Copycat Crumbl Chocolate Strawberry Cookies

If you’re a fan of the deliciously unique flavors that Crumbl cookies bring to the table, you’re going to love this Copycat Crumbl Chocolate Strawberry Cookies recipe. These cookies capture the essence of the beloved Crumbl treat with a rich chocolate base intertwined with fresh, juicy strawberries, delivering a sweet and slightly tangy burst in every bite. Whether you’re craving a decadent snack or a special dessert, these cookies make for an irresistible indulgence.

What makes this recipe truly special is how it balances the fudgy richness of chocolate with the natural freshness of strawberries, creating a flavor harmony that’s both comforting and exciting. Unlike typical chocolate chip cookies, these feature strawberry chunks inside the dough and a luscious strawberry buttercream frosting that mimics the iconic Crumbl version. Plus, the recipe is designed to be approachable, allowing you to bake these gourmet-style cookies right from your own kitchen.

Ingredients

For the Chocolate Strawberry Cookies:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 3/4 cup (150 grams) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (45 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (225 grams) fresh strawberries, chopped (pat dry)
- 1 cup (175 grams) semi-sweet chocolate chips
For the Strawberry Buttercream Frosting:
- 1/2 cup (115 grams) unsalted butter, softened
- 1 1/2 cups (180 grams) powdered sugar, sifted
- 1/3 cup (85 grams) fresh strawberries, pureed and strained
- 1 teaspoon vanilla extract
- A pinch of salt

Instructions

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together 1 cup softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Then mix in 2 teaspoons vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing to keep cookies tender.
Gently fold in the chopped strawberries and chocolate chips, being careful not to crush the strawberries to avoid excess moisture in the dough.
Using a cookie scoop or spoon, drop generous mounds (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges look set but the centers remain slightly soft. The cookies will firm up as they cool.
While the cookies bake, prepare the frosting: beat 1/2 cup softened butter until creamy, then gradually add sifted powdered sugar and beat until smooth.
Add the strawberry puree, vanilla extract, and a pinch of salt to the frosting, mixing until fully incorporated and fluffy. Adjust consistency with a little more powdered sugar if needed.
Once the cookies have cooled completely, use a piping bag or knife to spread the strawberry buttercream frosting on top.
Optionally, garnish with small strawberry slices or a sprinkle of cocoa powder for a bakery-style finish.

Recipe Information

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Serving size: Makes about 24 cookies
Difficulty level: Intermediate

Tips & Variations

Use fresh, firm strawberries and pat them dry to prevent the dough from becoming too wet.
Chill the cookie dough for 30 minutes before baking to prevent spreading.
For a richer flavor, substitute half the butter with browned butter.
If fresh strawberries aren’t available, you can use freeze-dried strawberry powder in the frosting.
Store cookies in an airtight container in the refrigerator for up to 5 days and bring to room temperature before serving.

Nutritional Information (per serving)

Calories: Approximately 220 kcal
Protein: 3 grams
Carbohydrates: 28 grams
Fat: 11 grams
Fiber: 2 grams

Conclusion

These Copycat Crumbl Chocolate Strawberry Cookies are sure to become a go-to recipe for any cookie lover looking to recreate that bakery magic at home. Their perfect balance of chocolate and strawberry flavors, paired with a creamy buttercream frosting, makes them a standout treat for any occasion.

Serve these cookies with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra indulgent experience. Don’t forget to share your baking success and any creative tweaks you try in the comments below—we love hearing from fellow cookie enthusiasts!