Crumbl Chocolate Covered Strawberry Cookies (Chocolate Strawberry Cookie Copycat)
These Crumbl Chocolate Covered Strawberry Cookies are rich, thick chocolate cookies topped with creamy strawberry frosting and finished with a smooth chocolate drizzle. This easy copycat recipe delivers the perfect chocolate strawberry flavor with a soft, bakery-style texture—just like Crumbl, but even better at home.
Servings 8 large cookies
Calories 520kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Cookie scoop (large, for Crumbl-style cookies)
- wire cooling rack
- Microwave-safe bowl (for melting chocolate)
Ingredients
For the Chocolate Cookies
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
For the Strawberry Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 to 2 tablespoons heavy cream
- 1/2 teaspoon strawberry extract
- 2 tablespoons freeze-dried strawberry powder
- pink gel food coloring optional
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or neutral oil
Instructions
Prep the oven
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
Cream the butter and sugars
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together for 2 to 3 minutes, until light and fluffy.
Add the egg and vanilla
- Mix in the egg and vanilla extract until fully combined. Scrape down the bowl.
Add the dry ingredients
- Add the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix just until a thick dough forms. Do not overmix.
Portion the cookies
- Scoop the dough into 8 large portions. Roll into balls, then gently flatten into thick discs.
Chill
- Place the shaped dough in the refrigerator for 15 to 20 minutes. This helps keep the cookies thick.
Bake
- Bake for 11 to 13 minutes, or until the edges are set and the centers still look slightly soft. Do not overbake.
Cool
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make the strawberry frosting
- Beat the butter until smooth. Add the powdered sugar, strawberry extract, freeze-dried strawberry powder, and 1 tablespoon of heavy cream. Beat until fluffy. Add the second tablespoon of cream only if needed. Add a small amount of pink gel food coloring if you want a brighter pink frosting.
Decorate
- Spread or pipe the frosting onto the cooled cookies.
Make the drizzle
- Microwave the chocolate chips and coconut oil in short intervals, stirring until smooth. Drizzle over the frosted cookies.
Let set and serve
- Let the drizzle set before serving.
Notes
- For the best Crumbl-style chocolate covered strawberry cookies, use high-quality unsweetened cocoa powder. This gives the cookies a rich, deep chocolate flavor without making them dry.
- Do not overbake. The cookies should look slightly underdone in the center when you take them out of the oven. This is key to achieving that soft, thick, bakery-style texture.
- Chilling the dough for 15–20 minutes helps prevent spreading and keeps the cookies thick, just like Crumbl cookies.
- Use freeze-dried strawberry powder in the frosting for a stronger, more natural strawberry flavor. Strawberry extract alone can taste artificial if overused.
- If your dough feels too soft or sticky, add 1–2 tablespoons of flour. If it feels too dry, let it sit for a few minutes before adding any liquid.
- For clean, bakery-style cookies, gently reshape the edges with a spoon right after baking while they are still warm.
- Always frost completely cooled cookies. Adding frosting too early will cause it to melt and slide off.
- Adding a small pinch of salt to the frosting can enhance the strawberry flavor and balance the sweetness.
- For a smooth chocolate drizzle, melt the chocolate slowly in short intervals and stir well to avoid burning. Adding a small amount of coconut oil helps create a glossy finish.
- These cookies are large and rich, making them perfect for sharing, but they can also be made smaller for portion control without affecting the texture.