Why You'll Love These Crumbl Frosted Oreo Cookies

• Thick, bakery-style cookies just like Crumbl
• Soft centers with crisp edges
• Loaded with real Oreo cookie crumbs
• Easy beginner-friendly recipe
• Freezer friendly
• Perfect for birthdays, parties, bake sales, and holidays
• Ready in under an hour

If you love bakery-style desserts, you'll also love my Crumbl Copycat Cookie Dough Cookies and rich Crumbl Copycat Dark Dream Cookies.

Oreo cookies on cookies have grown on me since my daughter found them at a coffee shop and would ask me to buy her a piece almost every day for a week. I wanted to surprise her and make her new crazed-for flavor at home, and I happened to find a frosted Oreo cookie on Crumbl. It was the perfect recipe to recreate.

The reason crushed Oreos work in cookie dough instead of just making them taste like regular chocolate cookies is that you're adding both the chocolate cookie wafer and the cream filling, which creates a more complex flavor than cocoa powder alone. The cream filling melts slightly as the cookies bake, creating little pockets of sweetness throughout the dough that regular chocolate chips can't replicate. I learned this matters when I tried making a chocolate version with just cocoa powder once, and they came out tasting flat and one-dimensional compared to the depth the Oreos bring. The cookies need to be slightly underbaked in the center so they stay thick and soft instead of spreading thin and crispy, which means pulling them out when they still look a bit puffy and shiny on top even though it feels too early.

The frosting has to be beaten long enough to get fluffy and smooth instead of dense and grainy, because thick, stiff frosting sits heavy on top of the cookie instead of melting slightly from the residual warmth when you spread it on.

When I first made these and surprised my daughter with them after daycare, her eyes got huge and she asked if I'd gone to the coffee shop without her. When I told her I made them myself, she took a bite, looked at me seriously, and said "these are better momma!" That sealed it.

Now instead of making daily coffee shop runs, I make a batch of these every week or so, and she's stopped asking to go buy them because she'd rather wait for the homemade version.

Ingredients

Unsalted butter and brown sugar create that soft, rich texture Crumbl-style cookies are known for. Brown sugar is especially important because it keeps the cookies moist and slightly chewy instead of crisp. Make sure the butter is properly softened so it creams smoothly. Cold butter won't blend well, and melted butter will mess up the dough structure.

Cornstarch might seem like a small thing, but it's what gives the cookies that thick center. It keeps them tender and stops them from spreading too thin. The balance of flour and baking powder also keeps the cookies structured but still soft in the middle.

For the frosting, butter, powdered sugar, and vanilla ice cream create that creamy, slightly whipped texture. The ice cream adds both flavor and softness, making the frosting lighter than traditional buttercream. Let it soften slightly before mixing so it blends smoothly without making the frosting too runny.

The edible cookie dough topping makes these cookies different. Heat-treated flour is key because it makes the dough safe to eat without baking. Don't skip this step. The small amount of heavy cream helps loosen the dough just enough so it rolls easily, while mini chocolate chips add texture without taking over each bite.

See the recipe card for exact quantities. 

How to Make Crumbl Copycat Frosted Oreo Cookies?

These frosted Oreo cookies are thick, soft, and packed with chocolate flavor, just like the bakery version. The key is layering Oreo crumbs into the dough and finishing with a smooth, creamy frosting on top.

Preheat and Prepare the Pans

Preheat your oven to 350°F. Line baking sheets with parchment paper and set them aside. This keeps the cookies from sticking and helps them bake evenly.

Crush the Oreos

Place the Oreos in a food processor and pulse until they turn into fine crumbs. You want them evenly crushed so they mix smoothly into the dough without large chunks.

Mix the Dry Ingredients

In a medium bowl, combine the crushed Oreos with the flour, cornstarch, baking soda, baking powder, cocoa powder, cream of tartar, and salt. Stir until everything is evenly mixed. Set this bowl aside.

Cream the Butter and Sugars

In the bowl of a stand mixer, add the softened butter and sugars. Beat on medium speed until smooth and creamy. This step helps create a soft, thick cookie texture.

Add the oil and egg, then mix again until fully combined.

Combine the Dough

Gradually add the dry ingredient mixture to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed to make sure everything blends evenly.

Scoop and Bake

Using a large ice cream scoop, portion the dough onto the prepared baking sheets. Leave space between each cookie. Gently press each scoop into a thick disc shape.

Bake for about 10 minutes, or until the centers are set. The cookies may look slightly soft in the middle, which is fine. Let them cool completely on the baking sheet before frosting.

Make the Frosting

In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla, and salt. Mix on low until combined, then increase to medium speed and beat for about 1 minute, until smooth and creamy. Scrape down the sides as needed.

Frost and Finish

Once the cookies are completely cool, spread a thick layer of frosting over the top of each one. Finish by sprinkling additional Oreo crumbs over the frosting for decoration.

Serve and Enjoy!

Your crumbl copycat frosted oreo cookies are ready to be served. Enjoy!

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for about 15-20 minutes before serving so the frosting can soften slightly.

Serving Suggestions with Oreo Crumbl Cookies

• Cookies and Cream Milkshake like my Cookie Milkshake
• Homemade Oreo Milkshake
• Chocolate Milk, you can try my Whipped Chocolate Milk
• Chocolate Milk Mocktail such as Frozen Chocolate Mocktail
• Vanilla Bean Milkshake
• A cold glass of milk or hot chocolate

Other Cookies to Try

If you love crumbl copycat frosted oreo cookies, there are a few other bakery-style cookies that fit right alongside them. Crumbl copycat dark dream cookies are rich and chocolate-forward, perfect if you want something deeper and more intense. On the other end, Crumbl copycat cinnamon swirl cookies lean into soft vanilla cookie dough with a sweet cinnamon layer that feels classic and comforting.

For something nostalgic, Crumbl copycat peanut butter and jelly cookies bring that sweet-and-salty combo in cookie form, while Crumbl copycat Biscoff cookies highlight spiced cookie butter flavor with a soft center and creamy topping. And if you're already a fan of thick, frosted cookies, Crumbl copycat cookie dough cookies keep that bakery-style look with a layered finish that stands out on any dessert table.

FAQ

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Crumbl Copycat Frosted Oreo Cookies

Thick Crumbl-style frosted Oreo cookies packed with crushed Oreos and topped with creamy vanilla frosting. Soft, rich, and bakery inspired.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat frosted oreo cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 18 servings

Calories 316kcal

Ingredients

For the cookie base

• ½ cup unsalted butter softened
• ½ cup sugar
• ⅓ cup brown sugar
• ¼ c powdered sugar
• ⅓ cup oil
• 1 egg
• 25 Oreos crushed
• 1 ¼ cup flour
• 2 tablespoon corn starch
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar

For the frosting

• ½ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• Additional Oreo crumbs to decorate

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• Using a food processor, crush the Oreos into fine crumbs.
• In a medium bowl, combine the crushed Oreos, flour, corn starch, baking soda, baking powder, cocoa, cream of tartar and salt.  Mix well.  Set aside.
• In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.
• Add in the oil and egg.  Mix well.
• Add in the bowl of dry ingredients and mix thoroughly, scraping the sides often.
• Using a large ice cream scoop, divide the cookies between the prepared baking sheets.
• Gently flatten into a disc shape.  Bake in the preheated oven for approximately 10 minutes or until the centers are set.  Allow to cool completely before decorating.
• In the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla and salt.  Mix on low until combined.  Scrape down the sides and then bump up the speed to medium for about a minute or until the frosting is smooth and creamy looking.
• Spread a layer of frosting over the top of each cookie.
• Sprinkle with additional Oreo crumbs to decorate.

Notes

 

 

Nutrition

Calories: 316kcal | Carbohydrates: 38g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 243mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 329IU | Calcium: 21mg | Iron: 3mg

The post Frosted Oreo Crumbl Cookies appeared first on My Mocktail Forest.

My daughter loves Starbucks cake pops or any cake pop for that matter, so could you imagine her excitement when she saw these on the kitchen counter? And the best part as a cook, I don't have to muck about with any cake pop sticks.

The key to making these Starbucks copycat cake pops is that your cake has to cool completely to room temperature before crumbling and mixing it with frosting. Otherwise, the warmth from the cake melts the frosting and turns the mixture into a sticky, greasy mess that's impossible to shape.

When I tried making these once and got impatient and mixed in the frosting while the cake was still slightly warm, it became this oily paste that wouldn't hold together into balls no matter how much I chilled it.

Additionally, the cream cheese frosting needs to be added gradually and mixed just until the cake holds together when you press it. Too much frosting makes the mixture too soft and the balls won't hold their shape.

The shaped balls have to chill for at least an hour before dipping or they fall apart in the melted chocolate instead of staying intact. I learned this when I rushed the chilling time once, and half of them disintegrated into the chocolate, leaving me with a lumpy mess instead of smooth coated cake pops.

Finally, melt the white chocolate gently, without overheating it, or it seizes up and turns grainy and clumpy instead of smooth and glossy for dipping.

I make these whenever my daughter starts asking for cake pops at Starbucks or when I want a make-ahead treat that looks impressive. They're also great as a sweet simple treat for Valentine's Day. Making a whole batch at home costs way less than buying a few at the coffee shop or the store.

When I first made these and left them on the counter to set, my daughter walked into the kitchen and stopped dead in her tracks. She stared at them for a few seconds, clearly confused because they looked like chocolate-covered strawberries, but something was off.

The moment it clicked that they were actually cake pops, she literally squealed and started jumping around the kitchen, asking if she could have one. She ended up eating way more than I planned to give her that day, but seeing how happy she was made it worth it. Now I make these regularly instead of spending money on individual cake pops at Starbucks, and she's thrilled because she can have as many as she wants without me worrying about the cost.

Another cake ball recipe I love is my zebra cake balls, you should definitely try it with this! And if you (or your child) prefer the regular Starbucks cake pops over the strawberry-flavored one, then this Starbucks cake pop recipe is calling your name.

Ingredients

The base for these cake balls is boxed strawberry cake mix. It keeps the process simple and consistent. It gives you soft, evenly flavored cake without needing to measure out dry ingredients. You can use homemade strawberry cake if you prefer, but the boxed mix holds together well once crumbled and mixed.

Cream cheese frosting binds the crumbs into a dough-like texture. It adds slight tang that balances the sweetness of the cake. Start with a smaller amount and add more as needed. Too much frosting makes the mixture too soft to roll cleanly.

For the coating, white chocolate or candy melts both work, but they behave a little differently. Candy melts are easier to work with because they melt smoothly and set quickly. White chocolate has richer flavor, but it can be thicker and may need careful melting to avoid clumping.

