Indulge in the deliciousness of Copycat Crumbl Chocolate Cake Cookies – a decadent treat that will satisfy your sweet tooth. These cookies are soft, chewy, and loaded with chocolatey goodness, making them the perfect dessert for any occasion. With this recipe, you can now enjoy the popular Crumbl cookies right in your own kitchen. Get ready to impress your friends and family with these mouthwatering cookies!
Table of contents
Chocolate Cake Cookie Recipe
Crumbl cookies are both a brand and a shop you can find all across the US. They make real, real good sweets, y’all …and I’m not even sponsored to say that! They’re delicious! And the cookie flavors they go for? Totally unique.
They have cookies based on blueberry muffins, churros, and key lime pie. They also have these chocolate cake cookies!
This copycat recipe for the Crumbl Chocolate Cake Cookies is as close as I can get to the original.
When you don’t feel like going out or don’t have a Crumbl nearby, this quick and easy cookie recipe is definitely here for you. Plus, it results in gloriously chocolatey treats you’ll love time and time again.
They’re some of my new favorites, but of course … I’m addicted to chocolate!! 😉 I hope you enjoy this copycat cookie recipe!
Chocolate Frosted Cookies: Ingredients & Instructions
To make these copycat cookies, you’ll need …
Ingredients
For the cookies
- flour, baking powder, sea salt, butter, granulated sugar, brown sugar, eggs, vanilla extract – I grouped all these together because they’re very standard baking ingredients. Nothing out of the ordinary here!
- cocoa powder – this gives the cookies their rich chocolate flavor.
- semi-sweet chocolate chips – for more chocolate flavor and also for the chewy texture they provide.
For the frosting
- unsalted butter, heavy cream, powdered sugar – these form the base of your frosting and provide it with a suuuuper creamy texture you’ll LOVE.
- vanilla extract – to bring out all the flavors in your frosting.
- semi-sweet chocolate – melted and cooled slightly to add that decadent cocoa goodness to the frosting!
Equipment
- sheet trays – lined with parchment paper.
- stand mixer – with a paddle attachment to make mixing your dough easy.
- bowls – for making your frosting, your dough, etc
How to make Copycat Crumbl Chocolate Cake Cookies
Ever baked cookies before? Even if it was from a mix? Good!! Then you know all the skills you’ll need to make these chocolate cake cookies.
For the cookies
First, prep your supplies. Preheat the oven to 350°F and line your sheet trays with parchment paper.
Second, mix your dry ingredients. In a large bowl, stir together the flour, cocoa powder, baking powder, and salt. Set it aside.
Third, mix your wet ingredients. In the body of a stand mixer with the paddle attachment, cream the butter with the sugar and brown sugar for 3 minutes until it’s light and fluffy. Add the eggs one at a time, mixing the last one fully before adding the next. Then add the vanilla extract and mix it in.
Fourth, make your dough. In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. (We do this, so we don’t get flour all over the countertop! It’s a problem, y’all. Ha!!) Scrape down the sides of the bowl as needed. Finally, stir in the chocolate chips.
Fifth, portion out your cookies. Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the sheet trays 6 inches apart. (They’ll spread quite a bit, so you will have to bake them in batches!) Gently press down on the cookie dough balls and flatten them out into large flat circles.
Sixth, bake your cookies. Bake them for 12-14 minutes until they appear dry in the center. Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.
For the frosting
Seventh, make your frosting. While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment or with a hand mixer. Whip on medium speed until smooth. Add the melted chocolate and mix until combined. Then add the powdered sugar a little at a time until fully mixed in. Scrape down the sides of the bowl as needed! Finally, add the vanilla and stir to combine.
Eighth, whip your frosting. Add 1 tablespoon of the heavy cream, mix in until incorporated, then whip it on medium-high speed until it’s light and fluffy (about 3 minutes). If it’s too thick to pipe, add an additional tablespoon of heavy cream (or more) until you reach your desired consistency.
