If you’ve ever had a Crumbl cookie, you probably know why it’s become such a big hit, that deep chocolate smell, the thick and gooey center, and how soft it is, melting in your mouth as soon as you bite. I wanted that same amazing experience without leaving home, so I decided to make my own version of Copycat Crumbl Chocolate Cookies.
After making several test batches and doing a lot of tasting, I figured out the key to that bakery-style texture: the right mix of cocoa, butter, and sugar. The result is everything you love about the original — rich, fudgy, and full of chocolate flavor, but even better when you eat them fresh out of the oven.
If you’re a chocolate fan, you’ll also love my chocolate sugar cookies and these Halloween cream cheese swirl brownies. Now let’s go through the story behind these cookies and how you can make them at home.
The Story Behind Copycat Crumbl Chocolate Cookies
Discovering the Crumbl Magic
It all started one Saturday afternoon when I finally gave in to the Crumbl craze. One bite of that huge, chocolate-filled cookie and I was instantly hooked. The texture was amazing soft, chewy, and full of flavor. I tried to guess the ingredients right then and there, jotting down notes on a napkin. I knew I had to make copycat Crumbl chocolate cookies at home, but my first attempts weren’t very good.
My early versions were too flat, lacked flavor, or didn’t bake evenly. But I kept experimenting cutting back on sugar here, chilling the dough there until everything worked. That’s when my kitchen started smelling like Crumbl’s store. My cookies came out thick, tender, and melt-in-your-mouth good. That moment felt like a win. I didn’t just copy the taste I recreated the joy of that first bite.
And the best part? These copycat Crumbl chocolate cookies use regular ingredients you can find in your pantry. A mix of dark cocoa, brown sugar, and melted butter gives them that rich chocolate taste.
Understanding how sugar affects browning and texture can change the way your cookies bake. Tate & Lyle’s guide on the role of sugar in baking explains how different types of sugar influence spread, crispness, and moisture.
Baking with Heart and a Hint of Chocolate
What makes these copycat Crumbl chocolate cookies special isn’t just the flavor, it’s the process. There’s something really calming about creaming butter and sugar, mixing in flour, and watching the dough come together. I often make them on quiet Sunday mornings, when the house smells like cocoa and coffee.
For the perfect texture, use high-quality unsweetened cocoa and chill the dough before baking. That’s how you get the cookie’s height and soft middle. It’s also the secret to that crackled top without overbaking. The small pause before baking allows the flavors to deepen and the dough to firm up, a trick every home baker should know.
If you love soft cookies with a rich chocolate bite, these will quickly become your favorite. They’re the perfect mix between brownies and cookies, slightly crisp on the edges but tender inside, like my peanut butter cookies but with a deeper, bolder flavor. Every bite feels like it was made at home yet still refined little pieces of Crumbl in your own kitchen.
Ingredients for Copycat Crumbl Chocolate Cookies
These bakery-style cookies come together with simple pantry ingredients. Here’s everything you’ll need to make them taste just like the real deal:
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder (optional, enhances chocolate flavor)
Wet Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
Chocolate & Toppings
- 1 cup semi-sweet chocolate chunks (or chopped chocolate bars)
- ½ cup milk chocolate chips (for extra richness)
- Flaky sea salt, for topping
Ingredient Tips:
- Butter: Always melt your butter before mixing—it gives the cookies that chewy Crumbl texture.
- Cocoa powder: Dutch-processed cocoa creates a smoother, less bitter flavor.
- Sugar combo: Using both brown and white sugars helps with caramelization and chewiness.
- Chocolate: Mix chunk sizes for pockets of melty chocolate in every bite.
If you like this balance of richness and texture, you’ll also enjoy the buttery layers of my american cookie cake or the soft centers of these chocolate crinkle cookies.
Nailing the Crumbl Icing and Flavor
Creating That Signature Crumbl Frosting
One of the most loved features of copycat Crumbl chocolate cookies is that smooth, glossy chocolate icing that firms just enough to hold its shape yet melts perfectly in your mouth. After many experiments, I found that the key lies in temperature and ratios.
