If you have ever stood in line at Crumbl Cookies and walked away with one of their legendary chocolate cake cookies, you already know the feeling — that thick, fudgy, deeply chocolatey base topped with a mountain of silky chocolate cream cheese frosting. It is indulgent in the best possible way, and now you can make them at home for a fraction of the price.
Jump to Recipe
This copycat recipe nails the texture and flavor of the original. The cookie base is rich with cocoa powder, brown sugar, and a full cup and a half of semi-sweet chocolate chips. The frosting is a dreamy blend of butter, cream cheese, and cocoa — whipped until light and fluffy, then piped in that signature spiral swirl. They are big, they are bold, and they are absolutely worth every single calorie.
The best part? This recipe makes 16 to 18 cookies, so there is plenty to share — or not. No judgment here.
Why You’ll Love This Recipe
These cookies check every box. They are easy enough for a weeknight bake but impressive enough to bring to a party. The dough comes together in one bowl with a stand mixer, and the frosting is just as simple. There is no chilling the dough required, no complicated techniques, and no special ingredients you can’t find at any grocery store.
The texture is what really sets these apart from a standard chocolate cookie. The combination of brown sugar, corn syrup, and cornstarch gives the base that signature soft, cake-like chew that Crumbl is known for. They are thick, they hold their shape, and they do not spread into flat discs in the oven.
The chocolate cream cheese frosting is the real star of the show. It is richer and more complex than a standard buttercream because the cream cheese adds a subtle tang that balances the sweetness of the powdered sugar. Once it is whipped to fluffy perfection and piped onto the cooled cookies, it looks and tastes like something straight from the bakery case.
Ingredients You’ll Need
For the Cookies
Unsalted butter — Use softened butter for the best creaming results. This recipe uses a generous 1½ cups, which is what gives the cookies their rich, tender crumb. Brown sugar and granulated sugar — The combination of both creates depth of flavor and contributes to that soft, chewy texture. Eggs — Three whole eggs add structure and richness to the dough. Corn syrup — This is the secret weapon. It keeps the cookies moist and gives them that characteristic soft, almost gooey center. Vanilla extract — A full tablespoon rounds out all the chocolate flavor beautifully.
All-purpose flour — The base of the dough. Measure by spooning into the measuring cup and leveling off for accuracy. Cocoa powder — A full cup of unsweetened cocoa powder gives these cookies their deep, dark chocolate flavor. Cornstarch — Just one tablespoon helps keep the cookies thick and prevents spreading. Baking soda — Two teaspoons for lift and a slightly crackled top. Salt — Balances the sweetness and enhances the chocolate. Semi-sweet chocolate chips — Folded into the dough for pockets of melted chocolate in every bite.
For the Frosting
Unsalted butter — Softened to room temperature for a smooth, lump-free frosting. Cream cheese — Four ounces of softened cream cheese adds tang and stability to the frosting, keeping it from being overly sweet. Cocoa powder — One full cup for a deeply chocolatey frosting that is rich without being heavy. Powdered sugar — Four cups, added in two stages, to control the sweetness and consistency. Vanilla extract — Rounds out the flavor of the frosting beautifully.
How to Make Crumbl Copycat Chocolate Cake Cookies
Make the Cookie Dough
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Cream together on medium speed for about 2 minutes, until the mixture is light, smooth, and well combined.
Add in the vanilla extract, eggs, and corn syrup. Mix well until everything is fully incorporated, scraping down the sides of the bowl as needed. The mixture will look slightly curdled at this stage — that is completely normal.
Add in the cocoa powder, flour, baking soda, cornstarch, and salt all at once. Mix on low speed until the dry ingredients are just incorporated, then increase to medium and mix thoroughly. Scrape down the sides and bottom of the bowl often to make sure everything is evenly combined. The dough will be thick and fudgy.
Fold in the semi-sweet chocolate chips using a spatula or on the lowest speed of the mixer, just until they are evenly distributed throughout the dough.
Portion and Bake
Using a large ice cream scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 3 inches apart. These cookies are meant to be big — do not be shy with the scoop. You should get 16 to 18 cookies from this batch.
