Better than the original! These Copycat Chocolate Crumbl Cookies are soft, moist and decadent topped off with a rich, buttercream frosting.
My kids LOVE Crumbl Cookies! If you are a fan of them too, then you’ve got to try these Copycat Chocolate Crumbl Cookies. They are loaded with chocolatey goodness and in my opinion taste better than the original. These sought-after treats can be easily made at home. Just follow our detailed recipe, along with valuable tips and tricks to ensure your cookies turn out just as irresistible as the originals.
What ingredients do I need for these Copycat Chocolate Crumbl Cookies?
- Butter: Let the butter stand at room temperature about 1-2 hours before using. Butter should not be too soft but rather cool to the touch. Press your finger down on the butter. Your finger should leave a little dent but not sink too far down. In addition, the butter should not be too greasy or shiny.
- Dark Brown Sugar: I like using dark brown sugar in this recipe. However, if you prefer light brown feel free to use it instead. Brown sugar adds moisture and flavor, creating one tasty and soft cookie.
- Granulated Sugar: Adds sweetness and helps the cookie hold its shape.
- Eggs: Acts as the binding agent that holds all the ingredients together.
- Vanilla: Use pure vanilla extract. Vanilla adds a rich flavor to your baked goods. Although I am not sure, I think Crumbl Cookies uses imitation vanilla, that has a distinctively, strong taste. Using pure vanilla extract, makes this copycat cookie tastier and better!
- All-purpose Flour: Make sure to measure the flour correctly. Spoon the flour into your measuring cup and level it off with the back of a knife.
- Unsweetened Cocoa Powder: Use a good, high quality unsweetened cocoa powder for the best, rich, chocolate flavor.
- Salt: Brings everything together and balances out the sweetness of your baked goods.
- Semi-Sweet Chocolate Chips: Don’t skimp on the chips! Adding a lot of chocolate chips adds some texture and volume too!
What Ingredients do I need for the Buttercream Frosting?
- Butter: Adds creaminess, flavor and a smooth texture to your frosting.
- Powdered Sugar: The main ingredient in the buttercream frosting. Mixes up smooth and silky for a great finishing touch!
- Vanilla: Use pure vanilla extract. Vanilla adds a nice, rich flavor to the frosting that compliments the chocolate cookie.
- Unsweetened Baker’s Chocolate: Adds a rich, chocolatey flavor to the frosting.
- Milk: Helps to thin out the frosting.
Copycat Chocolate Crumbl Cookies-Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter (softened)
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 1/2 cup butter softened
- 2 oz Unsweetened Baker’s Chocolate (melted)
- 1 box powdered sugar (16oz)
- 1 tsp pure vanilla extract
- 6 tbsp milk
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper if not using Doughmakers Baking Sheets.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream butter, dark brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Gradually add the dry ingredients, mixing until just combined. Scrape down the sides of the bowl as you go along.
- Stir in the chocolate chips, distributing them evenly throughout the dough.
- Drop a large dough ball onto a food scale, measuring 5 oz. If you do not have a food scale, use 1/3 cup and fill it.
- Roll dough into large balls. Drop 6 balls onto a baking sheet, making sure to leave room for spreading.
- Press your hand down on the dough ball to flatten it down slightly.
- Bake for 12-14 minutes, or until the edges are just set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for about 2-3 minutes, then transfer to a wire rack and cool completely. If the cookies are still too rounded, use the back of the spatula to slightly press them down while they are still on the cookie sheet.
Chocolate Buttercream Frosting
- In a small saucepan, melt unsweetened chocolate.
- Using a hand mixer, beat the butter until smooth. Add melted chocolate and beat until incorporated.
- Pour in powdered sugar, vanilla extract and milk, a little at a time, and beat until smooth and creamy.
- Add to a piping bag fitted with a large star tip. Pipe frosting onto the cooled cookies.
- Serve and enjoy!
- Store leftover cookies for 3-5 days in an airtight container. For freshest taste, place in the refrigerator. To freeze, place them in an airtight container for up to 3 months. When ready to enjoy, simply thaw them at room temperature for a few minutes or reheat them in the microwave for a warm and gooey treat.
