These CRUMBL chocolate cake cookies are made with a thick chocolate cookie base then topped with a homemade chocolate American buttercream frosting. With each bite, you’ll get the best combination of cookies and chocolate buttercream.
If you love Crumbl cookies, you need to try CRUMBL Peaches and Cream Cookies, Easy CRUMBL Lemon Glaze Cookies, CRUMBL Cinnamon Swirl Cookies copycat recipe and also these Fruity CRUMBL Strawberry Shortcake Cookies.
Crumbl chocolate cookies are the ultimate treat, I can tell you this much! Especially the chocolate cake crumbl cookies… They are topped with the most perfect buttercream that will satisfy anyone who’s chocolate obsessed.
After a few trials I was able to make the ultimate chocolate cookie recipe. It is soft, and chewy. Plus that addition of chocolate buttercream, made with real melted chocolate will literally change your life.
This is the best-frosted chocolate cake cookie recipe ever!
This is actually my first CRUMBL copycat recipe with a chocolate cookie as a base so expect a few more chocolate copycat cookies in the very near future.
If you’re not into chocolate though, you might like this CRUMBL Cinnamon Swirl Cookies copycat recipe or this Crumbl Circus Animal Cookie recipe might be right up your alley as well.
Why you need to make this recipe!
- It makes thick chocolate cookies
- These cookies are so impressive
- They are perfect for chocolate lovers
- If the thick chocolate cookie was not enough, each cookie is topped with a luscious chocolate frosting for the perfect finish.
Ingredients for CRUMBL chocolate cake cookies
Here are the ingredients you will need to make these chocolate cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You will need unsalted butter. One stick will need to be cold and the other will need to be softened.
- Brown sugar & granulated sugar– Using a mix of brown sugar and granulated sugar for this recipe allows it to sweeten the cookies and keep them soft.
- Egg– This recipe uses a large cold egg.
- Flour– You can use all-purpose flour for this recipe.
- Dutch-processed cocoa powder- The dutch processed cocoa powder will be used for both the chocolate cookie base and the chocolate frosting.
- Baking soda- The baking soda will help give some extra height and thickness to these chocolate cake cookies.
- Instant coffee- Instant coffee is used to make the chocolate flavor shine even more.
- Vanilla extract– The vanilla will help enhance the chocolate flavor of this chocolate treat.
- Powdered sugar- The powdered sugar is used to make the chocolate buttercream.
- Semi sweet chocolate chips– You should use very good quality chocolate chips to make the cookies and buttercream taste as good as possible.
How to make CRUMBL chocolate cake cookies
This is how you can make these cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Combine the cold butter, both sugars, and powdered sugar together.
- Mix in the egg, instant coffee, and vanilla until combined.
- Sift in the flour, cocoa powder, and baking soda until dough forms, then scoop out 8 equally sized cookie dough balls.
- Flatten the cookie dough balls to about ½ inch in thickness and bake in the preheated oven.
Make the chocolate buttercream
- Melt the chocolate and let it cool down for a few minutes.
- Cream the softened butter, powdered sugar, vanilla, and cocoa powder until smooth.
- Add in the cooled down melted chocolate and mix until thick and creamy.
- Frost the cooled-down chocolate cake cookies and enjoy!
Frequently asked questions – FAQ
How to store the chocolate cake cookies?
You can store these frosted chocolate cookies in an airtight container in a single layer at room temperature for up to 2 days. They will last longer if stored in an airtight container in the fridge. They will last for up to 7 days.
Just make sure to pull them out of the fridge and let them get back to room temperature before enjoying them so they soften back up.
What if I don’t have a piping tip?
Don’t worry if you don’t have a piping tip, you can spread the homemade chocolate frosting right on top of your cookies and enjoy them like that.
If you really want to pipe the frosting instead of just smearing it on top, you can always add the frosting to a ziplock bag, cut the tip off and decorate your cookies.
Either way, the cookies will taste just as good! 🙂
Copycat CRUMBL chocolate cake cookies with chocolate frosting
If you made these chocolate cake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL chocolate cake cookies with chocolate frosting
Ingredients
Thick chocolate cookies
- 1 teaspoon instant coffee
- 2 teaspoon hot water to mix with the instant coffee
- ½ cup butter cold
- ¾ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg cold
- 1 teaspoon vanilla extract
- 1 & ½ cup flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ⅔ cup semi sweet chocolate chips
homemade chocolate frosting
- ½ cup butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon dutch processed cocoa powder
- ½ cup semi sweet chocolate chips melted
Instructions
Make the chocolate cookies
- Preheat the oven to 350 then line a baking sheet with parchment paper then set aside. in a small cup or bowl, mix the instant coffee and hot water together then set aside to cool.1 teaspoon instant coffee, 2 teaspoon hot water
- Combine the butter, brown sugar, granulated sugar together until light and creamy. Add in the egg, vanilla extract, and the cooled down instant coffee and mix until combined.½ cup butter, ¾ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Sift in the flour, dutch processed cocoa powder, and baking soda and mix just until the dry mixture disappears.1 & ½ cup flour, ½ cup dutch processed cocoa powder, ½ teaspoon baking soda
- Fold in the semi-sweet chocolate chips then using a large cookie scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten to about ½ inch in thickness. Bake in the preheated oven for 8-9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.⅔ cup semi sweet chocolate chips
While the cookies are cooling make the chocolate frosting
- In a bowl melt the chocolate chips in the microwave in 30 second increments until fully melted then set aside to cool down to room temp.½ cup semi sweet chocolate chips
- In a stand mixer using a paddle attachement cream the butter, sifted powdered sugar, vanilla extract, and cocoa powder on medium speed for 3 minutes, scraping the side from time to time.½ cup butter, ¾ cup powdered sugar, 2 tablespoon dutch processed cocoa powder, 1 teaspoon vanilla extract
- Add in the melted chocolate and mix on high speed, scraping down the sides from time to time. After 2-3 minutes the frosting will be smooth, and fluffy. Place the frosting in a piping bag with a Wilton 2D rosette tip, and pipe the chocolate frosting on the cooled down cookies and enjoy!
