Mint Chip Ice Cream Cookies (Crumbl Inspired!)
If you love Crumbl’s giant cookies, you’ll love this Crumbl-Inspired recipe for Mint Chip Ice Cream Cookies. These fun cookies start with a sugar cookie & chocolate chip base and are frosted with a minty green buttercream (packed with mini chocolate chips). Don’t forget that dollop of fresh whipped cream.
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I love mint chip ice cream so this cookie flavor from Crumbl has been tempting me for awhile! The recipe has a few extra steps since you will need to bake cookies, whip up frosting, and make a little homemade whipped cream too. However, it’s really worth it.
You can freeze leftovers easily and you get a whole batch of cookies to savor (versus paying around $5 for just one Crumbl cookie).
Do These Cookies Taste Like Crumbl’s?
I find that sometimes Crumbl Cookies don’t have a ton of flavor. This recipe has a lot more minty flavor and is made with fresh ingredients and simple butter (no funky preservatives or processed oils) so I prefer it to the Crumbl variation!
These cookies are more modestly sized than Crumbl’s, at about 2.5-3″ in diameter.
Definitely don’t skip the whipped cream if you want to get the full Crumbl experience. It’s so good!
Three Reasons You’ll Love This Recipe
- It’s easy! While you need to make a few different components, the recipe comes together quickly and turns out well every time.
- No chilling required. You can bake the cookie dough right after mixing it up.
- Adjust the flavors according to your taste–you can even opt to prepare less frosting, more whipped cream, or whatever you want!
Ingredients You Will Need
Unsalted Butter – I always use unsalted butter when baking. Soften the butter in advance of baking (about two hours at room temperature will do it) so it’s easy to cream together with the sugar. Butter is used in both the cookies and the buttercream.
Granulated Sugar – Used in the sugar cookie base.
Egg – Try to use a room temperature egg (or close to it) if possible.
Peppermint Extract – I opt to use peppermint extract throughout the recipe because “mint” extract has a tendency to taste like toothpaste. You can use whichever you prefer. If using mint, I suggest adding it very slowly to the frosting and doing some taste-testing so the flavor isn’t too strong.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.
Baking Powder – Baking powder gives the cookies rise. Use baking powder here, not baking soda.
Salt – I use regular table salt.
Mini Chocolate Chips – I used semi-sweet minis in both the cookies and the frosting.
Powdered Sugar – Use powdered sugar for the smoothest texture in the buttercream frosting. Don’t try to substitute granulated sugar here.
Heavy Cream – Used to whip up a batch of homemade whipped cream and to thin down the frosting.
Green Food Coloring – Totally optional and you can skip if you wish. Either the gel style or the liquid style will work for the frosting.
Can’t get enough cookies? Don’t forget to check out my library of Cookie Recipes including a lineup of Crumbl Copycat Recipes.
How to Make Mint Chip Ice Cream Cookies
This is just an overview! Find the complete printable recipe at the end of the post!
Chocolate Chip Sugar Cookies
Cream together softened butter and granulated sugar until light and fluffy. Add in the egg and peppermint extract and beat until just combined.
Add the dry ingredients and beat everything together on low. Use a spatula to mix in any remaining flour. Don’t overmix.
Scoop cookies onto a baking tray and lightly flatten the tops with your fingers.
Bake cookies one tray at a time for about 11-13 minutes until just turning golden brown on the edges. The centers will still be soft/slightly underbaked. Don’t overbake!
Mint Chip Buttercream
Add the softened butter to a large bowl and whip with a hand mixer (a stand mixer also works).
Begin to add the powdered sugar in about 1/2 cup increments and beat until smooth.
Add in the peppermint extract, tiny bit of green food coloring, and a tiny pinch of salt. Add in a bit of the the heavy cream and beat the frosting until light and fluffy.
Adjust frosting flavor adding more extract if desired. Switch to using a spatula and fold in the mini chocolate chips.
Whipped Cream
To prepare the whipped cream: pour the heavy whipping cream and powdered sugar into a bowl and use the whisk attachment of a hand mixer to whip until the cream reaches medium or stiff peaks. Don’t overbeat.
Decorate the Cookies
Decorate cooled cookies with the buttercream and a piped whipped cream star (add the whipped cream right before serving).
I like to serve these cookies chilled, just like Crumbl. Remove from the fridge 10-15 minutes before eating so the buttercream softens to the perfect texture.
More Tips and Tricks
Cookies too sweet? Like all things Crumbl, these cookies are sweet! You can opt to make only half the frosting recipe if you just want a thin layer of frosting.
