These copycat Crumbl Mint Chip Ice Cream Cookies are the perfect ice cream cookie flavors and textures. These cookies are sugar cookies studded with mini chocolate chips topped with a deliciously smooth and fluffy mint chip ice cream frosting that looks and tastes like a lovely mint mousse!

It turns out, making cookies based off ice cream is a really good idea! There are my Crumbl cookies and cream milkshake cookies or my Crumbl cookie dough cookies — both have ice cream inspiration and really deliver on flavors! If you’re looking for another delicious mint cookies recipe, try my Andes Mint Cookies!

A Crumbl Mint Chip Ice Cream Cookie topped with a green frosting and dollop of whip cream on a white marble table.

Why This Recipe Works

  • Softest mint chocolate chip frosting. The mint chocolate chip frosting is perfect because it stays soft even when it is cold! This is thanks to the vanilla pudding mix in it. It gives it a nice mint mousse texture and keeps it light and soft. Buttercream gets hard in the fridge due to the butter in it, but not this frosting! That’s the beauty of the vanilla instant pudding powder! It adds thickness, flavor, and softness even when eaten chilled.
  • Perfect balance of mint flavor. Using a bit of mint flavoring in the cookie base helps pair the chocolate chip sugar cookies with the mint chocolate chip frosting. Also having the vanilla flavoring helps balance the mint flavor so it doesn’t taste like toothpaste. The mint flavor in these cookies is refreshing, not overpowering!
  • Better than Crumbl’s version. I love Crumbl cookies! I really do, but I tried this one from their store and the cookie base was too crumbly. This copycat Crumbl mint chip ice cream cookies recipe isn’t crumbly at all! Plus, the flavors and textures are so much better too!

Ingredient Notes

Ingredients used to make a Copycat Crumbl Mint Chip Ice Cream Cookie.
  • Mini Chocolate Chips: Adding mini chocolate chips to the frosting and the cookie base give these cookies more of a mint chocolate chip ice cream vibe.
  • Mint Extract: Adding a touch of mint extract into the sugar cookie with mini chocolate chips really helps the cookie base and the mint mousse taste more complementary — it really marries the two flavors together better.
  • Butter: Using butter in these mint chip ice cream cookies helps them have a chewy and soft texture.
  • Granulated Sugar: Using granulated sugar alone instead of brown sugar brings out the sugar cookie flavor and makes it so you don’t have those amber tones to the cookie from the brown sugar, which allows the mint chocolate chip ice cream flavor to come through better.
Crumbl Mint Chip Ice Cream Cookie frosting ingredients on a gray textured background.
  • Vanilla Pudding Mix: Using the vanilla pudding mix is how the mint mousse gets its mousse texture. It also helps it so the mint mousse (I guess it’s like a mint chocolate chip frosting) stays soft even when chilled.
  • Blue Food Coloring: It’s important to use blue food coloring since the vanilla pudding mix is a yellow color.
  • Mint Extract: The ratio of mint extract is just enough to get that mint ice cream flavor but not like toothpaste!
  • Vanilla Extract: Using vanilla extract helps balance out the mint extract flavor so it doesn’t taste like toothpaste.

Step-by-Step Instructions

  1. Make the chocolate chip sugar cookies. Cream the butter and sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes. Add the eggs, vanilla, and mint extract and mix until well combined. Add the dry ingredients (except for the mini chocolate chips). Mix until combined. Fold in the chocolate chips.
  2. Portion the dough into round balls. Place about 6 balls of dough on a parchment-lined baking sheet. Using the palm of your hand, press down gently on the top of the cookie, so that the dough is like a thick disc.
A glass mixing bowl with mini chocolate chips stirred into a sugar cookie dough.
Mini chocolate chip studded sugar cookie dough balls lined up next to one another.
  1. Bake at 350°F for 10-12 minutes or until the edges are set and the tops are no longer shiny. Remove the cookies from the oven and let cool on pan for 5 mins then transfer to wire rack to cool completely. 
Six Crumbl Mint Chip Ice Cream Cookie dough balls on a white parchment lined baking sheet.
Six Mini chocolate chip studded sugar cookies on a white parchment lined baking sheet.
Sugar cookies with mini chocolate chips baked into them, on a black wire cooling rack.
  1. Make the chilled mint mousse. In a large bowl add the dry vanilla instant pudding mix, heavy cream, powdered sugar, vanilla extract, mint extract, and blue food coloring. Using a hand mixer (or stand mixer with the whisk attachment), mix until smooth and thickened, about 1 minute. Use a rubber spatula to fold in the mini chocolate chips.
A glass bowl with heavy cream, powdered sugar, vanilla pudding powder, and blue food color drops in it.
A hand mixer beating together a mint colored mousse to frost Crumbl Mint Chip Ice Cream Cookies.
Mini chocolate chips in a mint colored frosting.
Close up photo of a spatula folding mini chocolate chips into a mint green colored mint mousse.
  1. Frost the Crumbl mint chip ice cream cookies. Dollop with fresh whipped cream if desired. Store the cookies covered in the refrigerator. These cookies taste amazing chilled!
Crumbl Mint Chip Ice Cream Cookies on a white marble background.

