Copycat Crumbl Brownie Batter Cookie Recipe – Crumbl Classic Menu (2026)
This Crumbl Brownie Batter Cookie copycat tastes like eating actual brownie batter. A gooey chocolate cookie packed with semi-sweet chocolate chips and topped with delectable brownie batter — fudgy, dense, and impossibly easy to make at home.
Ingredients
Main ingredients
- unsalted butter 1.5 sticks
- cream cheese 2 oz
- granulated sugar 1 cup
- brown sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- unsweetened cocoa powder 0.75 cup
- cornstarch 2 tbsp
- baking powder 1 tsp
- baking soda 0.5 tsp
- semi-sweet chocolate chips 1.25 cups
- salt 0.5 tsp
Seasonings/Sauce
- unsalted butter 0.5 sticks
- cream cheese 2 oz
- powdered sugar 1 cup
- unsweetened cocoa powder 2 tbsp
- vanilla extract 0.5 tsp
- milk 1.5 tbsp
- salt 1 pinch
Nutrition summary
Carbohydrates
87 g
53%
Protein
7 g
4%
Fat
32 g
43%
Cooking steps
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1
Preheat oven to 350°F (177°C) and line two baking sheets with parchment for easy removal of oversized cookies.
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2
Cream 1.5 sticks unsalted butter, 2 oz cream cheese, granulated and brown sugars for 3–4 minutes until fluffy; this combo creates the signature Crumbl soft, fudgy texture.
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3
Add eggs and vanilla; mix well. Sift flour, cocoa powder, cornstarch, baking powder, baking soda, and salt; slowly blend into wet mixture until just combined. Stir in chocolate chips for extra gooeyness.
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4
Scoop dough into 8 equal portions (about 4–5 inch diameter and 150g each). Chill dough balls for 1 hour to ensure thick, brownie-like cookies — essential for the Crumbl-style dense center.
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5
Bake chilled cookies for 13–15 minutes; edges should set but centers remain soft and shiny. Let cool on pan 10 minutes for carryover baking, then transfer to wire rack.
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6
For brownie batter topping: Beat 0.5 stick butter, 2 oz cream cheese, powdered sugar, cocoa, vanilla, milk, and salt until creamy, silky, and rich. This topping is what makes these taste like real brownie batter!
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7
Pipe or spoon a generous dollop of brownie batter topping over cooled cookies. Allow 15 minutes for topping to set for best appearance and texture — just like Crumbl’s signature finish.
Personalized Q&A
Q. Does this actually taste like the Crumbl Brownie Batter Cookie?
Yes! The combination of cream cheese, cornstarch, and high butter-to-flour ratio delivers that signature Crumbl soft, gooey texture while the homemade brownie batter topping gives the exact fudgy, dense chocolate flavor found in the real Crumbl Brownie Batter cookies.
Q. Why did my cookies spread too thin in the oven?
Chilling the dough is essential (see step 4). If you skip chilling or use warm butter, the cookies will flatten instead of staying thick and dense. Always chill at least 1 hour for Crumbl-style thickness.
Q. Can I substitute all-purpose flour for bread flour in this recipe?
Yes, but the all-purpose flour used here is already balanced for Crumbl’s chewy brownie texture. Bread flour can make cookies extra thick, but isn’t necessary for this copycat. Stick to all-purpose for best results.
Q. How many calories and carbs are in one cookie?
Each Crumbl-sized Brownie Batter Cookie has roughly 660 kcal and 87g carbohydrates per serving (150g cookie). This reflects the rich, indulgent nature of these oversized copycats.
Q. Can I freeze these cookies or the dough?
Absolutely! Dough balls freeze well for up to 2 months and baked cookies stay fresh up to 5 days at room temp, 10 days refrigerated, or 2 months in the freezer. For best texture, thaw and frost just before serving.