Tips and Tricks for the Best Cookies
- Weigh the Dough: Use a food scale and weigh the dough first! This helps to ensure that all your cookies are the same weight and size. I know for sure that at Crumbl Cookies weighs the dough!
- Roll the Dough Into Balls: Rolling the dough into balls first and then gently pressing them down will ensure that your cookies will be perfectly round and uniform in size.
- Use Doughmakers Baking Sheets: They are the BEST sheets you will ever use. The aluminum, patented, pebble patten, allows the cookie sheet to heat up quickly and evenly, as well as cool down quickly. In addition, the sheets allow for even air flow and browns cookies perfectly. The cookies are so easy to release directly from the sheet without having to use non-stick coatings or parchment paper.
- Don’t over bake! Overbaking creates hard, dry cookies. In my opinion, it’s better to underbake them. If a recipe calls for 10 minutes, at the 9 minute mark, take a look at them. If they are just starting to brown around the edges, take them out. Another way to tell if your cookies are just about done is to press your finger down lightly on the cookie, if it leaves a little dent, then they are probably done. Once done, remove the cookies from the oven and let them sit on the cookie sheet for 2-3 minutes. The residual heat will help to finish them off, as well as, make them easier to transfer to a wire rack.
- Invest in a wire rack: Wire racks allow the air to circulate, help the cookie cool quickly, and eliminate carry over baking.
By following this recipe and utilizing the tips and tricks provided, you can create mouthwatering Copycat Chocolate Crumbl Cookies right in your own kitchen. These cookies are perfect for special occasions, bake sales, or simply satisfying your sweet tooth cravings.
So, roll up your sleeves, get your apron on, and bake some Copycat Chocolate Crumbl Cookies that will delight your taste buds and bring a smile to your face. Get ready to savor the rich chocolate flavor, chewy texture, and the pure joy of homemade cookies made with love. Happy baking!
For other great cookies try:
Bakery Style Chocolate Chip Cookies
Coconut Oatmeal Chocolate Chip Cookies
Salted Double Dark Chocolate Cookies
Copycat Chocolate Crumbl Cookies
Better than the original! These Copycat Chocolate Crumbl Cookies are soft, moist and decadent topped off with a rich, buttercream frosting.
Equipment
- food scale
- stand mixer or hand mixer
- Baking Sheets
- Wire racks
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter softened
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 1/2 cup butter softened
- 2 oz Unsweetened Baker's Chocolate melted
- 1 box powdered sugar 16oz
- 1 tsp pure vanilla extract
- 6 tbsp milk
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper if not using Doughmakers Baking Sheets.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream butter, dark brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Gradually add the dry ingredients, mixing until just combined. Scrape down the sides of the bowl as you go along.
- Stir in the chocolate chips, distributing them evenly throughout the dough.
- Drop a large dough ball onto a food scale, measuring 5 oz. If you do not have a food scale, use 1/3 cup and fill it.
- Roll dough into large balls. Drop 6 balls onto a baking sheet, making sure to leave room for spreading.
- Press your hand down on the dough ball to flatten it down slightly.
- Bake for 12-14 minutes, or until the edges are just set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for about 2-3 minutes, then transfer to a wire rack and cool completely. If the cookies are still too rounded, use the back of the spatula to slightly press them down while they are still on the cookie sheet.
Chocolate Buttercream Frosting
- In a small saucepan, melt unsweetened chocolate.
- Using a hand mixer, beat the butter until smooth. Add melted chocolate and beat until incorporated.
- Pour in powdered sugar, vanilla extract and milk, a little at a time, and beat until smooth and creamy.
- Add to a piping bag fitted with a large star tip. Pipe frosting onto the cooled cookies.
- Serve and enjoy!
- Store leftover cookies for 3-5 days in an airtight container. For freshest taste, place in the refrigerator. To freeze, place them in an airtight container for up to 3 months. When ready to enjoy, simply thaw them at room temperature for a few minutes or reheat them in the microwave for a warm and gooey treat.
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