Crumbl cookies are known for their large size, soft centers, and rich, indulgent flavors. This copycat recipe lets you recreate these bakery-style cookies at home. Whether you’re making classic chocolate chip, sugar cookies, or any of their rotating flavors, this recipe is the perfect base for your own Crumbl-inspired creations.
Why You’ll Love This Recipe
- Soft and Chewy Texture: These cookies are thick, soft, and melt-in-your-mouth delicious.
- Customizable Flavors: Use this base recipe to create endless variations inspired by Crumbl’s menu.
- Large and Impressive: Big, bakery-style cookies that are perfect for sharing or gifting.
- Easy to Make: No special equipment needed—just mix, bake, and enjoy!
- Perfect for Celebrations: These cookies are showstoppers for birthdays, holidays, or any special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Optional mix-ins: chocolate chips, white chocolate chips, crushed Oreos, or sprinkles
For Frosted Sugar Cookie Variation:
- Powdered sugar
- Butter, softened
- Milk or heavy cream
- Vanilla or almond extract
- Food coloring (optional)
Directions
For the Cookies:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Add Mix-Ins (Optional):
- Fold in chocolate chips, candy pieces, or any desired mix-ins.
- Shape the Cookies:
- Scoop large portions of dough (about ¼ cup each) and roll into balls. Slightly flatten the tops and place them on the prepared baking sheets, leaving space between cookies.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For Frosted Sugar Cookie Variation:
- Make the Frosting:
- Beat softened butter with powdered sugar, milk, and vanilla extract until smooth and creamy. Add food coloring if desired.
- Frost the Cookies:
- Once the cookies have cooled completely, spread a generous layer of frosting on top.
Servings and Timing
- Servings: 12-16 large cookies
- Prep Time: 15 minutes
- Bake Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Classic Chocolate Chip: Add semi-sweet or milk chocolate chips for a Crumbl classic.
- Snickerdoodle: Roll dough balls in cinnamon sugar before baking.
- Peanut Butter: Mix in peanut butter and top with peanut butter cups.
- Birthday Cake: Fold in white chocolate chips and rainbow sprinkles, then frost with vanilla frosting.
- Chilled Sugar Cookie: Bake plain cookies and frost with almond-flavored buttercream, served chilled.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze unbaked dough balls or baked cookies in a freezer-safe container for up to 3 months. Thaw before baking or serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a freshly baked taste.
FAQs
How big should I make the cookies?
Crumbl cookies are known for their large size, about ¼ cup of dough per cookie, but you can adjust the size to your preference.
Can I chill the dough?
Chilling is not required, but chilling for 1-2 hours can enhance the flavor and make the cookies thicker.
Why are my cookies spreading too much?
Ensure the butter isn’t too soft, and measure your flour accurately. Adding an extra tablespoon of flour can help prevent spreading.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour substitute for a gluten-free version.
What’s the secret to soft cookies?
Underbaking slightly and allowing the cookies to cool on the baking sheet help maintain their soft texture.
Can I double the recipe?
Yes, this recipe doubles easily for larger batches.
Can I make these dairy-free?
Use a plant-based butter alternative and dairy-free mix-ins for a dairy-free version.
How do I make the frosting pipeable?
Add more powdered sugar to thicken the frosting for piping designs.
What’s the best way to get even-sized cookies?
Use a cookie scoop or weigh the dough balls for uniform size and baking.
Can I replicate Crumbl’s rotating flavors?
Yes, experiment with mix-ins, fillings, and toppings like Oreos, caramel, or seasonal sprinkles to mimic their creative offerings.
Conclusion
This Crumbl cookie recipe copycat brings the bakery experience to your kitchen. With their soft centers, slightly crisp edges, and endless flavor possibilities, these cookies are a treat that everyone will love. Whether you’re making a classic or experimenting with new flavors, these cookies are bound to impress. Share them with friends and family, or keep them all to yourself—they’re that good!
PrintCrumbl Cookie Recipe Copycat
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Recreate the signature soft, thick, and buttery Crumbl cookies at home! These cookies have a melt-in-your-mouth texture with a slightly crispy edge. Perfect for when you’re craving those bakery-style cookies without leaving the house.
Ingredients
For the Cookie Dough:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (260 g) semi-sweet or milk chocolate chips
Optional Frosting (for frosted cookies):
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1–2 tablespoons milk (as needed for consistency)
- 1 teaspoon vanilla extract
- Food coloring (optional, for decorative cookies)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:
- In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients:
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop large balls of dough (about 1/4 cup each) and roll them into smooth balls. Place them on the prepared baking sheets, leaving about 3 inches of space between each cookie.
- For the signature Crumbl cookie look, slightly flatten the tops with your hand or the back of a spoon.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. (They’ll continue to set as they cool.)
- Cool:
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Optional Frosting:
- If making frosted cookies, beat the butter, powdered sugar, vanilla, and milk together until creamy. Spread or pipe the frosting onto the cooled cookies and decorate as desired.
Notes
- For extra gooey cookies, chill the dough for 30 minutes before baking.
- Customize flavors by substituting chocolate chips with white chocolate, peanut butter chips, or chunks of your favorite candy.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.