Copycat Crumbl Chocolate Cake Cookie
Skip the bakery line. These Copycat Crumbl Chocolate Cake Cookies are thick, soft, and deeply chocolatey with a plush, cake-like center and a rich cocoa frosting on top. They bake up oversized and indulgent, delivering that signature Crumbl-style texture without complicated steps or special ingredients.
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These cookies are all about texture. The dough stays soft and rich thanks to brown sugar and corn syrup, while cocoa powder and chocolate chips bring bold chocolate flavor. Finished with a smooth piped frosting, they look bakery-perfect and taste even better. This is the kind of chocolate dessert you make when basic cookies just won’t cut it.
I LOVE these cookies. They’re so rich and decadent, and they’re way cheaper than buying them! The best part is I can hide some away in the freezer until I’m craving a bite of something sweet. Make a double batch, because these’ll disappear quickly!
Ingredients
For the Cookies
- Unsalted butter – You can use salted butter, but then skip adding any extra salt to the dough.
- Brown sugar – Not packed. These cookies are sweet enough.
- Granulated sugar – Just plain white sugar; don’t worry if it has little lumps in it.
- Large eggs – Extra large eggs will also work, but your cookies will be a bit cakier.
- Corn syrup – I use light corn syrup, but golden also works.
- Vanilla extract – You can use pure or artificial vanilla.
- All-purpose flour – No sifting needed! Don’t tap the measuring cup down, just scoop it in lightly and level it off with a knife.
- Cocoa powder – I use Dutch process cocoa powder because it has a richer chocolate flavor.
- Cornstarch – You can skip this but it helps give the cookies a great crumb.
- Baking soda – Don’t use the box that’s in the back of your fridge. Keep a dedicated box of baking soda in your pantry for baking.
- Salt – I cook with kosher salt.
- Semi-sweet chocolate chips – You could also use dark chocolate chips.
For the Frosting
- Unsalted butter – More butter! These are not diet-friendly cookies!
- Cream cheese – For the best texture, use full fat cream cheese.
- Cocoa powder – More Dutch process cocoa powder, or whatever you have on hand.
- Powdered sugar – Don’t sift it and don’t worry if it has little lumps in it.
- Vanilla extract – Again, artificial vanilla is just fine.
How To Make Crumbl Copycat Chocolate Cake Cookie
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies release easily and bake evenly.
Add the softened butter, brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Cream on medium speed for about 2 minutes until the mixture looks smooth and fluffy. Scrape down the sides of the bowl with a silicone spatula to ensure everything mixes evenly.
Add the eggs, vanilla extract, and corn syrup, then mix again until fully incorporated. The corn syrup helps keep the cookies soft and thick.
Add the flour, cocoa powder, baking soda, cornstarch, and salt to the bowl. Mix on low speed until the dough comes together, stopping to scrape the sides as needed. Fold in the chocolate chips using the spatula so they’re evenly distributed without overmixing.
Use a large ice cream or cookie scoop to portion the dough onto the prepared baking sheets, leaving space between each cookie. The scoop ensures uniform size and even baking.
Bake for about 10 minutes, until the centers are set but still soft. Do not overbake. Let the cookies cool completely on the baking sheets before frosting.
To make the frosting, add the butter and cream cheese to the stand mixer and beat until smooth. Add the cocoa powder, vanilla extract, and half of the powdered sugar, mixing on low speed until combined.
Add the remaining powdered sugar and beat on medium speed for about 1 minute until fluffy and smooth.
Transfer the frosting to a piping bag fitted with a large star tip. Pipe a spiral of frosting onto each cooled cookie.
Chef Jenn’s Tips
- Use room-temperature butter and cream cheese so the dough and frosting mix smoothly.
- Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven.
- A large cookie scoop keeps the cookies thick and bakery-sized.
- Chill the frosted cookies briefly if you want the frosting to hold sharp piping lines longer.
Serving Suggestions
Serve these Chocolate Cake Cookies as part of a dessert spread alongside Crumbl Copycat Frosted Oreo Cookies, Crumbl-Style Confetti Cake Cookies, and Copycat Crumbl Key Lime Cookies for a complete cookie tray. Serve at room temperature for the best texture.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for 10 to 15 minutes before serving so the frosting softens slightly.
Copycat Crumbl Chocolate Cake Cookies
Add Preferred SourceIngredients
For the cookies
- 1 ½ cups unsalted butter softened
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup corn syrup
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon corn starch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
For the frosting
- ¾ cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup cocoa powder
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a stand mixer on high until smooth, scraping down the sides of the bowl as needed.
- Add the eggs, vanilla extract, and corn syrup, and mix until combined.
- Add the flour, cocoa powder, baking soda, cornstarch, and salt. Mix on low speed until a thick dough forms.
- Fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheets with a 1-tablespoon cookie scoop or use a spoon, and bake for about 10 minutes or until the centers are set.
- Cool the cookies completely on a wire rack before frosting.
To make the frosting:
- Beat the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until smooth. Add the cocoa powder, vanilla extract, and powdered sugar, and beat until fluffy. Add a teaspoon of water if your frosting is too thick.
- Pipe frosting onto the cooled cookies and serve.
Video
Notes
Chef Jenn’s Tips
- Use room-temperature butter and cream cheese so the dough and frosting mix smoothly.
- Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven.
- A large cookie scoop keeps the cookies thick and bakery-sized.
- Chill the frosted cookies briefly if you want the frosting to hold sharp piping lines longer.
