salt. Serve warm.

Cosmic Brownie Cookies are a super fudgey cookie topped with a thick fudge glaze and colored chocolate chips on top. This is a Crumbl Cookies copycat recipe that will change everything!

Crumbl Cosmic Brownie Cookies

butter

tbsp corn syrup

cornstarch

heavy cream

chocolate chips

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 vanilla. Mix until thoroughly combined.

Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.

Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You&#39;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.

While the cookies are baking in the oven, make the fudge frosting by measuring out the heavy cream into a microwave save bowl.

Microwave the cream for 1 1/2 minutes or until it is boiling.

Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.

Allow the chocolate chips to sit in the hot cream for 3 minutes.

After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Set aside and let it cool while the cookies finish baking.

Once the cookies are out of the oven, let them cool on the pan for about 10 minutes and then spoon the frosting onto the top of each cookie and sprinkle with the candy coated chocolate chips while the icing is still wet.

Serve warm.

https://www.youtube.com/watch?v=dZHYKnQB9gU

Crumbl Cosmic Brownie Cookies are a super fudgey cookie topped with a thick fudge glaze and colored chocolate chips on top. This is a Crumbl Cookies copycat recipe that will change everything!

FULL RECIPE AND DETAILS: @brownie-cookies/

For Crumbl Recipes https://cookingwithkarli.com/category/copycat-recipes/

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Crumbl Cosmic Brownie Cookie Copycat Recipe

Crumbl Cookies are a rich, GIANT Chocolate Chip Cookie Recipe loaded with milk chocolate chips and best served warm.

Crumbl Chocolate Chip Cookie Recipe

vanilla

guittard milk chocolate chips

Preheat oven to 375°.

Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined. 

Fold in the chocolate chips. 

Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.

Bake for 12-15 minutes, until the cookies are turning golden brown. 

Allow the cookies to cool on the pan for 20 minutes before serving or transferring to a wire rack. 

https://www.youtube.com/watch?v=2bWYubotB_0

Learn how to make the best chocolate chip cookies. This recipe is a copycat of the wonderful and famous Crumbl Cookies.
*****Information and Recipe Linked Below*****

Full recipe, ingredients and instructions found at: https://cookingwithkarli.com/crumbl-cookies-copy-cat-recipe/

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How to Make The BEST Chocolate Chip Cookies! Copycat Crumbl Cookies

Crumbl Cookies Mom&#39;s Recipe - Chocolate is a copycat recipe, it&#39;s delicious, fudgy, crispy on the outside, soft in the middle and so so comforting!

Crumbl Cookies Mom's Recipe - Chocolate

/ 2/3 cup of butter (soft at room temp)

/2/3 cup of light brown sugar

/ 3/4 cup + 2 tbsp of caster sugar

plain flour

baking soda

baking powder

tbsp cocoa powder

Beat the sugars and butter together until creamy.

Add the egg, mix, then fold in the flour, cocoa, bicarb, baking powder and salt.

Preheat the oven to 360F/180C and line 2 baking sheets with parchment paper.

Shape the cookie dough to 2.30oz/65g balls. Should make about 12. And place 4 each per baking sheet with plenty of space between them. Do not flatten them, they will flatten naturally when they bake.

Bake in the oven for 13 minutes for gooey middle, or 15-16 minute for crispier cookies.

Let them cool on the sheet for 10 minutes before moving them and repeating the process with the rest of the cookies.

Enjoy!

These CRUMBL chocolate chip cookies are the perfect copycat recipe. Each cookie is thick, soft, chewy, and packed with all the milk chocolate chips your heart could desire.

CRUMBL chocolate chip cookies copycat recipe

& 1/2 stick butter (cold)

shortening

corn starch

tsp salt

milk chocolate chips

Preheat the oven to 375F and line a baking sheet with parchement paper then set aside.

In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy.

Add in the eggs and the vnailla extract and mix until combined.

Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold.

Using a 1/4 cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked.

As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them.

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)

light corn syrup ((I used Karo))

vanilla extract

+ 1 tablespoon dutch processed cocoa powder

sweetened condensed milk

caramel

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!

Red Velvet White Chip Cookies from Crumbl are giant, gooey cookie with a rich red velvet flavor packed with white chocolate chips. This is a copycat version of Crumbl&#39;s Cookie. 

Red Velvet White Chip Crumbl Cookies

cocoa powder

red food coloring

white chocolate chips

Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.

Mix in the red food coloring, then fold in the white chocolate chips.

Use a 1/2 cup measuring cup to portion out the dough. Roll the dough and flatten them slightly. Arrange 6 cookies per cookie sheet. This will make 12 cookies.

Bake at 350° for 15-17 minutes- the cookies should spread slightly, crackle a little bit and the centers should no look shiny and wet anymore.

