Name: Crumbl Cookie Recipe Copycat Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup cold butter, cubed; 1 1/4 cups light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 2 cups semi-sweet chocolate chips

Jump to Recipe·5.2 from 25 reviews

If you’ve ever dreamed of bringing that iconic Crumbl bakery magic into your own kitchen, this Crumbl Cookie Recipe Copycat is about to become your new obsession! Big, thick, and impossibly soft, these glorious chocolate chip cookies deliver the signature melt-in-your-mouth texture and gooey chocolate pockets you crave—straight from your oven. Whether you make them for a special occasion, a cozy Sunday, or just because you deserve an epic treat, this recipe is sure to fool even the biggest Crumbl fans in your life.

Crumbl Cookie Recipe Copycat Recipe - Recipe Image

Ingredients You’ll Need

It’s truly amazing how a handful of everyday pantry staples can transform into something so spectacular. Each ingredient in this recipe plays a starring role, from achieving that pillowy softness to guaranteeing bursts of rich chocolate in every bite. Here’s what you’ll want to gather for your Crumbl Cookie Recipe Copycat adventure:

Cold butter, cubed (1 cup): Keeping the butter cold is key—it creates that beloved crumbly-soft texture with a slightly crisp edge.
Light brown sugar, packed (1 1/4 cups): Provides deep caramel notes and moisture for that classic chewy inside.
Granulated sugar (1/2 cup): Adds just the right touch of sweetness and creates a balanced flavor.
Large eggs (2): Help bind everything together, while also adding richness to the dough.
Vanilla extract (1 tablespoon): Rounds out the flavors with fragrant warmth—don’t skip this!
All-purpose flour (3 cups): The foundation of the cookies, giving structure and heft to every bite.
Baking soda (1 teaspoon): Ensures a perfect rise and lightness as your cookies bake.
Kosher salt (3/4 teaspoon): Brings out all the sweetness and makes those chocolate chips pop even more.
Semi-sweet chocolate chips (2 cups): They melt into irresistible pools, just like the real deal.

How to Make Crumbl Cookie Recipe Copycat

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 410°F (210°C). Lining your baking sheet with parchment paper will make cleanup effortless and keep your cookies from sticking. Cranking up the heat a bit higher than your typical recipe is part of what produces that irresistible golden top and soft center you crave.

Step 2: Cream Cold Butter and Sugars

In a large bowl, combine the cubed cold butter, light brown sugar, and granulated sugar. Beat them together—stand mixer or hand mixer both work—until the mixture is light, fluffy, and paler in color. Starting with cold butter might require a minute or two longer, but it’s vital for the thick, bakery-style texture of this Crumbl Cookie Recipe Copycat.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing thoroughly after each addition. Once they’re fully incorporated, pour in the vanilla extract and give your dough a quick mix to distribute that dreamy aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This step helps the baking soda and salt get evenly spread so every bite has the right lift and flavor. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until no more flour streaks remain—don’t overmix or your cookies may get tough.

Step 5: Fold in Chocolate Chips

Scoop in the semi-sweet chocolate chips and fold by hand with a spatula. You want to make sure every cookie is generously studded with those melty chocolate pockets that make the Crumbl Cookie Recipe Copycat so irresistible.

Step 6: Portion and Bake

Divide the dough into large, even scoops—about 1/4 cup per cookie—and place them well-spaced on your prepared baking sheet. These big cookies need room to spread into those signature thick discs! Bake for 9–11 minutes, just until the edges are golden and the centers look slightly underdone (they’ll finish setting up as they cool).

Step 7: Cool and Enjoy

Let the cookies cool right on the baking sheet for 5 minutes. This helps them hold together and set to the perfect doneness. Then, transfer to a wire rack and try not to sneak a warm one before they’re cool—the gooey, buttery goodness is worth the anticipation!

How to Serve Crumbl Cookie Recipe Copycat

Garnishes

Take your cookies over the top with a sprinkle of flaky sea salt while they’re still warm. It adds a gourmet twist and enhances the chocolate flavor, making your Crumbl Cookie Recipe Copycat just as eye-catching as the bakery version.

Side Dishes

Few things pair better than thick, chewy cookies and an ice-cold glass of milk—classic, simple, and always crowd-pleasing. For an extra-special treat, try serving them alongside your favorite ice cream or even a latte for an afternoon pick-me-up.

Creative Ways to Present

If you really want to impress, stack a few cookies and tie them with a ribbon for gifting, or arrange them in a box lined with colorful tissue. You can also slice each cookie in half and sandwich a gooey marshmallow or a scoop of ice cream in the middle for a Crumbl Cookie Recipe Copycat ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, so your cookie fix is always within reach.

Freezing

For longer storage, freeze either the baked cookies or the portioned cookie dough balls. Baked cookies can be popped straight into a zip-top freezer bag, while dough balls can be flash-frozen on a baking sheet first before storing. Both options keep well for up to 2 months—just let the cookies thaw at room temperature before enjoying.

Reheating

If you love a warm, oozy chocolate chip cookie, just pop a cookie in the microwave for 10–15 seconds. It’ll taste freshly baked and bring back that dreamy, melty chocolate moment every time.

FAQs

Can I use unsalted butter for this recipe?

Absolutely! If you’re using unsalted butter, just add an extra pinch of kosher salt to keep the flavor balance just right in your Crumbl Cookie Recipe Copycat.

Do I really need to use cold butter?

Yes—this is the secret behind the ultra-thick, bakery-style crumb! Cold butter creates pockets in the dough, making the cookies thick, tender, and chewy in a way that softened butter just can’t match.

Can I substitute other types of chocolate?

Definitely. While semi-sweet chocolate chips are classic, feel free to mix things up with milk or dark chocolate chips, chunks, or even white chocolate for a fun twist in your Crumbl Cookie Recipe Copycat.

My cookies spread too much—what went wrong?

If your cookies spread more than expected, double-check that your butter was cold when you started, and make sure your oven was fully preheated. Also, measuring your flour accurately can prevent flat cookies.

Can I make the dough ahead of time?

You sure can! Cover and refrigerate the dough overnight for even richer flavor and extra thick cookies the next day. Simply scoop and bake as directed when ready.

Final Thoughts

There’s nothing quite like the joy of biting into a giant, soft-baked cookie that tastes just like it came from your favorite shop. This Crumbl Cookie Recipe Copycat captures all the magic in a homemade batch you’ll be proud to share (or, let’s be honest, keep for yourself). Give it a try—your kitchen might just become everyone’s new favorite bakery!