crumbl copycat

These Copycat Crumbl Cinnamon Swirl Cookies are made with a thick buttery cookie base topped with a cinnamon sugar topping and hypnotic swirls of cream cheese frosting. They taste just like cinnamon rolls in cookie form!

Copycat Crumbl Cinnamon Swirl Cookies

salted butter ((227 grams))

sugar ((250 grams))

eggs

vanilla extract

all-purpose flour, (scooped & leveled (564 grams))

baking powder

baking soda

salt

cinnamon

salted butter

brown sugar

cream cheese, (softened)

salted butter, (softened)

Tablespoons milk

sugar

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar by beating for 2-3 minutes. Add the eggs and vanilla, then beat again, stopping to scrape the bottom and sides of the bowl.

Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until combined, scraping the bottom and sides of the bowl.

Scoop large scoops of cookie dough onto the prepared baking sheet, spacing them a couple inches apart. Flatten them slightly by pressing down on the top of each bowl with your hand or a flat-bottomed cup until they are approximately 3/4-inch thick.

Bake for 10-12 minutes until set, but do not overbake. Cool completely.

Cookie Base

Combine the butter, brown sugar, and cinnamon in a small saucepan. Cook over medium-high heat until the butter is melted and the mixture comes to a boil, then remove from the heat and spoon 2-3 teaspoons of the mixture over each cookie. Let cool. (See notes for microwave approach.)

Cinnamon Sugar Topping

In a large bowl, beat the cream cheese and butter until creamy and smooth. Add the milk, vanilla, and salt, then beat again. Add the powdered sugar, 1 cup at a time, mixing between each addition until smooth, about 1 minute.

Transfer the frosting to a piping bag fitted with a round open tip or a Ziploc bag with one corner cut off. Pipe thick spiral ropes of frosting on top of each cookie once the cinnamon sugar topping has cooled.

Frosting

This Ultimate Crumbl Peanut Butter Cookie Copycat recipe is a perfect knockoff of those huge cookies sold at your local Cumbl Bakery. With peanut butter in three different layers, these super soft &amp; tender cookies are melt-in-your-mouth delicious!

Ultimate Crumbl Peanut Butter Cookie Copycat

peanut butter chips

peanut butter (creamy)

all-purpose flour

cake flour

tsp baking soda

tsp baking powder

cornstarch

butter (softened)

granulated sugar (plus extra for rolling)

brown sugar (packed)

tsp vanilla extract

Preheat oven to 410°F.

Place peanut butter chips and peanut butter in a bowl. Microwave for 1 minute. Stir until fully combined. Stir in the powdered sugar.

Using a 1 tablespoon scoop or a tablespoon measuring spoon, scoop the filling onto a cookie sheet that has been lined with wax paper or parchment. It should make 14 disks. Set in the freezer while you make the dough.

Filling

Mix flours, powder, soda, cornstarch, and salt in a large bowl.

In a separate bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 3 minutes. Add in peanut butter and mix until well combined. Add in vanilla and eggs, one at a time, scraping down the bowl after each addition.

Add in dry ingredients on low speed until just incorporated and there are no dry pockets.

Dough

Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), fill it ⅔ of the way with dough. Add 1 frozen filling disc, then fill the rest of the scoop up with dough to cover the filling. Roll in sugar and place on a parchment lined cookie sheet. Since these are so large only 6 cookies will fit on each baking sheet. Use a flat measuring cup to lightly flatten the cookie dough. Set in the freezer for 30 minutes.

Bake at 410° for 10 minutes. Allow to cool on the cookie sheet for 10 minutes. Then use a spatula to carefully transfer them to a cooling rack.

Forming Cookies

Once cookies are cool, microwave peanut butter until loose. Drizzle with a spoon in a random pattern. For a more exacting look, place melted peanut butter in a zip bag and cut a small hole in the end and drizzle.

Decorating Cookies

This low calorie birthday cake crumbl copycat is the ultimate indulgent dessert in a calorie deficit. At just 150 calories, this cookie has a delicious dense but soft texture. It is made from a crumbly cookie base with a cream cheese frosting topped with colorful sprinkles.

Low calorie birthday cake cookies (crumbl copycat)

flour

tbsp stevia

½ tsp baking soda

light butter

tbsp sugar-free sprinkles

150 g Philadelphia lightest

60 g powdered sweetener

Pre-heat oven to 160°C (325°F).

Mix all the cookie ingredients together in a large bowl and gently fold until fully incorporated.

Set aside about 2 tsp of the sprinkles and mix the remainder into the cookie batter.

Form 8 balls and place onto a prepared baking tray.

Bake for 12-15 minutes. Allow the cookies 5 minutes to cool on the baking tray before moving to a wire to cool completely.

Prepare the frosting by mixing the cream cheese and icing sugar until smooth and lump free.

Pipe the frosting onto the cookies and top with a pinch of sprinkles, enjoy!

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Birthday cake Crumbl copycat 😋 #crumbl #crumblcopycat #cookie #recipe #lowcalorie

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