Crumbl Chocolate Cake ft. Heath Cookies
These Crumbl Chocolate Cake Ft. Heath Cookies taste exactly like the Better then Sex Cake (or what we call the Heath Crunch Cake in my family)! These cookies are soft, chewy and have a rich chocolatey flavor. Drizzled with sweetened condensed milk and caramel and topped with whipped cream and heath bar pieces, this cookie really is better than anything!
If you are here because you love Crumbl cookies, then you came to the right place! Creating copycat Crumbl recipes is something I love to do! If you are looking for more copycat Crumbl cookie recipes, be sure to try my Crumbl Sugar Cookie and my Crumbl Chocolate Chip Cookie Recipe! If you are looking for another cookie recipe with toffee, then you’ll love my copycat Crumbl Mom’s Recipe cookies!
Why This Recipe Works
- Incredibly flavorful cookie. I tried Crumbl’s version of these better than sex cookies, and the cookie was bland! How sad is that! This Crumbl copycat version produces a super moist and flavorful chocolate cake cookie that will not disappoint.
- Soft cookies. These better than whatever cookies are soft even when they are chilled! They stay soft thanks to the corn syrup and brown sugar in the dough. When you have more brown sugar than granulated sugar, the cookies are softer.
- Taste just like the cake! Every year on his birthday, my husband requests the Heath Crunch Cake. And these cookies taste just like it! The cookie base is soft and moist and really delivers on the rich chocolatey flavor. Then the sweetened condensed milk and caramel drizzled over the cookies provides that same moistness and sweetness you get with the cake. Finally, topped with the fluffy, sweet whipped cream and heath candy pieces, the cookies are a perfect replica of the cake in every way!
- Heath Candy: The heath chocolate bar should be broken into pieces and used to decorate the top of the better than anything cookies!
- Corn Syrup: Adding this in the cookies keeps the cookies moist even when cold, chilled, room temperature and days old!
- Dutch-Processed Cocoa Powder: This is cocoa powder that is made from cocoa beans that have been washed in a a solution that neutralizes the acidity nature of the bean. This means the cocoa powder is less acidic and therefore doesn’t react with baking soda. These means the cookies won’t puff up as much as if we had using baking powder. This gives us a denser, chewier cookie texture.
- Baking Soda: As mentioned above, since we are using Dutch-processed cocoa powder and not using baking powder, these cookies will be a bit denser and chewier in texture — giving a nice fudgy and soft bite to the cookies.
- Ghirardelli Caramel Sauce: Instead of making a homemade caramel sauce, I recommend using the Ghirardelli Caramel Sauce.
- Cornstarch: Adding cornstarch to the cookie dough helps the cookie dough have a thicker consistency which also helps the cookies not get light and fluffy.
- Prepare the wet ingredients Cream the butter, brown sugar, and sugar together using a hand mixer or stand mixer on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.
- Add the dry ingredients. Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Scrape the sides of the bowl again.
- Portion the dough into round balls using a 1/4 cup. Place the balls on a baking sheet with parchment paper or a silicone baking mat with 6 dough balls per baking sheet.
- Bake at 350°F for 11-14 minutes or until the cookie edges are set and the center is no longer shiny.
- Remove the chocolate cake cookies from the oven and let cool on the baking sheet for 5 minutes. Spoon 1 tablespoon of sweetened condensed milk over each cookie and a teaspoon of caramel. Allow the cookies to cool completely.
- Make the topping. Place the heavy cream in a stand mixer bowl fitted with the whisk attachment. (Or you can use a hand mixer). Whip on medium speed until thickened. Add the powdered sugar and vanilla and whip until stiff peaks form.
- Pipe the whipped cream. Transfer the whipped cream to a piping bag (or place in a large ziplock bag with the corner snipped off) and pipe the cream over each cookie. Sprinkle a tablespoon or two of heath bits over the cream frosting. Transfer cookies to the fridge and chill for 15 minutes. Enjoy cold!
I use the Ghirardelli caramel for ice cream since it’s already made.
When letting the cookies cool completely with the sweetened condensed milk and caramel, I store them in the fridge to speed up the process.
I love these cookies chilled! The cookies are still soft and the chilled cookie with the chilled whipped topping is so yummy and reminiscent of the heath bar cake!
Only decorate the cookies you will be eating so the whipped cream topping doesn’t get soft while being stored.
Make Ahead, Storing, and Freezing
These cookies are perfect to make ahead of time. Make the cookies and store them in an airtight container in the fridge for 3-4 days. Make the whipped topping just prior to serving.
Freeze the cookie dough by flash freezing the dough balls on a cookie sheet until firm. Transfer to an airtight container or Ziplock back and store in the freezer for 2-3 months. Remove from the freezer and let thaw in the fridge overnight then bake following the baking instructions.
To freeze the cookies, let them cool completely and freeze them (without any of the toppings) in a Ziplock bag for up to 2 months. Let thaw overnight in the fridge and then top with sweetened condensed milk, caramel, whipped topping and heath bar pieces.
I would recommend serving the cookies chilled! Since the topping is a whipped topping and not a frosting, if the cookies are warm, the whipped cream will just melt all over the cookies. Let the cookies cool in the fridge until very chilled to avoid the whipped cream melting.
Yes! These cookies are serve chilled, so store them in the fridge. If you are needing to store leftover cookies that have the whipped topping and heath pieces already on top, I would recommend storing them unstacked in an airtight container in the fridge to avoid smashing the tops of the cookies. Please note that if you are storing decorated cookies for an extended period of time, the whipped cream may go lax and get liquid on the cookies. This is why I recommend only decorating the cookies you will eat right when serving them. You can always store extra cookies undecorated in the fridge and top them when ready to eat.
Crumbl is a cookie bakery that started in Utah. They are known for their large cookies and rotating cookie flavor menu. I’m a big fan of making copycat Crumbl cookie recipes so you can enjoy the iconic cookies right from your home!
More Crumbl Cookie Recipes
- Crumbl Mint Chip Ice Cream Cookies
- Crumbl Cookie Dough Cookies
- Crumbl Oreo Sandwich Cookies
- Crumbl Biscoff White Chip Cookies
- Crumbl Cosmic Brownie Cookies
Better Than Sex Cookies (Crumbl Copycat)
- 1 cup sweetened condensed milk
- 1/4 cup caramel
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heath toffee bits
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.
- Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.
- Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.
- Using a ¼ cup measuring cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly.
- Bake for 10-12 minutes or until edges are set and the center is no longer shiny. Do not overbake.
- Remove from oven. Let cookies cool on the baking sheet for 5 minutes then spoon 1 tablespoon of sweetened condensed milk over each cookie and a teaspoon or so of caramel (I just use ice cream caramel, already made). Allow the cookies to cool completely. (I place them in the fridge to speed up the process!)
- Once cookies are cool make the frosting. Place the heavy cream in a stand mixer bowl fitted with the whisk attachment. (Or you can use a hand mixer). Whip on medium speed until thickened. Add the powdered sugar and vanilla and whip until stiff peaks form.
- Transfer the whipped cream to a piping bag (or place in a large ziplock bag with the corner snipped off) and pipe the cream over each cookie. Sprinkle a tablespoon or two of heath bits over the cream frosting. Transfer cookies to the fridge and chill for 15 minutes. Enjoy cold!