The drizzle and sprinkles are optional, but they add a finished look and a bit of texture. You can use pink candy melts for convenience, or tint white chocolate with food coloring if you want a specific shade.

See the recipe card for exact quantities.

How to Make Strawberry Cake Balls?

These strawberry cake balls have a soft, creamy center with a smooth coating on the outside. They're easy to portion, hold their shape well, and work for parties, gifts, or make-ahead treats.

Bake the cake

Prepare the strawberry cake according to the package directions, using the listed eggs and milk.

Bake as directed, then let the cake cool completely. This step matters, since warm cake will make the mixture too soft to handle.

Crumble the cake

Once the cake is fully cooled, break it apart into a large bowl.

Use your hands or a fork to crumble it into fine, even crumbs. Try to remove any large chunks so the mixture comes together smoothly later.

Mix with frosting

Add the cream cheese frosting a little at a time, mixing as you go.

Stop once the mixture holds together when pressed. You may not need the full amount. The goal is a soft, dough-like texture that isn't sticky.

Shape and chill

Roll the mixture into small balls, about 1 inch in size, and place them on a parchment-lined tray.

Transfer the tray to the freezer for about 30 minutes, or until the balls are firm. This helps them hold their shape when dipped.

Coat the cake balls

Melt the white chocolate or candy melts until smooth.

Dip each cake ball into the melted coating using a fork or dipping tool. Lift it out, tap off any excess coating, and place it back on the tray.

Decorate

Melt the pink candy melts, or use white chocolate tinted with pink food coloring.

Drizzle over the coated cake balls, then add sprinkles if you want a bit of texture and color.

Chill to set

Place the tray in the fridge for about 15-20 minutes, or until the coating is fully set.

Once set, the cake balls are ready to serve or store.

Storage

Store the cake balls in an airtight container in the fridge for up to 4-5 days. Keep them chilled so the coating stays firm and the centers hold their shape.

For make-ahead, you can prepare and shape the cake balls in advance and keep them in the fridge or freezer before coating. You can also fully coat them and store them until needed. If freezing, place them in a freezer-safe container for up to 2-3 months, then thaw in the fridge before serving.

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Strawberry Cake Balls

Strawberry cake balls with cream cheese frosting and white chocolate coating. Easy, fun, and perfect for parties or treats.

Course Dessert, Snacks

Cuisine American

Keyword strawberry cake balls

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 pieces

Calories 131kcal

Ingredients

• 1 box strawberry cake mix plus eggs and milk, as directed on package
• ½ cup cream cheese frosting 120 g, or more as needed
• 10 oz white chocolate or white candy melts 300 g, for coating
• Pink candy melts or white chocolate + pink food coloring for drizzle
• Sprinkles optional for decoration

Instructions

• Bake the cake. Prepare and bake the strawberry cake according to package directions. Let it cool completely.
• Crumble the cake. Once cooled, crumble the cake into fine crumbs in a large bowl using your hands or a fork.
• Mix with frosting. Add cream cheese frosting a little at a time, mixing until the texture holds together when pressed. You may not need the full ½ cup (120 g).
• Shape the balls. Roll mixture into 1-inch (2.5 cm) balls and place on a parchment-lined tray. Chill in the freezer for 30 minutes, or until firm.
• Coat the cake balls. Melt the white chocolate or candy melts. Dip each ball into the melted coating with a fork or dipping tool, tapping off excess, and place back on the tray.
• Decorate. Melt pink candy melts (or white chocolate tinted with pink food coloring). Drizzle over coated cake balls. Add sprinkles if desired.
• Chill to Set. Refrigerate until coating is fully set, about 15-20 minutes.

Notes

 

 

 

 

 

Nutrition

Calories: 131kcal | Carbohydrates: 23g | Protein: 0.4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 140mg | Potassium: 2mg | Sugar: 16g | Calcium: 34mg | Iron: 0.3mg

The post Strawberry Cake Balls Recipe (Starbucks Copycat Recipe) appeared first on My Mocktail Forest.

On a Christmas dessert platter, these rosemary shortbreads add a unique twist alongside more traditional options. With a balance of sweet and savory, they're a crowd favorite and create a thoughtful centerpiece when shared with seasonal homemade treats, making every gathering feel welcoming and festive.

Ingredients for Rosemary Shortbread Cookies 

See recipe cards for exact quantities.

Directions

Make the Rosemary Shortbread Dough

Preheat oven. Combine the coconut oil and powdered sugar in a large mixing bowl or the bowl of a stand mixer. Mix until light and fluffy, then add flour, lemon zest, and finely chopped rosemary. Continue mixing until the dough forms a soft, crumbly texture. Use a spatula to gently press the dough together, then shape it into a log.

Shape and Bake the Cookies

Slice the log into ½-inch rounds and place each piece on a parchment-lined baking sheet. Bake until golden brown around the edges, about 15-20 minutes. Let cool on a wire rack completely before drizzling with cranberry coulis.

Add the Cranberry Coulis

Once the cookies are cool, drizzle each one with cranberry coulis. This vibrant topping complements the savory rosemary shortbread beautifully and makes each cookie look holiday-ready.

Storage Instructions

Store these rosemary shortbread cookies in an airtight container at room temperature for up to a week. You can freeze them without the coulis and add the cranberry drizzle just before serving. To retain their perfect crumbly texture, these shortbreads are best kept on a wire rack to cool completely before storing.

More Holiday Menu Inspiration!

Round Off Your Desserts Platter

Complete your holiday dessert spread with this cozy Carrot Casserole or a sweet Sweet Potato Casserole with Hazelnuts for a nutty twist. For lighter options, try the seasonal Pumpkin Spice Bars with Cranberries and Glaze or White Chocolate Bark with Cranberry and Pistachio. For a whimsical touch, these Chocolate-Covered Marshmallow Treats are delightful additions that everyone will love.

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Lemon rosemary shortbread cookies

These lemon rosemary shortbread cookies buttery, delicious, and perfect for hosting over the holidays. Drizzled with a bit of cranberry coulis, they're officially the best holiday cookies ever.

Course Dessert

Cuisine British

Keyword Rosemary Shortbread Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 24 cookies

Calories 148kcal

Ingredients

Lemon rosemary shortbread cookies:

• ½ lb butter use coconut oil for vegan version
• 1 cup icing sugar
• 2 cups flour
• Zest of a whole lemon
• 1 rosemary twig chopped very finely

Cranberry coulis:

• 1 cup fresh or frozen cranberries
• ¼ cup sugar
• ½ cup water

Instructions

• Preheat oven to 300F.
• Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).
• To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.
• Shape into a log, and cut into 1/inch sized pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
• Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Christmas Rosemary Shortbread Cookies with Cranberry Coulis appeared first on My Mocktail Forest.

I'm the type of person who likes making plenty of Christmas cookies, so all that prep can be tiring. I came up with a strategy where I get the same results for less effort, and thanks to these cake mix Christmas cookies, I'm able to add another flavor with less time for prep.

After years of Christmas baking marathons, I've figured out that using a boxed base for certain cookies isn't cheating, it's strategic. The trick is understanding what these mixes bring to the table. They're formulated with emulsifiers and leavening agents in specific ratios that create that soft, tender texture without you having to cream butter perfectly or measure multiple dry ingredients. That part is already done for you, and honestly, the results are just as good as starting from scratch. These cookies have that soft, cake-like texture with buttery sweetness throughout. The frosting on top is smooth and sweet, and the sprinkles add color and a slight crunch that makes them feel extra festive.

I make these when I'm baking multiple batches of different cookies and need something that doesn't require measuring out a ton of ingredients. The prep is maybe 15 minutes, which leaves me time and energy for the more complicated recipes.

The first time I made these during my big Christmas cookie baking marathon, I was skeptical that a boxed mix would actually work. But after seeing my kids grab cookie after cookie, I realized they tasted just as good as my from-scratch recipes but saved me so much time. My kids loved decorating them with extra toppings after I frosted them, and my neighbor who received a batch texted me asking for the recipe because she couldn't believe how soft and flavorful they were.

Now these are part of my regular Christmas cookie rotation alongside my Christmas rosemary shortbread cookies, and I can't wait to add this next to those. I love that I can make them without the exhaustion that comes with more complicated recipes.

Ingredients

Boxed white cake mix makes these cookies so quick and easy. It gives them that light, cake-like texture without needing a million ingredients, which cuts down on prep time. Make sure to use white cake mix specifically because it gives you that neutral, sweet base that works with everything else.

Cake batter extract is the secret to making these taste amazing. It adds this distinct, buttery, cake-like flavor that makes the cookies taste good without being too much. If you don't have cake batter extract, vanilla extract will do, but the flavor won't be as strong or unique.

White chocolate chips melt into these cookies and create this creamy texture that contrasts with the crisp edges. They add richness and sweetness that balances out the sprinkles and the cookie base.

The frosting takes these over the top. Powdered sugar and butter give it that perfect sweet, smooth texture, and cake batter extract in the frosting ties everything together so the whole cookie tastes like freshly baked cake. You can use vanilla extract if you want, but it won't have that same depth.

See the recipe card for exact quantities.

How to Make Cake Mix Christmas Cookies?

These cake mix Christmas cookies are a quick and festive treat that's perfect for the holidays. With a soft, chewy texture and a buttery frosting, they're easy to make and decorate with your favorite Christmas sprinkles.

Prepare the Dry Ingredients

In a large bowl, whisk together the flour, cake mix, salt, and baking soda. This will make sure the dry ingredients are evenly distributed. Set the bowl aside while you work on the wet ingredients.

Mix the Wet Ingredients

In a separate bowl, beat the softened butter, brown sugar, and white sugar using an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 3 to 4 minutes. Once it's well-mixed, add the egg, vanilla extract, and cake batter extract. Beat until fully combined.

Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients. Mix on low speed to prevent flour from flying out of the bowl. Stop mixing as soon as everything is combined. You want to avoid overmixing.

Add the Chocolate Chips and Sprinkles

Gently stir in the white chocolate chips and Christmas sprinkles using a spatula or wooden spoon. This helps distribute them evenly throughout the dough without breaking the chips.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 2 hours. Chilling the dough helps the cookies keep their shape and results in a chewy texture once baked.

Preheat the Oven

Once the dough has chilled, preheat your oven to 350°F. Line your cookie sheets with parchment paper to prevent the cookies from sticking and make sure even baking.

Shape the Cookies

Scoop about 2.5 tablespoons of dough per cookie. Roll the dough into balls that are slightly taller than wide. This shape helps the cookies bake evenly, keeping them soft and chewy in the center.

Bake the Cookies

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 13 to 15 minutes, or until the edges of the cookies are just lightly browned. You want the centers to remain soft, so be careful not to overbake.

Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes. This lets them firm up a little before transferring. After 5 minutes, use a spatula to move them to a wire rack to cool completely.

Make the Frosting

While the cookies are cooling, prepare the frosting.

Frost the Cookies

Once the cookies are completely cooled, pipe the frosting onto each one. You can use a piping bag or a simple Ziploc bag with the tip cut off. After frosting, top each cookie with extra Christmas sprinkles for a festive touch.

Serve and Enjoy!

Your cake mix Christmas cookies are now ready to serve.

Make it Better

For a fun twist, try Grinch Cookies by adding green food coloring to the dough and topping them with heart-shaped sprinkles. If you're a fan of peppermint, swap the white chocolate chips for peppermint chips or crushed candy canes to make Peppermint Twist cookies.

For a more indulgent treat, create Sandwich Cookies by filling two cookies with frosting. You can also go for Dipped Cookies by dipping half of each cookie in white or dark chocolate and sprinkling them with festive sprinkles. Lastly, for a playful mix of holiday and birthday cheer, add rainbow sprinkles alongside the traditional Christmas ones to make a Birthday Cake Holiday Mashup.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. To prevent the frosting from smearing, place parchment paper between layers of cookies. 

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Cake Batter Christmas Cookies 

Easy cake mix Christmas cookies with a soft, chewy texture, buttery frosting, and festive sprinkles. Quick to prep and perfect for holiday baking.

Course Dessert, Snacks

Cuisine American

Keyword cake batter christmas cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 25 servings

Calories 354kcal

Ingredients

• 1 and ⅓ cup flour
• 1 and ¼ cup boxed white cake mix
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter softened to room temperature
• ½ cup sugar
• ½ cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cake batter extract
• 1 cup white chocolate chips
• ½ cup christmas sprinkles plus more for topping

Frosting

• 1 cup butter softened
• 4 cups powdered sugar
• 1 teaspoon cake batter extract

Instructions

• In a large bowl, whisk together the flour, cake mix, salt, and baking soda. Set aside.
• In another bowl, beat the butter, brown sugar, and white sugar with an electric mixer until light and fluffy.
• Add the egg, vanilla and cake batter extract then mix until combined.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined.
• Stir in the chocolate chips and sprinkles.
• Cover the dough with plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 350 degrees.
• Line your cookie sheets with parchment paper.
• Scoop about 2.5 tablespoons of dough per cookie and shape into balls that are slightly taller than wide.
• Bake for 13-15 minutes, until edges are just  lightly browned.
• You want them to still be soft in the center for a nice chewy cookies.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• While they are cooling make the frosting.
• Using an electric mixer whip the butter until fluffy.
• Add in the extract.
• Slowly add in the powdered sugar.
• Beat until a nice fluffy consistency.
• Pipe onto your completely cooled cookies.
• Sprinkle with Christmas sprinkles.
• Serve!

Notes

 

 

Nutrition

Calories: 354kcal | Carbohydrates: 52g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 325mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 43g | Vitamin A: 409IU | Vitamin C: 0.04mg | Calcium: 68mg | Iron: 1mg

The post Easy Cake Mix Christmas Cookies Recipe appeared first on My Mocktail Forest.

If you haven't noticed yet, I'm a sucker for anything s'mores. S'mores latte, s'mores milkshake, and now s'mores cookies. They're just the perfect combination of crackers, chocolate, and marshmallows. My son picked up on this "favorite" and claims to be the bigger fan.

After countless of cookie batches, getting the right texture balance is everything when you're combining crunchy and gooey elements. These s'mores cookies have that soft, chewy base with crunchy bits throughout and gooey toppings that get slightly toasted. Knowing when to add what is the key. Crush the crackers just enough to keep some texture but not so fine that they disappear into the dough. The marshmallows go on top before the final bake so they get that toasted exterior without melting into nothing, which is exactly what happens if you bake them the whole time. Every bite tastes like a campfire treat without needing actual fire.

I make these when I'm craving s'mores but don't spend time roasting marshmallows or when I need cookies that feel different from the usual options. They come together quickly, which is actually faster than most cookie recipes.

Every time I make anything s'mores-related, my son announces that he's "the real s'mores expert" and rates whatever I made. When I first made these cookies, he ate three before I could even get them on a plate and declared them "better than the milkshake." Now he asks if we can make them every week, and honestly, I don't mind because I love them just as much as he does.

Ingredients

Graham cracker crumbs are what give these cookies that signature s'mores flavor and add this subtle crunch throughout. Using finely crushed graham crackers works best so the texture gets evenly distributed in the dough.

Salted butter enhances all the sweetness while balancing everything else out. If you want your cookies slightly sweeter, you can use unsalted butter and add a pinch of salt to the dough instead.

Mini marshmallows are perfect for topping because they soften during baking and give you that gooey, s'mores-like texture. I like adding extra chocolate chips on top too because they create this rich, melty finish that makes the cookies look and taste even better.

Semi-sweet chocolate chips bring that classic s'mores taste and work well with the sweetness from the marshmallows and graham crackers. If you want stronger chocolate flavor, you can swap these for milk chocolate chips or use a combination of both.

See the recipe card for exact quantities.

How to Make S'mores Cookies?

These s'mores cookies combine all the classic flavors of a campfire treat in a soft, chewy cookie. With gooey marshmallows, melted chocolate, and crunchy graham crackers, they're perfect for satisfying your s'mores cravings any time of year. 

Preheat the Oven

Start by preheating your oven to 350°F. Grease a baking sheet or line it with parchment paper to prevent the cookies from sticking and allow easy cleanup.

Prepare the Cookie Dough

In a large mixing bowl, use a stand mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Once it's well combined, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.

Add the Dry Ingredients

Next, add the baking soda to the mixture and mix until well combined. Gradually add the flour, a little at a time, mixing on low speed to prevent a flour explosion. Keep mixing until the dough comes together and is smooth.

Incorporate the Add-ins

Once the dough is ready, add the semi-sweet chocolate chips and graham cracker crumbs. Stir everything together until evenly distributed. Be sure to save a few extra chocolate chips to top the cookies later, for extra chocolatey goodness!

Shape the Cookies

Scoop about 2 tablespoons of dough and roll it into a ball with your hands. Place the dough ball onto the prepared baking sheet and gently flatten it into a dome shape, about 2 to 3 inches in diameter. This will give the cookies enough room to spread while baking. Top each cookie with 5-7 mini marshmallows and a few of the extra chocolate chips you saved for topping.

Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes. Keep an eye on them and remove them from the oven when the edges turn slightly golden. They will continue to bake on the baking sheet as they cool, so it's important not to overbake them.

Cool and Serve

Let the cookies cool on the baking sheet for about 10 minutes to set. Once they've cooled slightly, transfer them to a serving platter. Serve warm with a glass of milk and enjoy!

Storage

To store baked cookies, keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To make the dough ahead of time, prepare it, then cover and refrigerate for up to 3 days or freeze it in individual portions for up to 3 months. When ready to bake, simply scoop the dough and bake as instructed, allowing frozen dough to thaw in the fridge first.

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S'mores Cookies

Soft, chewy s'mores cookies packed with graham crumbs, melted chocolate, and gooey marshmallows. Easy to make and perfect for campfire cravings.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 servings

Calories 190kcal

Ingredients

• 1 cup salted butter room temperature
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cup all-purpose flour
• 1 teaspoon baking soda
• 1 ½ cup semi-sweet chocolate chips extra for topping
• ½ cup graham cracker crumbs
• 1-1 ½ cup mini marshmallow for topping

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet or line it with
• parchment paper.
• Mix the softened butter, brown sugar, and granulated sugar together in a large stand
• mixer. Then add the eggs one at a time, followed by the vanilla.
• Mix in the baking soda. Then gradually combine the flour into the mixture.
• Add the chocolate chips and graham cracker crumbs to the mixing bowl and combine
• (be sure to save extra chocolate chips to top the cookies!).
• Scoop 2 tablespoons of the cookie dough and roll it into a ball with your hands. Then
• flatten it into a dome shape (about 2-3 inches in diameter) on the cookie sheet. Top the
• cookie with 5-7 marshmallows and extra chocolate chips.
• Bake the cookies for 10-12 minutes in the preheated oven. Be sure to take them out as
• soon as they turn slightly golden as they will continue to bake on the baking sheet as
• they cool.
• Allow the cookies to cool on the baking sheet for about 10 minutes before transferring
• them to a serving platter. Serve warm with a glass of milk and enjoy

Notes

 

 

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 103mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 209IU | Calcium: 16mg | Iron: 1mg

The post Gooey S'mores Cookies Recipe appeared first on My Mocktail Forest.

Linzer cookies have always been a holiday staple cookie at home. We love a good, authentic Linzer cookies recipe, but are always open to experimenting. And just when I thought the lemon curd flavor was my favorite, these chocolate ones with a cream cheese filling stole the show.

Sandwich cookies need a sturdier structure than regular ones because they have to support filling without getting soggy or falling apart. I figured this out when I switched from jam-based centers to cream cheese. Jam has so much moisture and sugar that it can seep into the cookie over time, but a thicker dairy-based filling stays put and actually helps the layers stick together without breaking down the texture.

The chocolate dough is richer and holds up better than the almond-based traditional version when you're cutting shapes and handling them during assembly. These have crisp edges with a tender center, and the tangy filling balances out the chocolate without making everything too sweet.

The first time I made these instead of my usual raspberry linzer cookies, my sister tried one and immediately asked why I'd been holding out on this version. She said the cream cheese filling was way better than jam because it wasn't as sweet, and the chocolate made them feel more grown-up. My kids loved them too because they could see the filling through the star cutout on top, which made them more exciting to eat.

Now these might just have replaced the traditional linzers in my holiday rotation, and honestly, I don't miss the lemon curd version at all. They're perfect for cookie trays and come together in a way that makes the assembly part actually fun instead of tedious.

Ingredients

The cookie base uses both granulated sugar and brown sugar along with cocoa powder. Using both sugars gives the cookies structure while keeping them tender, while the cocoa powder provides the chocolate backbone of the dough. Brown sugar adds moisture, which matters since these cookies are rolled thin and can dry out easily, and the cocoa helps balance that moisture with a firm but delicate bite.

Instant espresso powder makes the chocolate flavor stand out. It doesn't make the cookies taste like coffee, but it deepens the cocoa powder's flavor and keeps the cookies from tasting flat. If you don't have espresso powder, very finely ground instant coffee works, though the chocolate notes will be lighter and less pronounced.

