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Copycat Crumbl Brownie Cookie

Helen T. Patterson
These Copycat Crumbl Brownie Cookies are rich, fudgy, and loaded with decadent chocolate flavor—just like the ones from the famous Crumbl bakery. With a soft, chewy center and slightly crisp edges, these oversized cookies are topped with a smooth, fudgy frosting for the ultimate chocolate indulgence. Perfect for satisfying your sweet tooth, sharing with friends, or impressing at parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American, Bakery-style
Servings 12 servings
Calories 400 kcal

Equipment

  • 1 large mixing bowl
  • 1 Medium Mixing Bowl
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire cooling rack
  • Small whisk (for frosting)

Ingredients
  

For the Brownie Cookie Dough:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks

For the Fudgy Frosting (Optional but Recommended):

  • 1½ cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ cup unsalted butter melted
  • 3 –4 tablespoons heavy cream or milk adjust for consistency
  • Pinch of salt

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper or a silicone baking mat.

Cream the Butter and Sugars:

  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Add Eggs and Vanilla:

  • Mix in the eggs, one at a time, until well combined.
  • Stir in the vanilla extract.

Combine Dry Ingredients:

  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick.

Fold in Chocolate Chips:

  • Gently fold in the semi-sweet chocolate chips or chunks for extra chocolatey goodness.

Shape the Cookies:

  • Scoop large balls of dough (about ¼ cup each) onto the prepared baking sheet, spacing them 3 inches apart.
  • Slightly flatten each dough ball with your hand or the back of a spoon.

Bake:

  • Bake for 10–12 minutes until the edges are set but the centers are still slightly soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Fudgy Frosting (Optional):

  • In a medium bowl, whisk together the powdered sugar, cocoa powder, melted butter, cream or milk, and a pinch of salt until smooth.
  • Adjust consistency with more milk for a thinner frosting or more powdered sugar for a thicker one.

Frost and Serve:

  • Once the cookies are completely cool, spread a generous layer of frosting on top.
  • Add optional toppings like a sprinkle of sea salt, mini chocolate chips, or a caramel drizzle if desired.

Notes

  • Underdone is perfect: For ultra-fudgy centers, take the cookies out when they look slightly underbaked.
  • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
  • Flavor Boost: Add a pinch of espresso powder to the dough for a richer chocolate flavor.
  • Make it your own: Experiment with mix-ins like white chocolate chips, nuts, or a peanut butter swirl for variety.
Keyword Copycat Crumbl Brownie Cookie