Copycat Crumbl Chocolate Cake Cookies Recipe
Add Preferred SourceThere’s nothing like biting into a soft, chocolatey cookie that’s topped with rich, fudge frosting. This Copycat Crumbl Chocolate Cake Cookies recipe brings that bakery-style indulgence straight to your kitchen. And you can have them at a fraction of the price.
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Whether you’re a Crumbl fanatic or just a chocolate lover, this easy-to-follow recipe will help you create thick, chewy cookies with a decadent layer of chocolate frosting right at home. Perfect for Christmas, Thanksgiving, tailgating, or any gathering, these are crowd-pleasers that disappear fast!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Crumbl Chocolate Cake Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these chocolate cake cookies is easy; just follow my simple instructions.
Preheat the oven
Before you start mixing anything, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper so you’re ready to go once the dough is done.
Cream the butter and sugars
Start by beating your softened butter with brown and white sugar.
You’re aiming for a fluffy, creamy texture here, which should take about 5 minutes. The more air you whip in, the lighter your cookies will be.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Add eggs and vanilla
Once your butter and sugar are perfectly whipped, mix in the eggs one at a time, followed by the vanilla. Keep mixing until everything’s fully blended and smooth.
Sift and combine the dry ingredients
In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, salt, and espresso powder.
Slowly add this to your wet ingredients, mixing just enough to combine everything. You don’t want to overdo it—keep those cookies tender!
Shape the cookie dough
Now, it’s time to scoop out your dough. Use about 2 tablespoons of dough per cookie, and place them on a baking sheet lined with parchment paper.
Don’t forget to press a few chocolate chips on top for that extra chocolaty goodness.
Bake the cookies
Pop the cookies into your preheated oven at 350°F (180°C) for around 10 minutes.
They might look a little underdone, but they’ll firm up as they cool, so let them sit on the baking sheet to cool.
Make the chocolate fudge frosting
While the cookies cool, whip up the frosting. Mix softened butter, cream cheese, cocoa powder, powdered sugar, and a pinch of salt until smooth and creamy.
Once the cookies are completely cool, pipe the frosting on top in a flower shape for that classic Crumbl look.
Decorate the cookies
Using a star-shaped piping tip, swirl the frosting onto each cookie. This step is key to making them look just like Crumbl’s famous cookies.
Serve and enjoy your cookies!
Ingredients
- ¾ cups brown sugar
- ¼ cup granulated sugar
- ¾ cups unsalted butter softened
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup semi sweet chocolate chips
Chocolate fudge frosting:
- ½ cup unsalted butter softened
- ¼ cup cream cheese softened
- ½ cup cocoa powder
- 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this should take about 5 minutes. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.¾ cups brown sugar, ¼ cup granulated sugar, ¾ cups unsalted butter, 1 tablespoon vanilla extract, 2 eggs
- In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.2 cups all-purpose flour, ½ cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon espresso powder
- Scoop the cookie dough into balls about 2 tablespoons each, and place them on the prepared baking sheet. Press chocolate chips into the tops of each dough ball. Bake the cookies for 10 minutes, remove from the oven and allow them to cool on the baking sheet before transferring to a wire rack.½ cup semi sweet chocolate chips
- For the frosting, beat the softened butter, cream cheese, cocoa powder, powdered sugar, and salt with an electric mixer until smooth. Transfer the frosting to a piping bag with a star tip and pipe it onto the cooled cookies in a swirl or flower pattern.½ cup unsalted butter, ¼ cup cream cheese, ½ cup cocoa powder, 2 cups powdered sugar, ¼ teaspoon salt
- Enjoy your homemade Copycat Crumbl Chocolate Cake Cookies!
Notes
- Room Temp is Key: Make sure your eggs and butter are at room temperature for a smoother dough and better texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your cookies tough.
- Chilling the Dough: If your dough feels too soft or sticky, chill it for about 10 minutes before shaping it into balls.
- Espresso Powder: Adding espresso powder won’t make your cookies taste like coffee, but it will give a deep, rich flavor to the chocolate.
- Chocolate Chips Tip: Push the chocolate chips into the dough right before baking to make sure they don’t sink into the cookie.
- Frosting Swirl: Use a star-shaped piping tip to get that Crumbl look. Don’t worry if it’s not perfect—it’ll still taste amazing!
- Frosting First: If you’re planning to transport these, chill the cookies with the frosting in the fridge so it sets and doesn’t get messy.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
Here are some of my quick tips to make sure your cookies turn out perfectly every time:
- Room Temp is Key: Make sure your eggs and butter are at room temperature for a smoother dough and better texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your cookies tough.
- Chilling the Dough: If your dough feels too soft or sticky, chill it for about 10 minutes before shaping it into balls.
- Espresso Powder: Adding espresso powder won’t make your cookies taste like coffee, but it will give a deep, rich flavor to the chocolate.
- Chocolate Chips Tip: Push the chocolate chips into the dough right before baking to make sure they don’t sink into the cookie.
- Frosting Swirl: Use a star-shaped piping tip to get that Crumbl look. Don’t worry if it’s not perfect—it’ll still taste amazing!
- Frosting First: If you’re planning to transport these, chill the cookies with the frosting in the fridge so it sets and doesn’t get messy.
How to Store Leftover Copycat Crumbl Chocolate Cake Cookies
If you have any leftover cookies (if!), store them in an airtight container at room temperature for up to 3 days.
You can also refrigerate them for up to a week, but these cookies don’t freeze well due to the frosting. The frosting can get messy if frozen, so it’s best to eat them fresh!
Our Top 3 Money-Saving Tips for This Recipe
Here are some simple ways to keep this recipe budget-friendly without compromising on taste:
- Buy in Bulk: Stock up on baking essentials like flour, sugar, and cocoa powder in bulk—it’ll save you money in the long run.
- Store Brand Products: Store-brand butter, cream cheese, and sugar work just as well and are often cheaper than name brands.
- Skip the Espresso Powder: If you don’t have espresso powder, don’t worry about it. It enhances the flavor, but the cookies will still be delicious without it.
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