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My Version of Busch Stadium's Exclusive Crumbl Cookie

Print Recipe

Ingredients
  

Cookie:

  • 5 Vanilla Sandwich Cookies
  • 114 grams of Room Temperature Unsalted Butter 8 Tablespoons
  • 100 grams of Granulated Sugar ½ Cup
  • 2 tablespoons of Brown Sugar
  • ½ teaspoon of Vanilla Extract or Vanilla Bean Paste
  • 2 large Egg Yolks
  • 180 grams of AP Flour 1 ½ Cups
  • ¾ teaspoon of Baking Soda
  • ¼ teaspoon of Kosher Salt

Cream Cheese Buttercream Topping:

  • 84 grams of Softened Unsalted Butter 3 Ounces
  • 170 grams of Softened Full Fat Cream Cheese 6 Ounces
  • 240 grams of Powdered Sugar 2 Cups
  • ½ teaspoon of Vanilla Extract or Vanilla Bean Paste
  • Red Gel Food Coloring

Instructions
 

Cookie:

  • Place the sandwich cookies in a small food processor or blender and process into crumbs. Set Aside.
  • Preheat your oven to 350℉.
  • Place the butter, granulated sugar, brown sugar and vanilla in the bowl of a stand mixer, or a large bowl if using a hand mixer.
  • Beat on medium low (#2 on a KitchedAid Mixer) for 2 minutes until the ingredients are combined.
  • Add the egg yolks and beat for about 30 seconds, until combined.
  • Whisk together the flour baking powder and salt and add it to the bowl. Mix on the lowest setting until just combined. Use a large spatula to scrape the bowl and make sure all the flour is incorporated.
  • Divide the dough into 8 equal portions. I like to weigh the dough so that each portion is about 56 grams.
  • Shape the portions of dough ibto balls and roll them in the vanilla sandwich cookie crumbs until thouroughly coated.
  • Place them on a parchment lined half sheet pan.
  • Flatten the dough balls to ¾" thick.
  • Bake for 13-14 minutes.

Cream Cheese Buttercream Topping:

  • Place the butter, cream cheese, vanilla and salt in the bowl of a stand mixer, or a large bowl if using a hand mixer.
  • Beat on medium until smooth and combined.
  • Sift the powdered sugar into the bowl and beat until incorporated and the frosting is smooth.
  • Divide the frosting in half. Add a few drops of the food coloring to one portion.
  • Place a decorating tip with a round 1/4" oping in a large pastry bag.
  • Lay a piece of plastic wrap flat on your counter.
  • Place a line of the red frosting down thw middle of the plastic wrap. Place a line of the white frosting next to the red.
  • Roll the plastic wrap to make a tube of frosting and twist the ends.
  • Cut off one end to expose the buttercream and place it into the pastry bag. Squeeze thebag so that the buttercream goes down to the tip.
  • To decorate the cookies, start in the middle and pipe a continuous circle to about 1/2" from the edge of the cookie. Sprinkle with additional vanilla sandwich cookie crumbs.
  • Enjoy!