Bake in the preheated oven for approximately 10 minutes, or until the centers look just set. They will appear slightly underdone when you pull them out — that is exactly what you want. The cookies will continue to set as they cool and will develop that perfect soft, fudgy, cake-like texture. Allow them to cool completely on the baking sheet before adding the frosting.
Make the Chocolate Cream Cheese Frosting
While the cookies cool, make the frosting. In the clean bowl of a stand mixer, combine the softened butter and cream cheese. Beat on medium speed until smooth and creamy, scraping down the sides as needed.
Add in the cocoa powder, vanilla extract, and about half of the powdered sugar. Mix on low speed until the cocoa and sugar are incorporated — starting on low prevents a powdered sugar cloud in your kitchen. Once combined, add in the remaining powdered sugar.
Increase the speed to medium and whip the frosting for about 1 minute, until it is smooth, fluffy, and light. Scrape down the sides often. The finished frosting should be thick enough to hold its shape when piped but soft enough to pipe smoothly without cracking.
Pipe and Finish
Transfer the finished frosting to a piping bag fitted with a large open star tip. Once the cookies are completely cool — and they must be completely cool or the frosting will melt and slide — pipe a generous spiral of frosting on top of each cookie. Start at the outer edge and work your way inward in a tight spiral, finishing with a small peak in the center.
Tips for Perfect Chocolate Cake Cookies
Do not overbake. This is the most important tip. Pull the cookies from the oven when the centers still look slightly underdone. Overbaked cookies will be dry and crumbly instead of soft and fudgy. They set up as they cool.
Soften your butter and cream cheese completely. Cold butter in the frosting will result in lumps that will not smooth out no matter how long you mix. Leave both on the counter for at least an hour before you start.
Use a large scoop. The signature Crumbl cookie size is part of what makes them so satisfying. A large ice cream scoop (about 3 tablespoons) will give you cookies that are the right size and thickness.
Cool completely before frosting. Even slightly warm cookies will cause the frosting to melt and lose its shape. Be patient — it is worth the wait.
Make Ahead and Storage
These cookies store beautifully in an airtight container in the refrigerator for up to 3 days. The frosting firms up slightly in the fridge, which actually makes them even easier to eat without the frosting sliding around. Let them sit at room temperature for about 15 minutes before serving for the best texture.
The cookie dough can be made ahead and refrigerated for up to 48 hours before baking. The frosting can also be prepared a day in advance — just store it in an airtight container in the refrigerator and give it a quick re-whip before piping.
Recipe
Crumbl Copycat Chocolate Cake Cookies
Equipment
- 1 Stand mixer
- 2 Baking Sheets
- Parchment Paper
- 1 Large Ice Cream Scoop
- 1 Piping bag with large star tip
Ingredients
For the Cookies
- 1½ cups unsalted butter softened
- 1½ cups brown sugar packed
- ½ cup granulated sugar
- 3 eggs
- ¼ cup corn syrup
- 1 tablespoon vanilla extract
- 3½ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ cups semi-sweet chocolate chips
For the Frosting
- ¾ cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup cocoa powder
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
Make the Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Cream together for about 2 minutes, until combined and smooth.
- Add in the vanilla, eggs, and corn syrup. Mix well until fully incorporated.
- Add in the cocoa powder, flour, baking soda, cornstarch, and salt. Mix thoroughly, scraping down the sides of the bowl often.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a large ice cream scoop, divide the dough between the prepared baking sheets, spacing the cookies a few inches apart.
- Bake in the preheated oven for approximately 10 minutes, or until the centers are set. Allow the cookies to cool completely on the baking sheet before decorating.
Make the Frosting
- In the bowl of a stand mixer, combine the softened butter and cream cheese. Cream together until smooth.
- Add in the cocoa powder, vanilla, and about half of the powdered sugar. Mix on low speed until combined.
- Add in the remaining powdered sugar. Mix on low until combined, then increase speed to medium and whip for about 1 minute until smooth and fluffy. Scrape down the sides often.
- Transfer the finished frosting to a piping bag fitted with a large star tip.
- Once the cookies are completely cool, pipe a spiral of frosting on top of each cookie, starting from the outside and working inward.
Notes
If you make these Crumbl Copycat Chocolate Cake Cookies, I would love to hear how they turned out! Leave a comment below and let me know. And if you are a fan of big, bakery-style cookies, be sure to check out some of the other dessert recipes on the blog.
