Copycat Recipe: Crumbl Brownie Batter Cookie
This cookie is all about that gooey, center-of-the-pan brownie bite. My version keeps the crisp edges, but with a rich fudgy middle that tastes like actual brownie batter.
Ingredients
1 cup unsalted butter, melted 1 ½ cups brown sugar 2 large eggs + 1 yolk 1 tsp vanilla extract 1 cup cocoa powder (use Dutch-process for richness) 1 ½ cups all-purpose flour ½ tsp baking soda ½ tsp salt 1 cup chopped semi-sweet chocolate chunks ½ cup brownie chunks (from a box mix, baked the day before, optional but highly recommended)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk butter and brown sugar until glossy. Add eggs + yolk and vanilla. Sift in cocoa, flour, soda, and salt. Mix until just combined. Fold in chocolate chunks and brownie bits. Scoop ¼ cup portions, slightly flatten, and bake for 10–12 minutes. Let them cool just until set—they’ll stay gooey in the middle.
💡 Tip: Don’t overbake. Pull them when the edges are crisp but the centers look underdone—carryover heat finishes the goo factor.