If you’ve been craving Crumbl’s famous chocolate chip cookies but don’t want to leave home, this Crumbl Cookie Recipe is exactly what you need. I’ve perfected the texture, taste, and look to match those iconic oversized cookies. Soft, chewy, and packed with milk chocolate chips, these cookies deliver that bakery-fresh quality right from your oven.
This Crumbl cookie copycat recipe is simple yet rich in flavor. Each bite has a buttery softness that melts in your mouth, balanced with the sweetness of milk chocolate chips. Let’s dive into how you can recreate these popular cookies at home.
While you’re here, why not try other cookie recipes like my Perfect Lemon Sugar Cookies for a zesty twist or Banana Chocolate Chip Cookies if you love the combination of fruit and chocolate?
Why You’ll Love This Crumbl Cookie Recipe
There’s something irresistible about Crumbl’s chocolate chip cookies. They’re large, thick, and have a perfect blend of softness and chewiness. This recipe captures the essence of the original, from the craggily top to the bakery-style appearance. Plus, you can make them fresh at home anytime you want. The cookies freeze well too, making them great for prepping in advance.
For a fun twist, pair these with Cherry Hand Pies or whip up a batch of Pumpkin Protein Balls for a more seasonal treat.
The Secret Behind Crumbl’s Signature Texture
What sets Crumbl cookies apart is their unique texture. These Crumbl cookies are soft in the center, slightly crisp around the edges, and loaded with milk chocolate chips. Achieving this balance comes down to a few key elements:
- Butter and sugars: The combination of butter, brown sugar, and granulated sugar creates a chewy, rich cookie base.
- Cornstarch: A small amount of cornstarch helps keep the cookies thick and soft, giving them that melt-in-your-mouth texture.
- Baking soda: This gives the cookies their lift, resulting in that soft and puffy appearance without being cakey.
For more soft and chewy desserts, you might want to check out my Coconut Flour Brownies or Maple Brown Sugar Cookies.
Step-by-Step Guide to Making Crumbl Copycat Cookies
- Preheat your oven.
Set it to 375°F and line your baking sheet with parchment paper. - Cream the butter and sugars.
In your mixer, beat the butter, brown sugar, and granulated sugar together. Keep mixing for about 3 minutes until everything is light and fluffy. - Add the wet ingredients.
Mix in the eggs and vanilla extract. These add richness and bind the dough together. Make sure the eggs are fully incorporated before moving to the next step. - Incorporate the dry ingredients.
Slowly add flour, baking soda, kosher salt, and cornstarch. Mix until just combined—don’t overmix, or the cookies will lose their soft texture. - Add the chocolate chips.
Fold in the milk chocolate chips. Spread them evenly through the dough to ensure each cookie gets plenty of chocolate. - Shape the dough.
Measure out a rounded 1/3 cup of dough for each cookie. Roll the dough into balls. To get that signature Crumbl cookie look, break each dough ball in half and turn the jagged edges up. Then press the halves back together. This step creates the rough, craggily top that Crumbl cookies are known for. - Bake.
Place the dough balls on the baking sheet, spacing them about 3 inches apart. Bake for 10–11 minutes, just until the tops are slightly golden. Avoid overbaking to maintain a soft center. - Finishing touches.
Once out of the oven, press a few extra chocolate chips into the top of each cookie. This makes them look more like the bakery version and adds more chocolate in every bite.
Tips for the Best Results
- Use room temperature ingredients. This ensures everything blends smoothly and creates the best cookie texture.
- Don’t overbake. The cookies should still look slightly underdone in the center when you take them out of the oven. They’ll continue to set as they cool.
- Press in extra chocolate chips. Not only does this make the cookies look more appealing, but it also adds more chocolate flavor.
If you’re a fan of easy-to-make desserts, you’ll also love my Cinnamon Roll Breakfast Casserole—a perfect morning treat!
