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Chocolate Chip Skillet Cookie – Crumbl Copycat

Crumbl’s Skillet Cookie is all the dessert goals! A soft and chewy chocolate chip cookie, melting chocolate chips, a velvety vanilla mousse, and a drizzle of chocolate? No surprise that it’s a fan favorite. You’ll love my recipe that is made with a no-chill chocolate chip cookie dough, simple vanilla mousse, and of course the chocolate drizzle that next-levels the whole thing. Let’s bake!

Chocolate chip cookies topped with vanilla mousse and a drizzle of chocolate sauce.

Crumbl-inspired cookie recipes are some of my favorites to bake. They have such fun and inventive flavors. I know whichever recipe I pick to try and replicate that it’ll be an indulgent experience. Along with one of my other favorites, Key Lime Pie Cookies, coming up with a version of Crumbl’s Skillet Cookie was a must.

Developing the Skillet Cookie Recipe

Here’s how I developed this simple recipe. First, I nailed down a chocolate chip cookie that was chewy and soft. Since I wanted to be able to store the decorated cookies, I also wanted it to stay soft even after refrigeration. I used one of my favorite base recipes and made a few small edits to get it perfect.

You might notice that these cookies are a bit smaller than classic Crumbl cookies. That is intentional. I love being able to eat the whole cookie, so the fact that true Crumbl Cookies are actually four servings actually makes me a bit sad. This is a medium-size cookie that’s a few inches in diameter.

Check out past menus at Crumbl Cookies here!

Next up was the vanilla mousse. Since this cookie already has three elements going on (cookie, mousse, drizzle), I wanted to offer a recipe that would be super-simple to make. It also needed to hold its shape and still taste great if prepared in advance.

Luckily, my Shortcut Stabilized Whipped Cream was perfect. It’s a simple whipped cream recipe, but you add vanilla pudding mix. It’s like eating fluffy vanilla ice cream–just the vibe I wanted.

Finally, the chocolate drizzle. Couldn’t be easier. Melt some butter in the microwave. Stir with chocolate chips. Bam, drizzle. Don’t skip it.

Tips: Before you prepare these cookies, decide if you want to serve the cookies still-warm and then add the mousse right before serving OR if you want to prepare the finished cookies and keep them in the fridge (or freezer) already decorated. Either way is delicious!

Why You’ll Love This Recipe

  • It’s easy. You’ve got three elements to make, but each one is simple to do and requires no special ingredients.
  • The cookie dough is no-chill, making this recipe all the quicker to get in your belly!
  • Recreate your favorite Crumbl treat ANYTIME. Plus, homemade treats are more budget-friendly!

Tips: These cookies freeze very well. You can flash-freeze decorated cookies (including that drizzle!) or freeze the cookies and the vanilla cream mousse separately to decorate later. If you opt for the second option, I would not freeze the chocolate drizzle–just prep it right before serving.

A chocolate chip cookie with vanilla mousse and a drizzle of chocolate with a bite taken out of it.

Ingredients in Skillet Cookies & Vanilla Mousse

Unsalted Butter – use unsalted regular American butter (not European) for this recipe.

Sugar – use light brown sugar and granulated in the cookies.

Egg and Vanilla Extract – you’ll need one egg and a teaspoon of your favorite vanilla extract.

Flour – all-purpose flour is used for these cookies.

Salt – just regular table salt.

Baking powder, and baking soda – I like the texture that results from a combination of baking powder and baking soda, so I use both!

Chocolate Chips – I used semi-sweet chocolate chips. You can also use mini chocolate chips, milk chocolate chips, or even get really creative and use white chips or butterscotch chips.

Heavy cream – to make the vanilla mousse, use heavy whipping cream (skip products labelled “whipping cream” because it’s a lower fat product that will not whip well).

Instant Vanilla Pudding Mix – be sure to grab a box that says “instant”!

Powdered sugar – add a bit to the mousse for some additional sweetness.

Substitutions

There are a few things you can swap out in the recipe and still get great results!

The chocolate chips: Try using Milk Chocolate Chips or Mini Chocolate Chips to switch things up!

Pudding mix: You can also use an Instant White Chocolate Pudding mix for the mousse. It’ll be delicious.

Alternative to Vanilla Mousse: If you prefer, just use vanilla ice cream for topping these cookies! It won’t be a Crumbl copycat, but it’ll be delicious. Ice cream will melt quickly so scoop it onto the warm cookies right before serving for best results.

Alternative to Chocolate Drizzle: Short on time? Use your fav chocolate sauce to drizzle on these. If you use a store-bought sauce, don’t add it before storing the decorated cookies. It won’t set like the ganache drizzle does, so it’s best to add it before serving.

How to Make Chocolate Chip Skillet Cookies

Here’s a summary of how this Skillet Cookie is made.
Find the complete ingredients list and full instructions within the printable recipe card below!

Mix Cookies

  1. Cream together the butter and sugars. Add egg and vanilla extract and combine.
  2. Add dry ingredients and stir to combine.
  3. Gently stir in chocolate chips. Don’t overmix.
Creaming butter and sugar together, adding the dry ingredients, and adding the chocolate chips.