Butter plays a major role in both the cookies and the filling. Softened butter helps the cocoa-based dough come together smoothly and gives the cookies their crisp edges without making them brittle. In the filling, butter helps stabilize the cream cheese so it spreads cleanly between the layers.

Cream cheese is the base of the frosting filling. Full-fat cream cheese works best because it holds its shape once sandwiched between the cookies and contrasts nicely with the rich cocoa cookies. Reduced-fat versions get too soft and can cause the layers to slide.

Powdered sugar gets used in both the dough and the filling. In the dough, it keeps the cocoa cookie texture fine and delicate rather than dense. In the filling, it dissolves easily and gives a smooth, spreadable consistency without any graininess.

See the recipe card for exact quantities.

How to Make Chocolate Linzer Cookies?

These chocolate linzer cookies are crisp around the edges with a soft center and a creamy filling in between. They're a great option for holiday trays or special occasions.

Prep the Oven and Pans

Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside.

Make the Cookie Dough

Roll and Cut the Cookies

Chill and Bake

Place all the cookie cutouts onto parchment paper and transfer them to the freezer for about 10 minutes. This helps the cookies hold their shape while baking.

Bake the cookies in the preheated oven for 9 to 10 minutes, or until the centers are set and the edges look firm. Remove from the oven and let the cookies cool completely before assembling.

Make the Cream Cheese Filling

Assemble the Cookies

Finish

Lightly dust the tops with powdered sugar before serving.

Storage

Store the assembled cookies in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for a few minutes before serving so the filling softens slightly.

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Chocolate Linzer Cookies

Chocolate Linzer cookies with crisp edges, tender centers, and a smooth cream cheese filling, perfect for holiday trays and special occasions.

Course Dessert, Snacks

Cuisine American

Keyword chocolate linzer cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 36 cookies

Calories 132kcal

Equipment

• Oven

Ingredients

• For the cookie base
• ½ cup unsalted butter softened
• ⅓ cup sugar
• ⅓ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ½ cup flour
• ¼ cup Dutch-processed cocoa powder
• 1 teaspoon instant espresso powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 Tablespoon powdered sugar
• For the cream cheese frosting filling
• ½ cup unsalted butter softened
• 8 ounces cream cheese softened
• 2 cup powdered sugar
• ½ teaspoon salt
• 1 teaspoon vanilla

Instructions

• Preheat the oven to 350 degrees.  Line a couple baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar.  Cream until smooth with the paddle attachment.
• Add in the egg and vanilla.  Mix well.
• Add in the flour, Dutch-processed cocoa powder, espresso powder, salt and baking powder. Mix thoroughly, scraping down the sides often.
• On a lightly floured work surface, roll out the dough to about ¼ inch thickness.  Use a 2 inch round cookie cutter to cut out as many rounds as possible.  Reroll the scraps as many times as you can, kneading well between each roll.
• In half of the round cutouts, use a one inch star (or similar shape) cookie cutter to remove the center of the cookie.
• Place the cookie rounds on a piece of parchment and transfer to the freezer for about 10 minutes.
• Bake in the preheated oven for 9-10 minutes or until the centers are set.
• Allow to cool completely before assembling.
• For the frosting filling - in the bowl of a stand mixer, combine the softened butter and cream cheese.  Mix well, until there are no clumps and the mixture is smooth.
• Add in the powdered sugar, salt and vanilla.  Mix on low until combined.  Scrape down the sides and bump up the speed to medium for about 2 minutes or until the frosting is smooth and fluffy.
• Once the cookies are completely cool, spread a layer of frosting over the top of the solid cookie.
• Top with the cookie with the center removed.
• Sprinkle with a dusting of powdered sugar.

Notes

 

 

Nutrition

Calories: 132kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 94mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 249IU | Calcium: 15mg | Iron: 0.4mg

The post Chocolate Linzer Cookies Recipe appeared first on My Mocktail Forest.

Typical peanut butter blossom cookies have a peanut butter cookie base, and a chocolate chip topping. That's it. Yummy, but to me, there was always something missing.

The way I see it, with cookies, you need a chewy base with enough structure to hold toppings without cracking, crunchy bits that add caramelized sweetness, and a toasted element topped with something that melts slightly into the warm center. And the key to that was adding in marshmallows.

The broiling step is what makes these special because that quick, intense heat creates the same caramelized exterior you'd get over a campfire without drying everything out. Every bite has this combination of salty, sweet, and chocolatey that makes them hard to stop eating.

I make these when I want something with peanut butter but with something extra that makes them feel special. The active prep is quick, and the broiling step adds this campfire-toasted flavor that takes them over the top.

These sometimes remind me of s'mores cookies and they're honestly commonly mistaken for them, but once people taste the hint of peanut butter, they get the difference.

The first time I brought these to a potluck as my share of Christmas cookies, someone asked if they were s'mores cookies, and I had to explain the base. After they tried one, they said the peanut butter made it way better than regular s'mores because it added this savory depth that balanced all the sweetness.

Now when I make them for get togethers, people specifically look for "the peanut butter ones" instead of just grabbing any of my baked cookies off the plate. My daughter loves helping me press the toppings into the marshmallows while they're still warm, and she always sneaks at least one before they make it to the serving plate.

Ingredients

Peanut butter makes these cookies work, and you can use either creamy or chunky peanut butter, depending on your preference. Creamy peanut butter gives you smooth, uniform dough, while the chunky version adds extra texture and little bits of peanut in every bite. Both work fine, but creamy is more consistent.

Vegetable shortening gives these cookies their perfect chewy texture and helps them retain their shape instead of spreading too much while baking. If you don't have shortening, you can use unsalted butter, but the texture will be a bit different.

English toffee bits add this rich, caramelized flavor with extra sweetness and crunch. If you can't find toffee bits, chopped toffee bars or chocolate-covered toffee pieces work as substitutes.

Chocolate kiss candies are essential for that signature look and flavor. You can use other chocolate candies if you want, but the kiss gives you that classic melt-in-your-mouth finish that makes these cookies what they are.

See the recipe card for exact quantities.

How to Make Peanut Butter Toffee Blossom Cookies?

These peanut butter blossom cookies are a fun twist on the classic peanut butter cookie recipe, topped with a toasted marshmallow and a chocolate kiss. Perfect for any occasion, especially around the holidays, they combine the best of peanut butter, chocolate, and marshmallows in every bite.

Prepare the Dry Ingredients

In a large bowl, combine the sifted all-purpose flour, baking soda, and baking powder. Stir them together to make sure the leavening agents are evenly distributed. Set the bowl aside for later use.

Mix the Wet Ingredients

Combine Wet and Dry Ingredients

Preheat the Oven

While the cookie dough is chilling, preheat your oven to 350°F. Line your baking sheets with parchment paper to prevent the cookies from sticking and make cleanup easier.

Shape the Dough

After the dough has chilled, remove it from the refrigerator. Use your hands or a cookie scoop to form the dough into 2-inch balls. Place the dough balls on the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading during baking.

Bake the Cookies

Bake the cookies in the center of the preheated oven for approximately 15 minutes or until they are light golden brown around the edges. Keep an eye on them towards the end to make sure they don't overbake, as they can continue to cook slightly on the baking sheet once removed from the oven.

Add the Marshmallows

If using regular-sized marshmallows, immediately place one marshmallow in the center of each cookie while the cookie is still hot. Gently press down on the marshmallow to make sure it sticks to the cookie. If using giant marshmallows, cut them in half horizontally before placing the halves onto the cookies. The heat from the cookies will help the marshmallows stick.

Toast the Marshmallows

Place the baking sheet under the broiler for a few seconds to toast the marshmallows. Keep a close watch to prevent them from burning, because broilers work quickly. Once the marshmallows are golden and slightly toasted, remove the baking sheet from the oven.

Add the Chocolate Kisses

While the marshmallows are still soft, press a chocolate kiss into the center of each marshmallow. The warmth from the cookie and marshmallow will help the chocolate kiss adhere.

Cool the Cookies

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious peanut butter blossom cookies!

Storage

Store the peanut butter blossom cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For make-ahead convenience, prepare the dough, shape it into balls, and refrigerate for up to 3 days or freeze the dough (without marshmallows or chocolate kisses) for up to 2 months. When ready to bake, thaw the dough in the fridge, then add the marshmallows and chocolate kisses before baking as directed.

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Peanut Butter Toffee Blossom Cookies

Soft peanut butter cookies topped with toasted marshmallows, chocolate kisses, and toffee bits for a sweet, gooey, festive treat.

Course Dessert, Snacks

Cuisine American

Keyword peanut butter toffee blossom cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18 cookies

Calories 468kcal

Ingredients

• 2½ c all-purpose flour sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1¼ c peanut butter creamy or chunky
• 1 c vegetable shortening
• 1 c light brown sugar
• 1 c granulated sugar
• 1 teaspoon vanilla extract
• 2 lg eggs room temperature
• ¾ c English Toffee Bits
• 18 regular size marshmallows or 9 giant marshmallows
• 18 chocolate kiss candies

Instructions

• In a large bowl, combine the flour, baking soda and baking powder.
• Using an electric mixer, beat the peanut butter, sugars, and shortening until creamy. Add in the eggs and vanilla extract and mix until combined. Stir in the English Toffee Bits.
• Gradually add the flour mixture into the wet mixture, stirring until well-combined. Cover dough and refrigerate for 20 minutes.
• While dough is chilling, preheat oven to 350°.
• Remove dough from refrigerator and shape into 2" balls. Place dough balls on parchment-lined baking sheets, keeping them about 2" apart. Bake on center rack of the oven for approx. 15 minutes or until light golden brown.
• If using regular size marshmallows, place one in the center of each cookie while cookie is still hot. Press down on the marshmallow to firmly stick it to the cookie. If using the giant marshmallows, cut the marshmallow in half horizontally before placing it on the cookie.
• Place the cookies under the broiler to toast the marshmallows, being cautious not to let them burn. After removing the cookies from the broiler, press a chocolate kiss into the center of each marshmallow. Remove cookies to baking racks to cool.

Notes

 

 

Nutrition

Calories: 468kcal | Carbohydrates: 55g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 149mg | Fiber: 1g | Sugar: 38g | Vitamin A: 140IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg

The post Peanut Butter Blossom Cookies appeared first on My Mocktail Forest.

Sometimes I just can't choose between brownies and cookies, so what's better than making brownie cookies?

Getting that fudgy, dense texture in cookie form is all about the fat-to-flour ratio and how you handle the dough. You need enough richness to create that brownie-like center, but not so much that they spread into puddles. Chilling the dough firms up the fat so the cookies hold their shape and develop crispy edges while keeping that soft, gooey middle. The crackle on top happens when the sugar on the surface crystallizes during baking, which is exactly what makes brownies look the way they do. These are chewy and satisfying with pockets of melted chocolate throughout.

