My kids requested I make another Crumbl copycat cookie, and these brownie batter cookies were the next one they wanted to try. We haven’t had this one at the store, and this is the only crumbl recipe I’ve seen for normal sized cookies. I wasn’t sure they would live up to the expectation, but the kids loved them. My son said this is one of the few cookies he thinks is better after they cool down vs eating them warm from the oven.
This recipe was much faster and easier than a lot of the crumbl copycat recipes since it doesn’t have toppings. I uses boxed brownie mix with just a few additional ingredients so I made these start to finish in about 45 minutes including baking them. They have a deep chocolate flavor and a great chewy texture with slightly crisp edges.
As written, the recipe has 1/2 cup chocolate chips. I reduced this to 1/3 at my son’s request as he thinks cookies can have too many chocolate chips. I fundamentally disagree with that, but since they were for the kids I complied. 🙂 I also added 1/4 cup of flour (4 tbsps) instead of the 2 1/2 in the recipe because I’ve made a few different brownie cookie recipes before and they often spread too much and come out too thin. I also added a tsp of vanilla not in the original recipe and had large eggs, not medium as the recipe called for. This amount worked great.
A cookie scoop is a total bonus when making cookies. I use mine all the time and I’m always grateful to have it. It lets you make nice round balls of dough all the same size, so your cookies cook evenly and you don’t get underdone/overdone ones. It also makes nice round shapes for the finished cookies.
Crumbl Copycat Brownie Batter Cookies
- 1 box brownie mix I used duncan hines dark chocolate brownie mix
- 4 tbsp flour
- 2 large eggs
- 1/3 cup butter melted
- 1 tsp instant espresso optional
- 1/2 cup chocolate chips
- 1 tsp vanilla
- Heat oven to 350 and line a few baking sheets with parchment.
- Mix the brownie mix, eggs, butter, flour vanilla and coffee in a bowl and mix well. Fold in the chocolate chips.
- Scoop balls of dough using a 2 tbsp scoop, leaving 2 inches between the balls on the cookie sheet. I could fit 6 per sheet.
- Bake until just set up 8 or so minutes. Don't over bake them so they stay fudgy and chewy.
- Remove from oven and allow to cool then transfer to a cooling rack to finish cooling.