Crumbl Triple Berry Cookie Copycat Recipe

Crumbl Triple Berry Cookie Copycat Recipe - Soft oatmeal cookies topped with triple berry jam, cinnamon cream cheese frosting, and layers of buttery cinnamon streusel.

If you've ever wished Crumbl would bring back their Triple Berry Cobbler cookie, or keep it on their rotating menu permanently, you're not alone. This Crumbl Triple Berry Cookie copycat version is layered with everything you love: a buttery cookie base, a scoop of house-made berry jam, swirls of cinnamon frosting, and the perfect crumble on top.

FOR MORE CRUMBL RECIPES

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• Season's Best Triple Berry Cake

I first tried the original at Crumbl while visiting family, and I haven't stopped thinking about it since. But since it's a limited-time flavor (rude), I figured it was time to recreate it at home-with even more jam, more frosting, and a guaranteed spot on your baking sheet any day of the week.

Why You'll Love This Crumbl Triple Berry Cookie Copycat

• Packed with fresh berries for a juicy, house-made jam
• Layers of cinnamon streusel add the perfect crunch
• Soft and chewy oatmeal cookies that hold everything together
• Inspired by one of Crumbl's large gourmet desserts, but made in your own kitchen
• Stores well in an airtight container and perfect chilled or warm
• Basically dessert and breakfast in one sweet treat

Ingredients You'll Need (No measurements here-just the goods!)

• Unsalted butter - Room temperature for the cookies, cold for that perfect streusel texture
• Brown sugar & granulated sugar - For rich, sweet depth in the cookie base
• Rolled oats - For the classic oatmeal cookie texture
• All-purpose flour - Your main dry ingredient in both the cookies and streusel
• Egg - Helps bind the cookie dough
• Cinnamon & nutmeg - Warm spices to pair with the berry filling
• Baking powder & salt - For lift and balance
• Fresh blueberries, blackberries, and raspberries - The star of your triple berry jam
• Lemon juice & lemon zest - Adds brightness to your berry mixture
• Cream cheese & powdered sugar - The base for your dreamy frosting
• Vanilla extract - Boosts flavor in the cream cheese frosting
• Cold butter - Essential for that crumbly streusel
• Piping bag or ziplock - To swirl on that frosting like a pro
• Cooking spray or parchment - For lining your baking sheet

Step-by-Step Instructions

For the Oatmeal Cookies:

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
• Scrape down the sides of the bowl. Add egg and mix until smooth.
• Add flour, cornstarch, oats, cinnamon, nutmeg, baking powder, and salt all at once. Mix on low until just combined.
• Scoop out dough using a 3-tablespoon scoop. Press two scoops together and roll into a ball.
• Place 3-4 dough balls per sheet. Bake for 14-15 minutes until golden on the edges and soft in the center.
• While warm, gently flatten each cookie with a spatula or the bottom of a glass.
• Let cool 5 minutes on the pan, then transfer to a wire rack.

Make the Triple Berry Jam:

• Combine fresh blueberries, blackberries, raspberries, sugar, lemon juice, lemon zest, and a pinch of salt in a saucepan.
• Lightly mash the berry mixture with a spoon or potato masher.
• Simmer over medium heat for 20-25 minutes, stirring often, until thickened and jammy.
• Optional: Blend briefly for a smoother finish or strain for fewer seeds.
• Let cool and store in an airtight container in the fridge.

For the Cinnamon Streusel:

• Preheat oven to 400°F (205°C). Line a small baking sheet.
• In a small bowl, combine brown sugar, flour, oats, cinnamon, and salt.
• Cut in cold butter until clumpy and crumbly.
• Spread on baking sheet and bake 8-10 minutes, stirring halfway. Cool completely.

Make the Cinnamon Cream Cheese Frosting:

• In a large mixing bowl, beat cream cheese and butter until creamy.
• Add powdered sugar gradually, followed by vanilla, cinnamon, and salt.
• Beat until fluffy and smooth, 2-3 minutes more.

Assembly - Crumbl Triple Berry Cookie

• Once the cookie are cool, top each with 1-2 tablespoons of triple berry jam
• Pipe frosting on top using a piping bag or ziplock.
• Sprinkle generously with layers of cinnamon streusel.
• Optional: Serve warm with a scoop of vanilla ice cream for full berry cobbler vibes.

Tips and Tricks

• Don't overbake the cookies-they should look slightly underdone in the center when you pull them out. They'll set up on the tray.
• Use fresh fruit for the best jam flavor, but frozen berries work in a pinch.
• Let the jam cool fully before assembly so it doesn't melt the frosting.
• Chill the cookies for 10-15 minutes before serving for a firmer texture.
• Use a 3-tablespoon cookie scoop and double up for the classic Crumbl size-this keeps the cookies thick and chewy in the middle.
• Don't flatten the dough before baking. Let the oven do its thing first, then press them down while still warm to get that signature cracked top and chewy center.
• If your cookies spread too much, your butter may have been too soft. Chill the dough for 15-20 minutes before baking if needed.
• The jam can be made up to a week in advance and stored in the fridge. Just bring to room temp before spreading so it doesn't tear the cookies.
• Use room temperature cream cheese and butter-cold ingredients will clump and ruin your texture.