Cookies too dry? Over-measuring the flour is usually the culprit. Pick up a kitchen scale and you will LOVE it. Perfect cookies every time and you can skip washing measuring cups each time you bake.
Another possibility with dry cookies is that they were overbaked. We just want a slight tinge of golden brown on the edges of these cookies before pulling them from the oven. Having an oven thermometer is also handy to check if your oven is running hot or cold.
How to Store the Cookies
Store frosted cookies in the fridge for up to 5 days in an air-tight container. Note that unfrosted cookies can be stored at room temp or in the fridge, whereas the frosting should be stored in the fridge.
How to Freeze Cookies for Later
For long-term storage, cookies can also be frozen (frosted or unfrosted) for 1-2 months in freezer-safe packaging. I suggest adding the whipped cream just before serving. However, if you’ve already added it to the cookies, that is fine, the whipped cream will just become a little squished in the freezer.
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Mint Chip Ice Cream Cookies
Ingredients
Mint Chip Sugar Cookies
- 12 tablespoons unsalted butter at room temp, 6 ounces
- 1 cup granulated sugar 7 ounces
- 1 large egg at room temperature
- ½ teaspoon peppermint extract
- 1 ¾ cups all-purpose flour 8.75 ounces
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Mint Chip “Ice Cream” Buttercream
- 12 tablespoons unsalted butter at room temp, 6 ounces
- 2 ½ cups powdered sugar 10 ounces
- 1-2 tablespoons heavy cream (whole milk will also work, but you will need less)
- ¼ teaspoon peppermint extract adjust as needed up to ½ teaspoon
- green food coloring (gel or liquid style)
- pinch salt
- ½ cup mini chocolate chips (add extra if you wish)
Whipped Cream
- 1/3 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Chocolate Chip Sugar Cookies
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, use a hand mixer on low speed to cream together the softened butter and granulated sugar until smooth. Then, beat about 2 minutes until the mixture is lighter in color and fluffy. Add in the egg and peppermint extract and beat until just combined.
- Add the flour, baking powder, and salt to the dough and beat everything together on low. Use a spatula to mix in any remaining flour and the mini chocolate chips. Don't overmix.The dough will be a bit sticky, so use a cookie scoop for this one. I use a 3-tablespoon scoop to make about 17 cookies. Place the scoops of cookie dough 2” apart on a baking sheet. Slightly flatten each scoop with your fingers.No cookie scoop? Divide the dough into 16 cookies, roll each piece into a round shape with your hands, place on the baking sheets, and slightly flatten each cookie.
- Bake cookies one tray at a time for about 11-13 minutes until juuust turning golden brown on the edges. The centers will still be soft/slightly underbaked. Don't overbake or the cookies could get dried out. Allow to cool completely before frosting.
Mint Chip Buttercream
- Add the softened butter to a large bowl and whip with a hand mixer (using the beater attachments) for 2-3 minutes until smooth. Alternatively you can use a stand mixer.
- Begin to add the powdered sugar in about 1/2 cup increments, beating in each addition until completely incorporated before adding the next scoop of sugar. Beat until smooth.
- Add in the peppermint extract, tiny bit of green food coloring, and a tiny pinch of salt. Add the heavy cream slowly, one tablespoon at a time, and beat the frosting until light and fluffy (usually takes a few minutes). You may not need all the heavy cream.
- Taste the frosting and add in more extract if desired (up to about ½ teaspoon total).Switch to using a spatula and fold in the mini chocolate chips (see notes on how to make the frosting ahead of time). Add more if desired. The frosting is ready to use!
Whipped Cream
- When ready to decorate, prepare the whipped cream. Pour the heavy whipping cream and powdered sugar into a medium bowl and use the whisk attachment of a hand mixer to whip until the cream reaches medium or stiff peaks. Don't overbeat.
Decorate the Cookies
- Once cookies are completely cool, spread 1-2 tablespoons of buttercream on each cookie.
- Use a star tip and small piping bag to add a whipped cream star to each cookie right before serving. If you don’t have a piping bag, you can use a mini cookie scoop to plop a cute dollop on, or just add a spoonful like you would for a slice of pie. Alternatively, if you happen to have a can of whipped cream in your fridge, you can spray some on right before eating if you like.
- I like to serve these cookies chilled, just like Crumbl. Remove from the fridge 10-15 minutes before eating so the buttercream has a few minutes to soften to the perfect texture.
