Short Description
Recreate the irresistible charm of Crumbl’s signature chocolate chip cookies at home with this easy and indulgent copycat recipe. Known for their oversized, gooey centers and bakery-perfect finish, these cookies are a must-try for any dessert lover.
Why You’ll Love This Recipe
This recipe delivers thick, soft, and chewy cookies that are just like the ones from Crumbl—without the trip to the store. Whether you’re baking for a special occasion or just need a sweet treat, these cookies are sure to impress with their decadent texture and rich chocolate flavor. Plus, they’re simple to make with ingredients you likely already have in your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter, room temperature
- light brown sugar
- granulated sugar
- large eggs, room temperature
- vanilla extract
- baking soda
- kosher salt
- cornstarch
- all-purpose flour
- milk chocolate chips, plus extra for topping
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract, baking soda, salt, and cornstarch. Mix until well combined.
- Gradually add the flour and mix until just incorporated. Stir in the chocolate chips.
- Scoop large portions of dough (about 1/3 cup each), roll into balls, and split each ball in half. Press the halves back together with the jagged edges facing up.
- Place dough portions on the baking sheet with space in between.
- Bake for 10 to 11 minutes, until the edges are just golden.
- Press additional chocolate chips into the tops immediately after baking, then let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 12 large cookies
- Prep Time: 10 minutes
- Cook Time: 10–11 minutes
- Total Time: 20–25 minutes
Variations
- Chocolate Options: Use dark chocolate, semi-sweet, or white chocolate chips.
- Add-Ins: Try chopped nuts, peanut butter chips, or crushed toffee for variety.
- Flavor Additions: Add a pinch of espresso powder for depth, or mix in a bit of cinnamon for warmth.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies in a single layer, then store in freezer bags for up to 3 months.
- Reheating: Warm in the microwave for 10–15 seconds to restore softness and gooeyness.
FAQs
What makes Crumbl cookies special?
Their extra-large size, soft centers, and distinctive craggy tops set them apart from typical cookies.
Can I make these cookies smaller?
Yes, use a smaller scoop and adjust the baking time by a few minutes for mini versions.
Is it necessary to chill the dough?
No, chilling isn’t required, but it can help prevent spreading and deepen the flavor.
What kind of chocolate chips work best?
Milk chocolate chips mimic the original Crumbl cookie, but any type will work.
How do I get that classic Crumbl look?
Split and reassemble the dough balls before baking to create jagged, bakery-style tops.
Can I freeze the dough?
Yes, freeze scooped dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.
How do I know when the cookies are done?
The edges should be slightly golden, and the centers just set—they’ll continue cooking as they cool.
Are these cookies gluten-free?
Not as written, but you can substitute with a gluten-free flour blend suitable for baking.
What if I don’t have cornstarch?
Cornstarch helps with the soft texture, but you can skip it or replace with an equal amount of flour.
How long do the cookies stay fresh?
They’re best within 2–3 days but can be stored or frozen for extended freshness.
Conclusion
Making Crumbl-style cookies at home is easier than you think. With a few pantry staples and simple steps, you can enjoy soft, chewy, bakery-sized cookies any time the craving hits. Customize them to your taste and enjoy a delicious, homemade version of this beloved treat.
Print
HOW TO MAKE CRUMBL COOKIES COPYCAT
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious copycat recipe that replicates the famous Crumbl cookies—soft, thick, and chewy with a rich flavor.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (or desired mix-ins)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips or other mix-ins.
- Using a large cookie scoop or 1/4 cup measuring cup, drop dough onto prepared baking sheet, spacing evenly apart.
- Bake for 10–12 minutes or until edges are set and centers are slightly underbaked for a soft texture.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- For authentic Crumbl size, make the cookies larger and adjust baking time as needed.
- Customize with different flavors like peanut butter, sugar, or chilled varieties with frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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