Copycat Crumbl Chocolate Cake Cookies
These copycat Crumbl chocolate cake cookies are thick, fudgy, and topped with rich chocolate cream cheese frosting that rivals the bakery version. Ready in just 30 minutes, these oversized cookies deliver that signature Crumbl experience right from your own kitchen.
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With their cake-like texture and decadent frosting, these chocolate cake cookies are perfect for any occasion. The combination of cocoa powder and chocolate chips creates an ultra-chocolatey base, while the cream cheese frosting adds the perfect finishing touch.
Looking for more copycat treats? Try my Little Caesars Crazy Bread for another restaurant favorite, or check out my Frosted Chocolate Chip Cookies for a classic twist.
Reasons You’ll Love This Recipe
- Bakery-Style Cookies at Home: These copycat Crumbl chocolate cake cookies recreate the famous bakery experience with thick, fudgy cookies topped with a swirl of rich chocolate frosting. You’ll get that same indulgent taste without leaving your kitchen.
- Quick and Easy: Despite their impressive appearance, these cookies come together in about 30 minutes from start to finish. The simple ingredient list and straightforward method make them perfect for both beginners and experienced bakers.
- Ultra-Chocolatey: With cocoa powder in both the cookie base and frosting, plus chocolate chips mixed throughout, these cookies satisfy even the most serious chocolate cravings. Every bite delivers intense chocolate flavor.
- Perfect for Sharing: This recipe makes 16-18 large cookies, making them ideal for gatherings, bake sales, or gifting. The generous size and beautiful frosted presentation make them true showstoppers.
Copycat Crumbl Chocolate Cake Cookies Ingredients
See the recipe card below for a complete list of ingredients, measurements, and detailed instructions.
- Unsalted butter – Softened butter creates the perfect texture for these cookies. Using unsalted allows you to control the salt level in the recipe, and make sure it’s at room temperature for easy mixing.
- Brown sugar – Adds moisture and a subtle caramel flavor that complements the chocolate beautifully. Brown sugar helps create that signature fudgy texture.
- Granulated sugar – Works with the brown sugar to provide sweetness and helps the cookies spread slightly for the perfect thickness.
- Eggs – Three large eggs bind the ingredients together and contribute to the cake-like texture. Room temperature eggs incorporate more easily into the batter.
- Corn syrup – This secret ingredient keeps the cookies soft and chewy, preventing them from becoming too cakey or dry.
- Vanilla extract – Pure vanilla enhances all the chocolate flavors and adds depth to both the cookies and frosting.
- All-purpose flour – Provides structure to the cookies. Measure carefully by spooning into your measuring cup and leveling off for best results.
- Cocoa powder – Use good quality cocoa powder for the richest chocolate flavor in both the cookies and frosting.
- Cornstarch – Helps create a tender, cake-like texture by tenderizing the gluten in the flour.
- Baking soda – The leavening agent that helps these cookies rise and develop their soft, thick texture.
- Salt – Balances the sweetness and enhances all the flavors in the cookie dough.
- Semi-sweet chocolate chips – Folded into the dough for extra chocolate pockets throughout. You can use milk chocolate or dark chocolate chips based on your preference.
- Cream cheese – Softened cream cheese in the frosting creates a tangy richness that balances the sweetness perfectly.
Substitutions and Additions
- Salted butter – If using salted butter instead of unsalted, reduce the added salt in the recipe to 1/2 teaspoon to avoid over-salting.
- Dark cocoa powder – For an even richer, more intense chocolate flavor, use dark or Dutch-process cocoa powder in place of regular cocoa.
- Honey or maple syrup – Can replace corn syrup if needed, though corn syrup provides the best texture for keeping cookies soft.
- Different chocolate chips – Try white chocolate chips, peanut butter chips, or chopped chocolate bars for variety in flavor.
- Espresso powder – Add 1 teaspoon to the cookie dough to enhance the chocolate flavor without adding coffee taste.
- Chopped nuts – Fold in 1/2 cup of chopped pecans or walnuts for added crunch and flavor.
How to Make Copycat Crumbl Chocolate Cake Cookies (step-by-step directions)
STEP 1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside for later use. In your stand mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Cream these ingredients together for approximately 2 minutes until the mixture becomes smooth and well combined. (Photo 1)
STEP 2. Add the vanilla extract, eggs, and corn syrup to the butter mixture. Mix everything together thoroughly until fully incorporated. (Photo 2)
STEP 3. Incorporate the cocoa powder, flour, baking soda, cornstarch, and salt into the wet ingredients. Mix the dough completely, making sure to scrape down the sides of the bowl frequently to ensure all ingredients are evenly distributed. (Photo 3)
STEP 4. Fold the chocolate chips into the dough until they’re spread throughout the mixture evenly. (Photos 4 & 5)
STEP 5. Using a large ice cream scoop, portion the dough and place the portions onto your prepared baking sheets, leaving space between each cookie for slight spreading. (Photo 6)
STEP 6. Bake the cookies in the preheated oven for approximately 10 minutes, or until the centers appear set when you gently shake the pan. Allow the cookies to cool completely on the baking sheets before adding frosting. (Photo 7)
STEP 7. For the frosting, combine the softened butter and cream cheese in your stand mixer bowl. Cream them together until the mixture becomes smooth and fluffy. (Photo 8)
STEP 8. Add the cocoa powder, vanilla, and approximately half of the powdered sugar to the butter mixture. Mix everything on low speed until the ingredients come together. (Photo 9)
STEP 9. Pour in the remaining powdered sugar and mix on low speed until combined. Increase the mixer speed to medium and whip the frosting for about one minute until it becomes smooth and fluffy, scraping down the sides often. Transfer your finished frosting to a piping bag fitted with a large star tip. (Photos 10 & 11)
STEP 10. Once the cookies have cooled completely, pipe a decorative spiral of frosting on top of each cookie, starting from the outer edge and working your way to the center. (Photos 12)
Recipe Tips
- Don’t overbake – These cookies should look slightly underdone in the center when you remove them from the oven. They’ll continue to set as they cool and this ensures they stay fudgy rather than cakey.
