Oh just LOOK at this thing. That swirly lemon-berry frosting. That thick, fudgy chocolate base. This Moonbeam cookie Crumbl recipe is the real deal.

I tested it. Tweaked it. Ate way too many along the way. And now? We’ve nailed it. This recipe is the ultimate copycat of the viral, limited-edition treat from the Crumbl and Benson Boone collaboration.

This is the most accurate, easy-to-follow Moonbeam ice cream Crumbl cookie recipe you’ll find online. Straight-up Crumbl magic without ever leaving your kitchen.

Let’s make your oven the next cookie headquarters.

Table of Contents

Why You’ll Love This Chilled Moonbeam Ice Cream Crumbl Cookie

• A Perfect Crumbl Copycat
  Thick, chewy, rich. This cookie hits every note just like the original. You won’t miss the drive to Crumbl.
• Soft, Fudgy Chocolate Cookie Base
  We’re talking deep chocolate flavor with help from black cocoa powder and a texture so soft it almost melts in your hand. Cornstarch is the not-so-secret weapon.
• Dreamy Lemon Berry Frosting
  It’s bright. It’s tart. It’s sweet. The swirl of lemon, berry, and vanilla brings that magical Moonbeam vibe to life.
• Looks as Good as It Tastes
  That Moonbeam swirl? Insta-worthy. And easier than it looks.

Crumbl Moonbeam Cookie Ingredients

For the Thick Chocolate Cookies

• 1 cup unsalted butter, softened
• ¾ cup white sugar
• ¾ cup brown sugar, packed
• 2 eggs, room temp
• 2 teaspoons vanilla
• ½ teaspoon espresso powder (only if you want it)
• 2 ¼ cups flour
• ½ cup black cocoa powder
• 2 teaspoons cornstarch
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup crushed Oreos (about 10, give or take)

A couple notes while you’re mixing.

If you’ve got black cocoa, use it. That’s what makes these cookies dark and rich, kinda like the outside of an Oreo. I’ve used regular cocoa when that’s all I had. Still good. Just different.

Then there’s cornstarch. My mom’s trick. Keeps these thick, soft in the middle, and totally prevents that sad cookie spread. These should be cookies with a little heft. Not pancakes.

For the Lemon Berry Buttercream Frosting

• 1 ½ cups (3 sticks) unsalted butter, softened
• 7 to 8 cups powdered sugar
• 5 to 6 tablespoons milk or heavy cream
• 2 teaspoons vanilla extract

For the Flavor and Color

• Lemon extract or a little squeeze of fresh lemon
• Yellow food coloring
• Raspberry or strawberry flavoring
• Pink or purple food coloring
• Blue food coloring

For the Toppings

• Half a cup of white chocolate, melted
• Crushed Oreos, about half a cup or whatever looks good to you

How to Make Moonbeam Ice Cream CRumbl: (Simple Guide)

Start with the butter. Get it into a big bowl. It should be soft but not melted. Add both sugars and beat it until the whole thing looks pale and fluffy. Give it a couple minutes.

Crack in the eggs, one at a time. Mix after each one so everything stays smooth. Then add the vanilla and stir it in.

In another bowl, stir together your flour, black cocoa, cornstarch, baking soda, and salt. Just enough to get everything blended.

Now slowly add that dry mix into the wet stuff. Do it a little at a time. Mix just until it all comes together. If you keep mixing, the cookies get tough.

Now toss in the Oreo crumbles. Fold them in gently. You want them spread out, not pulverized.

Cover that bowl of dough and stick it in the fridge for at least 30 minutes. Longer’s fine. This part matters. It helps the cookies hold their shape and not spread into pancakes.

While that chills, preheat your oven to 350°F. Line a couple baking sheets with parchment.

Scoop the dough into big chunks. I use about a quarter cup for each cookie. Give them space on the tray so they’re not too close. Bake at 350°F for 12 to 15 minutes. The edges should look done. The centers will still look soft. That’s what you want. Don’t overbake.

