Frosty Crumbl Copycat Hot Chocolate Cookie Recipe

Crumbl copycat frozen hot chocolate cookies are the kind of sweet treat that turns any ordinary day into something worth celebrating.

Rich, chocolatey, and deeply satisfying, every bite feels like a reward you actually deserve.

Cool, creamy, and indulgent all at once, this flavor profile has a way of winning over even the most selective dessert lovers.

Best of all, you do not need a professional kitchen or fancy tools to pull it off with confidence.

Home bakers of all skill levels find joy in recreating iconic flavors on their own terms.

Why Crumbl Frozen Hot Chocolate Cookies Belong on Your Table

• Chocolate Lover’s Treat: You get the rich chocolate flavor you crave in one cookie because it combines cocoa, hot cocoa mix, and chocolate chips in the dough itself.
• Bakery-Style Results: The crackled, slightly spread texture gives your kitchen that impressive bakery feel without needing special techniques or experience on your part.
• Kid-Friendly Dessert: Your family members of all ages respond well to these since they have the fun marshmallow topping and taste like a frozen hot chocolate drink in cookie form.
• Impressive Yet Manageable: Making these feels like more work than it actually is, so you can serve something that looks fancy at gatherings without spending hours in the kitchen.

Must Have Ingredients for Crumbl Frozen Hot Chocolate Cookies

• 1 1/2 cups salted butter (softened): Base for a rich, tender cookie texture.
• 1 1/2 cups brown sugar, 1/2 cup granulated sugar: Sugars bring sweetness and help create that soft, chewy structure you need.
• 3 eggs: Binding ingredient that holds everything together.
• 2 tbsp corn syrup: Keeps your cookies moist and chewy in the center.
• 1 tbsp vanilla extract: A touch of vanilla rounds out the chocolate flavor in your cookie.
• 3 3/4 cups all-purpose flour: Flour provides the structure for your chocolate cookie dough.
• 1 cup dutch processed cocoa: Cocoa gives your cookie its deep chocolate taste and color.
• 1/2 cup hot cocoa mix (powder only): The hot cocoa mix intensifies that chocolate flavor you’re going for.
• 1 tbsp cornstarch, 2 tsp baking soda, 1 tsp salt: Ingredients help your dough rise properly and balance the flavors in your cookie.
• 1 cup milk chocolate chips (if desired): Chocolate chips add pockets of extra chocolate throughout your cookie.

• 1 1/2 cups heavy whipping cream: Cream whips up into a fluffy mousse topping for your cookie.
• 3/4 cup powdered sugar: Sweetens your mousse while keeping it light and airy.
• 3/4 cup hot cocoa mix (powder only): More hot cocoa mix ensures your mousse tastes just like the hot chocolate you love.
• 1 1/2 tbsp dutch processed cocoa: Cocoa powder deepens the chocolate flavor in your mousse.
• 60 mini marshmallows: Top each cookie with 5 mini marshmallows for that frozen hot chocolate experience.

What Items Are Required for Frozen Hot Chocolate Cookies Copycat

• Stand Mixer: This helps you cream the butter and sugars together efficiently, and later whips your heavy cream into a fluffy mousse that coats each cookie beautifully.
• Measuring Cups: A 1/2 cup measure works perfectly for dividing your dough into 12 equal portions so each cookie bakes consistently.
• Baking Sheets: You’ll need at least two pans to bake six cookies per tray at the proper temperature.
• Parchment Paper or Silicone Mats: These prevent your cookies from sticking to the pans and make cleanup easier for you.
• Oven: Set to 350°F (180°C) to bake these cookies until they crack and crinkle just right.
• Electric Hand Mixer: If you don’t have a stand mixer, this tool does the job for whipping your cream into stiff peaks.
• Large Mixing Bowl: You need one for combining your dry ingredients with the wet mixture, and another for whipping the heavy cream if using a hand mixer.
• Spatula: A rubber or silicone spatula helps you fold in chocolate chips gently and scrape down the bowl as needed.
• Cooling Rack or Pan: Allowing your cookies to cool completely on the baking pan helps them set properly before frosting.

Simple Instructions For Crumbl Frozen Hot Chocolate Cookies

How To Improve Cooking Frozen Hot Chocolate Cookies

• Cream Your Butter And Sugar Properly: Get the mixture light and fluffy before adding eggs, as this creates the structure that makes these cookies thick and fluffy like Crumbl’s version.
• Don’t Overmix The Dough: Stir until your dry ingredients are just combined into a soft dough, and stop there; mixing too much makes the texture tough instead of tender.
• Watch For Crinkles While Baking: The cookies are ready when you see cracks forming on top and the centers look set rather than wet, which takes about 15 to 17 minutes at your oven temperature.
• Cool Completely Before Frosting: Let the cookies sit on the pan until they’re fully cooled, since warm cookies will melt the mousse topping and make it slide right off.
• Whip Your Mousse To Stiff Peaks: Increase the mixer speed to high once the powdered sugar goes in, and keep going until the frosting holds firm peaks; this helps it stay put on top of your cookie.

Fresh Ideas To Change Up Frozen Hot Chocolate Cookies

• Espresso Chocolate Cookie: Replace 2 tablespoons of cocoa powder with instant espresso powder to give your chocolate cookie a subtle coffee depth that pairs beautifully with the hot cocoa mousse topping.
• Peanut Butter Swirl Version: Swirl 2 tablespoons of creamy peanut butter into your dough before baking, and fold in chocolate chips as usual, so each bite has that nutty richness mixed throughout.
• Dairy-Free Mousse Topping: Use chilled coconut cream instead of heavy whipping cream and skip the powdered sugar, using 3-4 tablespoons of maple syrup to sweeten your mousse, then whip it the same way until stiff peaks form for your dairy-free guests.
• White Chocolate Version: Reduce the cocoa powder to 1 tablespoon and add 1 cup of white chocolate chips folded into your dough, then use white hot cocoa mix in the mousse so the cookies stay light and creamy rather than dark.

