Crumbl Copycat Chocolate Cake Cookies
These Crumbl Copycat Chocolate Cake Cookies are thick, fudgy, and loaded with chocolate chips — then topped with a silky chocolate cream cheese frosting piped in a gorgeous spiral. They taste just like the real thing, and you can make a whole batch at home for a fraction of the price.
Servings: 18 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
Storage: Store cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture.
Tip: Make sure your butter and cream cheese are fully softened before making the frosting — cold butter will result in lumpy frosting that won’t pipe smoothly.
Tip: Don’t overbake! The cookies should look slightly underdone when you pull them from the oven. They will continue to set as they cool and will have that perfect fudgy, cake-like texture.
Make Ahead: The cookie dough can be made ahead and refrigerated for up to 48 hours before baking. The frosting can also be made a day ahead and stored in the refrigerator — just re-whip before piping.
