Cookie crumbs are cookies that have been crushed into small pieces for baking and decorating. They add flavor, texture, and color to homemade treats without needing to bake a full cookie first.

• Common uses: pie and cheesecake crusts, cake and donut coatings, ice cream and yogurt toppings, parfait layers, and dessert garnishes.
• Texture choices: fine for smooth crusts and coatings; coarse for extra crunch and visual contrast.
• Flavor varieties: chocolate, vanilla, graham-style, and spiced options are popular.
• Formats: sold pre-crushed for convenience, or you can make them yourself from whole cookies.

Choosing the right texture and flavor can help match the crumbs to your recipe and personal taste.

You can make cookie crumbs with simple tools you already have.

1. Start with dry, crisp cookies so they crumble cleanly.
2. Place them in a sturdy bag and roll with a rolling pin until you reach a fine or coarse texture, or pulse gently in a food processor.
3. For ultra-fine crumbs, sift to remove larger bits and re-crush any chunks.
4. Avoid over-processing; extended pulsing can turn crumbs into a paste.
5. If cookies feel soft, let them sit out briefly to dry before crushing.

Choose a finer texture for crusts and a chunkier texture for toppings or mix-ins. Results can vary by cookie type and humidity, so adjust as needed.

You can shop cookie crumbs online or in store, depending on availability in your area.

• Browse the Baking or Snacks categories and search for cookie crumbs.
• Use filters to narrow by flavor, texture, or package size, if offered.
• Open the product page to see intended uses (crusts, toppings) and texture notes (fine vs. chunky).
• Select a fulfillment option that fits your schedule, such as pickup or delivery, where available.

Stock can vary by location. Enter your ZIP code to see what’s carried near you and check store availability before heading out.

The best crumbs depend on the flavor and texture you want for your crust.

• Flavor pairing: chocolate-style crumbs often complement cheesecake; graham-style crumbs suit citrus and creamy pies; lightly spiced crumbs can work well with fall flavors.
• Grind size: a finer grind typically holds together more smoothly for crusts.
• Sweetness: if the crumbs are very sweet, you may choose to reduce any additional sugar in your recipe.
• Binding: many recipes mix crumbs with melted butter or a plant-based alternative, then chill or bake as directed.

Pan type, filling, and recipe instructions can influence the method, so consider starting with your recipe’s guidance and adjusting to taste.

It depends on the specific product.

• Some options are made from plain cookie wafers without filling. These tend to be drier and less sweet, which many recipes use for crusts.
• Other options include cookie-and-creme pieces, creating a sweeter, softer mixture that’s popular for toppings and mix-ins.
• Look for terms like wafer crumbs or cookie and creme on the label, and review the ingredient list and nutrition panel to confirm.

If you have a target texture or sweetness in mind, matching the crumb type to your recipe can help achieve the result you’re looking for.