
Yields:
10 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Cal/Serv:
650
Indulge in a chocolate lover’s dream with this copycat cookie recipe. Imagine biting into a warm, soft cookie that perfectly balances rich chocolate and the subtle warmth of cinnamon that a crumb cake is known for. This isn’t just any cookie—it’s a decadent experience, capturing the essence of Crumbl’s famous chocolate crumb cake cookie.
The base of this cookie is a soft, melt-in-your-mouth dough with a hint of chocolate, infused with a cinnamon swirl to enhance the depth of the chocolate flavor. As it bakes, the cookie develops a slightly crisp edge while staying tender and fudgy in the center, offering the perfect texture with every bite.
These cookies are measured out to be 3.5 oz. so they resemble Crumbl’s signature large cookie style. What truly sets this cookie apart are the toppings. A smooth chocolate ganache is generously spread over the top after cooling for a bit, adding a silky layer of sweetness that melts into the cookie. To finish, a fudge streusel is scattered over the glaze, providing a satisfying crunch and an extra dose of chocolate goodness. A quick tip for ingredients that need to be brought to room temperature: Place whole eggs in a bowl of hot water for 10 minutes to bring them up to temperature quickly; also, slice butter into tablespoon-sized knobs and lay on a sheet tray for 10 minutes to soften it quickly.
Did you try making these? Let us know how it went in the comments!
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Ingredients
Steusel
- 1/3 cup
(40 g.) all-purpose flour
- 2 Tbsp.
plus 1 1/2 tsp. granulated sugar
- 1 Tbsp.
plus 1 1/2 tsp. unsweetened cocoa powder
- 1/4 tsp.
kosher salt
- 2 Tbsp.
unsalted butter, melted
Ganache
- 6 oz.
(170 g.) milk chocolate, finely chopped
- 1/2 cup
heavy cream
Cookie Dough
- 3 cups
(360 g.) all-purpose flour
- 1 tsp.
unsweetened cocoa powder
- 1 1/2 tsp.
cream of tartar
- 1 tsp.
baking soda
- 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter, room temperature
- 1 cup
(200 g.) granulated sugar
- 1
large egg plus 1 large egg yolk, room temperature
- 1/2 tsp.
pure vanilla extract
Cinnamon Swirl
- 1/2 cup
(110 g.) packed light brown sugar
- 4 Tbsp.
unsalted butter, room temperature
- 2 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
Directions
Streusel
- Step 1Preheat oven to 325°. In a small bowl, whisk flour, granulated sugar, cocoa powder, and salt. Pour butter over flour mixture and mix with a fork or your fingers to make crumbles. Spread mixture on a parchment-lined baking sheet.
- Step 2Bake streusel, stirring every 5 minutes to prevent burning, until firm and a milk chocolate shade of brown, about 15 minutes. Let cool.
- Step 3Make Ahead: Streusel can be made 3 days ahead. Store in an airtight container and refrigerate.
Ganache
- Step 1Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat cream just until it starts steaming—do not let it boil.
- Step 2Pour hot cream over chocolate and let sit 10 minutes. Stir until melted, smooth, and a creamy consistency is reached. Let cool.
- Step 3Make Ahead: Ganache can be made 5 days ahead. Store in an airtight container and refrigerate.
Cookie Dough
- Step 1In a medium bowl, whisk flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt.
- Step 2In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until light and fluffy. Add egg, egg yolk, and vanilla and mix until incorporated. Add dry ingredients and beat on medium-low speed until no flour remains.
Cinnamon Swirl
- Step 1In a small bowl, mix brown sugar, butter, cinnamon, and salt to form a paste. Dollop over dough and stir in with a rubber spatula to create streaks; be sure not to overmix so the streaks remain while baking.
- Step 2Portion dough into 10 pieces (about 3.5 oz. each). Roll into balls with your hands. Arrange between 2 parchment-lined baking sheets. Refrigerate until cold, about 1 hour.
- Step 3Preheat oven to 350°. Bake cookies until edges are set, about 15 minutes. Let cool 20 to 30 minutes.
- Step 4Spread ganache over cookies. Sprinkle with streusel.
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