How to Store Your Crumbl Cookies
Once baked, these cookies will stay fresh at room temperature for up to 3 days if stored in an airtight container. If you want to keep them longer, freeze them in a tightly sealed container for up to 30 days. To enjoy them later, simply thaw them at room temperature or warm them in the microwave for a few seconds to bring back that fresh-from-the-oven taste.
Why Crumbl Cookies Are So Popular
Crumbl cookies have taken the world by storm, not just for their rotating weekly flavors but also for the quality and size of each cookie. The chocolate chip cookie remains a staple, offering a classic yet indulgent treat. People love Crumbl cookies because they combine simple ingredients with expert techniques, resulting in cookies that feel luxurious and satisfying with every bite.
Recreating these cookies at home allows you to enjoy that same deliciousness without having to visit the bakery. Plus, you can customize the Crumbl Cookie Recipe to suit your preferences by adjusting the chocolate chips or even adding your own twist.
For more indulgent dessert options, take a peek at my Hershey Bar Cake—it’s another rich, chocolatey dessert that’s a must-try.
Crumbl Cookie Recipe FAQ:
Can I use different types of chocolate?
Yes! While Crumbl uses milk chocolate chips, you can easily substitute semi-sweet, dark chocolate, or even white chocolate chips if you prefer.
Why are my cookies not soft?
The key to soft cookies is not overbaking them. Remove them from the oven when they’re slightly underdone in the middle. The residual heat will finish baking them on the cookie sheet.
Do I need to chill the dough?
No, this Crumbl Cookie Recipe doesn’t require chilling the dough, making it quicker to prepare than many cookie recipes.
How do I get the craggily tops?
Simply break the dough ball in half and press the jagged edges up before placing them on the baking sheet. This method ensures a rough, bakery-style top.
Making Crumbl cookies at home is easier than you think, and this Crumbl Cookie Recipe captures the essence of the bakery’s famous chocolate chip cookies. Whether you’re making them for yourself or sharing them with friends, these cookies are sure to impress. They’re big, soft, and loaded with milk chocolate chips—everything you love about Crumbl cookies, but made fresh in your own kitchen. Enjoy!
Crumbl Cookie Recipe (Copycat Chocolate Chip Cookie)
12
servings10
minutes10
minutes450
kcalIngredients
1 cup (227g) unsalted butter, softened
1 ¼ cups (250g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon cornstarch
3 cups (360g) all-purpose flour
2 ¼ cups (400g) milk chocolate chips, plus extra for topping after baking
Directions
- Preheat the Oven
Set your oven to 375°F (190°C) and prepare a large baking sheet by lining it with parchment paper. Set aside. - Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes, or until the mixture is light and fluffy. - Add Wet Ingredients
Add the eggs one at a time, then mix in the vanilla extract, baking soda, salt, and cornstarch. Mix for another minute, ensuring everything is fully combined. Be sure to scrape down the sides of the bowl as needed. - Incorporate the Flour
On low speed, slowly add the flour to the mixture, blending just until the dough comes together. Avoid overmixing to keep the cookies soft. Gently stir in the milk chocolate chips, ensuring they are evenly distributed throughout the dough. - Shape the Dough
Measure out approximately 1/3 cup (about 4.2 ounces) of dough for each cookie and roll into balls. To create that signature Crumbl look, break each dough ball in half, turn the jagged edges upward, and press the halves back together to form a “craggily” top. - Bake the Cookies
Arrange the dough balls on the prepared baking sheet, leaving about 3 inches between each cookie to allow for spreading. Bake for 10–11 minutes, or until the tops are golden and the edges are set, but avoid overbaking to keep the centers soft. - Add Final Touches
As soon as the cookies come out of the oven, press a few additional chocolate chips onto the tops for a more bakery-style appearance. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Creating the Craggily Top:
To achieve the perfect bakery-style look, simply roll the dough into balls, then break each one in half. Turn the broken sides upward and press the halves back together, ensuring the top is uneven and jagged for that classic Crumbl cookie texture. - Storage:
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in an airtight container for up to 30 days. To enjoy later, thaw at room temperature or warm them briefly in the microwave to restore their fresh-from-the-oven taste.