Here’s the icing formula I swear by:
- ½ cup unsalted butter, softened
- ¼ cup unsweetened cocoa powder
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk (adjust for thickness)
- ½ teaspoon vanilla extract
Start by creaming butter and cocoa until smooth. Gradually add powdered sugar, alternating with milk, until you reach a spreadable consistency. You want it silky, not runny. The frosting should glide across the cookies while warm but set slightly as they cool.
A helpful tip: frost the cookies only when they’re slightly warm, not hot, not cold. The mild heat softens the icing, helping it sink just enough for that signature glossy Crumbl look. It’s the same rich finish that makes desserts like my chocoflan or hot cocoa cheesecake bars so irresistible.
For a silky, spreadable frosting that sets perfectly on top of Crumbl-style cookies, I followed a few techniques from Preppy Kitchen’s chocolate buttercream frosting guide.
Balancing Chocolate and Sweetness
Crumbl’s cookies stand out because they’re rich, but never overwhelming. Getting that balance right is crucial in any copycat Crumbl chocolate cookies recipe. Use high-quality cocoa and a mix of both semi-sweet and milk chocolate chips to keep the flavor smooth and layered. A dash of espresso powder subtly deepens the cocoa flavor without turning it bitter.
The real secret, though, is in the salt. A light sprinkle of flaky sea salt over the frosted tops enhances the chocolate while cutting through the sweetness. It’s a small detail that makes every bite taste more refined and balanced.
If you want a fun twist, try mixing crushed cookies or chocolate shavings into the frosting. It adds texture and makes each cookie uniquely beautiful. Just like the creativity behind my vegan pumpkin sugar cookies or the dreamy caramel apple crumble bars, this recipe leaves room for play and flavor.
Each batch brings the best of bakery magic home, glossy icing, deep chocolate notes, and that unforgettable Crumbl bite that started it all.
Serving and Storing Your Copycat Crumbl Chocolate Cookies
How to Serve Copycat Crumbl Chocolate Cookies Like a Pro
Once your copycat Crumbl chocolate cookies have cooled and that creamy frosting has set, it’s time to enjoy them. These cookies are just as delicious warm as they are chilled. If you crave that soft, melt-in-your-mouth center, pop one in the microwave for about eight seconds before eating. The chocolate will soften again, giving you that rich, brownie-like texture inside.
These Copycat Crumbl Chocolate Cookies pair perfectly with a tall glass of cold milk or a warm mug of hot cocoa. For an extra treat, serve them with a scoop of vanilla ice cream or drizzle them with warm caramel. If you like balancing rich desserts with something lighter, try serving them alongside the bright, tangy flavor of my lemon blueberry bundt cake or the gentle sweetness of apple snickerdoodles.
When sharing them at gatherings or packaging them for gifts, consider cutting the cookies in half and wrapping each piece individually. The frosting holds its shape beautifully, and every half looks like it came straight from a bakery display case. They’re pretty, portable, and always a crowd favorite.
How to Keep Copycat Crumbl Chocolate Cookies Soft and Fresh for Days
Crumbl cookies are famous for staying soft, and this copycat version does too — as long as you store them the right way. Once your cookies are completely cooled, place them in an airtight container lined with parchment paper. If you’re stacking them, add a sheet of parchment between each layer to keep the frosting smooth and intact.
At room temperature, your copycat Crumbl chocolate cookies will stay fresh for up to four days. For longer storage, refrigerate them for up to a week or freeze unfrosted cookies for as long as two months. When you’re ready to serve, thaw them at room temperature and frost them fresh. The flavor and texture will taste just as indulgent as the day they were baked.
If you prefer a warm, gooey cookie even after freezing, reheat it gently in the oven at 300°F for about four to five minutes. This quick warming brings back that irresistible chocolate aroma and fresh-baked taste.
