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 this__. 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!
- Cream the butter, granulated sugar, 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 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 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.
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 softened
- 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
- Cream 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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Tia
Hi, can I omit the coffee? I’m caffeine intolerant. Thanks!
Chahinez
yes use water instead
Elizabeth
These were super chocolatey and delicious! Thanks for another great recipe!
Lindsay
Made these today! Sooooo good. My family was in love! Thank you for a great recipe!
Chahinez
YAYY!! Enjoy!
Vickie
I found these to be too dry. I followed the recipe and weighed each cookie for consistency. Buttercream was fantastic though!
Chahinez
Hi Vickie! I’m glad you like the butter cream! How did you measure the ingredients? With measuring cups or a kitchen scale?
amani
how many tablespoons can i scoop to make these big cookies?
Chahinez
About 4-5 tablespoons!
Chahinez
Lauren
If you are a fan of chocolate then these cookies are for you! They are seriously so delicious and beautiful. Don’t hesitate to make these…you will not be disappointed!
Chahinez
They are definitely a huge hit huh! Thank you for trying them!
Chahinez
Autumn Vigil
I made this cookie as part of a St. Patrick’s Day cookie platter but used Andes mints instead of chocolate chips and I left off the frosting….😍🤤 they came out SO WELL! They put Girl Scout Thin Mints to shame I think. The cookie recipe is so delicious just like all of your others, thank you so much for sharing!
Chahinez
That sounds absolutley insane! You’re a genius Autumn!
Chahinez
Mary
Hello
I would like to try and make an assortment of your cookies for a bake sale. How far in advance can I make them or can I freeze them. I’ve never done that before. Tia
Mary
Chahinez
This will depend on the cookie at hand. Most of them you can freeze for up to 1 month in an air-tight container. Most recipe will also have that information for you 🙂
Chahinez
Elise
The cookies weren’t done after 9 minutes I have to put them back for another 9 minutes. Did I do something wrong?
Chahinez
No most likely not! All ovens are different so it probably was just your oven.
Emily
Hi! I love all the copycat Crumbl recipes that I’ve tried on your site so far, but is there a reason why this one doesn’t have a metric option? I definitely prefer metric and weighing my ingredients for consistency. I could probably translate it, but I was mostly just curious. =)
Chahinez
Hi Emily! Thank you so much for pointing it out 🙂 I didn’t add the metric options a few years back… Even last year to be completely honest. I have been slowly going back and updating them so thank you for reminding me of this one. I just updated it and I can’t wait for you to try it 🙂
Chahinez
Tess
The texture and flavor of these cookies was SO good, we all loved them! The frosting was very very delicious as well.
Lisa
These cookies were delicious! Nice chocolate flavor and the frosting was SO good, I could eat it by the spoonful!
Chahinez
So happy to hear you enjoyed these, Lisa! The chocolate frosting is one of the best things ever!
Brittany
These were amazing and super easy to follow. I added pink Himalayan sea salt for an amazing salty kick!
Chahinez
Adding a little sea salt to cookies is always the answer!! So happy you enjoyed these!
Chahinez
Leigh Anne
This was my first Lifestyle of a Foodie recipe! I surprised my daughter by asking if she wanted to make them with me. THESE ARE INCREDIBLE!! And they aren’t even hard to make! The icing is perfect, the texture, the density, all of it! We can’t wait to try more of your recipes, Chahinez! You are truly talented. Thank you!!
Chahinez
Thank you so much for trying these cookies, Leigh Anne! I’m glad to hear you and your daughter loved these 🙂
Chahinez
Lori
What size cookie scoop do you use for your cookies? Your recipes say scoop into 8 balls.
Chahinez
I use a 1/4 cup scoop. So about 4 tablespoons of cookie dough.
Deserae Manning
Delicious
Chahinez
So happy to hear you loved it!
Adabel
Such an amazing recipe. Beyond delicious!
Chahinez
Thank you so much Adabel!
Chahinez
Katie
My family and I loved these cookies so much! I can’t wait to make them again!
Chahinez
Thank you so much for trying this recipe! I am so happy to hear that they loved them 🙂
Chahinez
Kay
Love the cookies great recipe the frosting is perfect with these cookies makes them perfection tastes just like a a piece of chocolate cake.
Chahinez
Thank you so much for trying thesecookie, Kay! Glad you enjoyed these chocolate cookies 🙂
Chahinez
Vee Glessner
So stinking good! Chocolate lovers this one is for you. My only gripe with the recipe is it doesn’t call for salt, I had to add some 🙂 Very soft moist “cakey” cookie not super gooey or doughy but definitely screams chocolate cake. The buttercream is light and I love the use of real chocolate.
I made 4 full crumbl-size cookies of 75g (dough) and 8 catering-size cookies of 36g each. Leaving just enough dough for a taste test. The small ones I baked for just 6 minutes and they were soft but perfect. Frosting these was a blast and they look so pretty. Definitely recommend for a party or platter as they are so photogenic!
emily
IM IN HEAVEN!SO AMAZING I MADE THESE WITH MY FRIEND AND SHE SAID THERE DO GOOD
emily
OMG MY TOP FAVORITE I LOVED THE COFFEE IN IT!
Cailie
These were unbelievable!! Absolutely delicious—I added about 1/3 tsp of salt. Wouldn’t change anything else.
Chahinez
Thank you so much for trying these! They are definitely one of our favorites here too!!
Chahinez
Tanvika
I love this cookie I tried the snickerdoodle one too but this one was a 10 out of 10 totally recommend
Chahinez
This one is definitely for all my chocolate lovers! I am so glad you loved it and thank you so much for leaving this review.
Chahinez
Zaley DP
Just made this recipe and it was absolutely delicious!
Chahinez
Thank you so much for trying it Zaley! I am so happy you loved it as much as we do 🙂
Chahinez
Whitney
These were amazing. I did use my black cocoa that I had just got offline so I’m not sure if the recipe would taste much different than regular cocoa. I was too excited and wanted to try the black cocoa today, but holy honky tonk, these were amazing! Thank you.
Chahinez
That black cocoa will take these chocolate cake cookies to the next level and make them taste more like Oreo chocolate cake which hey I can’t be mad about at all!! Enjoy those!
Chahinez