These are my solution to chocolate cravings when I can't decide what I actually want to bake. The dough is easy to make without needing multiple steps.

The first time I made these, my husband took one bite and said "wait, these are cookies?" because they tasted so much like brownies. My kids were confused at first too because they look like cookies but have that brownie texture they love.

These days, whenever I ask what dessert they want, one of them always suggests "those brownie cookie things" because they get the best of both worlds. I've stopped trying to pick between brownies and cookies for get togethers especially when there are kids because these always disappear first anyway.

Ingredients

Semisweet chocolate chips give these cookies their deep, rich chocolate flavor. Using them both melted and as mix-ins creates that perfect fudgy texture. Semisweet keeps the sweetness balanced without covering up the cocoa flavor.

Butter gets melted in this recipe, which makes the dough smoother and creates that chewy, fudgy consistency. You can substitute half the butter with vegetable oil if you want a lighter texture, but butter adds more richness and flavor overall.

Cocoa powder gives you that intense chocolate taste. Make sure to use unsweetened so the sweetness from the sugars can balance out the chocolate's bitterness.

White granulated sugar and brown sugar together give these cookies their chewy texture. The brown sugar adds this hint of molasses while the granulated sugar contributes sweetness and slight crispness on the edges.

Vanilla extract enhances all the flavors and adds subtle depth that makes the chocolate taste even better. You could also try a teaspoon of coffee extract if you want to make the chocolate flavor even more intense.

See the recipe card for exact quantities.

How to Make Fudgy Brownie Cookies?

These Peanut Butter Blossom Cookies are a delicious combination of fudgy chocolate and creamy peanut butter. With a soft, brownie-like texture, these cookies are easy to make and perfect for any occasion.

Melt the Butter and Chocolate

Start by placing the butter in a small saucepan over medium heat. Allow it to melt completely, stirring occasionally to prevent it from burning. Once melted, take the saucepan off the heat. In a mixing bowl, add the first cup of chocolate chips, then pour the melted butter over them. Let the mixture sit for about a minute to allow the heat to soften the chocolate. After a minute, stir the butter and chocolate chips together until the chocolate is completely melted and smooth.

Combine Wet Ingredients

Add the Dry Ingredients

Now, add the dry ingredients all at once: baking powder, flour, salt, and cocoa powder. Use a spatula or a wooden spoon to fold the dry ingredients into the wet mixture. Keep stirring until a thick dough forms. The dough should resemble a thick brownie batter at this point.

Add the Remaining Chocolate Chips

Chill the Dough

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. Chilling the dough helps it firm up, making it easier to scoop and shape into cookies.

Preheat the Oven and Prepare the Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.

Shape the Cookies

After the dough has chilled, remove it from the fridge. Use a 2-inch cookie scoop to portion out balls of dough. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. You should be able to fit about 8 cookies per sheet.

Bake the Cookies

Bake the cookies in the preheated oven for 11 to 13 minutes. The cookies are done when the tops look crinkled and the edges are firm. Keep an eye on them toward the end of the baking time to avoid overbaking.

Cool and Serve

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for at least 5 minutes. This allows them to firm up a little before transferring them to a cooling rack. Serve the cookies while they're still warm for the best texture and flavor!

Storage

Store the fudgy brownie cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, refrigerate them for up to a week. To make the dough ahead of time, prepare it, cover it with plastic wrap, and refrigerate for up to 3 days. For longer storage, you can freeze the dough in cookie dough balls for up to 2 months. When ready to bake, thaw the dough in the fridge overnight and bake as directed.

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Fudgy Brownie Cookies

Chewy fudgy brownie cookies with melted chocolate pockets and crinkled tops, perfect for chocolate lovers who can't choose between cookies and brownies.

Course Dessert, Snacks

Cuisine American

Keyword fudgy brownie cookies

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Chill Time 30 minutes minutes

Total Time 53 minutes minutes

Servings 20 cookies

Calories 212kcal

Equipment

• Baking Sheet
• Parchment paper
• 2 inch Scooper

Ingredients

• 8 ounces semisweet chocolate chips
• ½ cup butter melted
• 3 eggs
• 1 cup white granulated sugar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup all purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup semisweet chocolate chips

Instructions

• In a saucepan, add the butter and melt down.
• In a mixing bowl add the first cup of chocolate chips and pour the melted butter on top. Wait a minute, before mixing these together until the chocolate chips are melted and smooth.
• Add in the sugars and mix again until combined.
• Crack in the eggs and add the vanilla. Mix until incorporated.
• Add all the dry ingredients at once of baking powder, flour, salt and cocoa powder. Fold this into the dry ingredients until a thick dough has formed.
• Pour in the rest of the chocolate chips and fold into the dough. At this point it will be similar to the consistency of a regular brownie batter, but this will be chilled first.
• Cover the bowl in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
• Remove the chilled dough from the fridge and use a 2 inch scooper to scoop out balls of cookie dough. Place each on the baking sheet about 2 inches apart from each other, fitting about 8 per baking sheet.
• Bake in the oven for 11-13 minutes or until the tops of the brownie cookies are crinkly and the edges are firm.
• Let cool for at least 5 minutes and serve while warm!

Notes

 

 

Nutrition

Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 117mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 185IU | Calcium: 25mg | Iron: 2mg

The post Fudgy Brownie Cookies appeared first on My Mocktail Forest.

This sugar plum cheese danish from Starbucks is one of my daughter's favorite after-school snacks. When I work and wait for her at a Starbucks, I make sure to get her a danish because she loves the plum jelly. She sometimes even wishes there'd be more jelly, so I thought why not make a copycat at home and fulfill her wish.

Turns out making these at home is easier than I expected, and the best part? I can pile on as much filling as she wants without any judgment. Store-bought versions have to ration their toppings for cost and consistency, but when you're making them yourself, you control everything.

I figured out pretty quickly that the key is using quality puff pastry that's been properly thawed. If it's too cold, it won't puff right, and if it's too warm, it gets sticky and impossible to work with. The creamy base stays put during baking as long as you don't overfill the center, and the fruit layer goes on top so it caramelizes slightly without sinking in.

When I first made these at home and she came into the kitchen, she saw them cooling on the counter and immediately eyed the bowl of jelly I'm making. She got so excited and asked if I can put plenty.

Now whenever she requests a danish, I just make these at home instead of making a Starbucks run, and she's happier because she gets more of what she actually wants. They come together quickly enough that I can have them ready for breakfast on weekends or as an after-school surprise.

And this year, I made a batch and froze it so I can serve to last-minute brunch guests on the mornings between Christmas and New Year's. And you know what? Everyone agreed they were even better than Starbucks!

Ingredients

Frozen puff pastry makes this copycat recipe actually doable at home. It bakes up flaky and layered without you having to do any rolling or laminating. Thaw it until it's flexible but still cool, because if it gets too soft, it's harder to shape and won't puff up as well in the oven.

Cream cheese is the base of the filling. When it's softened, it blends smoothly with powdered sugar and creates that creamy center you expect from the Starbucks version. Full-fat cream cheese works best because it holds its shape once baked.

Red plum jelly or jam gives the danish its signature flavor and that deep red color. Plum jam has more depth than strawberry or raspberry, which keeps the filling from being too sweet. If you can't find plum, dark cherry or mixed berry jam is the closest swap.

Cinnamon gets added in a small amount to round out the filling. It adds subtle depth without taking over the fruit or cream cheese flavor.

The egg is for brushing on the pastry before baking. It helps the puff pastry turn golden and gives the danish that bakery-style finish.

See the recipe card for exact quantities.

How to Make Starbucks Copycat Sugar Plum Cheese Danish?

This Starbucks copycat sugar plum cheese danish is a simple way to recreate the coffee shop favorite at home. Using puff pastry and a quick cream cheese filling keeps the prep easy while still giving you that flaky, café-style result.

Prep the Oven and Pastry

Preheat your oven to 350°F. Lightly grease a jumbo muffin tin so the pastry doesn't stick. Unfold the thawed puff pastry sheets and cut each one into 4 equal squares. You will have 6 squares total for this recipe, with 2 pieces left over.

Shape the Pastry

Press one puff pastry square into each cup of the jumbo muffin tin. Gently press the pastry into the bottom and up the sides so it forms a shallow cup. Don't stretch the dough too much or it won't puff properly.

Make the Cream Cheese Filling

Prepare the Plum Filling

In a separate small bowl, stir the cinnamon into the plum jelly until combined. This adds depth without overpowering the fruit flavor.

Fill the Pastries

Brush with Egg Wash

In a small bowl, beat the egg with 1 tablespoon of water. Brush the exposed puff pastry edges with the egg wash. This helps the pastry turn golden as it bakes.

Bake

Place the muffin tin in the oven and bake for 15 to 20 minutes, or until the puff pastry is fully risen and golden brown around the edges.

Finish and Serve

Remove the pastries from the oven and let them cool slightly in the pan. Dust with powdered sugar just before serving. Serve warm or at room temperature.

Storage

Let the danishes cool completely before storing. Place them in an airtight container and keep them in the fridge for up to 2 days. Reheat in the oven at 325°F for a few minutes to crisp the pastry again, or warm briefly in the microwave if needed. Dust with powdered sugar after reheating, not before storing.

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Starbucks Copycat Sugar Plum Cheese Danishes

Starbucks copycat sugar plum cheese danish with flaky puff pastry, creamy filling, and sweet plum jam, easy to make at home.

Course Dessert, Snacks

Cuisine American

Keyword starbucks copycat sugar plum cheese danishes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 698kcal

Equipment

• Oven

Ingredients

• 2 count frozen puff pastry thawed
• 8 ounces cream cheese softened
• ¼ powdered sugar
• 1 cup red plum jelly/jam
• 1 teaspoon cinnamon
• 1 egg
• More powdered sugar for dusting.

Instructions

• Preheat oven to 350 degrees.
• Slice each puff pastry sheet into 4 squares ( you will have 2 pieces leftover)
• Place a puff pastry square into each spot in a jumbo muffin tin.
• In a mixing bowl using an electric mixer whip together the cream cheese and powdered sugar.
• Stir the cinnamon into the plum jelly.
• Divide the cream cheese between each puff pastry.
• Divide the red jelly between the 6 pastries.
• Beat the egg with 1 tablespoon of water and brush onto the puff pastry.
• Bake for 15-20 minutes until golden brown.
• Dust with more powdered sugar and serve!

Notes

 

 

Nutrition

Calories: 698kcal | Carbohydrates: 65g | Protein: 9g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 344mg | Potassium: 140mg | Fiber: 2g | Sugar: 20g | Vitamin A: 549IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

The post Starbucks Copycat Sugar Plum Cheese Danish appeared first on My Mocktail Forest.

