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Crumbl Frozen Hot Chocolate Cookies

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

Get ready to indulge in the ultimate chocolate lover’s treat with these Crumbl-inspired Frozen Hot Chocolate Cookies!

These rich, fudgy cookies are topped with a luscious chocolate frosting and finished with a sprinkle of mini marshmallow bits for the perfect hot chocolate vibe.

With their bakery-style look and decadent flavour, they’re surprisingly easy to make at home—ideal for sharing or treating yourself. Let’s bake some magic!

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

Tips for Making Bakery Style Cookies at Home

  1. Chill the Dough: Refrigerate the dough for at least 30 minutes to keep cookies thick and chewy. (Not a necessary step, but keeps the cookies from spreading.)
  2. Choose Quality Ingredients: Use high-quality cocoa powder for the best flavour.
  3. Measure with Care: Measure the flour using the spoon and level technique to avoid dense cookies.
  4. Don’t Overmix: Mix just until combined to avoid dense cookies.
  5. Use a Scale: To ensure your cookies are all the same size you can weigh each dough-ball. 2.5 oz is ideal.
  6. Store Properly: Keep cookies in an airtight container at room temperature for 3 days, refrigerate for 5 days, or freeze for up to 3 months.

These tips will ensure delicious, bakery-style cookies every time!

About the Equipment Needed

  • Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
  • Piping bag – You can use disposable bags.
  • Large round piping tip (1A)

Ingredients & Substitutions

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Just plain old white granulated sugar, and some light brown sugar for just the right amount of sweetness. Make sure you pack the brown sugar when measuring.

Eggs – It is best if you use room temperature eggs.

Corn syrup – Adds more sweetness as well as moisture. You can substitute with honey or another liquid sweetener if you don’t like corn syrup.

Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Cocoa powder – Make sure you are using unsweetened cocoa powder, and not hot chocolate mix. I used Hershey’s dark cocoa powder.

Cornstarch – Helps make the cookies super tender.

Baking Soda – To leaven your cookies, so they are nice and fluffy. Make sure it is still active for best results!

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Mallow bits – These are the freeze dried mini marshmallows that come in chocolate packets. Do not substitute with mini marshmallows.

Looking for More Cookie Recipes?

Check out more of my favourite cookies!

Copycat recipe of the popular Crumbl salted caramel cheesecake cookies. You can save time and money by baking these cookies at home!

Soft, buttery cookies loaded with key lime flavor – perfect for summer! These key lime meltaway cookies are easy to make and so delicious.

Love key lime pie? These key lime pie cookies are the perfect way to get your fix. Tart key lime frosting tops a tender graham cookie.

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

How to Make Crumbl Frozen Hot Chocolate Cookies

Yields: 16 Cookies | Prep time: 15 Minutes | Cook time: 18 Minutes

Ingredients:

  • 1 ½ Cups unsalted butter, softened
  • 1 ½ Cups light brown sugar
  • ½ Cup sugar
  • 3 large eggs
  • 2 Tablespoons light corn syrup
  • 1 Tablespoon pure vanilla extract
  • 4 Cups flour
  • 1 Cup unsweetened dark cocoa powder
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt

For the Chocolate frosting:

  • 1 Cup unsalted butter, softened
  • 3 Cups powdered sugar
  • 4 Tablespoons heavy whipping cream
  • ½ Cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 2 Cups mini marshmallow bits

Directions:

Preheat oven to 350 degrees Fahrenheit, and line two cookie sheets with a silicone baking mat or parchment paper. Set aside.

Using a stand mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda.

Gradually beat the dry ingredients into the wet until just combined.

Using a medium cookie scoop, scoop out dough, mound into your hand and roll into a ball.

Place onto the cookie sheet and lightly press into a thick disk.

Bake in the oven for 15-18 minutes or until firm around the edges.

Allow to cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Using a stand mixer, beat the butter, powdered sugar, cocoa powder, vanilla and whipping cream until combined, smooth and holds a peak.

Scoop the frosting into a piping bag fitted with a large round piping tip.

Pipe a tight spiral onto the top of the cookie, and sprinkle some marshmallow bits on top.

Crumbl Frozen Hot Chocolate Cookies
Yield: 16 large cookies

Crumbl Frozen Hot Chocolate Cookies

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

Ingredients

  • 1 ½ Cups unsalted butter, softened
  • 1 ½ Cups light brown sugar
  • ½ Cup sugar
  • 3 large eggs
  • 2 Tablespoons light corn syrup
  • 1 Tablespoon pure vanilla extract
  • 4 Cups flour
  • 1 Cup unsweetened dark cocoa powder
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt

For the Chocolate frosting:

  • 1 Cup unsalted butter, softened
  • 3 Cups powdered sugar
  • 4 Tablespoons heavy whipping cream
  • ½ Cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 2 Cups mini marshmallow bits

Instructions

  1. Preheat oven to 350 degrees Fahrenheit, and line two cookie sheets with a silicone baking mat or parchment paper. Set aside.
  2. Using a stand mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.
  3. Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda.
  4. Gradually beat the dry ingredients into the wet until just combined.
  5. Using a medium cookie scoop, scoop out dough, mound into your hand and roll into a ball.
  6. Place onto the cookie sheet and lightly press into a thick disk.
  7. Bake in the oven for 15-18 minutes or until firm around the edges.
  8. Allow to cool for 5 minutes in the pan before removing to a wire rack to cool completely.
  9. Using a stand mixer, beat the butter, powdered sugar, cocoa powder, vanilla and whipping cream until combined, smooth and holds a peak.
  10. Scoop the frosting into a piping bag fitted with a large round piping tip.
  11. Pipe a tight spiral onto the top of the cookie, and sprinkle some marshmallow bits on top.

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Nutrition Information:

Yield:

16

Serving Size:

1 large cookie

Amount Per Serving: Calories: 628Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 267mgCarbohydrates: 80gFiber: 2gSugar: 49gProtein: 6g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.

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