Copycat Crumbl Chocolate Cake Batter Cookie
This cookie is for chocolate lovers — a brownie-soft base topped with a silky, cake-batter-style frosting. It’s rich but not aggressively sweet, staying close to the Crumbl version you described: chocolate-forward, smooth, and surprisingly light despite the indulgence.
Ingredients (Cookie Base)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 ⅓ cups all-purpose flour
½ cup cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
2 tbsp instant chocolate pudding powder (secret for softness)
Ingredients (Cake Batter Frosting)
½ cup unsalted butter, softened
1 ¼ cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
1–2 tbsp dry yellow cake mix (makes it taste like “cake batter”)
Pinch of salt Chocolate jimmies for topping
Instructions
1. Bake the Cookies
Cream butter + sugars. Add egg, yolk, and vanilla. Mix dry ingredients separately; fold in. Scoop ¼-cup dough balls, flatten slightly. Bake 350°F for 10–12 minutes. Cool completely.
2. Frosting
Beat butter until fluffy. Add powdered sugar, cream, vanilla, cake mix, and salt. Whip until smooth, light, and fluffy.
3. Assemble
Top each cooled cookie with a swirl of frosting and sprinkles.
Tips
Pudding powder keeps the cookie soft for days.
The frosting sets beautifully if you chill the cookies briefly.