Every time I scroll through the Crumbl site, it's the swirl cookies that stop me. The peanut butter and jelly version usually gets me first, but these cinnamon swirl cookies pull me in the same way. Living in Montreal means lingering on their menu longer than I should, knowing there isn't a location anywhere nearby. Eventually, I stopped scrolling and decided to make my own version at home.

These cookies are built around cinnamon in a way that feels clear but not heavy. They bake up thick and soft, with a swirl that stays visible instead of disappearing in the oven. The topping finishes them off without taking over, so the cinnamon stays front and center without becoming too much.

I make these when I want something that looks like it came from a bakery but still feels manageable to pull off at home. They're also my go-to whenever I'm craving Crumbl-style cookies without having access to an actual store. They come together quickly enough that it feels worth it, especially for cookies that look this put together.

The first time I made them, I lined them up next to my peanut butter and jelly swirl cookies and immediately noticed how similar they felt visually. Same bold shape, same swirled top, just a different direction flavor-wise. Now, whenever I catch myself scrolling the Crumbl site and wishing there was a Montreal location, these cinnamon swirl cookies are what I make instead.

Ingredients

Unsalted butter, granulated sugar, and brown sugar create the base for these Crumbl copycat cinnamon swirl cookies. Brown sugar adds chew and moisture, while white sugar helps them spread just enough without going flat. Cornstarch is key here because it softens the crumb and gives you that Crumbl-style texture.

Cinnamon gets layered throughout instead of just added once. A small amount in the dough builds warm flavor from the inside, while the cinnamon-sugar topping creates that signature swirl effect once baked. Mixing flour into the topping helps it stay slightly crumbly instead of melting completely into the cookie, which gives better definition and texture on top.

The cream cheese frosting is what makes these true Crumbl-style cookies. Cream cheese adds tang and structure so the frosting holds its shape without being too sweet. Butter keeps it smooth and spreadable, while powdered sugar creates that light, fluffy finish that pairs perfectly with the cinnamon base.

See the recipe card for exact quantities.

How to Make Crumbl Copycat Cinnamon Swirl Cookies?

These copycat cinnamon swirl cookies are soft, thick, and bakery-style, just like the ones from Crumbl. With layers of cinnamon throughout, a buttery swirl topping, and a smooth cream cheese frosting.

Preheat the Oven and Prepare the Pans

Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper and set them aside. This helps prevent sticking and allows the cookies to bake evenly.

Make the Cookie Dough

Portion the Dough

Using a large ice cream scoop, divide the cookie dough into even portions and place them onto the prepared baking sheets. Leave plenty of space between each portion, as the cookies will spread while baking. Set aside while you prepare the cinnamon topping.

Make the Cinnamon Swirl Topping

Bake the Cookies

Bake the cookies in the preheated oven for about 12 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow the cookies to cool completely on the baking sheet before decorating.

Make the Frosting

Transfer the frosting to a piping bag and set aside.

Prepare the Cinnamon Sugar Topping

In a small bowl, mix together the remaining sugar and cinnamon until evenly combined.

Decorate the Cookies

Serve and Enjoy!

Your Crumbl copycat cinnamon swirl cookies are now ready to go! Enjoy your cookies!

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. Let the cookies cool completely before storing to keep the frosting set and the cookies fresh.

Print

Crumbl Copycat Cinnamon Swirl Cookies

Crumbl copycat cinnamon swirl cookies that are thick, soft, and bakery-style, finished with a bold cinnamon swirl and smooth cream cheese frosting.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat cinnamon swirl cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 10 cookies

Calories 437kcal

Ingredients

For the cookies

• ½ cup unsalted butter softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ½ cup flour
• 2 tablespoon cornstarch
• ½ t baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

For the cinnamon/sugar topping

• 4 tablespoon unsalted butter softened
• 2 tablespoon sugar
• 2 tablespoon brown sugar
• 2 teaspoon cinnamon
• 2 tablespoon flour

For the frosting

• 4 ounces cream cheese softened
• 4 tablespoon unsalted butter softened
• 1 teaspoon vanilla
• 1 cup powdered sugar

For the cinnamon/sugar sprinkle

• ¼ cup sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.
• Add in the egg and vanilla, mix well.
• Add in the flour, cornstarch, baking powder, baking soda, cinnamon and salt.  Mix thoroughly, scraping down the sides often.
• Using a large ice cream scoop, divide the cookie dough between the baking sheets.  Set aside.
• In another bowl, combine the unsalted butter, sugar, brown sugar, cinnamon and flour.  Mix well, scraping the sides often.
• Scoop out the dough and divide into as many cookies as you have ready to bake.  Form the dough into a ball and place on top of the cookie dough.  Gently press the two together so that it forms one disc shape cookie.  Make sure you have allowed plenty of space for the cookies to spread as they bake.
• Bake in the preheated oven for approximately 12 minutes or until the edges are golden and the centers are set.  Allow to cool completely before decorating.
• For the frosting - in the bowl of a stand mixer, combine the cream cheese and butter.  Cream until smooth.
• Add in the powdered sugar and vanilla.  Mix well, scraping down the sides often.
• Transfer the frosting to a piping bag.  Set aside.
• In a small bowl combine the remaining cinnamon and sugar and mix to combine.
• To assemble - once the cookies are cool, pipe a round of frosting on top of each cookie.
• Sprinkle with the additional cinnamon/sugar mix.

Notes

 

 

Nutrition

Calories: 437kcal | Carbohydrates: 56g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 240mg | Potassium: 66mg | Fiber: 1g | Sugar: 37g | Vitamin A: 743IU | Vitamin C: 0.05mg | Calcium: 54mg | Iron: 1mg

The post Crumbl Copycat Cinnamon Swirl Cookies appeared first on My Mocktail Forest.

I love anything Biscoff, like this easy air fryer Biscoff cake. They're the recipes I go for when I stock up on Biscoff.

These Crumbl copycat Biscoff cookies are the kind I make when I want something thick and soft without it being too much. I usually have cookie butter on hand, and this is the recipe I reach for when I'm in the mood to bake but don't want to turn it into a whole project. They bake up quickly, and the smell alone makes it clear they're worth the effort, filling the kitchen with that familiar caramelized cookie scent.

This is one of my cookie recipes that doesn't need much planning. It's easy to pull together on a whim, whether that's for an after-dinner treat or a weekend bake when everyone's around the kitchen waiting for the timer to go off. They hit that bakery-style feel without asking for extra steps or time.

The first time I made these, the initial batch was finished quick. My husband, who usually passes on sweeter cookies, ate three without hesitation and admitted they were hard to resist. Since then, this has become one of those recipes everyone expects whenever Biscoff shows up in the grocery haul. I originally started making them as a way to use up cookie butter before it lingered too long in the pantry, but that's never actually been a problem. They disappear long before that could happen.

Ingredients

Unsalted butter and cookie butter together make these Crumbl copycat Biscoff cookies work. The butter gives them structure and richness, while the cookie butter brings that signature spiced Biscoff flavor. Using both keeps the cookies soft and rich without getting greasy. 

Brown sugar and granulated sugar work together to create the right texture. Brown sugar adds moisture and chew, while white sugar helps the cookies spread and develop those lightly crisp edges. Skip either one and the texture changes, which matters when you're trying to mimic that Crumbl-style result.

Crushed Biscoff cookies folded into the dough add extra flavor and texture. They reinforce the cookie butter taste and give you little pockets of crunch throughout. White chocolate chips balance out the spiced notes with sweetness and creaminess without overpowering the Biscoff flavor. Using one egg and just enough flour keeps the cookies thick and soft in the center. 

See the recipe card for exact quantities.

How to Make Crumbl Copycat Biscoff Cookies?

These Crumbl copycat Biscoff cookies are thick, soft, and packed with that signature spiced cookie butter flavor.

Preheat the Oven and Prepare the Pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. This helps prevent sticking and keeps the cookies from overbrowning on the bottom.

Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, cookie butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is smooth, fluffy, and fully combined. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.

Add the Egg and Vanilla

Add the egg and vanilla extract to the bowl. Mix until fully incorporated, stopping to scrape down the sides of the bowl so the dough stays smooth and uniform.

Mix in the Dry Ingredients

Add the baking soda, salt, and flour to the dough. Mix on low speed just until the flour is fully incorporated. Avoid overmixing, as this can make the cookies dense instead of soft.

Add the Biscoff Cookies and White Chocolate

Portion and Shape the Dough

Bake and Cool

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the centers are set and the edges look lightly baked. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy

What might be your new form of Biscoff treat is now ready to serve. Enjoy!

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Let them cool completely before storing to keep them soft and prevent condensation.

Print

Crumbl Copycat Biscoff Cookies

Crumbl copycat Biscoff cookies that are thick, soft, and full of spiced cookie butter flavor with white chocolate and crushed Biscoff in every bite.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat biscoff cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 13 cookies

Calories 306kcal

Ingredients

• ½ cup unsalted butter softened
• ½ cup cookie butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ cup flour
• 8 Biscoff cookies
• ½ cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees.  Line a couple baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter, cookie butter, sugar and brown sugar.  Using the paddle attachment, cream until smooth and thoroughly combined.
• Add in the egg and vanilla.  Mix well, scraping down the sides often.
• Add in the baking soda, salt and flour.  Mix well, scraping down the sides often.
• Add in the Biscoff cookies - mixing will break them into smaller pieces.  Mix thoroughly, scraping the sides often.
• Fold in the white chocolate chips.
• Using an ice cream scoop, divide the cookie dough into equal portions and place on the prepared baking sheets with about 2 inches around each dough ball.
• Using the flat of your palm or a flat drinking cup or similar, flatten the dough to about ½ of an inch thickness.
• Bake in the preheated oven for 10-12 minutes or until the centers are set.  Allow to cool.

Notes

 

 

Nutrition

Calories: 306kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 234mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 244IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg

The post Crumbl Copycat Biscoff Cookies appeared first on My Mocktail Forest.

Growing up, I was never drawn to chocolate-on-chocolate cookies. They often felt excessive, either too sweet or muddled, with flavors competing instead of working together. For a long time, I skipped them altogether because stacking chocolate on chocolate rarely felt necessary.

That perspective shifted once I started paying closer attention to balance. When sweetness is restrained and the chocolate itself carries more depth, double chocolate cookies start to make sense. These Crumbl copycat dark dream cookies reflect that approach. They're rich without tipping into excess, soft in the center, and structured enough that the chocolate comes through clearly instead of overpowering everything else.

