Crumbl Brownie Batter Cookies (copycat recipe)

CRUMBL BROWNIE BATTER COOKIES (Copycat Recipe)

5/13/2022

Crumbl Brownie Batter Cookies (Copycat Recipe)

If you love brownies, you are going to love this copycat recipe for Crumbl Brownie Batter Cookies! So fast and easy to make, with a no-chill dough, it’s easy to see why these are always a favorite at our house! Super soft and chewy, with perfect crackly tops, fudgy centers, and loaded with melted chocolate chips, sometimes you just need a warm Brownie Batter cookie fresh from the oven! For those times that you have to make cookies FAST, or are having a “need-to-have-chocolate-now” emergency, you can be enjoying these warm from the oven in less than 30 minutes!

Crumbl Brownie Batter Cookies (Copycat Recipe)

FOR PERFECT COOKIES EVERY TIME, USE THE RIGHT INGREDIENTS:

For gourmet brownies and cookies, in addition to using premium chocolate and cocoa, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results! I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

For a rich and robust chocolate flavor, I recommend using only high-quality chocolate brownie mix for this recipe. Since there are only a few ingredients, each one really shines through! I prefer Ghirardelli brownie mixes and Ghirardelli chocolate chips.
If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. Whisking cocoa powder and espresso powder into boiling water until smooth allows the chocolate flavor to bloom - don't skip this step if called for in your recipe!
Don't overbeat your brownie batter! Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
Butter: Land O Lakes Unsalted Butter. Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect sheen on top – and we LOVE a cookie with the perfect sheen!
Flour: King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Granulated Sugar: Domino Pure Cane Sugar
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Vanilla: Rodelle is my preferred brand for Pure Vanilla Extract, Vanilla Bean Paste are made with the highest-quality Bourbon vanilla beans from Madagascar.
Espresso Powder: King Arthur Espresso Powder is my favorite!

FOR PERFECT BROWNIES AND COOKIES, USE THE RIGHT CHOCOLATE:

For gourmet brownies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Trust me on this! For a rich and robust chocolate flavor, I recommend using only high-quality chocolate. Since there are only a few ingredients, each one really shines through!

Extra Dark & Bittersweet Chocolate: Guittard 63% Extra Dark Chocolate Baking Chips and Ghirardelli 60% Cacao Bittersweet Chocolate Chips are my favorite.
Unsweetened Chocolate: Guittard and Ghirardelli 100% Unsweetened Chocolate Chips, or if you don’t mind chopping chocolate, Ghirardelli or Baker’s Unsweetened Baking Bars
Semi-Sweet Chocolate: Guittard and Ghirardelli Semi-Sweet Chocolate Chips
German Chocolate: Baker’s German Sweet Chocolate Bars
Milk Chocolate: Guittard and Ghirardelli Milk Chocolate Chips
Chocolate Bars: For chocolate chunk brownies and cookies, you can substitute good quality chocolate bars that are cut into large chunks or pieces.
White Chocolate: Guittard Mystic White Cholate Baking Wafers (true white chocolate flavor and melt perfectly) or Lindt Classic White Chocolate Bars or Ghirardelli White Chocolate Premium Baking Bar, Ghirardelli Classic White Premium Baking Chips
Cocoa Powder: Always use Dutch-processed premium unsweetened cocoa for brownies! Valrhona Pure Cocoa Powder, Rodelle Gourmet Baking Cocoa, Hershey’s Special Dark Cocoa or Ghirardelli 100% unsweetened Ground Cocoa
Black Cocoa Powder: King Arthur Black Cocoa will give you an intense, dark colored and unsweetened chocolate flavor – use sparingly for the darkest chocolate cake, cookies and brownies (think “Oreo” dark)

Crumbl Brownie Batter Cookies (Copycat Recipe)

LOVE CRUMBL COOKIES? YOU MAY ALSO LIKE THESE!

