Copycat Crumbl Chocolate Cupcake Cookies

You know that feeling when you bite into a Copycat Crumbl Chocolate Cupcake Cookies and suddenly understand why people wait in those crazy long lines? I get it now. After spending way too much money on the real deal (don't tell my husband how much I spent last month!), I decided it was time to crack the code and make these beauties at home.

Emily was actually the one who got me obsessed with these cookies. She came home from a friend's birthday party talking non-stop about these "giant cookies with the swirly chocolate stuff on top." I thought she was just being dramatic, but then I tried one myself and wow – these aren't just cookies, they're like little cakes disguised as cookies!

The best part about making these at home? You get twelve massive cookies for the price of about three from the store. Plus, you can control the sweetness and make them exactly how your family likes them. Trust me, once you master this recipe, you'll never need to wait in that Crumbl line again.

If you're looking for more amazing cookie recipes, you'll definitely want to check out my small batch chocolate chip cookies – they're perfect when you want something sweet but don't need a dozen giant cookies tempting you all week!

Why You Will Like This Copycat Crumbl Chocolate Cupcake Cookies Recipe

• Takes just 30 minutes from start to finish (not counting cooling time)
• Tastes exactly like the original – seriously, Emily couldn't tell the difference
• Much cheaper than buying from the store
• Perfect for special occasions or when you want to impress someone
• Rich chocolate ganache frosting that's surprisingly easy to make
• Can be frozen for up to 3 months if you want to make ahead

Ingredients For The Best Copycat Crumbl Chocolate Cupcake Cookies

For the cookies:

• 4 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups unsalted butter (room temperature)
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon cake batter extract (this is the secret!)
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract

For the chocolate ganache frosting:

• 16 ounces semi-sweet chocolate baking bars, finely chopped
• 14 ounces heavy cream
• ¼ cup light corn syrup
• Chocolate sprinkles (optional but recommended)

The cake batter extract is what gives these cookies that distinctive Crumbl taste. I couldn't find it at my regular grocery store, so I ordered it online. Don't skip it – it makes all the difference!

How To Make Perfect Copycat Crumbl Chocolate Cupcake Cookies

1. Preheat your oven to 350°F and line your sheet trays with parchment paper. You'll need at least two large baking sheets since these cookies are HUGE.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set this aside – we'll need it in a minute.
3. Using a stand mixer with the paddle attachment, cream the butter and sugar for about 3 minutes. You want it light and fluffy. This step is super important for getting that perfect texture!
4. Add the eggs and egg yolks one at a time, mixing each one completely before adding the next. I learned this the hard way when I tried to speed things up and ended up with lumpy cookie dough.

1. Mix in all three extracts – the cake batter, almond, and vanilla. The smell at this point is incredible!
2. Add the flour mixture in three separate batches, mixing each batch completely before adding the next. This prevents flour from flying everywhere (trust me on this one). Scrape down the sides of the bowl as needed.
3. Portion the dough into 12 even pieces – each should be just over 4 ounces. I use a kitchen scale for this because these need to be uniform.
4. Roll each portion into a smooth ball, then place them on your prepared baking sheets about 6 inches apart. They spread A LOT, so you'll probably need to bake them in two batches.
5. Gently press each ball down to flatten it into a large circle. Don't make them too thin – we want them thick and cake-like.
6. Bake for 13-15 minutes until they're lightly golden brown and look dry in the center. Don't overbake them or they'll be tough instead of soft and chewy.
7. Let them cool completely on the baking sheets before frosting. This is crucial – if they're even slightly warm, the frosting will melt everywhere.

The dough will be pretty thick – that's exactly what we want for these crumbl chocolate cupcake cookies.

Making The Chocolate Ganache Frosting

While the cookies are cooling, let's make that gorgeous frosting.

12. Place your chopped chocolate in a large heat-proof bowl.
13. In a small saucepan, combine the heavy cream and corn syrup. Heat this mixture until it just starts to simmer, stirring occasionally.
14. As soon as it begins to simmer, pour it over the chocolate. Let it sit for 5 minutes without touching it – this gives the heat time to melt the chocolate properly.
15. After 5 minutes, whisk everything together until smooth and glossy. It'll take a few minutes of whisking to get it completely smooth, but don't give up!
16. Let the ganache cool to room temperature until it's thick enough to pipe but still spreadable. I usually whisk it every few minutes to help it cool faster.

If you're in a hurry, you can put it in the fridge and whisk it every few minutes, but be careful not to let it get too cold and hard.

Assembling Your Copycat Crumbl Chocolate Cupcake Cookies

17. Once your ganache is the right consistency, transfer it to a pastry bag fitted with an open star tip. If you don't have a pastry bag, a large zip-top bag with the corner cut off works too.
18. Pipe rosettes on top of each cookie, but don't go all the way to the edges. You want to see some of the cookie around the outside – that's part of the classic Crumbl look.
19. Immediately add chocolate sprinkles while the frosting is still soft. Don't wait too long or they won't stick!

Storage And Reheating Tips For Crumbl Style Cookies

These copycat crumbl cookies stay fresh for 3-4 days at room temperature in an airtight container. The frosting holds up really well, which surprised me.

You can also refrigerate them for up to a week, but let them come to room temperature before serving. Cold cookies just don't taste as good!

For longer storage, freeze the unfrosted cookies for up to 3 months. Wrap them individually in plastic wrap, then store in a freezer bag. Thaw completely before frosting.

I don't recommend freezing the frosted cookies because the ganache can get a bit weird when thawed.

Tips And Variations For The Best Chocolate Cupcake Cookies

Want to mix things up? Here are some variations I've tried:

• Add mini chocolate chips to the cookie dough for extra chocolate goodness
• Try different extracts – lemon extract gives them a subtle citrus note
• Make them smaller if you want regular-sized cookies (bake for 10-12 minutes instead)
• Skip the corn syrup in the ganache and add an extra ¼ cup heavy cream instead

The biggest tip I can give you? Don't rush the cooling process. I know it's tempting to frost them while they're still warm, but patience really pays off here.

Also, invest in a kitchen scale if you don't have one. These cookies need to be the same size to bake evenly, and eyeballing 4+ ounces of dough is harder than you think!

Frequently Asked Questions About Copycat Crumbl Chocolate Cupcake Cookies

Recipes You May Like

• Cookie Monster Cookies – These fun, colorful cookies are perfect when you want something playful and delicious
• Almond Flour Chocolate Chip Cookies – A gluten-free option that's just as satisfying as traditional cookies
• Lemon Blueberry Cookies – For when you want something fruity and bright instead of rich chocolate

Final Thoughts On These Amazing Copycat Crumbl Chocolate Cupcake Cookies

I've made these Copycat Crumbl Chocolate Cupcake Cookies at least a dozen times now, and they get better every time. The combination of that soft, cake-like cookie with the rich chocolate ganache is just perfection.

Emily's friends are always asking when I'm making them again, and honestly, I love having this recipe in my back pocket for special occasions. They look so impressive but are actually pretty straightforward to make.

Don't let the long ingredient list scare you – most of it is probably already in your pantry. And that ganache? It sounds fancy, but it's really just melted chocolate and cream. Anyone can do it!

Give these a try and let me know what you think. I bet you'll be just as obsessed as we are. Save this recipe to Pinterest so you can find it again when that Crumbl cookie craving hits!