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
- 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.