Crumbl Brownie Batter Cookies (Copycat Recipe)

CRUMBL BROWNIE BATTER COOKIES (Copycat Recipe)

Crumbl Brownie Batter Cookies (Copycat Recipe)

INGREDIENTS:
BROWNIE BATTER COOKIES:
18.3 oz brownie mix (I recommend Ghirardelli)
1/3 cup unsalted butter, melted
1 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 Tablespoon light corn syrup
3 tablespoons all purpose flour
2 Tablespoons cornstarch
2 Tablespoons Dutch process cocoa
2 large eggs (room temperature)
1/4 teaspoon baking powder
1 cup chocolate chips (dark, semi-sweet chocolate or milk chocolate, or combo)

HOW I MAKE THESE:

Set eggs out to come to room temperature (this helps them incorporate into the cookie dough better) or place them in a bowl of hot water for 10 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
OPTIONAL: I like to use 3-1/2 inch English Muffin Rings for this recipe, for tall cookies that are all perfectly shaped. If using these, spray the insides of the rings with non-stick baking spray and place them on top of the prepared baking sheets. You don’t have to use rings, but your cookies will be larger and not as thick.
PREPARE BROWNIE BATTER COOKIES: In a small bowl, melt the butter and add the cocoa powder and espresso powder. Stir gently until the cocoa powder and espresso powder is melted and blended in. (PRO TIP: Whisking cocoa powder and espresso powder into the melted butter until smooth allows the chocolate flavor to bloom - don't skip this step!)
Add vanilla and light corn syrup and stir until blended.
In a medium bowl, whisk together the brownie mix, flour, cornstarch, cocoa and baking powder until well combined.
Beat eggs in a small bowl with a fork until frothy.
Add the butter mixture to the middle of the flour mixture. Pour in the beaten eggs.
Stir just until combined (you can use a hand mixer if you need to, as this is a thick batter), but again, mix just until combined. DO NOT OVERMIX! If you do, you’ll lose that beautiful crackly and glossy top on the cookies!
Stir in chocolate chips.
Using a large cookie scoop (3 Tablespoon size), scoop out cookie dough and drop into the center of each cookie form (or place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake).
Bake for 11-12 minutes or until the edges are set and the centers of the cookies have puffed up and do not look wet. Every oven is a little bit different, so watch your first batch when baking and time accordingly. DO NOT OVERBAKE, as these will lose their softness.
Remove from oven and allow cookies to cool on the baking sheets for 10 minutes.
These Brownie Batter Cookies are best served warm!

YIELD: Makes 12 (3-1/2 inch) cookies

NOTES: These cookies will stay fresh in an air-tight container at room temperature for 4-5 days, or in the refrigerator for up to 1 week.

MAKE AHEAD TIP: Baked Brownie Batter Cookies freeze well for up to 2 months. Thaw overnight UNOPENED on your kitchen countertop. You can also warm these up in the microwave (30 seconds at 50% power) for a warm brownie treat or emergency!

FOR PARTIES: I package Brownie Batter Cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure cookies are completely cooled down to room temperature before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies in the refrigerator or on your countertop before serving - you are trying to minimize moisture during defrosting.

TO KEEP THESE COOKIES SOFT: Brownie Batter Cookies will stay soft and fresh in an air-tight container for 4-5 days, or in the refrigerator for up to one week.

NUTRITION INFORMATION FOR BROWNIE BATTER COOKIES:
calories: 366kcal (18%) carbohydrates: 49g (16%) protein: 5g (10%) fat: 17g (26%)
saturated fat: 8g (40%) polyunsaturated fat: 1g monounsaturated fat: 6g trans fat: 1g cholesterol: 54mg (18%) sodium: 196mg (8%) potassium: 84mg (2%) fiber: 1g (4%)
sugar: 31g (34%) vitamin a: 248IU (5%) calcium: 15mg (2%) iron: 2mg (11%)

Original recipe created by Snowflakes & Coffeecakes; published May 2022.

© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.

Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.