Copycat Crumbl Double Fudge Brownie Cookie
This cookie is a brownie first, cookie second. It’s dense, soft, chewy, and rich — but the structure keeps it from collapsing or turning messy like some brownie cookies. If you loved how warm and gooey the Crumbl one was without melting everywhere, this is your recipe.
INGREDIENTS — Double Fudge Cookie Base
½ cup salted butter, melted
½ cup white sugar
½ cup brown sugar
1 egg + 1 yolk
2 tsp vanilla
¾ cup cocoa powder
1 cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup chocolate chips or chunks
INGREDIENTS — Fudge Ribbon
(Optional, but this gives the cookie its signature “gooey brownie” texture)
¼ cup sweetened condensed milk
⅓ cup chocolate chips
1 tbsp butter
INSTRUCTIONS
1. Make the brownie cookie dough
Melt butter. Whisk in both sugars until glossy. Add egg + yolk + vanilla. Add cocoa powder — mixture will look very thick. Add flour, soda, powder, salt. Fold in chocolate chunks. Scoop into 6 large balls, flatten slightly. Bake at 350°F for 9–11 minutes — they should look underbaked in the center.
2. Make the fudge ribbon (optional but recommended)
Melt condensed milk + chocolate + butter in microwave 20–30 seconds. Stir until smooth. Cool 5 minutes to thicken.
3. Assembly
Spoon a small amount of fudge onto each cookie right after baking for that Crumbl-style gooey finish.
TIPS
✨ Underbake slightly — the residual heat finishes the centers.
✨ Use Dutch cocoa for maximum flavour.
✨ Chill the dough 15 minutes if you want a thicker cookie.
✨ These freeze perfectly. Warm 15 seconds before eating.