Let them sit on the pan. They’ll keep cooking a little and settle into the right shape.
Now grab your butter for the frosting. Beat it until it’s smooth. Add powdered sugar a little at a time. If it gets too thick, pour in a splash of milk or cream to loosen it up. Mix until it feels like you could spread it on a cookie without a fight. Stir in the vanilla.

Split it into three bowls. One gets lemon extract and yellow coloring. One gets berry flavor and pink or purple. Last one’s just blue.

Once the cookies are cold, add a dollop of each color on top. Use the back of a spoon or a little spatula to swirl it gently. You want the swirl, not a big blob of gray.

Finish with a drizzle of melted white chocolate and a good sprinkle of crushed Oreos. That’s it. You’re done.

The Baker’s Edge: Pro Tips for the Perfect Crumbl Copycat

The Science of the Signature Crumbl Texture

Pull the butter out while you’re setting everything else up. It shouldn’t be cold and it sure shouldn’t be melty. Just soft enough to mash with a spoon.

And don’t skip chilling the dough. I’ve done it. Regretted it. Cookies came out flat and sad. Just toss it in the fridge. Go do something else for half an hour. No shortcuts here.

I’ve tried to rush it. Every time, the cookies spread too far and came out way too thin. You want thick and chewy, not sad and flat. Toss the bowl in the fridge and give it time to firm up.

Mastering the Moonbeam Frosting Swirl

Use three bowls for your frosting colors. When it’s time to swirl, place one small scoop of each color on top of the cookie.

Then use a small offset spatula or the back of a spoon to gently swirl in a circular motion. The trick? Stop before the colors fully blend. You want streaks, not mud.

Cookie Troubleshooting Guide

My cookies spread and are too flat: Your butter was probably too soft, or the dough didn’t chill long enough.

My cookies are hard or dry: Over-mixing the dough can make them tough. Stop as soon as the dry ingredients are combined.

My cookies have burnt bottoms: Your oven may run hot, or you might be baking on a dark sheet. Use parchment and try a lighter pan if needed.

Storage Instructions

How do I store MoonBeam Cookie Crumbl leftovers?

Place them in an airtight container and refrigerate. They’ll stay fresh for 4 to 5 days. That soft chocolate cookie base and dreamy frosting actually taste even better when chilled.

Room Temperature

If you prefer them softer, store unfrosted cookies at room temp for up to 2 days. Once they’re frosted, though, the fridge is your best bet to keep everything set and tidy.

Can I freeze this Crumbl Moonbeam cookie or Its dough?

Yes, and it works beautifully.

• To freeze baked cookies: Let them cool completely, then store in a zip-top freezer bag for up to 2 months. Frost after thawing for best results.
• To freeze the dough: Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. When baking, add 1 to 2 extra minutes and bake straight from frozen.

Fun Twists on the Viral Moonbeam Recipe

No-Bake Crumbl Moonbeam Cookie Copycat Truffles

Want the viral treat experience without turning on the oven? Make cookie dough truffles using the same dough base. Roll into balls, chill, and top with the frostings and drizzle. It’s not traditional, but it’s ridiculously good.

Air Fryer Moonbeam Cookie Crumbl Copycat

Yep, you can totally make this Crumbl copycat cookie in your air fryer. It works so well. The key is making slightly smaller cookie balls (about 2 tablespoons instead of the giant ¼ cup ones) so they cook through evenly.

Here’s how to do it:

• Preheat your air fryer to 300°F for a few minutes.
• Line the basket with parchment paper with a few holes poked in for airflow.
• Place cookie dough balls in the basket, leaving space between each one.
• Air fry for 8 to 9 minutes, until the edges are set and the centers look just barely underdone.
• Let them cool right in the basket for 5 minutes before transferring — they’ll firm up as they rest.

Once they’re cool, hit them with the triple frosting swirl, drizzle, and Oreo crumble. This version brings that full Crumbl copycat flavor in less time, with barely any preheating. It’s the shortcut you didn’t know you needed.