I bake these when I want a cookie that makes a statement but still feels controlled, usually for small gatherings or for people who insist they "don't usually like chocolate cookies." They're quick enough to fit into a busy day, which means I can make them without turning baking into an all-afternoon commitment.

The first time I pulled these from the oven, they looked exactly like the kind of cookie I'd avoided for years. One bite was enough to change that. Since then, this recipe has been my default whenever I want to show that double chocolate cookies don't have to be overwhelming to be worth making.

If you live with chocolate chip lovers like my kids, we also love this
easy chocolate chip muffins recipe. They come out so moist!

Ingredients

Brown sugar and granulated sugar together make the base for these Crumbl copycat dark dream cookies. Brown sugar adds moisture and chew, which is key for getting that soft, fudgy center, while white sugar helps them spread just enough and gives you lightly crisp edges.

Cocoa powder gives these cookies their deep chocolate flavor. Using good-quality unsweetened cocoa powder makes a noticeable difference, creating rich color and intense chocolate taste without making them too sweet. Pairing cocoa powder with semi-sweet chocolate chips reinforces that dark chocolate profile throughout the cookie.

Butter and one egg create the structure while keeping the dough soft and thick. Softened butter is important so it creams smoothly with the sugars, which helps prevent dense texture. Vanilla might seem subtle, but it rounds out the chocolate flavor and keeps it from tasting flat.

Flour, baking soda, and salt balance everything out. The baking soda gives the cookies just enough lift without making them cakey, while salt sharpens the chocolate flavor and keeps the sweetness in check.

See the recipe card for exact quantities.

How to Make Crumbl Copycat Dark Dream Cookies?

These Crumbl copycat dark dream cookies are rich, soft, and packed with chocolate in every bite. Made with cocoa powder and plenty of chocolate chips, they bake up thick with fudgy centers and slightly crisp edges.

Preheat the Oven and Prepare the Pans

Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper and set them aside. This helps prevent sticking and allows the cookies to bake evenly.

Cream the Butter and Sugars

In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar. Mix on medium speed until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Add the Egg and Vanilla

Add the egg and vanilla extract to the bowl. Mix until fully incorporated, stopping to scrape down the sides of the bowl so the dough stays smooth.

Mix in the Dry Ingredients

Add the flour, cocoa powder, baking soda, and salt to the bowl. Mix on low speed until the dough comes together. Scrape down the sides of the bowl as needed to ensure there are no dry spots.

Add the Chocolate Chips

Fold in about half of the chocolate chips until evenly distributed throughout the dough. This keeps chocolate in every bite without overwhelming the dough.

Portion and Shape the Dough

Bake and Cool

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the centers are set and the edges look slightly firm. Remove from the oven and allow the cookies to cool on the baking sheets, where they will continue to set as they cool.

Serve and Enjoy!

These Crumbl dark dream cookies are now ready to serve! Enjoy your chocolate on chocolate cookies!

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Let the cookies cool completely before storing to maintain their texture and prevent condensation.

Print

Crumbl Copycat Dark Dream Cookies

Crumbl copycat dark dream cookies with rich cocoa and chocolate chips, soft centers and crisp edges, easy to bake and perfect for chocolate lovers.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat dark dream cookies

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 11 cookies

Calories 316kcal

Ingredients

• ½ cup unsalted butter softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 tablespoon vanilla
• 1 ⅓ cup flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips divided

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth
• Add in the egg and vanilla, mix well - scraping the sides often.
• Add in the flour, cocoa, baking soda and salt.  Mix thoroughly, scraping the sides as needed.
• Add in about half of the chocolate chips and fold until thoroughly mixed.
• Using a large ice cream scoop, divide the cookie dough between the baking sheets.
• Gently flatten into a disc.  Add the remaining chocolate chips to the tops of each cookie, gently pressing to stick.
• Bake in the preheated oven for 10-12 minutes or until the centers are set.  Allow to cool on the baking sheets.

Notes

 

 

Nutrition

Calories: 316kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 169mg | Potassium: 198mg | Fiber: 3g | Sugar: 25g | Vitamin A: 288IU | Calcium: 35mg | Iron: 2mg

The post Crumbl Copycat Dark Dream Cookies appeared first on My Mocktail Forest.

There's nothing I love more than stunning cookies, and this Crumbl peanut butter and jelly cookie is that perfect example, especially with the swirly topping that tends to catch my eye whenever I view them on their site because it's not available in Montreal yet. One time my son peeked over my phone and was instantly intrigued, so I challenged myself to make a copycat recipe at home.

Recreating bakery cookies at home means figuring out why they look and taste the way they do. These ultra-thick cookies stay that way because of chilling the dough before baking and pulling them out while the centers still look slightly underdone. If you wait until they look fully baked, they keep cooking on the pan and flatten out. The heavy frosting swirl on top needs a sturdy base, so the cookie has to have enough structure to support all that topping without getting soggy or collapsing. I had to test the fruit-to-frosting ratio a few times because too much jam makes everything slide around, but just the right amount in the center gives you that classic flavor without overwhelming the base.

When I first made these and showed my son the finished cookies, his eyes got huge, and he asked if I'd somehow ordered them from the nearest store (which is two hours away LOL). After he tried one, he said they tasted even better than he imagined because the jam was "more jammy" than he expected.

Now whenever he sees me scrolling through Crumbl's rotating menu, he asks if I can make whatever catches his eye at home, and I love the challenge of recreating cookies that look bakery-perfect but taste homemade. The assembly part with piping the toppings is surprisingly fun too.

Ingredients

Peanut butter makes both the cookie and the frosting work. Creamy peanut butter works best because it blends smoothly and gives the cookies that soft, bakery-style texture. Natural peanut butter isn't great here because the oil separation can mess with how the dough bakes and how the frosting sets.

Cornstarch is small but important in the cookie dough. It softens the crumb and helps recreate that thick, tender center that Crumbl-style cookies are known for. Skip it, and you'll usually end up with a firmer cookie that doesn't have as much lift.

Brown sugar and white sugar together balance structure and moisture. Brown sugar keeps the cookies soft, while white sugar helps them hold their shape and bake evenly.

The peanut butter frosting uses both butter and peanut butter to keep it spreadable without being loose. This combination gives you a smooth finish that sits neatly on top of the cookie instead of melting into it.

Raspberry jam or preserves add the contrast that makes these cookies resemble an actual PB&J. Thicker preserves are better than jelly because they stay in place and don't soak into the frosting. Strawberry or grape is good too if you need a substitute, but raspberry keeps the sweetness from feeling heavy.

See the recipe card for exact quantities.

How to Make Crumbl Copycat Peanut Butter and Jelly Cookies?

These Crumbl copycat peanut butter and jelly cookies are thick, soft, and topped with a generous swirl of frosting and jam, just like the Crumbl version.

Prep the Oven and Pans

Preheat your oven to 350°F. Line several baking sheets with parchment paper and set them aside so the cookies don't stick and bake evenly.

Make the Cookie Dough

Shape and Bake

Use a large ice cream scoop or a cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie. Gently flatten each scoop into a thick disc.

Bake for about 10 minutes, or until the centers are set and the edges look lightly baked. Remove from the oven and let the cookies cool completely before decorating.

Make the Peanut Butter Frosting

In a clean mixing bowl, combine the softened butter, peanut butter, and powdered sugar. Beat until smooth and creamy, scraping down the sides as needed. Transfer the frosting to a piping bag and set aside.

Prep the Jam

Fill a separate piping bag with the raspberry jam or preserves. This makes assembling the cookies cleaner and more controlled.

Assemble the Cookies

Once the cookies are fully cooled, pipe a thick swirl of peanut butter frosting around the top edge of each cookie, leaving the center open. Pipe the raspberry jam into the middle of the frosting swirl to finish the cookies.

Serve

Your Crumbl copycat peanut butter and jelly cookies are now ready to serve. Enjoy!

Store the assembled cookies in an airtight container in the fridge for up to 3 days. For make-ahead prep, you can bake the cookies in advance and store them unfrosted at room temperature for a day or in the fridge for up to 2 days. Prepare the frosting and jam separately, then assemble the cookies shortly before serving for the best texture.

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Crumbl Copycat Peanut Butter and Jelly Cookies

Easy Crumbl cookie recipe for thick, soft peanut butter and jelly cookies with a frosting swirl and jam center, perfect for homemade treats.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat peanut butter and jelly cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 cookies

Ingredients

For the cookie base

• ½ cup creamy peanut butter
• ½ cup unsalted butter softened
• ½ cup brown sugar
• ½ cup sugar
• 1 egg
• 1 t vanilla
• 1 ½ cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 Tablespoon corn starch
• ½ teaspoon salt

For the frosting

• ¼ cup unsalted butter softened
• ½ cup creamy peanut butter
• 1 cup powdered sugar
• ½ cup raspberry jam or preserves

Instructions

• Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the peanut butter, butter and sugars.  Cream until smooth.
• Add in the vanilla and egg.  Mix well.
• Add in the flour, baking powder, baking soda, corn starch and salt.  Mix thoroughly, scraping down the sides often.
• Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets.  Gently flatten into a disc.
• Bake in the preheated oven for approximately 10 minutes or until the centers are set.  Allow to cool completely before decorating.
• For the frosting - in the bowl of a stand mixer, combine the butter, peanut butter and powdered sugar.  Cream until smooth, scraping down the sides as needed.  Transfer the frosting to a piping bag and set aside.
• Fill another piping bag with the raspberry jam and set aside.
• To assemble - once the cookies are cool, pipe a large swirl of peanut butter frosting around the top of each cookie.
• Fill in the void of the swirl with the raspberry jam.

Notes

 

 

 

The post Crumbl Copycat Peanut Butter and Jelly Cookies appeared first on My Mocktail Forest.

When I first heard of cookie dough cookies, I was so intrigued by how that's pulled off. I found myself staring at them on the Crumbl cookie website wondering how they taste, so I tried making them at home. They easily became my daughter's favorite Crumbl copycat flavor because she's a sucker for cookie dough, and sometimes I make a batch that's safe to eat raw just for her.

The trick to making a cookie that actually tastes like cookie dough instead of just a regular chocolate chip cookie is building the flavor in two separate directions at once. The base cookie needs to be thick and slightly underbaked so it stays soft and dense instead of snapping like a regular cookie, which means pulling it out earlier than feels comfortable. I learned this when I baked the first batch to what looked like doneness and ended up with cookies that were too crisp to taste like raw dough, completely missing the point.

The frosting has to mimic vanilla ice cream flavor rather than regular buttercream, which means more vanilla and a softer, looser consistency that melts on your tongue instead of sitting heavy. The edible dough balls on top need heat-treated flour so the raw flour taste doesn't come through, because untreated flour has a distinctly chalky, grainy quality that ruins the whole illusion of eating safe cookie dough.