Allow the cookies to cool for at least 10 minutes on the pan before serving. Serve warm.

https://www.youtube.com/watch?v=vQPy5Ey7Ph8

Red Velvet White Chip Cookies from Crumbl are giant, gooey cookie with a rich red velvet flavor packed with white chocolate chips. This is a copycat version of Crumbl’s Cookie. 
*****Information and Recipe Below*****

Full recipe and ingredients found at: https://cookingwithkarli.com/crumbls-red-velvet-white-chip-cookie/

For more recipes: https://cookingwithkarli.com/?s=crumbl

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Crumbl Red Velvet White Chip Cookies

These CRUMBL inspired coconut lime sugar cookies are made with a soft coconutty limey sugar cookie base then topped with a tart lime frosting and decorated with a lime wedge.

Fresh chilled CRUMBL lime coconut sugar cookies

sugar (100 grams)

egg (at room temperature)

lime juice

lime

tsp coconut flavoring

flour (228 grams)

tbsp butter (Softened 57 grams)

tbsp lime juice (Cold)

Lime wedges

Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.

Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.

Add the egg, lime juice,lime zest, and coconut extract to the sugar butter mixture and mix until combined.

Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls and place on a parchement lined baking sheet .

Spray the bottom of a glass or measuring cup with cooking spray, dip into a plate of granulated sugar,  and gently press the cookie down. Make sure not to smash the cookies too thin.

Bake for 8 minutes, cool on the baking sheet for 10 minutes before transferring  them to a wire rack to cool fully  before frosting.

In a large bowl or in a stand mixer bowl using a paddle attachement, cream the buter, powdered sugar, lime juice, and lime zest until light and fluffy.

Generously spread the lime frosting on the chilled lime coconut cookie, top with a lime wedge, and serve!

Make the tangy lime frosting

These CRUMBL inspired circus animal sugar cookies are soft and chewy with a super soft center. They are decorated with melted white chocolate on top, extra sprinkles and a frosted anical cookie.

Softest CRUMBL circus animal sugar cookies

butter (softened, salted or unsalted.)

tsp almond extract

tsp cream of tartar

tbsp nonpareil sprinkles

frosted circus animal cookies (for decoration)

oz white chocolate

tsp coconut oil, vegetable oil, or canola oil

Preheat the oven to 350F and line a baking sheet with parchement paper then set aside.

Cream the butter, granulated sugar, powdered sugar, and brown sugar*** until light and creamy.

Add in the egg, egg yolk, vanilla extract, and almond extract and mix until combined.

Add in the flour, salt, cream of tartar, and baking powder, and mix just until the flour mixture disappears. Fold it the sprinkles.

Using a large cookie scoop or a 1/4 measuring cup, scoop out 10 equally sized cookie dough balls and place them on the prepared baking sheet. Leaving about 2 inches of spaces in between them, flatten to about 1 inch in thickness, and bake in the preheated oven for 10 minutes.

Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool compltely.

Once the cookies are at room temperature, place the white chocolate and the oil in a microwave safe bowl and melt in 30 second intervals, stirring in between until fully melted.

Top the cookies with 2-3 tsp white chocolate, spread it over the cookie, add sprinkles, and place a frosted circus animal cookie on top. ENJOY!

Let&#039;s decorate the cookies!

These CRUMBL chilled Caramel Coconut Fudge cookies are what all dreams are made out of. The base is a thick sugar cookie, topped with caramel coconut and a drizzle of milk chocolate.

Chilled CRUMBL Caramel Coconut Fudge Cookies

oil oil

flour

coconut flakes (toasted)

caramels (individually wrapped Kraft caramels)

tsp coconut oil (or any flavorless oil)

Add the egg, vanilla extract, and heavy to the sugar butter mixture and mix until combined.

Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 8 equally sized cookie balls and place on a parchement-lined baking sheet, gently flatten to about 1 inch in thickness.

Bake for 11-12 minutes then cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.

Melt the milk chocolate chips and the coconut oil. Dip the bottom of the cooled-down sugar cookies in the melted chocolate then place back on the parchement lined baking sheet, top with a rounded tablespoon or two of the coconut caramel mixture (read make the coconut caramel topping for directions to make that), and gently spread around. Drizzle with leftover melted chocolate and enjoy immediately or chill for a bit longer.

Melt the caramel and the heavy cream in a medium microwave-safe bowl in 30-second increments, stirring in between until smooth, then add in the toasted coconut and stir until fully coated.

Scoop out 2 tbsp of the coconut caramel mixture onto the cooled-down cookie and gently spread. Drizzle with the extra melted chocolate and enjoy right away or let the cookies chill again before enjoying.

Make the coconut caramel topping

Crispy and chewy, with chocolate chips, peanut butter chips and toffee bits these oatmeal cookies might be one of the BEST things you’ve ever tasted!

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