Crumbl Copycat Chocolate Heath Cake Cookies

Ingredients

• 1.5 cup salted butter (softened)
• 1.5 cup brown sugar
• 0.5 cup granulated sugar
• 3 eggs
• 2 tbsp corn syrup
• 1 tbsp vanilla extract (divided between the cookies and whipped-cream frosting)
• 3.75 cup all-purpose flour
• 1 cup Dutch-process cocoa powder (Unsweetened cocoa powder may also be used)
• 1 tbsp cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 1 can sweetened condensed milk (Can size is not specified; approximately 14 oz was estimated. Use about 1 tbsp per cookie.)
• 2 cup heavy cream (for the whipped-cream frosting)
• 1 cup powdered sugar (for the frosting)
• 0.75 cup Heath toffee bits (Heath bars may be smashed and used instead)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line baking pans with parchment paper or silicone baking mats.

2. 2

   Using a stand mixer, cream the softened butter and both sugars together until the mixture is light in color and fluffy.

3. 3

   Add the eggs, corn syrup, and 1 tablespoon of the vanilla extract. Mix until thoroughly combined.

4. 4

   Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix just until a soft chocolate cookie dough forms; avoid overmixing after the flour is added.

5. 5

   Divide the dough into 12 equal portions. A 1/2-cup measuring cup can help; use slightly less than 1/2 cup of dough for each cookie.

6. 6

   Roll each portion into a ball, then flatten it slightly into a hockey-puck shape. Arrange six cookies on each prepared pan.

7. 7

   Bake at 350°F (175°C) for 15–17 minutes. The cookies should spread slightly, begin to crack and crinkle, and have centers that no longer look wet or glossy.

8. 8

   Immediately after removing the cookies from the oven, spoon approximately 1 tablespoon of sweetened condensed milk over each hot cookie. Let the cookies absorb the milk; some may drip down the sides.

9. 9

   Repeat the condensed-milk topping for all the cookies, then allow them to cool completely.

10. 10

    Once the cookies are completely cool, pour the heavy cream into the bowl of a stand mixer or a large bowl suitable for an electric hand mixer.

11. 11

    Whip the cream on medium-high speed until it begins to thicken.

12. 12

    Reduce the mixer speed and gradually add the powdered sugar and the remaining 1/2 teaspoon vanilla extract.

13. 13

    Once all the powdered sugar has been incorporated, increase the mixer to its highest speed and whip until stiff peaks form. Stop as soon as the frosting reaches stiff peaks.

14. 14

    Transfer the frosting to a piping bag fitted with a large closed-star tip. Pipe the frosting in a zigzag pattern from side to side across the top of each cookie. A dollop of frosting or a zip-top bag with a corner cut off may be used instead.

15. 15

    Sprinkle the Heath toffee bits over the frosting. Repeat until all cookies are decorated.

16. 16

    Chill the finished cookies in the refrigerator for 30 minutes before serving. Serve chilled and store in the refrigerator.

Notes

The structured recipe data specifies 24 servings (12 cookies). Store the cookies in an airtight container in the refrigerator for about a week. For freezing, freeze the cookies with the sweetened condensed milk topping but wait to add the whipped-cream frosting until serving, since whipped cream does not freeze well.

Nutrition per serving

• dessert
• cookies
• American
• baked
• chocolate
• copycat recipe
• refrigerated
• make-ahead