Easy Add-Ins & Topping Ideas

Feeling bold? Add white chocolate chips to the dough for extra sweetness or swirl in a little raspberry jam to your berry frosting for an intense fruity punch. Want to go totally rogue? Swap in a cookies-and-cream frosting for the top and call it a remix.

Diet-Friendly Swaps That Actually Work

Gluten-Free Moonbeam Crumbl Cookie copycat

Going gluten free? You’re totally covered. Swap the all-purpose flour with your favorite 1-to-1 gluten free blend that already has xanthan gum mixed in. The dough chills like a champ and bakes up soft and chewy, just like the real deal.

You still get that dreamy viral treat vibe without the gluten crash. Honestly, no one will even know the difference.

Vegan Crumbl Moonbeam Cookie?

Yep, you can make a vegan version of this chocolate cookie recipe and still keep the Crumbl copycat charm alive. Use plant-based butter (stick style works best) and a flax egg for the base.

For that colorful frosting swirl, grab vegan butter and a splash of almond or oat milk. Each frosting still brings the magic — blue raspberry, lemon, strawberry — and the whole cookie turns into a plant-based masterpiece.

Doing a Dairy-Free Moonbeam Ice Cream Crumbl Cookie ?

Ditch the dairy, keep the delicious. This Crumbl copycat cookie works perfectly with dairy free butter and coconut milk or oat cream. The cookie base still bakes up rich and chocolatey, and that three-color frosting swirl?

Still velvety and bold. This version is perfect for anyone skipping dairy but craving something that tastes like a Crumbl cookie dream.

Extra fuel in your Moonbeam Ice cream Crumbl? Yup, you can.

I’ve done it. One scoop of chocolate protein powder, then I just eyeball the flour. If it feels like regular dough, we’re good. Still thick. Still chewy. Still tastes like a cookie, not a protein bar.

For the swirl, I’ve stirred in some Greek yogurt once or twice. Nothing fancy. Just grabbed what was in the fridge. Still spread fine. Still set nice in the fridge. Nobody noticed but me.

Low-Carb viral Moonbeam Ice Cream Crumble treat cookie

Living the low carb life? You don’t have to skip the Moonbeam party. Swap the sugar with a monk fruit or erythritol blend and use almond flour for the dough. The texture’s a little different — softer, slightly nutty — but it totally works.

For the frosting, use powdered erythritol and a bit of cream cheese for structure. It’s not your average Crumbl cookie copycat, but it’s still loaded with that magical Moonbeam flavor.

How to Serve This viral Moonbeam Cookie Crumbl? My Favorite Pairings!

These cookies are bold and bright, so pairing them is all about balance and fun.

• With a glass of cold milk — classic, but unbeatable. The chocolate base and creamy swirl love it.
• Hot espresso or iced coffee — If you’re craving something cozy to sip with these cookies, my Coconut Cloud Coffee is the move. It’s light, dreamy, and layers up just like this cookie — bold espresso, silky coconut, and a cloud of cream that actually floats. No kidding. It’s gone viral for a reason.
• Cotton candy ice cream? YES. Scoop it up, swirl it on the side, or go wild and turn it into a cookie sandwich. Craving fruity vibes? Pair your viral cookie with my peach ice cream bar. It is soft, creamy, and tastes just like golden hour in July. Want something bold? Bring in the Magnum Dubai chocolate ice cream bar. It is loaded with rich chocolate and Kataifi-pistachio crunch and turns dessert into a full-blown moment.
• Fresh berries — if you want a fruity touch to echo the frosting, my Dubai Strawberry Cup is the perfect match.
• A rainy afternoon and your favorite playlist — not edible, but trust me, it pairs perfectly.

You made it.

Cookie dough in the bowl. Frosting in three colors. And probably a few crumbs on your shirt.

If you gave this recipe a go, I wanna hear about it. Drop a note down below. Did the swirl come out wild or perfect? Did you chill ’em long enough?

Tag me on Facebook if you’re proud. Pin it on Pinterest so you don’t forget where it is next time the craving hits.

Either way, thanks for baking with me. Let’s do it again soon.

Frequently Asked Questions (FAQs)