If you are a fan of Crumbl cookies (but not a fan of the price), you can now make them at home! This is a mint brownie cookie, which resembles and thick and chewy brownie and is topped with mint buttercream and chocolate ganache.
Do you have a Crumbl cookie store near you? We just got one in town, and my 12-year old daughter was intrigued. She begged and begged us to go one day, and my husband fulfilled her request one day when he had a few hours in between meetings. He bought us a chocolate chip cookie, and it was fine.
My daughter was disappointed that my husband did not buy one of their more fun flavors. She kept talking about a pink sugar cookie and some other flavors that my husband did not purchase that day.
I told her that we could make a copycat recipe at home, but her job was to find a flavor and a recipe for us to use. She took all of 5 minutes and quickly settled on these mint brownie cookies. Not surprisingly, we had all the ingredients we needed, so we made these on lazy Sunday afternoon.
After we made the cookie dough, Addie said, “That was easy!” I told her that the hardest part would be waiting for the cookies to cool down before we frosted them, and I was right. She was impatient and wanted to know when we could slather on the mint frosting and the ganache. We popped the cookies in the refrigerator to cool and that made the process go a lot faster.
My husband gave these a rare 5 stars out of 5. I think that it could have used more peppermint flavor in the frosting, but he disagreed and said that they were perfect just the way they were. I was happy that Addie spent the time to bake these with me and hope that she is willing to spend more time with me in the kitchen this year. Maybe we’ll recreate a few more copycat recipes in the coming months!
Husband’s rating: 5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Copycat Crumbl mint brownie cookies
- ½ cup (1 stick or 8 Tablespoons) unsalted butter softened
- ¾ cup brown sugar packed
- 2 Tablespoons granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 and ¼ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- 3 Tablespooons unsalted butter softened
- 4 ounces cream cheese softened
- ¼ teaspoon peppermint extract I recommend upping this to ½ or ¾ teaspoon (or even to 1 teaspoon if you like peppermint)
- ½ cup powdered sugar
- a few drops of green food coloring optional
- ⅓ cup chocolate chips
- 3 Tablespoons heavy cream
Bake the cookies
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla and mix well.
- Turn the mixer to low and slowly add in the flour, cocoa powder, baking soda, and salt. Mix until no dry streaks remain.
- Add in the chocolate chips and stop the mixer.
- Using a large cookie scoop (or two spoons), scoop out about 9-10 equal portions of dough. Using the palms of your hands, roll them into balls. Place them on your prepared baking sheet and flatten them slightly until they are about 1 inch thick.
- Bake in your preheated oven for about 9-10 minutes. Allow the cookies to cool completely, about 30 minutes.
Make the frosting
- In the bowl of a clean stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and cream cheese together on medium speed until smooth and creamy, about 1-2 minutes.
- Add in the peppermint extract and mix well. Turn the mixer to low and slowly add in the powdered sugar. Add 1 drop of green food coloring (if desired). If it's not green enough to your liking, add one more drop (I only needed 1 drop).
- Set aside.
Make the ganache
- In a measuring cup, mix together the chocolate chips and heavy cream. Microwave for about 30 seconds until the chocolate chips have melted. Vigorously stir until the ganache comes together. Allow to cool slightly.
Assemble the cookies
- Once the cookies have fully cooled, spread some frosting on top of the cookies. If needed, you can pop the cookies in the refrigerator so allow the frosting to set.
- Once the frosting has set, dollop some ganache on top. We added sprinkles to add pops of color, but it's optional/
- Serve and enjoy!