Recommended Tools - Crumbl Triple Berry Cookie

• Large cookie scoop
• Silicone spatula
• Baking sheets
• Parchment paper or cooking spray
• Stand mixer or hand mixer
• Wire cooling rack
• Offset spatula or piping bag

FAQs

• Can I use store-bought jam? Yes, but the house-made berry jam really makes a difference. The flavor is fresher and not overly sweet.
• Do these freeze well? Yes! Freeze unfrosted cookies and jam separately. Assemble after thawing for best results.
• What oats should I use? Rolled oats give that signature chewy texture. Avoid quick oats or steel cut.
• Can I make them smaller? Sure! Just use a smaller scoop and reduce the bake time slightly.

How to Store and Freeze

• Store assembled cookies in an airtight container in the fridge for up to 4 days.
• Freeze the cookies, jam, and frosting separately for up to 2 months.
• Let everything thaw in the fridge overnight, then assemble before serving.

These Crumbl Triple Berry Cookie  is a delicious recipe to add to your weekend baking list. They are the ultimate sweet treat perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!!!

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Recipe

Crumbl Triple Berry Cookie Copycat

Molly Murphy

This Crumbl Triple Berry Cookie Copycat features a soft oatmeal base, house-made berry jam, cinnamon streusel, and frosting-just like the original!

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 8 Cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Oatmeal Cookies:

• ¾ cup unsalted butter room temperature
• ½ cup brown sugar packed
• ½ cup granulated sugar
• 1 large egg room temperature
• 1½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1½ cups rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon salt

For the Triple Berry Jam:

• 2 cups fresh blueberries
• 1½ cups fresh blackberries
• 1½ cups fresh raspberries
• 1½ cups granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest optional
• Pinch of salt

For the Cinnamon Streusel:

• ¼ cup light brown sugar
• ⅔ cup all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch of salt
• 4 tablespoons unsalted butter cold and cubed
• 3 tablespoons rolled oats

For the Cinnamon Cream Cheese Frosting:

• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• ¼ teaspoon vanilla extract
• 3 cups powdered sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions

 

Make the Oatmeal Cookies:

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside
• In a large bowl using a hand or stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  ¾ cup unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
• With a rubber spatula, scrape down the sides and bottom of the bowl. Add the egg and beat on medium-low speed until fully incorporated and smooth.
  1 large egg
• All at once, add the the flour, cornstarch, oats, cinnamon, nutmeg, baking powder, and salt. Mixing on low speed until just combined. Do not overmix.
  1½ cups all-purpose flour, 1 tablespoon cornstarch, 1½ cups rolled oats, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon baking powder, 1 teaspoon salt
• Use a 3-tablespoon cookie scoop to portion dough. Press two scoops together to form one large cookie, then roll into a ball with your hands.
• Place 3-4 dough balls per sheet, spaced 3 inches apart. Bake for 14-15 minutes or until the edges are golden and the centers still look soft.
• While still warm, gently press each cookie down with a flat spatula or the bottom of a glass until about ½ inch thick.
• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Triple Berry Jam:

• In a medium saucepan, combine all berries, sugar, lemon juice, lemon zest (if using), and a pinch of salt.
  2 cups fresh blueberries, 1½ cups fresh blackberries, 1½ cups fresh raspberries, 1½ cups granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, Pinch of salt
• Lightly mash the berries with a potato masher or spoon to release some juice.
• Bring to a simmer over medium heat, stirring frequently to avoid burning.
• Simmer for 20-25 minutes until thickened and jammy, stirring occasionally.
• If desired, blend briefly with an immersion blender for a smoother texture or strain to reduce seeds.
• Let cool slightly. Transfer to a container and refrigerate until ready to use (up to 2 weeks).

Make the Cinnamon Streusel:

• Preheat oven to 400°F (205°C). Line a small baking sheet with parchment paper.
• In a medium bowl, mix the brown sugar, flour, oats, cinnamon, and salt. Cut in the cold butter using a fork or your fingers until the mixture forms small clumps.
  ¼ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, Pinch of salt, 4 tablespoons unsalted butter, 3 tablespoons rolled oats
• Spread evenly on the prepared sheet and bake for 8-10 minutes, stirring halfway through, until lightly golden.
• Cool completely, then break apart any large chunks.

Make the Cinnamon Cream Cheese Frosting:

• In a mixing bowl, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until creamy.
  4 ounces cream cheese, ½ cup unsalted butter
• Scrape down the sides. Add the powdered sugar gradually on low speed.
  3 cups powdered sugar
• Add vanilla, cinnamon, and salt. Increase speed to medium-high and beat for another 2-3 minutes until smooth and fluffy.
  ¼ teaspoon vanilla extract, 1 teaspoon ground cinnamon, Pinch of salt

Assembly

• Once cookies are completely cooled, spoon 1-2 tablespoons of the triple berry jam onto the center of each cookie. Spread evenly, leaving a slight border.
• Fill a piping bag (or ziplock with a snipped corner) with the cinnamon cream cheese frosting. Pipe a swirl or dollop on top of the jam.
• Sprinkle generously with the cinnamon streusel.
• Serve immediately or chill for 10-15 minutes for a firmer texture.

Keyword crumbl, cookies, triple berry, copycat

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