Copycat Crumbl Chocolate Cake Cookies Recipe You Can Bake at Home

Crumbl-style chocolate cake cookies are an irresistible treat, especially when finished with a silky chocolate buttercream. After several trials I developed a cookie that is thick, soft, and chewy, and paired with a buttercream made from real melted chocolate it becomes truly special.

This is the best-frosted chocolate cake cookie recipe ever!

This is my first Crumbl copycat using a chocolate cookie base — expect more chocolate-inspired copycats soon. If chocolate isn’t your thing, try lighter options like the CRUMBL Cinnamon Swirl Cookies copycat or the Crumbl Circus Animal Cookie recipe.

Why you need to make this recipe

• Produces thick, bakery-style chocolate cookies
• Impressive presentation for gatherings
• Perfect for chocolate lovers
• Each cookie is finished with a luscious chocolate buttercream

Ingredients for CRUMBL chocolate cake cookies

Below are the ingredients you’ll need. Refer to the recipe card for exact measurements and full instructions.

• Butter – Use unsalted butter. One portion should be cold for the dough, and another softened for the frosting.
• Sugars – A mix of brown sugar and granulated sugar keeps the cookies tender and flavorful.
• Egg – One large cold egg helps with texture.
• Flour – All-purpose flour works well.
• Dutch-processed cocoa powder – Adds deep chocolate flavor to both the cookies and frosting.
• Baking soda – Gives the cookies a little lift for a thicker profile.
• Instant coffee – Enhances and intensifies the chocolate flavor (use a small amount).
• Vanilla extract – Rounds out the chocolate flavors.
• Powdered sugar – Used for the buttercream to achieve a smooth texture.
• Semi-sweet chocolate chips – Melted for the frosting and folded into the dough for pockets of chocolate; use good-quality chocolate.

How to make CRUMBL chocolate cake cookies

Quick overview — full details are in the recipe card below.

1. Combine cold butter with brown and granulated sugars until combined and slightly fluffy.
2. Mix in the egg, instant coffee (dissolved in hot water), and vanilla until incorporated.
3. Sift in flour, cocoa powder, and baking soda; mix until a dough forms, then fold in chocolate chips and portion into 8 equal balls.
4. Flatten each ball to about 1/2 inch thickness and bake. Cool before frosting.

Make the chocolate buttercream

• Melt the chocolate chips and allow them to cool to room temperature.
• Cream softened butter, powdered sugar, vanilla, and cocoa powder until smooth.
• Add the cooled melted chocolate and beat until the frosting is thick and fluffy.
• Pipe or spread the buttercream onto cooled cookies and serve.

Frequently asked questions – FAQ

How to store the chocolate cake cookies?

Store frosted cookies in a single layer in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 7 days. Bring refrigerated cookies back to room temperature before serving so they soften.

What if I don’t have a piping tip?

If you don’t have a piping tip, simply spread the frosting on the cooled cookies with a spatula. To mimic piping, place frosting in a zip-top bag, snip one corner, and squeeze to decorate. Either method yields delicious results.

Copycat CRUMBL chocolate cake cookies with chocolate frosting

If you try this recipe and enjoy it, please leave a review — it helps a lot!

CRUMBL chocolate cake cookies with chocolate frosting

Thick chocolate cookie bases topped with a homemade chocolate American buttercream.

Prep: 20 mins

Cook: 8 mins

Total: 28 mins

Servings: 8 cookies

Ingredients

Thick chocolate cookies

• 1 tsp instant coffee
• 2 tsp hot water (to dissolve the coffee)
• 1/2 cup cold butter
• 3/4 cup brown sugar
• 2 tbsp granulated sugar
• 1 large cold egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1/2 tsp baking soda
• 2/3 cup semi-sweet chocolate chips

Homemade chocolate frosting

• 1/2 cup butter, softened
• 3/4 cup powdered sugar (sifted)
• 1 tsp vanilla extract
• 2 tbsp Dutch-processed cocoa powder
• 1/2 cup semi-sweet chocolate chips, melted and cooled

Instructions

Make the chocolate cookies

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix instant coffee with hot water and set aside to cool.
• Beat cold butter with brown and granulated sugars until light and creamy. Add the egg, vanilla, and cooled coffee; mix until combined.
• Sift in flour, Dutch-processed cocoa powder, and baking soda. Mix until the dry ingredients disappear, then fold in the chocolate chips.
• Portion dough into eight equal balls, place on the prepared baking sheet, and gently flatten to about 1/2 inch thick. Bake 8–9 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before frosting.

While the cookies cool, make the frosting

• Melt chocolate chips in 30-second increments in the microwave, stirring between intervals until smooth. Let cool to room temperature.
• In a stand mixer with the paddle attachment, cream softened butter, sifted powdered sugar, vanilla, and cocoa powder on medium speed for about 3 minutes, scraping the bowl as needed.
• Add the cooled melted chocolate and beat on high until the frosting is smooth and fluffy (about 2–3 minutes). Transfer to a piping bag fitted with a Wilton 2D tip or a zip-top bag with the corner snipped, then pipe or spread onto cooled cookies.

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Notes

You can store frosted cookies in a single layer at room temperature for up to 2 days or refrigerate up to 7 days. Bring them back to room temperature before serving so they soften again.

Nutrition

Calories: 513 |
Carbohydrates: 62g |
Protein: 5g |
Fat: 29g |
Saturated Fat: 18g |
Sodium: 288mg |
Sugar: 38g

Nutrition information is approximate.

Thank you for reading! If you make these cookies, please leave a comment and let me know how they turned out.

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