6 Crumbl Inspired Cookie Recipes

6 Crumbl Inspired Cookie Recipes The Most Popular Flavors @kat_got.your.tongue Brownie Batter Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. Cookie 1 cup unsalted butter, softened 1 cup packed dark brown sugar 3/4 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 cups all purpose flour 3/4 cup Dutch process cocoa powder 2 tbsp cornstarch 1 tsp baking soda 3/4 tsp salt 1 1/2 tsp instant espresso powder 1 1/2 cups semisweet chocolate chips Brownie Batter Topping 6 tbsp unsalted butter, softened 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 tsp vanilla extract 1/2 cup heat treated all purpose flour 1/4 cup Dutch process cocoa powder 1/4 tsp salt 3 tbsp heavy cream 1/2 tsp mini chocolate chips Instructions 1 Beat butter and both sugars for 3 minutes. Mix in eggs and vanilla. 2 Combine flour, cocoa, cornstarch, baking soda, salt, and espresso powder. Mix into the butter mixture just until combined. Fold in chocolate chips. 3 Divide into 8 tall dough balls. Refrigerate for 45 minutes. 4 Bake at 350°F for 11 to 13 minutes. The centers should still look slightly underbaked. Cool completely. 5 For the topping, beat butter and sugars until creamy. Add vanilla, heat treated flour, cocoa, salt, and cream. Fold in mini chocolate chips. 6 Place a thick scoop of brownie batter topping on each cookie. Classic Pink Sugar Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. @kat_got.your.tongue Cookie 1 cup unsalted butter, softened 1/2 cup powdered sugar 1/2 cup granulated sugar 2 large eggs 1 1/2 tsp almond extract 1 1/2 tsp vanilla extract 3 cups all purpose flour 2 tbsp cornstarch 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt Pink Almond Frosting 3/4 cup unsalted butter, softened 3 cups powdered sugar 1 tsp almond extract 1 tsp vanilla extract 2 to 3 tbsp heavy cream 1 small drop pink food coloring 1/8 tsp salt Instructions 1 Beat butter, granulated sugar, and powdered sugar for 3 minutes. Add eggs, vanilla, and almond extract. 2 Combine flour, cornstarch, baking powder, baking soda, and salt. Mix into the wet ingredients. 3 Divide into 8 balls. Press each ball into a thick disc about 3/4 inch thick. Refrigerate for 30 minutes. 4 Bake at 350°F for 10 to 12 minutes. Do not let the edges brown. Cool completely. 5 Beat all frosting ingredients until light and smooth. 6 Spread frosting in a thick circular swoop. Refrigerate the finished cookies for at least 30 minutes before serving. Chocolate Oreo Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. @kat_got.your.tongue Cookie 1 cup unsalted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 1/4 cups all purpose flour 1/2 cup Dutch process cocoa powder 1/4 cup black cocoa powder 2 tbsp cornstarch 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 14 Oreo cookies, roughly crushed Oreo Cream Oreo Cookies, finely crushed 4 Oreo cookies, broken into pieces Instructions 1 Beat butter and sugars for 3 minutes. Mix in eggs and vanilla. 2 Combine flour, both cocoa powders, cornstarch, baking soda, baking powder, and salt. Mix into the wet ingredients. Fold in the crushed Oreos. 3 Form 8 tall dough balls. Refrigerate for 45 minutes. 4 Bake at 350°F for 11 to 13 minutes. Cool completely. 5 Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream. Fold in the finely crushed Oreos. 6 Pipe frosting onto each cookie and finish with Oreo pieces. Semi Sweet Chocolate Chunk Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. Cookie 1 cup unsalted butter, cool but slightly softened 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 3/4 cups all purpose flour 2 tbsp cornstarch 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 2 cups semisweet chocolate chunks Flaky sea salt Instructions 1 Beat butter and sugars for 3 minutes. Mix in eggs and vanilla. 2 Combine flour, cornstarch, baking soda, baking powder, and salt. Mix into the wet ingredients. 3 Fold in 1 1/2 cups chocolate chunks. 4 Divide into 8 tall dough balls. Press the remaining chocolate chunks onto the tops. Refrigerate for 45 minutes. 5 Bake at 375°F for 10 to 12 minutes. The centers should look soft and slightly underbaked. 6 Sprinkle immediately with flaky sea salt. Let the cookies rest on the pan for 15 minutes. OG Churro Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. Cookie 1 cup unsalted butter, softened 1 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 3/4 cups all purpose flour 1 1/2 tsp ground cinnamon 1 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt Cinnamon Coating 1/3 cup granulated sugar 1 1/2 tsp ground cinnamon Cinnamon Buttercream 3/4 cup unsalted butter, softened 3 cups powdered sugar 1 tsp vanilla extract 2 tsp powdered sugar 2 to 3 tbsp heavy cream 1/8 tsp salt Instructions 1 Beat butter and both sugars for 3 minutes. Add eggs, vanilla. 2 Combine flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Mix into the wet ingredients. 3 Combine the coating ingredients. Divide the dough into 8 balls and coat each one generously. 4 Press into thick discs. Refrigerate for 30 minutes. 5 Bake at 350°F for 11 to 13 minutes. Cool completely. 6 Beat all buttercream ingredients for 4 minutes until fluffy. 7 Pipe a thick spiral onto each cookie. Sprinkle with the remaining cinnamon sugar. Kentucky Butter Cake Each recipe makes 8 oversized cookies. Measure each dough portion with a packed 1/2 cup measuring cup. Cookie 1 cup unsalted butter, softened 1 1/4 cups granulated sugar 1/4 cup packed brown sugar 2 large eggs 2 tsp vanilla extract 3 cups all purpose flour 2 tbsp cornstarch 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt Butter Glaze 1/3 cup unsalted butter 1/2 cup granulated sugar 2 tbsp water 1 tsp vanilla extract 1/4 tsp butter extract 1/8 tsp salt Instructions 1 Beat butter and both sugars for 3 minutes. Add eggs, vanilla, and butter extract. 2 Combine flour, cornstarch, baking powder, baking soda, and salt. Mix into the wet ingredients. 3 Divide into 8 tall dough balls. Refrigerate for 30 minutes. 4 Bake at 350°F for 12 to 14 minutes. 5 In a saucepan over low heat, melt the glaze ingredients until the sugar is mostly dissolved. Do not caramelize it. 6 While the cookies are warm, poke several times with a toothpick. Spoon warm glaze over each cookie. 7 Let the glaze soak in for at least 20 minutes.