Recipe Tips

These cookies taste incredible when eaten chilled (but the cookie doesn’t have to be chilled). I recommend chilling the frosting because it’s an ice cream cookie! So having the mint chocolate chip ice cream frosting chilled really brings in that ice cream-like element.

I used a 3 T-sized cookie scoop (size 20) to portion the cookies.

These cookies are different than mint chip cookies because the chips used are mini chocolate chips and not mint chips. Plus we have mint flavoring in this recipe.

Make Ahead, Storing, and Freezing

The frosting can be made in advance and stored in an airtight container in the fridge for several days.

To freeze the cookies, portion the cookie dough and flash freeze on a cookie tray in the fridge for 15 minutes or until firm. Transfer to a Ziplock bag and store in the freezer for up to 3 months. Bake the cookie dough from frozen and just add another minute or two onto the bake time. Be sure to watch the cookies in case your oven tips warmer or cooler than mine.

You can make these cookies ahead of time since you can freeze the cookie and since the mint frosting stores well in the fridge for a few days.

FAQs

Can I use green food coloring?

No. Since the vanilla pudding mix is yellow in color, use blue food coloring to get the green color. If you used green food coloring, paired with the yellow, you’d get a nasty green color.

What’s the difference between peppermint extract and mint extract?

Mint extract is a blend of peppermint and spearmint, whereas peppermint extract is just peppermint. Peppermint has menthol in it which makes it have a stronger flavor.

How many Crumbl cookie flavors are there?

It seems like Crumbl is always coming out with new cookie flavors! They have a rotating menu, so it’s unknown how many cookie flavors they’ve sold. Check out my Crumbl Cookies Roundup for some of my favorite Crumbl copycat recipes.

A bite taken out of a copycat Crumbl Mint Chip Ice Cream Cookie.

More Crumbl Recipes

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A bite taken out of a copycat Crumbl Mint Chip Ice Cream Cookie that's topped with mint green frosting and a dollop of whip cream.
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4.93 from 27 votes

Copycat Crumbl Mint Chip Ice Cream Cookies

A cookie that tastes *just* like it's inspiration! These cookies taste just like mint chip ice cream!
A soft sugar cookie is studded with mini chocolate chips. The frosting is a chilled mint mousse that has chocolate chips in it as well. Such a refreshing dessert that will leave you wanting more!
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 19 servings

Ingredients
 

Cookies

  • 1 cup unsalted butter - softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 2 large eggs - at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 tsp baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup mini chocolate chips

Chilled Mint Mousse

  • 1- 3.4 oz vanilla instant pudding mix
  • 2 cups cold heavy cream
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • scant 3/4 teaspoon mint extract
  • 3-4 drops blue food coloring - I used liquid food coloring, gel should be fine too
  • 1/2 cup mini chocolate chips
  • freshly whipped cream - optional, for topping

Equipment

Instructions
 

Cookies

  • Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
  • Cream butter and sugar in stand mixer fitted with a paddle attachment for 2-3 minutes. Add the eggs, vanilla, and mint extract and mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Fold in the chocolate chips.
  • Using a 3 T sized cookie scoop (size 20) portion the dough into round balls. Place about 6 balls of dough on a parchment or baking mat lined baking sheet. Using the palm of your hand, press down gently on the top of the cookie, so that the dough is like a thick disc. Bake for 10-12 minutes or until the edges are set and the tops are no longer shiny.
  • Remove from oven and let cool on pan for 5 mins then transfer to wire rack to cool completely. 

Chilled Mint Mousse

  • In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry vanilla instant pudding mix, heavy cream, powdered sugar, vanilla extract, mint extract, and blue food coloring. Using a hand mixer, mix until smooth and thickened, about 1 minute. Use a rubber spatula to fold in the mini chocolate chips. The frosting can be made in advance and stored in an airtight container in the fridge for several days.

Assembly

  • Use a knife and frost the cooled cookies with the mint mousse. Dollop with fresh whipped cream (optional).
  • Store cookies covered, in the refrigerator. These cookies taste amazing chilled!

Notes

I used a 3 T-sized cookie scoop (size 20) to portion the cookies. If using a 3 tablespoon sized cookie scoop this recipe will make 19 cookies. 
Chill the frosting to make it more like mint chocolate chip ice cream.
Make Ahead, Storing, and Freezing
The frosting can be made in advance and stored in an airtight container in the fridge for several days.
To freeze the cookies, portion the cookie dough and flash freeze on a cookie tray in the fridge for 15 minutes or until firm. Transfer to a Ziplock bag and store in the freezer for up to 3 months. Bake the cookie dough from frozen and just add another minute or two onto the bake time. Be sure to watch the cookies in case your oven tips warmer or cooler than mine.
You can make these cookies ahead of time since you can freeze the cookie and since the mint frosting stores well in the fridge for a few days.
 

Nutrition

Calories: 309kcal (15%)Carbohydrates: 44g (15%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 8g (40%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mg (16%)Sodium: 149mg (6%)Potassium: 71mg (2%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 354IU (7%)Vitamin C: 1mg (1%)Calcium: 39mg (4%)Iron: 1mg (6%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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