Mint Chocolate Chip Cookies (Crumbl Dupe)

If you are looking for the ultimate dessert that combines a soft, buttery cookie base with a refreshing, creamy topping, these Crumbl-Inspired Mint Chocolate Chip Cookies are it. This recipe delivers that iconic massive, thick cookie texture we all crave, paired with a decadent mint cream that tastes exactly like a high-end mint chip ice cream.

The secret to these cookies lies in the balance of textures. We use a base loaded with mini chocolate chips for a classic crunch, then top it with a silky, white chocolate-infused mint frosting that sets perfectly. Whether you’re a long-time fan of the “pink box” bakery or just a lover of all things mint, these are guaranteed to be the new star of your kitchen.

Why You’ll Love These

• Iconic Texture: Thick, soft, and slightly chewy—just like the original inspiration.

• Decadent Mint Cream: The topping is made with real white chocolate and heavy cream for a rich, velvety finish.

• Easy to Scale: Perfect for sharing at parties or keeping all to yourself for a week of treats.

• The Perfect Mint Balance: Using mint extract and green gel coloring gives you that classic “mint chip” look and flavor without being overpowering.

Ingredients

For the Cookies

• 2 1/3 cups All-Purpose Flour (280g)
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Unsalted Butter, room temperature (170g)
• 3/4 cup Granulated Sugar (150g)
• 2 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1 1/3 cups Mini Chocolate Chips (225g)

For the Mint Topping

• 1 Egg
• 1/8 cup Granulated Sugar (25g)
• 1 1/4 cups Cold Heavy Cream, divided (300ml)
• 3 oz White Chocolate chips or chopped bar (85g)
• 1-2 tsp Mint Extract (to taste)
• Green Gel Food Coloring (optional)
• 1 cup Mini Chocolate Chips for topping (170g)

For the Whipped Cream:

• 2/3 cup heavy cream (160ml)
• 2 tbsp powdered sugar (15g)
• 1/4 tsp vanilla (1.25ml)
• 2/3 cup Heavy cream, cold (160ml)
• 2 tbsp Powdered sugar (15g)

Step-by-Step Instructions

Make the Mint Cream Topping 

1. Whip the Base: In a bowl, whisk together the egg and sugar until pale. Gradually add 1/4 cup of heavy cream, that was warmed in a saucepan until hot but not boiling (1-2 minutes) while continuing to whisk.

2. Thicken on Heat: Transfer the mixture back to the saucepan over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon (about 7 minutes)

3. Add Chocolate and Flavor then Chill: Remove from heat and stir in the white chocolate until melted and smooth. Add the mint extract and a drop of green gel food coloring. Stir until the color is even and let it cool. Cover that mixture and let it chill in the fridge for at least an hour while making the cookies. 

4. Fold in Whipped Cream and Chocolate: After chilling the white chocolate mixture, whip the remaining 1 cup of heavy cream to stiff peaks, then gently fold it into the cooled mint base followed by the mini chocolate chips. Do not over-mix.

5. Freeze: Place the topping into the freezer for 30 minutes to an hour to allow it to thicken up to a texture that will stay onto your cookie and not run off. 

Prepare the Cookie Base

1. Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.

2. Cream Butter and Sugar: In a large bowl or stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.

3. Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract. Beat until well combined.

4. Fold in Flour and Chips: Gradually add the dry ingredients to the wet mixture until just combined. Fold in the 1 1/3 cups of mini chocolate chips.

5. Scoop and Bake: Scoop large portions of dough (about 1/3 cup each) onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes or until the edges are set but the centers still look slightly soft. Let them cool completely on the pan.

Make the Whipped Cream

1. Prep and Combine: Place a medium bowl and whisk in the freezer for 5 minutes to chill. Once cold, add 2/3 cup heavy cream (160ml), 2 tbsp powdered sugar (15g), and 1/4 tsp vanilla (1.25ml).

2.Whip to Stiff Peaks: Beat the mixture on medium-high speed until it is thick and holds its shape firmly on the whisk. Be careful not to over-beat, or the cream will become grainy.

3.Assemble: Once cookies are cooled, pipe or spread the mint cream onto the center of each cookie. Top with a sprinkle of mini chocolate chips and an extra dollop of whipped cream if desired.

Tips for Success

• The Test Cookie Rule: Always bake just one cookie first. This allows you to check if your dough spreads too much (meaning it needs more flour) or stays too dense (meaning it might need a slight flatten before baking).

• Room Temp Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes. This ensures the dough emulsifies perfectly.

• Don’t Overbake: These cookies are best when they are “just” done. They will continue to firm up as they cool on the baking sheet.

Storage and Freshness

• Fridge: Because of the fresh cream topping, these cookies must be stored in the refrigerator. Place them in an airtight container for up to 3-5 days.

• Serving: They are best served chilled, which gives the mint topping a refreshing, ice-cream-like quality.

• Freezing: You can freeze the baked cookie bases (without topping) for up to 2 months. Thaw and add fresh topping before serving.