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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.
Nutrition Facts (Per serving)
Calories: ~430, Total Fat: 22g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 180mg, Total Carbohydrates: 58g, Dietary Fiber: 3g, Sugars: 40g, Protein: 4g
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
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