Crumbl-Inspired Cookie Assortment
Crumbl-Inspired Cookie Assortment
Ingredients
For the Semi-Sweet Chocolate Chunk Cookies (Yields 4)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks
For the Biscoff Skillet Cookies (Yields 4)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter spread
- 1 cup powdered sugar
- 1 tablespoon milk
- 4 Biscoff cookies, for garnish
For the Buckeye Brownie Cookies (Yields 4)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/4 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
For the S'mores Cookies (Yields 4)
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 milk chocolate bar, chopped into 4 squares
For the Raspberry Cheesecake Cookies (Yields 4)
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
Instructions
- 1
For the Semi-Sweet Chocolate Chunk Cookies: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup semi-sweet chocolate chunks. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min
- 4
For the Biscoff Skillet Cookies: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 5
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1/2 teaspoon vanilla extract until well combined.
⏱️ 5 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup Biscoff cookie butter spread. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min
- 7
For the Buckeye Brownie Cookies: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 8
In a large bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar. Beat in 1 large egg and 1 teaspoon vanilla extract until smooth.
⏱️ 4 min
- 9
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min
- 10
Prepare the peanut butter frosting: In a medium bowl, beat together 1/2 cup creamy peanut butter, 1 1/2 cups powdered sugar, and 1 tablespoon milk until smooth and creamy. Set aside.
⏱️ 5 min
- 11
Prepare the chocolate drizzle: In a small microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon coconut oil. Microwave in 15-second intervals, stirring until melted and smooth. Set aside.
⏱️ 3 min
- 12
For the S'mores Cookies: Prepare the graham cracker crust: In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter. Press firmly into the bottom of 4 greased 4-inch tart pans or a baking sheet lined with parchment paper, forming a thin base for each cookie. Chill for 15 minutes.
⏱️ 10 min
- 13
For the chocolate cookie dough: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 14
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min
- 15
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min
- 16
For the Raspberry Cheesecake Cookies: Prepare the graham cracker crust: In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter. Press firmly into the bottom of 4 greased 4-inch tart pans or a baking sheet lined with parchment paper, forming a thin base for each cookie. Chill for 15 minutes.
⏱️ 10 min
- 17
For the cookie dough: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min
- 18
In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min
- 19
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min
- 20
Prepare the cheesecake frosting: In a medium bowl, beat together 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min
- 21
Preheat oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 22
Bake the Semi-Sweet Chocolate Chunk Cookies: Scoop 4 large portions of the chilled chocolate chunk cookie dough onto a prepared baking sheet, leaving ample space between them. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
⏱️ 15 min•🌡️ 350
- 23
Bake the Biscoff Skillet Cookies: Scoop 4 large portions of the chilled Biscoff cookie dough onto a prepared baking sheet. Bake for 12-15 minutes, or until the edges are set. Let cool completely. Once cooled, spread the Biscoff spread frosting (from step 6, if not already made for the dough) generously over each cookie. Garnish with a Biscoff cookie.
⏱️ 15 min•🌡️ 350
- 24
Bake the Buckeye Brownie Cookies: Scoop 4 large portions of the chilled brownie cookie dough onto a prepared baking sheet. Bake for 10-12 minutes, or until the edges are set and the centers are still fudgy. Let cool completely. Once cooled, pipe or spread the peanut butter frosting (from step 10) onto each cookie. Drizzle with the chocolate drizzle (from step 11).
⏱️ 12 min•🌡️ 350
- 25
Bake the S'mores Cookies: Press the chilled chocolate cookie dough over the graham cracker crusts in the tart pans or on the parchment-lined baking sheet. Bake for 10-12 minutes. Remove from oven, top each cookie with mini marshmallows and a square of milk chocolate. Return to oven for 2-3 minutes, or until marshmallows are toasted and chocolate is melted. Let cool slightly before serving.
⏱️ 15 min•🌡️ 350
- 26
Bake the Raspberry Cheesecake Cookies: Press the chilled cookie dough over the graham cracker crusts in the tart pans or on the parchment-lined baking sheet. Bake for 12-15 minutes, or until lightly golden. Let cool completely. Once cooled, spread the cheesecake frosting (from step 20) over each cookie. Top with raspberry preserves.
