Easy Crumbl Chocolate Cake Cookies
Soft, brownie-like chocolate cookies topped with a silky ganache. All the rich Crumbl vibes with cake-mix ease.
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Servings:
Ingredients
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.