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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.
Table of Contents
- This is the best-frosted chocolate cake cookie recipe ever!
- Why you need to make this recipe!
- Ingredients for CRUMBL chocolate cake cookies
- How to make CRUMBL chocolate cake cookies
- Frequently asked questions – FAQ
- How to store the chocolate cake cookies?
- What if I don’t have a piping tip?
- Copycat CRUMBL chocolate cake cookies with chocolate frosting
- CRUMBL chocolate cake cookies with chocolate frosting Recipe
- How to store the chocolate cake cookies?
- Shop this recipe
- If you enjoyed this crumbl chocolate cake cookie recipe make sure to pin it for later!
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 1/2 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 tsp instant coffee
- 2 tsp hot water to mix with the instant coffee
- 1/2 cup butter cold
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg cold
- 1 tsp vanilla extract
- 1 & 1/2 cup 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
- 1 tsp vanilla extract
- 2 tbsp dutch processed cocoa powder
- 1/2 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 tsp instant coffee, 2 tsp 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.1/2 cup butter, 3/4 cup brown sugar, 2 tbsp granulated sugar, 1 large egg, 1 tsp vanilla extract
- Sift in the flour, dutch processed cocoa powder, and baking soda and mix just until the dry mixture disappears.1 & 1/2 cup flour, 1/2 cup dutch processed cocoa powder, 1/2 tsp 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 1/2 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.2/3 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.1/2 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.1/2 cup butter, 3/4 cup powdered sugar, 2 tbsp dutch processed cocoa powder, 1 tsp 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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If you enjoyed this crumbl chocolate cake cookie recipe make sure to pin it for later!
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 : )
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.
You’re welcome!
Can the dough be made ahead (and kept in the fridge)? Thank you!
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.
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.
Hi Dottie! This recipe has 3/4 cup of brown sugar which I think you missed when making this recipe.
Have a blessed day!
it says softened butter but then randomly cubed butter in the recipe? clarify please. thanks.
I apologize for that! We’re using cold butter for the cookie and softened butter for the frosting.
and when do you add the vanilla for the frosting????
with the rest of the ingredients in the stand mixer.
Hello! In the ingredients it says softened butter but in the instructions it’s cold butter, which one is it?!
Fixed 🙂
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!
Fixed 🙂
Glad you liked the churro cookies!
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??
Recipe card has been fixed 🙂
When should I add the vanilla to the buttercream frosting when mixing?
Sorry about that! Recipe has been fixed 🙂
Looks amazing!! Any suggestions on what to use in place of coffee?
Not necessarily. The coffee just helps intensify the chocolate flavor. You don’t really taste the coffee itself.
Soooo good!
Thanks!
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?
The coffee is the acid in this recipe that pairs with the baking soda, good question 🙂