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Decadent Crumbl Chocolate Strawberry Cookies

Decadent Crumbl Chocolate Strawberry Cookies

Indulge in these Decadent Crumbl Chocolate Strawberry Cookies, a delicious treat bursting with flavors of chocolate and fresh strawberries.
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 15 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 250 kcal

Equipment

  • Standing mixer
  • cookie sheets
  • Silicone Baking Mats
  • Large piping bag
  • Disposable piping bag

Ingredients
  

For the Cookie Dough

  • 1 ½ cups unsalted sweet cream butter
  • 1 ½ cups light brown sugar
  • ½ cup sugar
  • 3 large eggs
  • 2 tablespoons light corn syrup
  • 1 tablespoon pure vanilla extract
  • 4 cups all-purpose flour
  • 1 cup Hershey dark cocoa powder
  • 1 tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt

For the Strawberry Frosting

  • 1 cup unsalted sweet cream butter
  • 3 cups powdered sugar
  • ½ cup finely diced fresh strawberries
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons heavy whipping cream

For the Chocolate Drizzle

  • 1 cup Ghirardelli milk chocolate melting wafers
  • 1 disposable piping bag

For Decorating

  • 1 large piping bag with round tip

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats.
  • Beat together 1 ½ cups of unsalted sweet cream butter, 1 ½ cups of light brown sugar, and ½ cup of sugar in a standing mixer until light and fluffy, about 2-3 minutes.
  • Add 3 large eggs, 2 tablespoons of light corn syrup, and 1 tablespoon of pure vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth.
  • Whisk together 4 cups of all-purpose flour, 1 cup of Hershey dark cocoa powder, 1 tablespoon of cornstarch, 2 teaspoons of baking soda, and 1 teaspoon of kosher salt in a separate bowl until evenly mixed.
  • Combine the dry ingredient mixture with the wet ingredients in the mixer gradually. Beat on low speed until a soft dough forms.
  • Scoop out the dough with a medium cookie scoop, roll it into a smooth ball, and place each ball onto the prepared cookie sheets. Gently press to flatten them into thick disks.
  • Bake for 15-18 minutes, or until the edges are firm and the centers look set.
  • Cool the cookies completely on the baking sheets after removing them from the oven.
  • Beat together 1 cup of softened unsalted sweet cream butter, 3 cups of powdered sugar, ½ cup of finely diced fresh strawberries, 2 teaspoons of pure vanilla extract, and 4 tablespoons of heavy whipping cream in a standing mixer until smooth and creamy.
  • Fill a large piping bag fitted with a round tip with the strawberry frosting. Pipe a tight, spiral mound of frosting onto each cooled cookie.
  • Melt 1 cup of Ghirardelli milk chocolate melting wafers according to package instructions. Spoon the melted chocolate into a disposable piping bag and drizzle it over the frosted cookies.
  • Let the chocolate drizzle harden slightly before serving.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for several days.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword baking, chocolate, cookies, dessert, Strawberry, sweet treats
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