Crumbl Chocolate Cake Cookies
Rich chocolate cookies smothered in a homemade chocolate fudge frosting are a chocolate lovers dream. You’ll love these bakery style Chocolate Cake Cookies!
BETTER THAN THE BAKERY
Are you ready to sink your teeth into something insanely delish? If so, get excited, because these Chocolate Cake Cookies are just what your tastebuds need! Whether you have a sweet tooth that simply won’t quit or just love having delicious chocolate treats to indulge in now and again, this easy frosted cookie recipe delivers all of the rich flavors with each bite. You can make bakery-style cookies right at home!
FREQUENTLY ASKED QUESTIONS:
If you love the look of the pipped frosting on the cookies, you’ll need to grab an open star tip. It’s really easy to use. Start in the middle and circle around working your way out to the edge of the cookie.
No bag, no problem! Use a ziptop bag instead, then cut the bottom corner off the bag, place the tip on and then add frosting and use as you would have a piping bag.
Nope! You can just spread the frosting on top of the cookies using an offset spatula or a butter knife. These don’t need to be hard to make!
If that’s too much chocolate for you, you can leave those chocolate chips out of the cookie mix.
This can happen if you bake your cookies for too long. You actually want your cookies to be slightly underbaked. Keep an eye on them because once they look dry on the top, they’re done.
Want some fun additions? Try any of these toppings: rainbow sprinkles, chocolate sprinkles, chocolate sauce drizzle, melted chocolate (dark, milk, semi-sweet, or white), chopped-up candy bars, or mini M&M’s.
If you don’t have any you can use milk instead. Just don’t use skim milk. In addition, I have not tried this with milk alternatives so can’t speak on those.
Place cookies in an airtight container and keep them at room temperature for up to 3 days. Keep them longer by storing them in the fridge for up to 5 days or freeze for up to 3 months. Let cookies return to room temperature before enjoying. Also remember to use a piece of parchment paper in between layers if storing in stacks so you don’t ruin the frosting.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salted butter
- granulated sugar
- packed light brown sugar
- eggs
- vanilla extract
- semi-sweet chocolate chips
- heavy cream
HOW TO MAKE CHOCOLATE CAKE COOKIES
Preheat the oven to 350°F. Line two large baking sheet pans with parchment paper, set aside. In a large bowl stir together the flour, cocoa powder, baking powder. Set aside.
In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a handheld electric mixer) cream together the butter with the granulated sugar and brown sugar for 3 minutes until light and fluffy.
Add the eggs one at a time. Mix together fully before adding the next egg.
Mix in the vanilla extract.
In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. Scrape down the sides as needed.
Finally, stir in the chocolate chips.
Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball and place them on the sheet trays about 6 inches apart. These cookies will spread quite a bit while baking so you may have to bake in batches depending on the size of your sheet pans.
Gently press down on the cookie dough balls and flatten them out into a large flat circle.
Bake for 12-14 minutes until they appear dry in the center of the cookies.
Let the cookies cool completely on the sheet pans, then transfer them to a wire rack. While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment (or with an electric hand mixer.) Whip on medium speed until smooth.
Add the melted chocolate chips and mix until combined.
Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
Add the vanilla extract, stir to combine. Finally, start with adding 1 tablespoon of the heavy cream and mix in until fully combined. Then turn the mixer to a medium-high speed and whip it until light and fluffy (about 3 minutes.) If it is too thick to pipe, add an additional tablespoon of heavy cream (or more) until you’ve reached the desired consistency.
Using an open star tip, pipe the frosting in a spiral shape onto the tops of the cookies, serve immediately.
CRAVING MORE RECIPES?
Copycat Crumbl Chocolate Cake Cookies
Ingredients
For the cookies:
- 3 ⅓ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 ½ cups salted butter (2 ½ sticks), softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
For the chocolate fudge frosting:
- 1 ½ cups salted butter (2 ½ sticks), softened to room temperature
- 12 ounce bag semi-sweet chocolate chips, melted and cooled slightly
- 4 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line two large baking sheet pans with parchment paper, set aside.
- In a large bowl stir together the flour, cocoa powder, baking powder. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a handheld electric mixer) cream together the butter with the granulated sugar and brown sugar for 3 minutes until light and fluffy.
- Add the eggs one at a time. Mix together fully before adding the next egg.
- Mix in the vanilla extract.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. Scrape down the sides as needed.
- Finally, stir in the chocolate chips.
- Portion the cookie dough into 12 even-sized portions.
- Roll them into a smooth ball and place them on the sheet trays about 6 inches apart. These cookies will spread quite a bit while baking so you may have to bake in batches depending on the size of your sheet pans.
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 12-14 minutes until they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet pans, then transfer them to a wire rack.
- While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment (or with an electric) hand mixer. Whip on medium speed until smooth.
- Add the melted chocolate chips and mix until combined.
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
- Add the vanilla extract, stir to combine.
- Finally, start with adding 1 tablespoon of the heavy cream and mix in until fully combined. Then turn the mixer to a medium-high speed and whip it until light and fluffy (about 3 minutes.) If it is too thick to pipe, add an additional tablespoon of heavy cream (or more) until you’ve reached the desired consistency.
- Using an open star tip, pipe the frosting in a spiral shape onto the tops of the cookies, serve immediately.
Notes
- Feel free to use an offset spatula or butter knife to spread the frosting on if you don’t wan to pipe it.
- Don’t overbake your cookies, they’ll appear dry on the top when they’re done.
- Cookies should be stored at room temp in a container for up to 3 days or in the refrigerator for up to 5 days. You can freeze them for up to 3 months. Best enjoyed at room temp.
- Milk can be used instead of heavy cream in the frosting if desired.
- If you choose to use unsalted butter in the cookie batter, you’ll need to add a teaspoon of salt to the mix.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
