Crumbl Copycat Moonbeam Ice Cream Cookies
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These Crumbl Copycat Moonbeam Ice Cream Cookies are just like the viral Benson Boone cookie – lemon & berry frosting over a thick chocolate cookie! Topped off with Oreo cookie crumbles and a drizzle of white chocolate, these Moonbeam Ice Cream Cookies are such a fun treat to enjoy with friends or family. And you know we love cookies here in our house!
These Moonbeam Ice Cream Cookies are inspired by the viral Crumbl + Benson Boone collaboration – and they are every bit as dreamy as the original. With a thick, rich chocolate cookie base, a swirl of bright lemon and berry frosting, crushed Oreo cookies, and a drizzle of white chocolate, these cookies are filled with flavor, texture, and personality. They instantly make a get-together more fun.
My daughter loved the Crumbl Moonbeam Ice Cream Cookies we tried a couple weeks ago, so she asked me to try to recreate it for her birthday cake. It was such a fun cake to make and my family loved the flavor, so we decided to try making the cookies. We started with a thick chocolatey cookie as the base, then made up a lemon berry buttercream frosting. (This is the food flavoring I use and love – and they are clear! Click here for the link. This food flavoring kit doesn’t have lemon, so I purchase this lemon extract separately.)
Once we made the frosting, we divided it into 3 bowls and colored the frosting in each bowl using a gel food coloring. Then we chilled the cookies, frosted them with the signature moonbeam colors swirled together, then topped with a white chocolate drizzle and crushed Oreos.
Why You’ll Love These Crumbl Copycat Moonbeam Ice Cream Cookies
- Soft, fudgy chocolate cookie base: thick, chewy, and perfectly rich
- Tangy lemon + berry frosting swirl: inspired by Moonbeam Ice Cream, this combo adds a fruity, refreshing contrast to the chocolate
- Crushed Oreo topping: adds a sweet crunch and extra chocolate flavor
- White chocolate drizzle: the finishing touch that ties it all together
These cookies are visually really fun and taste even better than they look.
Crumbl Copycat Moonbeam Ice Cream Cookies
Ingredients
Chocolate Cookies
- 1 cup unsalted butter, softened
- 1½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2¼ cups white flour
- 1/2 cup cocoa powder (can use normal cocoa powder or black cocoa powder which is more like an Oreo cookie cocoa powder)
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Lemon Berry Buttercream Frosting
- 6-8 drops lemon extract
- 5 drops raspberry flavoring
- 3-4 drops strawberry flavoring
- 1½ cups unsalted butter (3 sticks), softened
- 7-8 cups powdered sugar
- 5-6 tablespoons milk or cream
- 2 teaspoons vanilla extract
- 2 drops purple gel food coloring
- 2 drops blue gel food coloring
- 2 drops yellow gel food coloring
Toppings
- 1 cup white chocolate melting wafers (or vanilla Almond Bark) (melted)
- 1/2 cup crushed up Oreo cookies or chocolate wafer cookies
Instructions
Chocolate Cookies
- Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters), at medium-high speed.
- Add eggs and vanilla. Cream until incorporated. Scrape down edges of bowl and cream again, to make sure it's well incorporated.
- Combine dry ingredients separately. Then, slowly add combined dry ingredients to stand mixer, set to low speed. Cream the ingredients well, scrape down bowl, and mix again to make sure it's all incorporated.
- Preheat oven to 350°F. Scoop dough using a large cookie scoop (usually 1/4 cup – 1/3 cup in size). Place cookie scoops onto a large baking sheet. Place in freezer for at least 20 minutes to set dough.
- Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 9-11 minutes. Look for the top of the cookie to lose it's shine. Look for the tops to be rounded and the bottom to be set – the inside will be gooey still but if the tops and edges look set it's done. You can lightly press down the tops of the rounded cookie with the back of a spatula, to spread the cookies into a nice circular shape.
- Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it, so it doesn't break.Once they’ve set, chill for at least 20 minutes in fridge (or freezer) on a baking sheet, before frosting.
Lemon Berry Buttercream
- Beat butter in a stand mixer with paddle attachment until softened and smooth.
- Add in 1 c. of powdered sugar, then a tiny bit of milk, beat on high until smooth. Then add more powdered sugar and continue this process alternating with the milk, until all the powdered sugar is incorporated and frosting is smooth. Add extracts and continue to beat until smooth.
- Divide the frosting into 3 bowls, and add the gel food coloring to each bowl.
- Once the cookies are chilled, you can frost them. To each cookie, add a dollop of purple, blue, and yellow frosting. Then use a butter knife to swirl the colors and smooth out the frosting. (Be careful not to overmix the the colors.)
- Once frosted, melt the white chocolate and drizzle lightly over each cookie. The top with the cookie crumbles.
- These cookies taste great to serve when chilled, so keep in the fridge in an airtight container until ready to eat or serve. Enjoy!!
Notes
I hope you love these Crumbl Copycat Moonbeam Ice Cream Cookies as much as we do – and if you make them be sure to tag me @plumstreetcollective on Instagram. Happy Baking!
What brand of flavorings do you use? Are they clear extracts or colored? I just don’t want to change the coloring of the frosting for the cookies!
Great question! These are the ones I used from amazon! They are clear – https://amzn.to/3HgIJ4i
Thank you! I will definitely give them a try.