Bake Cookies

Scoop cookies and bake until lightly golden on edges. Briefly cool, then press in the centers with a small cookie scoop or spoon.

A tray of chocolate chip cookies with depressions in the centers and the filled cookies with scoops of vanilla mousse.

To Decorate

Prepare vanilla mousse and scoop portions onto each cooled cookie. Drizzle with chocolate ganache and gobble them right down.

A chocolate chip "skillet cookie" with a bite taken out of it.

FAQS for Cookies

Sometimes things don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.

Why Did My Cookies Turn Out Dry?

This problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest using a scale when you bake!

Or, the cookies might be overbaked. These cookies should be baked until they are just a bit golden brown on the edges. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need a bit more time than a single cookie).

Cookies Turned Out Too Flat?

This problem is usually caused by a dough that is too warm. Perhaps the butter was too melty or you are working in a very warm kitchen. If the dough seems too sticky and hard to work with, give it an hour or two in the fridge to chill before baking.

Why Did My Cookies Burn?

Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it will negatively affect your baking–and even the best recipes won’t work correctly.

Pin it for later!

A chocolate chip "skillet cookie" with vanilla mousse, chocolate drizzle, and a bite removed, with the words, "Crumbl Copycat Recipe - Skillet Cookie".

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Chocolate chip cookies topped with vanilla mousse and a drizzle of chocolate sauce.

Chocolate Chip Skillet Cookie

A Crumbl Copycat recipe for the Chocolate Chip Skillet Cookie. This is a soft and chewy chocolate chip cookie with a scoop of heavenly vanilla mousse and a drizzle of ganache. This easy recipe uses simple ingredients and requires no chill time. These cookies also freeze well.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 377 kcal

Ingredients
  

Chocolate Chip Cookie

  • 8 tablespoons unsalted butter very soft
  • 1/2 cup brown sugar (3.5ounces)
  • 1/3 cup sugar (2.3ounces)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (7.5 ounces)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (mini chips would also be great!)

Vanilla Mousse

  • 1 1/2 cups heavy cream
  • 3 tablespoons instant vanilla pudding mix (about 1 ounce)
  • 1 1/2 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Chocolate Ganache Drizzle

  • 2 tablespoons unsalted butter
  • 4 tablespoons chocolate chips

Instructions
 

Cookies

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper. 
    Note that the butter should be quite soft, but not melted. It should smush easily with a fork.
    Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth.
  • Add egg and vanilla extract to the butter mixture and stir until smooth.
  • Add all dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don't overmix).
  • Add the chocolate chips and fold in gently.
  • Use a 3 tablespoon cookie scoop to scoop out cookies and arrange a few inches apart on baking sheets. Bake cookies one tray at a time for about 12 minutes or or until very lightly golden on the edges. Don't overbake. Cookies will still be quite soft in the center.
    Allow to cool for 4-5 minutes and then press in the centers with a smaller cookie scoop (I used a 1 1/2 tablespoon scoop) or a small spoon.

Vanilla Mousse

  • Prepare while the cookies are baking.
    Whisk together all ingredients gently for 1-2 minutes until the pudding mix is dissolved.
  • Now, use a hand mixer on low speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks. It will go fast so be careful not to overmix. Store in fridge until cookies are cool enough to frost.

Chocolate Ganache Drizzle

  • Once cookies have cooled off and you are ready to decorate, prepare the ganache drizzle.
    Melt butter in a small bowl in the microwave. Add chocolate chips and cover with a small plate. Let sit for five minutes and then stir to combine.
    If the chocolate doesn't melt completely, pop in the microwave for 10 second increments (stirring in between) until completely melted). Chocolate will set as it cools. You can reheat briefly in the microwave if necessary.

Decorate Cookies

  • If you don't want the mousse to melt at all (ideal for preparing ahead), then wait until cookies are completely cool before decorating.
  • Use a 1 1/2 tablespoon scoop to add a big scoop of vanilla mousse to the centers of each cookie. Drizzle with the warm chocolate ganache (you can even use a piping bag with a small round tip if desired).

Notes

Make Ahead and Storage Instructions for Undecorated Cookies:
Undecorated cookies may be stored at room temperature in an air-tight container for up to 5 days. The vanilla mousse can be stored in the fridge for up to 5 days. Prepare the chocolate drizzle directly before serving. 
Make Ahead and Storage Instructions for Decorated Cookies:
Decorated cookies (cookie, mousse, and ganache) can be refrigerated for 5 days. Do not stack.
Decorated cookies can be frozen for 1-2 months. You can flash freeze the decorated cookies. Just freeze them completely on a cookie sheet before wrapping in plastic wrap and storing in the freezer in a freezer-safe container. 

Nutrition

Calories: 377kcalCarbohydrates: 38gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 63mgSodium: 119mgPotassium: 142mgFiber: 1gSugar: 24gVitamin A: 648IUVitamin C: 0.2mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

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