Crumbl Copycat Frozen Hot Chocolate Cookies
Ready for bakery-size chocolate cookies that are perfectly chewy and topped with the fluffiest hot cocoa icing? You will fall in love with these Crumbl Copycat Frozen Hot Chocolate Cookies! They are so easy to make, really fun to decorate, and the perfect addition to your holiday parties. Making your favorite bakery-style cookies at home is a great to way to save money and choose ingredients you love!
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If you are digging this recipe, you should also try some of my other copycat recipes like Semi-Sweet Chocolate Chunk Cookies and Brownie Sundae Cookies.
These frozen hot chocolate cookies are inspired by Crumbl’s variation of this idea and they might be even better than the famous bakery’s edition.
When you bake cookies at home, you have control over the ingredients, the flavors, the styling–everything! In fact, you can even put MORE than six marshmallows on each cookie. Crumbl is notorious for restricting the addition of more mallows to their cookies–but in your kitchen you can put on as many as you want!
The cookies are made with hot chocolate mix and are served chilled. They are bakery-size (just shy of 4″ diameter) and the perfect treat for a holiday party–or just because!
If you just want the frosting recipe (it’s so yummy!) you can find it here: Hot Chocolate Frosting Recipe.
Why You’ll Love These Chocolatey Cookies:
- Both the cookies and frosting include hot chocolate mix in the recipes for the perfect Crumbl copycat
- You will serve these cookies chilled–just like Crumbl!
- Choose your favorite marshmallows–you can use mini marshmallows or the micro-mini type!
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Recipes by a Real Person in a Real Kitchen
When you step into your kitchen to bake, it’s important that the recipe you use works. That’s why I personally develop, bake, test, and refine every recipe I publish–including these Frozen Hot Chocolate Cookies!
One of my favorite parts about these cookies is how chewy the chocolate cookies are. Honestly if you want something a little lighter, you can totally just make the cookies on their own and skip the frosting and they are still SO good!
Ingredients Used
You’re probably familiar with most of the ingredients used in these cookies, but I want to be sure to provide a little extra detail on few ingredients so that your cookies turn out perfectly!
Unsalted Butter -I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Natural Unsweetened Cocoa Powder: There’s a variety of cocoa powders available, but for this recipe you will use the most commonly available type: natural unsweetened cocoa powder. Hershey’s works great, and even a generic like Good & Gather will be fine for this recipe.
Hot Cocoa Mix Packets: For the hot cocoa packets, choose instant hot cocoa without marshmallows. I used Swiss Miss packets, the 1.38 ounce ones. I’ve also provided a measurement in cups as well in case you have a different brand or packet-size. Note: The recipe has not been tested with homemade hot chocolate mix.
If instead of mini marshmallows you’d rather sprinkle the cookies with micro-mini marshmallows (like the ones found in hot cocoa packets) you can find them at your grocery store! They are so cute and I actually prefer them because you can get marshmallow in every bite!
Tips for Making the Cookies!
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
The chocolate cookie dough will be nice and soft and does not require chilling. It includes both cocoa powder and hot chocolate packets.
To shape the cookies, divide the dough into 8 equal pieces (this makes big cookies!) and roll each into a ball. Flatten slightly and give plenty of room on the baking sheet.
Sometimes it can be hard to tell when chocolate cookies are done. For these, watch for the cookies to puff and then crackle. The edges will look set, but the middles will still look wet. This takes around 15 minutes. The cookies will flatten as they cool.
Cool the cookies completely before frosting. Spread about 3 tablespoons of chocolate frosting on to each cookie. Leave the edge of the cookie visible and move your spatula in one final swirl for the perfect Crumbl finish.
Finally top with six mini marshmallows or a sprinkle of micro-mini marshmallows.
How to Store or Make Ahead
Store the frosted cookies in an airtight container in the fridge up to 5 days. Serve chilled just like Crumbl, or allow to come to room temperature for 20 minutes before digging in.
How to Freeze
Flash freeze the decorated cookies by freezing in single layers (such as on cookie sheets). Once frozen solid, wrap each cookie in plastic wrap, package in freezer bags or containers and store in the freezer for 1-2 months.
How to Store Leftover Frosting
You shouldn’t have any frosting leftovers for this recipe (or at least not much!), but if you do here’s how to freeze it for later.
Freeze frosting leftovers for up to 1-2 months. Thaw in the fridge, then allow to sit at room temperature for about 30 minutes (or until softened) and then whip to re-aerate it before using it.
FAQS for Cookies
Sometimes things just 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.
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 always using a scale when you bake!
Or, the cookies might be overbaked. These cookies should be baked until they are puffed and crackled and set on the edges. This takes about 15 minutes, but could be less in your oven.
Here’s a great tip for cookie success: bake a tester cookie before you bake the others (noting that a full tray of cookies may need a tiny bit more time than a single cookie).
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 to sticky and hard to work with, give it an hour or two in the fridge to chill before baking.
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.
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Frozen Hot Chocolate Cookies
Ingredients
Hot Chocolate Cookies
- 8 tablespoons unsalted butter, room temperature
- ¾ cup brown sugar 5.25 ounces
- ¼ cup granulated sugar 1.75 ounces
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups all-purpose flour 6.25 ounces
- ⅓ cup natural unsweetened cocoa powder 1 ounce
- ¼ cup instant hot chocolate mix (such as Swiss Miss; this is about 1 envelope, 1.38 ounces; no marshmallows)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Hot Chocolate Frosting
- 2 tablespoons whole milk
- ¼ cup instant hot chocolate mix (such as Swiss Miss; this is about 1 envelope, 1.38 ounces; no marshmallows)
- ¼ cup natural unsweetened cocoa
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar 9 ounces
Instructions
Hot Chocolate Cookies
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Add egg and vanilla and beat to combine.
- In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the flour mixture to the butter mixture and fold together with a spatula until combined.
- Divide dough into 8 cookies (this is about 1/4 cup of dough per cookies or 2.6 ounces per cookie). Form into round balls, flatten slightly and place on baking sheets, leaving 3 inches between cookies.
- Bake one tray at a time for 14–16 minutes, until cookies are puffed, crackled, and edges are set. Tip: Bake a test cookie first if you don't make chocolate cookies often. Let cool on baking sheets for 5 minutes before transferring to wire rack to finish cooling.
Hot Chocolate Frosting
- Warm milk gently in microwave (about 10 seconds) until warm or hot. Add the hot cocoa mix and the cocoa powder and stir until combined and smooth. Allow to cool to room temperature (pop in the fridge for it to cool faster).
- In a large bowl, beat butter with a hand mixer until creamy (about 1-2 minutes).
- Add the cooled hot chocolate mixture and vanilla extract and beat in until combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low. If the mixture is too thick, add milk 1 teaspoon at a time until it is the desired thickness. If the frosting is too thin, you can add a little more powdered sugar. Mix on a medium speed until light and fluffy.
- Once cookies are cooled, use about 3 tablespoons of frosting to frost each cookie. Top each cookie with six mini marshmallows or a sprinkle of marshmallow bits.
