Crumbl Frozen Hot Chocolate Cookies

Love Crumbl Frozen Hot Chocolate cookies? Then you’ll love these copycat cookies that taste just like the real thing!

Are you always on the hunt for the perfect copycat cookie recipe? Well, look no further than my copycat Crumbl Frozen Hot Chocolate Cookies!

Inspired by the popular dessert shop, these frozen hot chocolate cookies combine rich dark chocolate and creamy marshmallow to make an amazing sweet treat that you can easily recreate at home.

The delightful combination of flavours will have your guests reaching for seconds or even thirds if there’s any left!

Regardless of whether this is your first time baking a cookie or you’re a well-seasoned pro in the kitchen, I promise it’s worth giving this delicious recipe a try.

So what are you waiting for?

Let’s dive right into making these Copycat Crumbl Frozen Hot Chocolate Cookies!

How to Store these Hot Chocolate Cookies

The cookies can be stored at room temperature in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the frosted or unfrosted baked cookies. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps the frosting set, and ensures that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

About the Equipment Needed

• Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
• Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
• Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

About the Ingredients for Crumbl Hot Chocolate Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Just plain old white granulated sugar, and some light brown sugar for just the right amount of sweetness. Make sure you pack the brown sugar when measuring.

Eggs – It is best if you use room temperature eggs.

Corn syrup – Adds more sweetness as well as moisture. You can substitute with honey or another liquid sweetener if you don’t like corn syrup.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Cornstarch – Helps make the cookies super tender.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Mallow bits – These are the freeze dried mini marshmallows that come in chocolate packets. Do not substitute with mini marshmallows.

Looking for More Cookie Recipes?

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

These festive red, white & blue cookies will put you in a patriotic mood. Patriotic funfetti cookies are the perfect way to celebrate!

Looking for a delicious oatmeal raisin cookies recipe? Soft, chewy, and delicious oatmeal raisin cookies that are easy to make and delicious!

How to Make Crumbl Frozen Hot Chocolate Cookies

Yields: 16 Cookies | Prep time: 15 Minutes | Cook time: 18 Minutes

Ingredients:

1 ½ Cups unsalted butter, softened
1 ½ Cups light brown sugar
½ Cup sugar
3 large eggs
2 Tablespoons light corn syrup
1 Tablespoon pure vanilla extract
4 Cups flour
1 Cup Hershey dark cocoa powder
1 Tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt

For the Chocolate frosting:

1 Cup unsalted butter, softened
3 Cups powdered sugar
4 Tablespoons heavy whipping cream
½ Cup Hershey cocoa powder
2 teaspoons pure vanilla extract
2 Cups mini marshmallow bits

Directions:

Preheat oven to 350 degrees Fahrenheit, and line two cookie sheets with a silicone baking mat or parchment paper. Set aside.

Using a stand mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda.

Gradually beat the dry ingredients into the wet until just combined.

Using a medium cookie scoop, scoop out dough, mound into your hand and roll into a ball.

Place onto the cookie sheet and lightly press into a thick disk.

Bake in the oven for 15-18 minutes or until firm around the edges.

Allow to cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Using a stand mixer, beat the butter, powdered sugar, cocoa powder, vanilla and whipping cream until combined, smooth and holds a peak.

Scoop the frosting into a piping bag fitted with a large round piping tip.

Pipe a tight spiral onto the top of the cookie, and sprinkle some marshmallow bits on top.