Notes
How to store the chocolate cake cookies?
You can store these frosted chocolate cookies in an airtight container in a single layer at room temperature for up for 2 days. They will last longer if stored in an airtight container in the fridge. They will last for up to 7 days. Just make sure to pull them out of the fridge and let them get back to room temperature before enjoying them so they soften back up.Nutrition
Thank you for making it all the way down here 🙂
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issy
mine are in the oven right now on 180 celsius and have been for 12 minutes and haven’t fallen from the ball shaoe to a disc pls help
Chahinez
That can happen if the ingredients were too cold or if a little too much flour was added. Try gently pressing the dough balls down before baking to help them spread. If they’re already in the oven, you can take them out and lightly tap the baking sheet on the counter to encourage spreading, then bake for another minute or two. Hope that helps!
abi
came out amazing such a good recipe !!
Chahinez
Thank you!!
Chiara
is the oven set to fan? If not, what temperature to use for a fan oven? Can also normal cocoa powder be used?
Brae
The directions were a little hard to follow at first, but overall the cookies came out great!!
Chahinez
I’ll work on making them more clear next time 🙂
Steph
In the ingredient list, the butter says softened, but in the directions it states cold cubed butter. Also, in the frosting directions it does not say when to add the vanilla.
Chahinez
The butter specifics and recipe card have been updated 🙂
Julie
I’d love to try these cookies, but what can I use instead of coffee?
Chahinez
You can just not use the coffee without worrying about how to replace it. It’s only there to help intensify the chocolate flavor. I would still use the 2 tsp of hot water though since that’s factored into the recipe.
Joanne
Hi, I just made your sugar cookie and it was delicious. I would like to try this one but I have a question. Up above you said cold butter, but in the recipe , in both places, you said softened. Where do I add the cold butter? Thank you.
Chahinez
Instructions have been fixed and clarified 🙂
Sweetsbab
Love this recipe! I have made it several times. I do change the frosting to a peanut butter cream frosting so good!!
Chahinez
Thank you!
Ann McGreer
Is the flour amount correct? I’m going to try them today. Thx
Chahinez
yes because we’re mixing in water with the coffee
Ana
I’m slowly working my way through all your Crumbl Copycat recipes, and I had to try these next because I just had one from Crumbl, and 100% hands down yours are better than theirs! Their cookie was dry and the frosting was too dark and fudgy. These are phenomenal. The only change I made was that I used mini semi sweet chocolate chips in the cookies. Next time I may make them half the size like another commenter did. Definitely a keeper! Thank you for sharing : )
Kathy C.
I made these crumbl cookies. They are rich and chocolatey! They did need the American buttercream icing. When adding the icing, it seems to tie it all together! Thanks for the recipe! Kathy C.
Chahinez
You’re welcome!
Megan
Can the dough be made ahead (and kept in the fridge)? Thank you!
Chahinez
It can be made ahead of time, but I would only keep it in the fridge for only a day or two. For longer storage, freezing the dough would be better.
Dottie
Worst recipe I’ve ever made and I’ve made many. 2 tbsp of sugar in cookies? Is this for diabetics! Removed it from Pinterest. Don’t waste your time.
Chahinez
Hi Dottie! This recipe has 3/4 cup of brown sugar which I think you missed when making this recipe.
Have a blessed day!
Majella
it says softened butter but then randomly cubed butter in the recipe? clarify please. thanks.
Chahinez
I apologize for that! We’re using cold butter for the cookie and softened butter for the frosting.
Majella
and when do you add the vanilla for the frosting????
Chahinez
with the rest of the ingredients in the stand mixer.
Bee
Hello! In the ingredients it says softened butter but in the instructions it’s cold butter, which one is it?!
Chahinez
Fixed 🙂
Diane
In the recipe ingredients the cookies and the frosting call for softened butter. In the directions the cookies call for cubed cold butter. Is this what I should use? I’ve made your churro cookies. Sooo good!
Chahinez
Fixed 🙂
Glad you liked the churro cookies!
Liz
On the part for the frosting you have 1 tsp of vanilla but on the instructions of frosting you do not say when to add it??
Chahinez
Recipe card has been fixed 🙂
Erin
When should I add the vanilla to the buttercream frosting when mixing?
Chahinez
Sorry about that! Recipe has been fixed 🙂
Sue
Looks amazing!! Any suggestions on what to use in place of coffee?
Chahinez
Not necessarily. The coffee just helps intensify the chocolate flavor. You don’t really taste the coffee itself.
Ema
Soooo good!
Chahinez
Thanks!
Ana
Hi. The recipe calls for Dutch processed. When I bake with baking soda I generally use natural cocoa powder and when using baking powder use Dutch processed. Would this recipe work with natural cocoa powder?
Chahinez
The coffee is the acid in this recipe that pairs with the baking soda, good question 🙂