Copycat Crumbl Mint Chip Ice Cream Cookies

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.

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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Total Time 37

Servings servings

Calories 309kcal

Author Whitney Wright

Equipment

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

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.

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