Copycat Crumbl Frozen Hot Chocolate Cookies
User Reviews
5
Copycat Crumbl Frozen Hot Chocolate Cookies
Description
This recipe produces cookies blending a buttery dough with cocoa powder and cornstarch for a tender yet structured texture. The dough is scooped and pressed into discs, then baked until edges firm. After cooling, a luscious chocolate frosting made from butter, powdered sugar, cocoa powder, vanilla, and cream is piped on top. Mini marshmallows add a finishing touch, nodding to the frozen hot chocolate inspiration.
The balanced sweetness from the brown and granulated sugars supports the cocoa flavor without overwhelming it. The corn syrup in the dough contributes softness and chewiness. Pressing dough gently before baking helps achieve even thickness and consistent baking.
The cookies make a rich dessert or snack option and offer a playful take on a popular beverage by transforming it into a handheld treat.
Ingredients
- 1 1/2 cups butter softened, unsalted
- 1 1/2 cups light brown sugar
- 1/2 cup sugar
- 3 egg large
- 2 TB light corn syrup
- 1 TB vanilla extract
- 4 cups flour
- 1 cup cocoa powder unsweetened
- 1 TB cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
for the Chocolate frosting
- 1 cup butter softened, unsalted
- 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 facts are estimates and vary based on ingredient brands and serving size.
- For best texture, allow cookies to cool completely before frosting.
- Chill cookies briefly while preparing frosting to make spreading or piping easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 277mg | 12% |
| Potassium | 186mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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