![]() The centers will still be soft/slightly underbaked. Scoop cookies onto a baking tray and lightly flatten the tops with your fingers.īake cookies one tray at a time for about 11-13 minutes until just turning golden brown on the edges. Use a spatula to mix in any remaining flour. Add in the egg and peppermint extract and beat until just combined.Īdd the dry ingredients and beat everything together on low. This is just an overview! Find the complete printable recipe at the end of the post! Chocolate Chip Sugar CookiesĬream together softened butter and granulated sugar until light and fluffy. Either the gel style or the liquid style will work for the frosting.Ĭan’t get enough cookies? Don’t forget to check out my library of Cookie Recipes including a lineup of Crumbl Copycat Recipes. Green Food Coloring – Totally optional and you can skip if you wish. Heavy Cream – Used to whip up a batch of homemade whipped cream and to thin down the frosting. Don’t try to substitute granulated sugar here. Powdered Sugar – Use powdered sugar for the smoothest texture in the buttercream frosting. Mini Chocolate Chips – I used semi-sweet minis in both the cookies and the frosting. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.īaking Powder – Baking powder gives the cookies rise. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. Measuring it accurately is very important for the final taste and texture of the cookies. If using mint, I suggest adding it very slowly to the frosting and doing some taste-testing so the flavor isn’t too strong.Īll-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Peppermint Extract – I opt to use peppermint extract throughout the recipe because “mint” extract has a tendency to taste like toothpaste. Granulated Sugar – Used in the sugar cookie base.Įgg – Try to use a room temperature egg (or close to it) if possible. Butter is used in both the cookies and the buttercream. Soften the butter in advance of baking (about two hours at room temperature will do it) so it’s easy to cream together with the sugar. Unsalted Butter – I always use unsalted butter when baking. Adjust the flavors according to your taste–you can even opt to prepare less frosting, more whipped cream, or whatever you want!.You can bake the cookie dough right after mixing it up. It’s easy! While you need to make a few different components, the recipe comes together quickly and turns out well every time.It’s so good! Three Reasons You’ll Love This Recipe These cookies are more modestly sized than Crumbl’s, at about 2.5-3″ in diameter.ĭefinitely don’t skip the whipped cream if you want to get the full Crumbl experience. This recipe has a lot more minty flavor and is made with fresh ingredients and simple butter (no funky preservatives or processed oils) so I prefer it to the Crumbl variation! I find that sometimes Crumbl Cookies don’t have a ton of flavor. You can freeze leftovers easily and you get a whole batch of cookies to savor (versus paying around $5 for just one Crumbl cookie). ![]() I love mint chip ice cream so this cookie flavor from Crumbl has been tempting me for awhile! The recipe has a few extra steps since you will need to bake cookies, whip up frosting, and make a little homemade whipped cream too. Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Don’t forget that dollop of fresh whipped cream. These fun cookies start with a sugar cookie & chocolate chip base and are frosted with a minty green buttercream (packed with mini chocolate chips). If you love Crumbl’s giant cookies, you’ll love this Crumbl-Inspired recipe for Mint Chip Ice Cream Cookies.
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