- Room temperature ingredients – Make sure your butter, eggs, and cream cheese are all at room temperature for the smoothest texture in both the cookies and frosting.
- Large cookie scoop – A 3-tablespoon cookie scoop creates the perfect bakery-style size. Smaller scoops will result in cookies that bake faster, so adjust timing accordingly.
- Chill the dough – If your kitchen is warm, refrigerate the dough for 15-20 minutes before baking to prevent excessive spreading.
- Freeze for later – Unbaked cookie dough portions freeze beautifully for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Storing Tips
- Storage: Store your finished cookies in an airtight container to maintain freshness and prevent the frosting from drying out.
- Refrigerator: Keep frosted cookies in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration to stay fresh.
- Freezing: You can freeze unfrosted cookies for 2-3 months wrapped well in plastic wrap and placed in a freezer bag. Freeze the frosting separately in an airtight container for up to 1 month.
- Reheating: For the best texture, let refrigerated cookies come to room temperature for 15-20 minutes before serving. If you prefer warm cookies, heat unfrosted cookies in the microwave for 10-15 seconds.
Serving Suggestions
These chocolate cake cookies are perfect alongside a tall glass of cold milk or your favorite hot beverage. Serve them with Lemonade Slushie for a refreshing contrast, or pair them with Mulled Apple Cider during cooler months for a cozy treat.
For a dessert spread, arrange these cookies on a platter with Kit Kat Fudge and Red Velvet Cake Balls. If you’re looking for more cookie varieties to round out your dessert table, try my Cake Mix Cookies with Sprinkles or Peanut Butter Cup Cookie Bars.
Recipe FAQs
Yes, you can use a hand mixer or even mix by hand with a sturdy wooden spoon. Just make sure to cream the butter and sugars thoroughly for at least 3-4 minutes to achieve the proper texture.
If your cookies are spreading excessively, your butter may have been too soft or melted. Make sure it’s softened but still holds its shape. Chilling the dough for 15-20 minutes before baking can also help prevent spreading.
Absolutely! While the chocolate cream cheese frosting is traditional, you could use vanilla buttercream, chocolate buttercream, or even a simple chocolate ganache. The cookies are delicious on their own too.
The cookies are ready when the edges look set but the centers still appear slightly soft and underdone. They’ll continue to firm up as they cool on the baking sheet.
Yes, you can adjust the size using different cookie scoops. Smaller cookies will need 7-9 minutes of baking time, while extra-large cookies may need 11-13 minutes. Watch them closely and adjust accordingly.
Copycat Crumbl Chocolate Cake Cookies
Ingredients
For the cookies –
- 1 ½ c unsalted butter softened
- 1 ½ c brown sugar
- ½ c sugar
- 3 eggs
- ¼ c corn syrup
- 1 T vanilla
- 3 ½ c flour
- 1 c cocoa powder
- 1 T corn starch
- 2 t baking soda
- 1 t salt
- 1 ½ c semi-sweet chocolate chips
For the frosting –
- ¾ c unsalted butter softened
- 4 oz cream cheese softened
- 1 c cocoa powder
- 4 c powdered sugar
- 1 T vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside for later use. In your stand mixer bowl, combine the softened butter, brown sugar, and granulated sugar. Cream these ingredients together for approximately 2 minutes until the mixture becomes smooth and well combined.
- Add the vanilla extract, eggs, and corn syrup to the butter mixture. Mix everything together thoroughly until fully incorporated.
- Incorporate the cocoa powder, flour, baking soda, cornstarch, and salt into the wet ingredients. Mix the dough completely, making sure to scrape down the sides of the bowl frequently to ensure all ingredients are evenly distributed.
- Fold the chocolate chips into the dough until they’re spread throughout the mixture evenly.
- Using a large ice cream scoop, portion the dough and place the portions onto your prepared baking sheets, leaving space between each cookie for slight spreading.
- Bake the cookies in the preheated oven for approximately 10 minutes, or until the centers appear set when you gently shake the pan. Allow the cookies to cool completely on the baking sheets before adding frosting.
- For the frosting, combine the softened butter and cream cheese in your stand mixer bowl. Cream them together until the mixture becomes smooth and fluffy.
- Add the cocoa powder, vanilla, and approximately half of the powdered sugar to the butter mixture. Mix everything on low speed until the ingredients come together.
- Pour in the remaining powdered sugar and mix on low speed until combined. Increase the mixer speed to medium and whip the frosting for about one minute until it becomes smooth and fluffy, scraping down the sides often. Transfer your finished frosting to a piping bag fitted with a large star tip.
- Once the cookies have cooled completely, pipe a decorative spiral of frosting on top of each cookie, starting from the outer edge and working your way to the center.
Notes
- Don’t overbake – These cookies should look slightly underdone in the center when you remove them from the oven. They’ll continue to set as they cool and this ensures they stay fudgy rather than cakey.
- Room temperature ingredients – Make sure your butter, eggs, and cream cheese are all at room temperature for the smoothest texture in both the cookies and frosting.
- Large cookie scoop – A 3-tablespoon cookie scoop creates the perfect bakery-style size. Smaller scoops will result in cookies that bake faster, so adjust timing accordingly.
- Chill the dough – If your kitchen is warm, refrigerate the dough for 15-20 minutes before baking to prevent excessive spreading.
- Freeze for later – Unbaked cookie dough portions freeze beautifully for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
Nutrition Information
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