If you need chocolate cookie crumbs for a recipe, there's no need to go to the store or even make chocolate cookies first. These cookie crumbs are very chocolatey, easy to make, and perfect for pie crusts or as a topping or mix-in!
Why this recipe works
- Chocolate cookie crumbs are easy to make with common ingredients
- Very chocolately, these cookie crumbs taste great as a chocolate pie crust or as a recipe mix-in
- No need to go to the store or even bake chocolate cookies first
Does your recipe call for chocolate cookie crumbs, but you don't have chocolate cookies at hand? Want to make a chocolate pie crust, but can't get to the store?
Not to worry! You can make your own Chocolate Cookie Crumbs using common ingredients. Making tasty chocolate cookie crumbs is fast and easy, and you don't even have to make the chocolate cookies first!
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What you need
You just need some common ingredients to make this cookie crumb recipe: flour, cocoa powder, sugar, butter, and salt. That's less than what you'd need to make the cookies themselves!
How to Make Chocolate Cookie Crumbs
Step 1: Make the dough
The process starts like you're making cookies, except the dough is much drier (there's really no liquid being added besides that in the butter).
Cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed (photo 1).
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In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
Add the flour mixture and any extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly (photo 2).
Step 2: Bake the crumbs
Pour the crumb mixture onto a half sheet baking pan lined with a Silpat silicone mat or parchment paper and spread it to approximately ½-inch thick.
Bake the crumb mixture at 350˚F for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so they bakes evenly (photo 3).
Return the pan to the oven and bake for an additional 10 minutes (photo 4). Cool the crumbs on the pan for about 10 minutes.
Step 3: Process the crumbs
Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are a small and uniform, about 20 seconds (photo 5).
Questions asked and answered
Here are some questions you might have...
Beyond the usual cookie pie crust, you can use cookie crumbs as a mix-in for trifle or ice cream, sprinkle them on pudding or mousse, or as a coating for truffles and rum balls. You can even use them to rim your glass for your favorite chocolate cocktail!
Sure! For variety, you can flavor the cookie crumbs with vanilla extract, or choose another flavor like almond, mint (pictured with the ingredients above), or orange flavor extracts.
Pro Tip: Make an easy chocolate pie crust
You can use these chocolate cookie crumbs to make a delicious chocolate pie crust using the same method as you would for a graham cracker pie crust. After crushing the cookie crumbs in the food processor, transfer the crumbs to a bowl and stir in melted and cooled butter. The crumbs will feel slightly wet.
Using your fingers, press the crumbs into the bottom and sides of your pie pan, forming a uniform crust. Refrigerate for 20 minutes before filling for a no-bake crust, or bake at 375˚F for 10 to 15 minutes. Allow to cool before filling.
- For a 7-inch pie pan: use the same ingredient amounts and use 1½ tablespoons of melted and cooled butter
- For a 9-inch pie pan: double the ingredients and use 3 tablespoons of melted and cooled butter
Have cookie crumbs when you need them
These cookie crumbs hold their texture well, and aren't too hard or gritty. They've got a wonderful chocolate flavor that can be a nice complement or counterpoint to other flavors.
Since these crumbs are dry, they store well in an airtight container at room temperature for a week or two, and freeze well in a ziplock bag. This recipe makes 1½ cups of cookie crumbs.
That's it! Now you can have chocolate cookie crumbs for whatever purpose suits your fancy whenever you need them. No chocolate cookies or shopping trip needed!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Pies, tarts, and cobblers can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie, tart, or cobbler recipe that catches your fancy! Here are a few choices to try.
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Recipe
How to Make Chocolate Cookie Crumbs
Equipment
- hand mixer
- food processor
Ingredients
- 3½ tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- ½ cup all-purpose flour, sifted
- ¼ cup cocoa powder, sifted
- ¼ teaspoon kosher salt
- ¼ teaspoon pure vanilla extract, or another flavor extract, optional, see Recipe Notes
Instructions
- Preheat the oven to 350 °F. Line a half sheet baking sheet with a Silpat silicone mat or parchment paper and set aside.
- In a bowl medium bowl, cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
- In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
- Add the flour mixture and vanilla extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly.
- Pour the crumb mixture onto the baking pan and spread it to approximately ½-inch thick.
- Bake the crumb mixture for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so it bakes evenly. Return the pan to the oven and bake for an additional 10 minutes. Cool the crumbs on the pan for about 10 minutes.
- Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are a small and uniform, about 20 seconds.
- Since these crumbs are dry, they store well in an airtight container at room temperature for a week or two, and freeze well in a ziplock bag.
- This recipe makes 1½ cups of cookie crumbs, enough to mix into ice cream or make a small cookie pie crust (see the Recipe Notes for how to make a cookie crumb pie crust).
Notes
- For a 7-inch pie pan: use the same ingredient amounts and use 1½ tablespoons of melted and cooled butter
- For a 9-inch pie pan: double the ingredients and use 3 tablespoons of melted and cooled butter
Elizabeth says
Fun recipe, can't wait to see what fun thing you made with yours!
Tammy says
Thanks!