How To Present Frozen Hot Chocolate Cookies

• Serve At Room Temperature First: These cookies taste best when you let them sit out for a few minutes before eating, as the mousse softens just enough to blend with the warm cookie base.
• Pair With Cold Milk Or Coffee: The rich chocolate and marshmallow topping pairs perfectly with a tall glass of cold milk or a hot cup of coffee to balance the sweetness.
• Keep Them Chilled Until Guests Arrive: Storing these in the fridge keeps the mousse fluffy and the cookies fresh, so they stay at their best when people gather around your dessert plate.
• Make A Chocolate Tasting Plate: Arrange one cookie alongside fresh berries and a small scoop of vanilla ice cream for a simple dessert spread that lets the chocolate shine without competing flavors.

Useful Storage Tips For Crumbl Frozen Hot Chocolate Cookies

• Keep these cookies in an airtight container on a shelf in your fridge, where the mousse topping stays fresh and the chocolate flavor holds strong for up to three days.
• Before stacking the cooled cookies in storage, place parchment paper between each layer so your frosting doesn’t stick to the cookie below it.
• Store them without the marshmallow topping if you have extra time, then add those on top right before serving so they stay soft and fluffy instead of getting hard.
• If you need to make these ahead, bake and cool the cookies first, then freeze them unfrosted for up to two weeks; just thaw them in the fridge and add your mousse and marshmallows when you’re ready to serve them to guests.

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Crumbl Copycat Frozen Hot Chocolate Cookie Recipe

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• Total Time: 35-37 minutes
• Yield: 24 1x

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Description

Making crumbl copycat frozen hot chocolate cookie gives you that perfect blend of rich chocolate and creamy frozen texture that feels like a dessert and a drink all in one. Chocolate lovers find this cookie delivers the indulgent cocoa flavor with a fudgy center that stays perfectly chewy, making it a treat you can’t resist sharing.

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Ingredients

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Cookie Base:

• 1 1/2 cups salted butter (softened)
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 2 tablespoons corn syrup
• 1 tablespoon vanilla extract
• 3 3/4 cups all-purpose flour
• 1 cup dutch processed cocoa
• 1/2 cup hot cocoa mix
• 1 tablespoon cornstarch
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk chocolate chips

Mousse:

• 1 1/2 cups heavy whipping cream
• 3/4 cup powdered sugar
• 3/4 cup hot cocoa mix
• 1 1/2 tablespoons dutch processed cocoa

Toppings:

• 60 mini marshmallows

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Instructions

1. Get your oven to 350°F (180°C) so it’s ready when you need it.
2. In your stand mixer, combine 1 1/2 cups softened salted butter with 1 1/2 cups brown sugar and 1/2 cup granulated sugar, beating until the mixture turns pale and fluffy.
3. Add your 3 eggs, 2 tbsp corn syrup, and 1 tbsp vanilla extract to the bowl and mix until everything comes together smoothly.
4. Sift in your 3 3/4 cups all-purpose flour, 1 cup dutch processed cocoa, 1/2 cup hot cocoa mix powder, 1 tbsp cornstarch, 2 tsp baking soda, and 1 tsp salt, mixing until your chocolate dough forms – it should feel soft and workable.
5. Fold 1 cup milk chocolate chips into your dough if you’d like that extra chocolate richness.
6. Divide your dough into 12 equal portions using a 1/2 cup measuring cup as your guide, using just under 1/2 cup for each cookie.
7. Roll each portion into a ball and gently flatten it to look like a small hockey puck, then place 6 cookies on each parchment-lined baking sheet.
8. Bake at 350°F (180°C) for 15-17 minutes until the tops crack and crinkle slightly, the edges spread just a bit, and the centers lose that wet appearance.
9. Let your cookies cool completely right on the pan before moving them.
10. Pour 1 1/2 cups heavy whipping cream into your stand mixer bowl or a large bowl you can use with a hand mixer.
11. Whip the cream on medium-high speed until it thickens and begins holding its shape.
12. Reduce your speed, then gradually sprinkle in 3/4 cup powdered sugar, 3/4 cup hot cocoa mix powder, and 1 1/2 tbsp dutch processed cocoa while the mixer runs.
13. Increase your speed to high and continue whipping until stiff peaks form – your mousse is now ready.
14. Spread an equal amount of mousse onto each of your 12 cooled cookies, smoothing the tops evenly.
15. Place 5 mini marshmallows on top of each cookie in a scattered pattern.
16. Refrigerate your finished cookies until serving time and keep them stored in the fridge.

Notes

• Measure your dough portions with a 1/2 cup measuring cup for consistent cookie sizes that bake evenly.
• Watch for the edges to crack and the centers to lose their wet appearance around 15-17 minutes, as this tells you the cookies are perfectly baked.
• Whip your cream mousse on high speed at the very end until stiff peaks form, otherwise your frosting won’t hold its shape on the cookies.
• If following a dairy-free diet, replace the heavy whipping cream with coconut cream and use a dairy-free hot cocoa mix for the mousse filling.

• Prep Time: 20 minutes
• Cook Time: 15-17 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 317
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 42 mg