⏱️ 15 min•🌡️ 350
Kitchen Tools
Crumbl-Inspired Cookie Assortment
For the Semi-Sweet Chocolate Chunk Cookies (Yields 4)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks
For the Biscoff Skillet Cookies (Yields 4)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter spread
- 1 cup powdered sugar
- 1 tablespoon milk
- 4 Biscoff cookies, for garnish
For the Buckeye Brownie Cookies (Yields 4)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/4 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
For the S'mores Cookies (Yields 4)
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 milk chocolate bar, chopped into 4 squares
For the Raspberry Cheesecake Cookies (Yields 4)
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry preserves
Instructions
- 1
For the Semi-Sweet Chocolate Chunk Cookies: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 2
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup semi-sweet chocolate chunks. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min - 4
For the Biscoff Skillet Cookies: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 5
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1/2 teaspoon vanilla extract until well combined.
⏱️ 5 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1/2 cup Biscoff cookie butter spread. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min - 7
For the Buckeye Brownie Cookies: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 8
In a large bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar. Beat in 1 large egg and 1 teaspoon vanilla extract until smooth.
⏱️ 4 min - 9
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min - 10
Prepare the peanut butter frosting: In a medium bowl, beat together 1/2 cup creamy peanut butter, 1 1/2 cups powdered sugar, and 1 tablespoon milk until smooth and creamy. Set aside.
⏱️ 5 min - 11
Prepare the chocolate drizzle: In a small microwave-safe bowl, combine 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon coconut oil. Microwave in 15-second intervals, stirring until melted and smooth. Set aside.
⏱️ 3 min - 12
For the S'mores Cookies: Prepare the graham cracker crust: In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter. Press firmly into the bottom of 4 greased 4-inch tart pans or a baking sheet lined with parchment paper, forming a thin base for each cookie. Chill for 15 minutes.
⏱️ 10 min - 13
For the chocolate cookie dough: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 14
In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min - 15
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min - 16
For the Raspberry Cheesecake Cookies: Prepare the graham cracker crust: In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter. Press firmly into the bottom of 4 greased 4-inch tart pans or a baking sheet lined with parchment paper, forming a thin base for each cookie. Chill for 15 minutes.
⏱️ 10 min - 17
For the cookie dough: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
⏱️ 2 min - 18
In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
⏱️ 5 min - 19
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 30 minutes.
⏱️ 3 min - 20
Prepare the cheesecake frosting: In a medium bowl, beat together 4 ounces softened cream cheese, 2 tablespoons softened unsalted butter, 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
⏱️ 5 min - 21
Preheat oven to 350°F (175°C). Line several baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 22
Bake the Semi-Sweet Chocolate Chunk Cookies: Scoop 4 large portions of the chilled chocolate chunk cookie dough onto a prepared baking sheet, leaving ample space between them. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
⏱️ 15 min•🌡️ 350 - 23
Bake the Biscoff Skillet Cookies: Scoop 4 large portions of the chilled Biscoff cookie dough onto a prepared baking sheet. Bake for 12-15 minutes, or until the edges are set. Let cool completely. Once cooled, spread the Biscoff spread frosting (from step 6, if not already made for the dough) generously over each cookie. Garnish with a Biscoff cookie.
⏱️ 15 min•🌡️ 350 - 24
Bake the Buckeye Brownie Cookies: Scoop 4 large portions of the chilled brownie cookie dough onto a prepared baking sheet. Bake for 10-12 minutes, or until the edges are set and the centers are still fudgy. Let cool completely. Once cooled, pipe or spread the peanut butter frosting (from step 10) onto each cookie. Drizzle with the chocolate drizzle (from step 11).
⏱️ 12 min•🌡️ 350 - 25
Bake the S'mores Cookies: Press the chilled chocolate cookie dough over the graham cracker crusts in the tart pans or on the parchment-lined baking sheet. Bake for 10-12 minutes. Remove from oven, top each cookie with mini marshmallows and a square of milk chocolate. Return to oven for 2-3 minutes, or until marshmallows are toasted and chocolate is melted. Let cool slightly before serving.
⏱️ 15 min•🌡️ 350 - 26
Bake the Raspberry Cheesecake Cookies: Press the chilled cookie dough over the graham cracker crusts in the tart pans or on the parchment-lined baking sheet. Bake for 12-15 minutes, or until lightly golden. Let cool completely. Once cooled, spread the cheesecake frosting (from step 20) over each cookie. Top with raspberry preserves.
⏱️ 15 min•🌡️ 350