Crumbl Brownie Batter Cookies (Thick & Fudgy Copycat Recipe)
These Crumbl Brownie Batter Cookies are rich, thick, and ultra fudgy with a soft, gooey center and deep chocolate flavor. This easy copycat recipe makes bakery-style cookies at home with a crackly top and melt-in-your-mouth texture—perfect for chocolate lovers craving that classic Crumbl taste.
Servings 8 large cookies
Calories 560kcal
Cost $9 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer (optional but helpful)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup)
- Rubber spatula
Ingredients
- 1 cup 226 g unsalted butter, melted and cooled slightly
- 1 1/4 cups 250 g granulated sugar
- 1/2 cup 110 g light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup 64 g unsweetened cocoa powder
- 2 cups 240 g all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 170 g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs and vanilla extract. Whisk until fully combined.
- Add the cocoa powder and whisk until smooth.
- Add the flour, cornstarch, baking soda, and salt. Mix just until no dry streaks remain.
- Fold in the chocolate chips.
- Scoop into large dough balls, about 1/4 cup each, and place them well spaced on the baking sheet.
- Gently flatten the tops slightly.
- Bake for 11 to 13 minutes, until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 15 minutes before moving them.
Notes
- For the best fudgy brownie batter texture, remove cookies from the oven when the centers still look slightly soft. They will continue to set as they cool.
- Use a large cookie scoop (¼ cup) to achieve thick, bakery-style cookies similar to Crumbl. Smaller cookies will bake faster and have less gooey centers.
- Make sure the melted butter is slightly cooled before mixing to prevent the dough from becoming greasy or overly thin.
- For deeper chocolate flavor, use high-quality unsweetened cocoa powder or add a small pinch of espresso powder.
- Do not overmix the dough after adding flour. Overmixing can lead to dense or tough cookies instead of soft and fudgy centers.
- If your cookies spread too much, chill the dough for 20–30 minutes before baking to help them stay thick.
- For extra indulgent cookies, press a few additional chocolate chips on top before baking for a more bakery-style appearance.
- Oven temperatures can vary, so start checking at 10 minutes. Slightly underbaking is key for achieving that gooey brownie batter center.