Finally, serve your cookies! Using an open star tip, pipe rosettes onto the tops of the cookies. Then you can serve them immediately!
Chocolate Cookies: FAQs
It takes about a half-hour plus cooling time. You’ll need 15 minutes to prep the ingredients and 15ish minutes to cook them. They’re super fast for such a glorious little chocolatey treat!
It should make around 12 cookies!
At room temperature, they’ll be fresh for about 3-4 days, and in the fridge, you can extend that to 5 days. You can also freeze them for about 3 months. Remember to use airtight containers!
If you make substitutions, it is no longer a copycat recipe. Still, some fun additions would be for toppings: rainbow sprinkles, chocolate sprinkles, chocolate sauce drizzle, melted chocolate (dark, milk, semi-sweet, or white), chopped-up candy bars, or mini M&M’s.
Other recipes you may enjoy
Crumbl Chocolate Cake Cookies
These Crumbl Chocolate Cake Cookies are rich, decadent, and the perfect copycat of the original. Bonus, they’re ready in just a half hour!
Ingredients
For the cookies
- 3-1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1-1/2 cups unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
- For the chocolate fudge frosting
- 1-1/2 cups unsalted butter, softened
- 12 ounces semi-sweet chocolate, melted and cooled slightly
- 4-1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set them aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the mixture aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter with the granulated sugar and brown sugar for 3 minutes or until light and fluffy. Add the eggs one at a time, mixing the last one fully before adding the next egg. Mix in the vanilla extract.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. Scrape down the sides as needed. Stir in the chocolate chips.
- Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the prepared baking sheets about 6 inches apart. They will spread quite a bit, so you will need to bake them in batches. Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 12-14 minutes until they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.
- While the cookies are cooling, make the frosting. Place the butter into the bowl of a stand mixer with the paddle attachment or with a hand mixer. Beat on medium speed until smooth.
- Add the melted chocolate and mix until combined. Then, add the powdered sugar a little at a time until fully combined, scraping down the sides as needed. Add the vanilla, mixing to combine. Add 1 tablespoon of the heavy cream, mixing until fully combined, then whip it on medium-high speed until light and fluffy, about 3 minutes. If it is too thick to pipe, add the additional tablespoon of heavy cream, or more until you reach the desired consistency.
- Using an open star tip, pipe rosettes onto the tops of the cooled cookies.
- Serve immediately.
Notes
- Adding the flour in batches helps so we don’t get flour all over the countertop!
- You want to make sure you undercook these slightly, so they do not become dry. Once they appear dry on top all the way through, they are ready.
- These copycat cookies keep at room temp for up to 3 days. Store them in the fridge for up to 5 days or freeze them for up to 3 months. They're best enjoyed at room temperature - so be sure to place them on the countertop if they've been refrigerated or frozen.
Recommended Products
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Silicone Spatula Set of 4 -
Tip Set, X-Large -
Pastry Bag -50 Pack-16-Inch Extra Thick Large Cake/Cupcake Decorating Bags-Disposable Icing Piping Bags Set -
Pyrex Glass Mixing Bowl Set (3-Piece) -
11-Inch Silicone Balloon Whisk -
Parchment Paper Roll with SmartGrid - 3 Boxes of 50 Square Feet (150 Sq. Ft Total) -
Stainless Steel Metal Measuring Spoons, Fits in Spice Jar, Set of 6 with bonus Leveler -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
KitchenAid Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
15-Inch Nonstick Baking Sheet -
Stainless Steel Wire Cooling Rack - Heavy Duty Commercial Quality
Nutrition Information:
Yield: 12 Serving Size: 1 cookieAmount Per Serving: Calories: 1268Total Fat: 88gSaturated Fat: 53gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 221mgSodium: 367mgCarbohydrates: 121gFiber: 7gSugar: 85gProtein: 11g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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