Crumbl Chocolate Cake Cookies (Thick, Soft & Frosted)

If you’ve ever tried making Crumbl chocolate cake cookies at home and ended up with flat, dry little hockey pucks… oh, I’ve been there. The first time I tested these, they spread everywhere and tasted more like brownies than that thick, soft bakery cookie we’re craving.

So I went back to the mixing bowl and figured out what actually makes them stay tall, soft, and rich. This recipe gives you that deep chocolate flavor and fluffy, cake-like center, plus that swoop of creamy frosting on top without any fancy tricks. Just simple steps, a couple of smart tweaks, and I’ll walk you through it the whole way.

Why These Chocolate Cake Cookies Turn Out Thick, Soft & Bakery-Style

• Store-bought Crumbl cookies are big and fun, but they’re pricey, extra sweet, and sometimes inconsistent. This homemade version lets you control the flavor, sweetness, and texture.
• These cookies are meant to be thick, soft, and cake-like, not flat or chewy like a typical chocolate chip cookie.
• A simple shaping trick before baking helps them stay tall and bakery-style instead of spreading into thin discs.
• That generous chocolate frosting on top? You can swirl it high or keep it simple, and homemade tastes fresher, richer, and even better the next day.

Ingredients

For the Cookies

• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Eggs
• Corn syrup
• Vanilla
• All-purpose flour
• Cocoa powder
• Cornstarch
• Baking soda
• Salt
• Semi-sweet chocolate chips

For the Frosting

• Unsalted butter, softened
• Cream cheese, softened
• Cocoa powder
• Powdered sugar
• Vanilla

Step-by-Step Crumbl Chocolate Cake Cookies Recipe

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper. Set them aside so your dough is ready to scoop straight onto the pans.

Step 2: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until smooth and creamy. This step helps create that soft, cake-like texture.

Step 3: Mix in the vanilla, eggs, and corn syrup until fully combined. Scrape down the bowl to make sure everything is evenly blended.

Step 4: Add the cocoa powder, flour, baking soda, cornstarch, and salt. Mix until a thick dough forms, scraping the sides as needed.

Step 5: Stir in the semi-sweet chocolate chips just until evenly distributed. The dough will be thick and sturdy.

Step 6: Use a large ice cream scoop to portion the dough onto the prepared baking sheets. Gently flatten the tops slightly to help them bake evenly.

Step 7: Bake for about 10 minutes, or until the centers are set. Let the cookies cool completely before frosting.

Frosting Instructions

Step 8: Beat the softened butter and cream cheese together until smooth and creamy. Make sure there are no lumps.

Step 9: Mix in the cocoa powder, vanilla, and half of the powdered sugar on low speed. Add the remaining powdered sugar, then increase to medium and whip for about 1 minute until fluffy.

Step 10: Transfer the frosting to a piping bag fitted with a large star tip. Once the cookies are cool, pipe a spiral of frosting on top of each one.

Storage + Freezing Tips

• Room Temperature: Store frosted cookies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate so the cream cheese frosting stays firm.
• Refrigerator: Place cookies in a single layer (or separate layers with parchment) in an airtight container and refrigerate for up to 5 days. Let them sit at room temperature for 20–30 minutes before serving so they soften back up.
• Freezing Unfrosted Cookies: Cool completely, then freeze in a single layer until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature, then frost fresh.
• Freezing Frosted Cookies: Freeze the cookies uncovered until the frosting firms up, then wrap individually in plastic wrap and store in a freezer container. Thaw overnight in the refrigerator or on the counter for a couple of hours.
• Make-Ahead Tip: You can also freeze the cookie dough balls before baking. Freeze solid on a tray, transfer to a freezer bag, and bake from frozen — just add 1–2 extra minutes to the bake time.

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