Description
Crumbl Cookie Dough Cookies are a soft and chewy dessert that features chunks of edible cookie dough inside a buttery cookie base. The combination of cookie dough and baked cookie creates a deliciously irresistible treat for cookie dough lovers.
Ingredients
- 1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mini chocolate chips (optional, for the base cookie dough)
1 cup unsalted butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
1 ½ cups all-purpose flour (heat-treated to kill any bacteria)
2 teaspoons vanilla extract
2 tablespoons milk (or more if needed)
½ cup mini chocolate chips (or regular size)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the mini chocolate chips, if using, for extra flavor throughout the cookie dough.
- In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar for the edible cookie dough. Gradually mix in the heat-treated flour and vanilla extract. Add the milk one tablespoon at a time until the dough reaches a dough-like consistency.
- Stir in the mini chocolate chips to complete the edible cookie dough.
- Scoop about 2 tablespoons of the base cookie dough and roll it into a ball. Press a thumbprint into the center of each dough ball to create an indentation.
- Scoop about 1 tablespoon of the edible cookie dough and place it into the indentation of the base cookie dough. Gently fold the base cookie dough around the edible cookie dough to encase it.
- Roll the dough into a ball and place it on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon to help the cookies spread evenly while baking.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Be careful not to overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Crumbl Cookie Dough Cookies, perfect with a glass of milk or as a fun treat!
Notes
- If you prefer a different chocolate, try swapping mini chocolate chips with peanut butter chips or white chocolate chips.
- Add nuts like walnuts or pecans to either the base dough or the edible cookie dough for extra texture.
- For a gluten-free version, substitute the flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
- If you prefer smaller cookies, use a tablespoon of dough per cookie and bake for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