It’s these little details, the way the frosting softens slightly, the chewy middle stays perfect, and every bite feels homemade, that make your copycat Crumbl chocolate cookies even better than the originals. Once you try them, they’ll easily become your go-to dessert for any occasion.
Copycat Crumbl Chocolate Cookies
Ingredients
Equipment
Method
- Whisk together dry ingredients in a bowl.
- In another bowl, combine melted butter and sugars until smooth.
- Add egg, yolk, and vanilla; mix well.
- Gradually fold in dry mixture until dough forms.
- Stir in chocolate chunks and chill for 30 minutes.
- Scoop tall dough balls onto baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes.
- Cool for 5 minutes, then frost while slightly warm.
- Let icing set before serving.
Nutrition
Notes
From your stove to our hearts
share your delicious take!Frequently Asked Questions About Copycat Crumbl Chocolate Cookies
What kind of chocolate does Crumbl cookie use?
Crumbl typically uses high-quality semi-sweet and milk chocolate chips in their cookies. This mix gives the cookies that signature balance of rich flavor and creamy sweetness without being overpowering. To recreate it at home, use a combination of chopped semi-sweet chocolate bars and milk chocolate chips. Chopping chocolate instead of using pre-made chips creates pockets of melty chocolate that feel luxurious in every bite.
For a similar melt-in-your-mouth experience, you can also try my chocolate crinkle cookies, they use a similar balance of cocoa and sweetness for that classic, gooey center.
What is the Costco Crumbl cookie dupe?
Costco sells a version of large, soft-baked cookies that many people call a “Crumbl dupe.” These cookies mimic the size, texture, and soft chew that Crumbl is famous for, but they come in bulk and are more affordable. While they’re delicious, homemade copycat Crumbl chocolate cookies give you more control over ingredients and flavor intensity. When baked fresh, they offer that same gooey texture and warm chocolate aroma you simply can’t get from store-bought cookies.
What are the ingredients in Crumbl chocolate chip cookies?
The signature Crumbl chocolate chip cookies are made with butter, brown sugar, granulated sugar, eggs, vanilla, flour, cornstarch, baking soda, salt, and milk chocolate chips. Their version focuses on achieving a golden, soft center that’s slightly underbaked for that chewy Crumbl texture.
In this copycat Crumbl chocolate cookies recipe, we use similar ingredients but swap out part of the flour for cocoa powder to create a deep, chocolatey base. The result is rich, soft, and every bit as indulgent as the original.
What is the Crumbl controversy?
Crumbl faced some public controversy in 2022 and 2023 after being involved in a few legal disputes with competing cookie companies over branding and business practices. These issues mostly revolved around trademark similarities and franchise operations. However, the brand continues to thrive thanks to its loyal fan base and ever-changing cookie lineup.
For home bakers, this doesn’t change much, the joy of baking your own Crumbl-style cookies at home is all about the experience, not the drama. You can still enjoy that same thick, fudgy texture and cozy flavor right from your own oven.
Conclusion: Copycat Crumbl Chocolate Cookies
There’s something magical about bringing bakery-quality cookies to life in your own kitchen. These copycat Crumbl chocolate cookies prove that you don’t need fancy equipment or secret ingredients to make a treat that rivals the real thing. With the right balance of cocoa, butter, and sugar, you’ll create a cookie that’s soft in the middle, crisp at the edges, and completely irresistible.
Whether you bake them for family gatherings, gift boxes, or quiet weekends at home, these Copycat Crumbl Chocolate Cookies always deliver that warm, chocolatey comfort we all crave. Once you’ve tried them, you’ll see why this recipe belongs in every baker’s collection, it’s indulgent, cozy, and just a little nostalgic. Every bite feels like a hug, and every batch reminds you why homemade is always best.
Now that you know the secrets behind the texture, icing, and flavor, you’re officially ready to bake your own Crumbl masterpiece. So preheat that oven, your kitchen’s about to smell amazing.
