About Crumbl Cookies & This Recipe

Crumbl Cookies has gained a loyal following across the US, known for their unique and delicious cookie creations. From blueberry muffin to churro inspired cookies, they are truly special. This recipe brings a Crumbl favorite, the Chocolate Cake Cookie, right to your kitchen.

This copycat recipe aims to replicate the original Crumbl Chocolate Cake Cookies. It’s a quick and easy solution when you’re craving a sweet treat but don’t want to go out.

Prepare to fall in love with these gloriously chocolatey cookies! They are sure to become a new favorite.

Chocolate Frosted Cookies: Ingredients & Substitutions

Here’s what you’ll need to make these amazing copycat cookies:

For the Cookies:

• Flour: All-purpose is best.
• Cocoa Powder: Provides the rich chocolate flavor.
• Baking Powder: For the perfect rise.
• Sea Salt: Enhances the flavors.
• Unsalted Butter: Softened for creaminess.
• Granulated Sugar: For sweetness.
• Brown Sugar: Adds moisture and a chewy texture.
• Eggs: To bind the ingredients.
• Vanilla Extract: Enhances the flavor profile.
• Semi-Sweet Chocolate Chips: Adds extra chocolate flavor and a delightful texture.

For the Frosting:

• Unsalted Butter: Provides the base for a creamy frosting.
• Heavy Cream: Adds a creamy texture.
• Powdered Sugar: Sweetens the frosting and provides a smooth texture.
• Vanilla Extract: To bring out the flavors.
• Semi-Sweet Chocolate: Melted and cooled slightly for that decadent chocolate goodness!

How to Make Copycat Crumbl Chocolate Cake Cookies

Follow these simple steps, and you’ll have delicious cookies in no time!

Cookie Instructions:

1. Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Wet Ingredients: In a stand mixer (or a large bowl with a hand mixer), cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Combine: Gradually add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition. Scrape down the sides of the bowl as needed. Gently fold in the chocolate chips.
5. Portion: Scoop the cookie dough into 12 even portions (about 5 ounces each). Roll each portion into a smooth ball and place them on the prepared baking sheets, leaving about 6 inches of space between each cookie. Gently flatten each ball into a large, flat circle.
6. Bake: Bake for 12-14 minutes, or until the edges are set and the centers appear dry.
7. Cool: Let the cookies cool completely on the baking sheets before transferring them to a wire rack.

Frosting Instructions:

1. Frosting Base: In the clean bowl of a stand mixer (or a clean bowl with a hand mixer), cream the softened butter on medium speed until smooth.
2. Chocolate Addition: Add the melted chocolate and mix until combined.
3. Sugar & Vanilla: Gradually add the powdered sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix to combine.
4. Whip: Add 1-2 tablespoons of heavy cream and whip on medium-high speed until the frosting is light and fluffy (about 3 minutes). If it’s too thick, add more heavy cream until you reach your desired consistency.
5. Assemble: Using an open star tip, pipe rosettes onto the tops of the cooled cookies.
6. Serve: Enjoy immediately!

Chocolate Cookies: FAQs

Other Recipes You May Enjoy

• Crumbl Chocolate Cupcake Cookies
• Italian Ricotta Cookies
• S’mores Cracker Cookies
• Twix Cookies
• Copycat Crumbl Confetti Cookies