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Crumbl Cookie Recipe Copycat

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  • Author: clara
  • 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

Units Scale

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

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. 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).
  3. Add Wet Ingredients:
    • Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
  4. 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.
  5. Fold in Chocolate Chips:
    • Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
  6. 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.
  7. 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.)
  8. Cool:
    • Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
  9. 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.

Find it online: https://recipe.ukfinda.com/crumbl-cookie-recipe-copycat.htm