Easy Crumbl Chocolate Cake Cookies

I make these chocolate cake cookies on a loop when the week gets weird and the kids need a sugar hug. They’re part cookie, part tiny fudgy cake — soft in the middle, slightly crisp at the edge, and absurdly easy to throw together when you’re half-paying-attention to a Zoom call and the baby is squealing in the other room.

My husband pretends he’s too cool for cookie theatrics but eats three before dinner and calls them “the fancy ones.” My daughter insists on frosting-kissing every cookie (which results in more frosting on her face than the cookie) and my neighbor brings over coffee whenever I bring a batch — it’s basically the neighborhood currency now. This recipe went from “let’s try it” to “don’t bake them unless you’re sharing” in two weekends.

Kitchen Talk

These cookies are forgiving, which is my favorite thing in a recipe. I once swapped oil for melted butter because I ran out, and the batch wound up nuttier and richer — happy accident. Another time I overmixed the batter and they puffed like little cupcakes; popped them back in the oven for a minute and the tops relaxed into the exact texture I wanted. Oh, and frosting while the cookies are too hot is a rookie move unless you like a glossy mess. Let them cool a bit unless you’re decorating with a wooden spoon.

Shopping Tips

– Baking Basics: You mainly need cake mix, flour, and baking powder/soda. Grab a plain chocolate cake mix if you want that deep cocoa flavor.
– Chocolate: Use good-quality cocoa powder for depth; a small bag of chips is great if you want chocolate pockets inside.
– Eggs: Room temperature eggs mix better and give a more tender crumb — pull them out 30 minutes before you start.
– Dairy: If the recipe calls for sour cream or milk, full-fat will make the cookies softer and more tender.
– Flavor Boosts: Don’t skip vanilla extract — it lifts the chocolate. A pinch of espresso powder is optional but magical.

Prep Ahead Ideas

– Mix the dry ingredients the night before and stash them in an airtight container to save time the next day.
– Make the frosting a day ahead and keep it in the fridge; bring it to room temp and whisk before using.
– Scoop dough onto lined trays and freeze them single-layered; when you’re ready, pop frozen scoops on a baking sheet and add a minute or two to the bake time.
– Use shallow airtight tins for storing scooped dough in the fridge; label with date so you don’t accidentally bake week-old experiments.

✔Time-Saving Tricks

– Use a cookie scoop so all cookies bake evenly and you’re not measuring spoons for five minutes.
– Frosting from a zip-top bag with the corner snipped saves on cleanup instead of piping bags.
– If you’re doing a lot, bake on two sheets at once but rotate front-to-back halfway through for even browning.
– Buy pre-sifted cocoa or use a whisk to quickly aerate dry ingredients when you’re in a hurry.

✔Common Mistakes

– Overbaking: I once left a pan in and came back to hockey-puck cookies. They go from perfect to dry fast — pull them when centers still look a touch underdone.
– Frosting too soon: Piled, warm cookies + frosting = slide-off. Let them set 10 minutes.
– Using low-quality cocoa: the difference is real; weak cocoa makes everything taste flat.
– Skimping on salt: a tiny pinch makes chocolate sing — don’t be shy.

What to Serve It With

– A mug of black coffee or a tall glass of cold milk — classic pairing, zero judgment.
– Vanilla ice cream for an over-the-top dessert sandwich.
– Fresh berries if you need to pretend it’s breakfast.
– Quick espresso or decaf depending on the crowd.

✔Tips & Mistakes

– Use a medium cookie scoop for even sizes; smaller cookies bake faster.
– Salt goes in with the dry ingredients, not just sprinkled on top.
– If one sheet is browning faster, swap racks mid-bake.
– If your batter looks too wet, chill 10–15 minutes — it firms up and prevents spreading.

✔Storage Tips

Store cooled cookies in an airtight container at room temp for 3–4 days. Put a slice of bread in the tin to keep them soft (weird but true). They’re fine cold — honestly, the frosting-on-cold-cookie vibe is underrated for breakfast. Freeze unfrosted cookies for up to a month; thaw at room temperature and add fresh frosting.

✔Variations and Substitutions

– Swap part of the oil for melted butter for a richer flavor.
– Use greek yogurt or sour cream instead of buttermilk for tenderness.
– Chocolate chips, white chocolate chunks, or chopped nuts are all welcomed chaos.
– Don’t try replacing all the sugar with a liquid sweetener — texture will suffer. Small swaps are okay; full swaps are risky.

Frequently Asked Questions

Easy Crumbl Chocolate Cake Cookies

Soft, brownie-like chocolate cookies topped with a silky ganache. All the rich Crumbl vibes with cake-mix ease.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 15.25 oz devil’s food cake mix one standard box
• ▢ 2 tbsp unsweetened cocoa powder
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp fine salt
• ▢ 2 large eggs room temperature
• ▢ 0.33 cup neutral oil such as canola or vegetable
• ▢ 1 tsp vanilla extract
• ▢ 0.66 cup mini semi-sweet chocolate chips for the cookie dough
• ▢ 1.5 cup semi-sweet chocolate chips for ganache
• ▢ 0.75 cup heavy cream
• ▢ 1 tbsp unsalted butter
• ▢ 0.125 tsp fine salt pinch for the ganache

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Whisk eggs, oil, and vanilla in a large bowl until glossy.
• Stir in cake mix, cocoa, baking powder, and salt until a soft dough forms.
• Fold in mini chocolate chips.
• Scoop 12 dough mounds, about 3 tbsp each, onto sheets. Gently flatten.
• Bake 9–11 minutes until edges set and tops look matte. Cool 10 minutes, then move to a rack.
• Warm cream in a small saucepan until steaming. Pour over ganache chips, butter, and a pinch of salt in a bowl.
• Let stand 2 minutes, then stir until smooth. Cool 10–15 minutes until thick enough to spread.
• Swirl ganache over fully cooled cookies. Let set before serving.

Notes

For a mocha twist, whisk 1/2 tsp espresso powder into the dough. Or finish with a pinch of flaky salt on the ganache. Store cookies covered at room temperature for 2–3 days, or refrigerate up to 1 week.

This recipe is an original creation inspired by classic Easy Crumbl Chocolate Cake Cookies flavors. All ingredient ratios and instructions are independently developed.