Crumbl Chocolate Strawberry Cheesecake Cookies

Introduction

Did you know that searches for “copycat Crumbl cookie recipes” have skyrocketed by over 300% in the last two years? It’s clear that home bakers everywhere are craving that signature, bakery-style indulgence. That’s why mastering these Crumbl Chocolate Strawberry Cheesecake Cookies is more than just baking—it’s creating a moment of pure, decadent joy. This recipe perfectly marries a fudgy, rich chocolate base with a luscious, creamy strawberry cheesecake frosting, delivering the ultimate treat that rivals any you’d find in the famous pink box. Whether you’re a seasoned baker or a weekend warrior, this guide will walk you through every step to achieve that perfect, soft-centered cookie with a frosting that’s irresistibly smooth and tangy. Let’s turn your kitchen into the best bakery in town.

Ingredients List

Gather high-quality ingredients for the best flavor and texture. Here’s what you’ll need, with notes on potential substitutions.

For the Chocolate Cookie Base:

• 1 cup (2 sticks) Unsalted Butter, softened – The foundation for a rich, tender crumb. For a deeper flavor, use browned butter. Substitution: Salted butter can be used; simply omit the added salt in the dry ingredients.
• 1 ½ cups Granulated Sugar – Creates a crisp edge and soft center.
• 2 large Eggs + 1 Egg Yolk – The extra yolk adds incredible moisture and chewiness.
• 2 tsp Pure Vanilla Extract – Enhances the overall sweetness and aroma.
• 2 ¼ cups All-Purpose Flour – Spoon and level to measure for accuracy.
• ¾ cup Unsweetened Cocoa Powder (Dutch-process preferred) – Dutch-process yields a darker, richer chocolate flavor. Substitution: Natural cocoa powder works but may result in a slightly more acidic taste.
• 1 tsp Baking Soda – The leavening agent for the perfect rise.
• ½ tsp Salt – Balances the sweetness and intensifies the chocolate.
• 1 cup Semi-Sweet Chocolate Chunks – For melty, gooey pockets. Substitution: Milk chocolate or dark chocolate chips work beautifully.

For the Strawberry Cheesecake Frosting:

• 8 oz (1 block) Full-Fat Cream Cheese, softened – Full-fat is non-negotiable for a creamy, stable, and tangy frosting.
• ½ cup (1 stick) Unsalted Butter, softened – Combined with cream cheese for a silky, spreadable texture.
• 3 ½ cups Powdered Sugar, sifted – Sifting is crucial to avoid lumps and achieve a smooth, cloud-like consistency.
• ¼ cup Freeze-Dried Strawberry Powder – This is the secret to intense strawberry flavor without adding moisture. Substitution: Blend ½ cup of freeze-dried strawberries into a fine powder.
• 1 tsp Pure Vanilla Extract
• Pinch of Salt – Cuts the sweetness and brightens the strawberry flavor.
• Optional Garnish: Fresh strawberry slices, graham cracker crumbs, or extra chocolate shavings.

Timing

While the total time is around 1 hour and 40 minutes, the active hands-on time is under 30 minutes. The crucial chilling step (1 hour) is what sets this recipe apart from average chocolate cookie recipes, which often skip chilling for convenience. This step is non-negotiable for preventing cookie spread and ensuring a thick, bakery-style texture. Compared to the standard 30-minute cookie recipe, this extra patience pays off tenfold in professional-quality results.

These decadent Crumbl Chocolate Strawberry Cheesecake Cookies feature a rich, fudgy base topped with creamy pink frosting.

Step-by-Step Instructions

Step 1: Prepare the Chocolate Cookie Base

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes. You’re looking for a light, fluffy, and pale mixture—this step incorporates air, which is key for texture. Scrape down the bowl. Add the eggs, extra yolk, and vanilla extract. Mix on medium until fully combined, about 1 minute. The mixture may look slightly curdled; this is normal.

Step 2: Chill and Scoop the Dough

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks of flour remain. Fold in the chocolate chunks with a spatula. Here’s my pro tip: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 48 hours. This firms up the butter, preventing flat cookies and allowing the flavors to deepen. Once chilled, use a large cookie scoop (about 3-4 tablespoons) to portion the dough onto parchment-lined baking sheets, spacing them at least 3 inches apart.

Step 3: Bake to Perfection

Preheat your oven to 350°F (175°C) while the dough chills. Bake the cookies for 10-12 minutes. The key is to pull them out when the edges are set but the centers still look soft and slightly underbaked—they will continue to cook on the hot baking sheet. For that classic Crumbl look, immediately after pulling them from the oven, take a round cookie cutter or large glass slightly larger than the cookie and gently swirl it around the edge to create a perfectly round shape. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They must be completely cool before frosting.

Step 4: Create the Strawberry Cheesecake Frosting

While the cookies cool, make the frosting. Ensure both the cream cheese and butter are at true room temperature for a lump-free blend. In a clean mixer bowl, beat the cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes. Reduce the speed to low and gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Add the strawberry powder, vanilla, and pinch of salt. Increase speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and holds stiff peaks. The color should be a lovely, natural pink.

Step 5: Assemble and Serve

Once cookies are cool, use an offset spatula or piping bag to generously swirl a thick layer of strawberry cheesecake frosting onto the center of each chocolate cookie. For an authentic touch, sprinkle with a few graham cracker crumbs or place a small slice of fresh strawberry on top. Serve immediately for the ultimate experience of warm, fudgy cookie meeting cool, creamy frosting.

Nutritional Information

The following is an approximate nutritional breakdown per large cookie (including frosting), based on a yield of 12 cookies.

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 105mg
• Sodium: 280mg
• Total Carbohydrates: 72g
• Dietary Fiber: 3g
• Sugars: 52g
• Protein: 6g

Healthier Alternatives

You can enjoy this decadent treat with some mindful swaps that don’t sacrifice flavor:

• Flour: Substitute up to half of the all-purpose flour with white whole wheat flour for added fiber.
• Sugar: In the cookie base, replace up to ¼ cup of granulated sugar with coconut sugar for a lower glycemic index. For the frosting, you can reduce the powdered sugar by ½ cup, though the texture will be less stiff.
• Fats: Use a light cream cheese and a plant-based butter alternative. For the cookie, substituting half the butter with unsweetened applesauce can work, but expect a cakier texture.
• Chocolate: Opt for dark chocolate chunks (70% cacao or higher) to increase antioxidants and reduce sugar content.

Serving Suggestions

These cookies are a showstopper on their own, but you can elevate them further:

• Serve slightly warmed for a gooey, melt-in-your-mouth experience.
• Pair with a glass of cold milk, a scoop of vanilla bean ice cream, or a shot of espresso.
• Crumble a cookie over Greek yogurt for an indulgent breakfast or dessert parfait.
• Present them on a tiered stand for a party or special occasion—their pink frosting makes them perfect for Valentine’s Day, Mother’s Day, or bridal showers.

Common Mistakes

• Skipping the Chill: This leads to cookies that spread too thin and bake flat. Always chill the dough.
• Overmixing the Dough: Mix dry ingredients just until combined. Overmixing develops gluten, resulting in tough cookies.
• Using Cold Cream Cheese/Butter for Frosting: This creates a lumpy, grainy frosting. Ingredients must be truly softened.
• Overbaking: The cookies continue to cook on the hot tray. Pull them out when the centers look soft.
• Frosting Warm Cookies: The heat will melt the frosting into a messy puddle. Patience is key.

Storing Tips

• Room Temperature: Unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days.
• Frost