Crumbl Frozen Hot Chocolate Cookies
A chilled fudge cookie topped with fluffy cocoa frosting and mini marshmallows — it’s easy to see why these Crumbl Frozen Hot Chocolate Cookies were such a hit! Now you can make them at home!
Frozen Hot Chocolate Crumbl Cookie
A certain cookie bakery has been taking the country by storm lately, and if you haven’t heard, it’s Crumbl! Their cookies are huge, rich, insanely full of calories, and absolutely delicious. Fortunately for us, we can make a copycat recipe at home with around half the calories of a Crumbl cookie! Give this homemade Crumbl Cocoa Cookies recipe a try, and you’ll wonder why you hadn’t done it sooner!
If you’ve haven’t been to a Crumbl Cookies shop yet, here’s the deal…
Crumbl Cookies has a small, rotating menu of about 5 cookie varieties. There are usually a couple classics, like chocolate chip, along with special limited edition recipes. And once they’re gone, they’re gone!
These Frozen Hot Chocolate Cookies were on the Crumbl menu about a year ago. They were insanely popular but they’re no longer available in store.
But no worries, because you can create these fabulously chocolatey cookies at home!
On their Instagram page, Crumbl describes them: “It’s a chilled cocoa cookie topped with a hot chocolate mousse, mini marshmallows and powdered sugar.”
Sounds amazing and easy to see why they were such a hit!!
Related: Try our Chocolate Pudding Mix Cookies too!
Ingredients
For your convenience, I’ve included shop-able ad links to some of the products used to make this recipe. Disclosure policy available here.
For the Cookies:
- 1 1/2 cups unsalted sweet cream butter, softened
- 1 1/2 cups light brown sugar
- 1/2 cup sugar
- 3 large eggs
- 2 Tablespoons light corn syrup
- 1 Tablespoon vanilla extract
- 4 cups flour
- 1 cup cocoa powder
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
for the Chocolate frosting
- 1 cup unsalted sweet cream butter, softened
- 3 cups powdered sugar
- 4 Tablespoons heavy whipping cream
- 1/2 cups cocoa powder
- 2 teaspoons vanilla extract
- 2 cups mini marshmallows
Kitchen Tools Used
- Cookie sheet
- Non-stick silicone baking mats
- Medium cookie scooper
- Wire cooling rack
- Stand mixer or electric mixer and large mixing bowl
- Frosting decorating bag — We love these reusable silicone piping bags because you can wash and use them over and over again. A star tip makes those gorgeous icing swirls that you see at fancy bakeries.
Instructions
- Preheat the oven to 350°F and line two cookie sheets with silicone baking mats.
- Using a standing mixer, beat together the butter, both sugars, eggs, corn syrup, and vanilla extract until light and fluffy.
- In a separate mixing bowl, whisk together the flour, cocoa powder, cornstarch, salt, and baking soda.
- Slowly pour the dry ingredients into bowl with the wet ingredients, mixing as you go, until you have a cohesive batter.
- Use a medium cookie scoop to portion out the dough, roll into a ball with your hands, then place on prepared sheet. Gently press down to flatten the top. You want the cookies to be a thick disc-shape.
- Bake for 15-18 minutes or until firm around the edges, then remove from oven and allow to cool completely.
To Make the Frosting
While making the frosting, place cookies in the fridge to chill.
Use an electric mixer to beat together the butter, powdered sugar, cocoa powder, vanilla, and whipping cream until well combined and the frosting is able to hold a peak. Scoop into a piping bag.
To Decorate
Pipe the frosting in a spiral on top of chilled cookies, starting in the center and working your way out to the edges of the cookie. Top with mini marshmallows.
Frequently Asked Questions
Do These Cookies Need to be Refrigerated?
No, these cookies do not require refrigeration. However, because they are “frozen” hot chocolate cookies, we always chill the cookies before serving.
You CAN keep them in the fridge, but I would recommend storing in an airtight container to ensure that the cookies do not absorb any moisture from other foods in the refrigerator.
More Crumbl Cookies Copycat Recipes to Try:
Printable Copy of our Frozen Hot Chocolate Crumbl Cookie Recipe
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
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Copycat Crumbl Frozen Hot Chocolate Cookies
Equipment
- Electric mixer
- Mixing bowl
- 2 Cookie Sheets with baking mat
- Piping bag
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 1/2 cups light brown sugar
- 1/2 cup sugar
- 3 large eggs
- 2 TB light corn syrup
- 1 TB vanilla extract
- 4 cups flour
- 1 cup unsweetened cocoa powder
- 1 TB cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
for the Chocolate frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 4 TB heavy whipping cream
- 1/2 cup cocoa powder
- 2 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
To Make the Cookies
- Preheat the oven to 350°F and line two cookie sheets with silicone baking mats.
- Beat together the butter, sugars, eggs, corn syrup, and vanilla with standing mixer, until light and fluffy.
- In a separate mixing bowl, whisk together the flour, cocoa powder, cornstarch, salt, and baking soda.
- Slowly pour the dry ingredients into the bowl of wet ingredients, mixing as you go, until a batter forms.
- Use a medium cookie scoop to portion out the dough, roll into balls, and place on your prepared baking sheets.
- Gently press down on each cookie to form a thick disc.
- Bake for 15-18 minutes or until firm around the edges. Remove from oven and allow to cool completely.
To Make the Icing
- Chill cookies in fridge while you prepare the frosting.
- Use electric mixer to beat the butter, powdered sugar, cocoa powder, vanilla, and whipping cream until well combined and frosting can hold a peak.
- Scoop the frosting into the piping bag.
- Using piping bag to frost cookies in a spiral, starting at center and working outwards. Top with mini marshmallows.
Notes
Nutrition
Be sure to pin our Crumbl Cocoa Cookies on Pinterest:
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Is the cocoa powder like a hot chocolate mix or like an unsweetened cocoa powder? Thanks!
Hi Erin, unless I specifically note that a recipe calls for hot cocoa mix, “cocoa powder” will mean the unsweetened baking kind. I’ll add a note to the recipe to make it more clear. Thanks for the feedback!
Do these need to be stored in the fridge?
Crumbl serves them chilled, so you may want to keep refrigerated for the same effect.
How do you make the icing thinner? It’s dark and thick. Thanks
The dark color might come from the type of cocoa powder you used. The icing is supposed to be pretty thick, like a buttercream. If you’d prefer it thinner, mix in more heavy cream.
Can u substitute baking sticks for the butter?
I haven’t personally tried them in this recipe, so if you do, let me know how it goes!