The first time I made these, my daughter watched the whole process and kept sneaking cookie dough balls off the parchment paper before I could get them on the cookies. By the time I was ready to assemble, I was missing at least three dough balls and she had chocolate on her fingers trying to look innocent.

When she finally tried the finished cookie, she declared it her favorite thing I'd ever made, which is saying something because she says that a lot. Now whenever I ask what she wants me to bake, cookie dough cookies are always her first answer, and I always make extra dough on the side so she can eat it straight without waiting for the cookies to be done.

Ingredients

Brown sugar keeps these cookies chewy and moist instead of dry or cakey. Cornstarch might seem like a small addition, but it makes a huge difference in texture, giving the cookies that thick, bakery-style softness that holds up well under frosting. Skip it and the cookies will still bake, but they won't have that same tender bite.

For the frosting, slightly thawed vanilla ice cream is what sets this apart. It adds subtle creaminess and that classic cookie dough ice cream flavor without making the frosting too thin. Make sure it's just softened and not fully melted so it pipes cleanly and holds its shape. Unsalted butter and powdered sugar keep the base smooth and stable so the ice cream can do its thing without the frosting falling apart.

For the edible cookie dough, heat-treated flour is essential for safety. You can heat it quickly in the oven or microwave to kill any bacteria before mixing it in. Mini chocolate chips work better than regular ones because they distribute evenly and make the small dough balls easier to shape and eat on top of the cookies.

How to Make Crumbl Copycat Cookie Dough Cookies?

These crumbl copycat cookie dough cookies come together in three parts: a soft cookie base, a creamy frosting, and little bites of edible cookie dough on top. Work in stages and let the cookies cool fully before assembling so everything holds its shape.

Prep the Oven and Pans

Preheat your oven to 350°F. Line several baking sheets with parchment paper and set them aside for immediate use once the dough is ready.

Make the Cookie Base

Bake for 10-12 minutes, until the edges are lightly golden and the centers are set. Remove from the oven and let the cookies cool completely on the baking sheets before decorating.

Make the Frosting

Make the Edible Cookie Dough

Roll the dough into small balls, about 35-40 pieces total. Place them on a plate or sheet of parchment and chill until you're ready to assemble the cookies.

Assemble the Cookies

Once the cookies are completely cool, pipe a round of frosting onto the top of each one.

Place 4-5 small cookie dough balls on top of the frosting. Finish with an extra sprinkle of mini chocolate chips.

Serve and Enjoy

Serve right away or chill briefly to let everything set before serving. Enjoy!

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. Because of the frosting and edible cookie dough topping, they're best kept chilled.

For the best texture, let the cookies sit at room temperature for about 10-15 minutes before serving so the frosting can soften slightly.

Other Cookies to Try

If you love crumbl copycat cookie dough cookies, there are a few other bakery-style options worth trying next. The crumbl copycat cinnamon swirl cookies bring that soft, thick texture with a rich cinnamon layer that feels just as over-the-top. For chocolate fans, crumbl copycat dark dream cookies lean deep and rich with a bold cocoa base that contrasts nicely with lighter frosted cookies.

If you prefer something nostalgic, crumbl copycat peanut butter and jelly cookies balance sweet and salty in a way that feels familiar but still bakery-worthy. And for cookie butter lovers, crumbl copycat biscoff cookies bring a spiced, caramel-like flavor that pairs perfectly with a soft center and thick frosting. Each one keeps that signature oversized cookie style while shifting the flavor in a different direction.

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Crumbl Copycat Cookie Dough Cookies

Crumbl copycat cookie dough cookies with a soft, thick base, vanilla ice cream frosting, and edible cookie dough bites on top. Rich, chewy, and bakery-style.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat cookie dough cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 10 cookies

Calories 457kcal

Ingredients

For the Cookie Base

• ½ cup unsalted butter softened
• ⅔ cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1½ cups flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Frosting

• ½ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• ½ cup vanilla ice cream slightly thawed

For the Edible Cookie Dough

• ¼ cup unsalted butter softened
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• ½ teaspoon vanilla
• 1 tablespoon heavy cream
• Pinch of salt
• ½ cup heat-treated flour oven or microwave until heated through
• 2 tablespoons mini chocolate chips

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• For the cookies - in the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.
• Add in the egg and vanilla, mixing well.
• Add in the flour, corn starch, baking powder and salt.  Mix thoroughly, scraping the sides often.
• Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets.  Gently flatten into a disc shape.  Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.  Allow to cool completely before decorating.
• For the frosting - in the bowl of a stand mixer, combine the softened butter and powdered sugar.  Mix well.
• Add in the vanilla and ice cream and mix thoroughly, scraping the sides down often.
• Transfer the frosting to a piping bag and set aside.
• For the edible cookie dough - in the bowl of a stand mixer, combine the softened butter and sugars, cream until smooth.
• Add in the vanilla and heavy cream.  Mix well, scraping down the sides as needed.
• Add in the salt and heat treated flour.  Mix thoroughly, scraping down the sides often.
• Add in the mini chocolate chips and fold until combined.
• Roll the edible cookie dough into little balls - approximately 35-40 of them.  Place on a plate or sheet of parchment and chill until ready to assemble.
• To assemble - once the cookies are cool, pipe a round of frosting on top of each cookie.
• Top with a 4-5 cookie dough pieces and an additional sprinkling of mini chocolate chips.

Notes

 

 

Nutrition

Calories: 457kcal | Carbohydrates: 54g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 181mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 789IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg

The post Crumbl Copycat Cookie Dough Cookies appeared first on My Mocktail Forest.

I've always loved how soft sugar cookies can be, and these Amish lemon sugar cookies have easily become my favorite version ever since I tried them out. 

The cream of tartar creates that subtle tang and also helps keep the cookies soft for days instead of going hard and stale after one day like regular sugar cookies do. Without it, they taste too flat. The fresh lemon zest matters more than you'd think because it adds brightness that lemon extract alone can't match, and using both together gives you layers of lemon flavor instead of just artificial sweetness. Overbaking even by a minute or two turns them dry and crumbly instead of soft and tender, so pulling them out when they still look slightly underdone in the center is critical because they keep cooking on the hot pan after you take them out of the oven.

The first time I made these, I couldn't resist breaking off a piece while they were still warm on the cooling rack. My kids walked into the kitchen right as I was sneaking a bite, and their eyes lit up because they caught me in the act.

Now every time I make them, we all hover around the cooling rack waiting for them to be cool enough to eat, and I can't tell them to wait because they remind me that I started the tradition. It's become this unspoken family ritual where we pretend we're being patient but we all know we're just waiting for the right moment to grab one when no one's looking.

If you're looking for more cookies to try out, try my peanut butter blossom cookies, gooey s'mores cookies, and Crumbl copycat cookie dough cookies!

Ingredients

The texture of these cookies comes from using both butter and oil, not just one or the other. Butter adds flavor and helps the edges set, while oil keeps the centers soft even after the cookies cool. I've tried versions with only butter, and while they taste good, they firm up faster and lose that soft bite.

Using both granulated sugar and powdered sugar makes a noticeable difference too. Granulated sugar gives structure and light crispness around the edges, while powdered sugar creates a softer, more tender crumb. Skip the powdered sugar and the cookies feel more like standard sugar cookies instead of the softer Amish-style version.

Cream of tartar is another key ingredient. It reacts with the baking soda to give the cookies slight lift and that subtle tang you expect in this style. Leave it out and the cookies still bake, but they taste flatter and don't have the same soft texture.

For the lemon flavor, using both lemon extract and fresh lemon zest gives you a more balanced result. The extract brings stronger, consistent flavor, while the zest adds a fresher, slightly sharper note. If you only use extract, the flavor feels one-dimensional, and if you only use zest, it's way lighter.

See the recipe card for exact quantities.

How to Make Amish Lemon Sugar Cookies?

These cookies come together in a few simple steps. You'll mix the dough, portion it out, and bake until the edges are lightly set while the centers stay soft.

Prepare the oven and baking sheets

Preheat your oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper so the cookies don't stick and bake evenly.

Mix the wet ingredients

In a large mixing bowl, combine the softened butter, oil, vanilla extract, granulated sugar, and powdered sugar. Mix until everything is fully blended and smooth.

Add the eggs and continue mixing on medium speed until the mixture looks creamy and well combined.

Add the dry ingredients

In a separate bowl, whisk together the flour, cream of tartar, and baking soda. Gradually add this mixture to the wet ingredients, mixing as you go, until a soft dough forms with no dry streaks left.

Add the lemon flavor

Stir in the lemon zest and lemon extract. Mix just until evenly distributed so the flavor is consistent throughout the dough.

Scoop and shape the cookies

Using a cookie scoop or a tablespoon, drop portions of dough onto the prepared baking sheets. Leave about two inches of space between each one so they have room to spread.

Lightly sprinkle the tops with granulated sugar or decorator's sugar for a simple finish.

Bake and cool

Place the cookie sheets on the center rack and bake for about 20 minutes, or until the cookies are lightly browned around the edges.

Remove them from the oven and transfer to a cooling rack. Let the cookies cool completely before storing so they set properly.

Storage

Store the cookies in an airtight container at room temperature for up to 2-3 days. Keep them in a single layer or separate layers with parchment paper to prevent sticking.

For longer storage, you can refrigerate them for up to a week. Let them sit at room temperature for a few minutes before serving so they soften slightly again.

Print

Amish Lemon Sugar Cookies

Soft Amish lemon sugar cookies with fresh lemon zest, a tender center, and a light tang. Easy to make and stay soft for days.

Course Dessert, Snacks

Cuisine American

Keyword amish lemon sugar cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 48 cookies

Calories 144kcal

Ingredients

• 1 cup butter softened
• 1 cup oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 4 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 teaspoons lemon extract
• 1 tablespoon lemon zest

Instructions

• Preheat the oven to 375°F and line two baking sheets with parchment paper.
• In a large bowl, mix the butter, oil, vanilla, granulated sugar, and powdered sugar until combined. Add the eggs and mix until smooth.
• In a separate bowl, whisk the flour, cream of tartar, and baking soda. Gradually add to the wet ingredients and mix until fully incorporated. Stir in the lemon zest and lemon extract.
• Scoop the dough onto the prepared baking sheets, spacing about 2 inches apart. Sprinkle with granulated or decorator's sugar.
• Bake for 20 minutes, until lightly browned. Transfer to a cooling rack and cool completely.

Notes

 

 

 

 

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 1mg

The post Amish Lemon Sugar Cookies appeared first on My Mocktail Forest.