This Crumbl Cookie Recipe Copycat makes the most delicious, soft, and gooey cookies you’ve ever had. Not only will the warm, comforting smell of freshly baked cookies fill your home, but these quick and easy copycat Crumbl cookies taste exactly like the real thing!
Reasons You’ll Love This Cookie Recipe
Fast Prep and Easy To Make: With just a few minutes of easy prep time, these irresistibly buttery cookies are shockingly simple to make.
Simple Ingredients: The ingredients in this Crumbl copycat recipe are most likely things you already have in your pantry, no trip to the grocery store needed.
Impress your Friends and Family: When they bite into these warm, gooey, soft cookies you can say, “Yeah, I made those.”
Doughy and Delicious: This cookie dough is the softest, fluffiest thing you’ll ever taste.
Big Thick Cookies: These big thick cookies are just like the kind you’d get in the bakery. Just wait until you sink your teeth into a warm cookie.
Crumbl Cookies are a staple joint here in Arizona, and if you’re a fanatic like myself, you might find yourself using this recipe quite frequently.
If you have been looking for Crumbl Cookie Copycat recipes, you’ve found your new favorite cookie! Because we have nut allergies in our family, not all of us can enjoy Crumbl Cookies. So as moms do, we just had to come up with a copycat version.
While Crumbl is always coming up with new flavors, this chocolate chip cookie is one of their classics. You are just minutes away from warm gooey cookies!
Crumbl Cookies Ingredients
This is an overview of the ingredients you will need to make this Copycat Crumbl Cookie recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe card, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes & Substitutions
- All Purpose Flour – AP flour is perfect for this recipe. Make sure to measure by spooning the flour into your measuring cup then leveling, don’t scoop the flour with the measuring cup.
- Brown and White Sugar – You’ll need both brown sugar and white sugar for this recipe. You don’t have to use both, but it’s highly recommended to get the perfect texture for the best cookie.
- Chocolate Chips – It’s really up to you what brand you want to use, but Guittard milk chocolate chips or Nestle chocolate chips go perfectly with this recipe.
- Softened Salted Butter – You can use unsalted butter, but I recommend adding a pinch of salt to the dough if you do. Make sure it’s at room temperature so that it blends easily.
- Cornstarch – This helps give the chewy, thick texture that makes the perfect cookie.
- Vanilla Extract – This recipe calls for a full tablespoon of vanilla, and pure vanilla extract will give you the best flavor. While this recipe calls for vanilla extract, you can also use almond extract if you like.
- Optional: Powdered Sugar Frosting – If you want to add a pop of color to your Crumbl cookies, you can decorate the. This Powdered Sugar Frosting Recipe is perfect to top them off with.
How To Make Crumbl Cookies
1. First, line your cookie sheets with parchment paper for an easier clean-up. Next, in a large bowl cream together the butter and both sugars for at least 5 minutes, scraping down the sides of the bowl as needed.
2. Next, add vanilla extract and large eggs. Mix together for another two minutes until well combined.
3. In a separate bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, salt, and baking soda.
4. Stir the flour mixture into the wet ingredients, and mix to combine.
5. Fold in 2 cups of chocolate chips.
6. Use ½ cup of cookie dough to make each cookie dough ball. This cookie scoop is pretty close to 1/2 cup.
7. Roll the dough into a ball, squish it down slightly, then add a couple more chocolate chips on top. Place the dough balls on the cookie sheet. Try not to crowd them, there should be no more than 6 on a pan.
To make sure the cookies don’t spread too much while baking, chill the cookie dough balls in the fridge for an hour before popping them in the oven. Chilling the dough really provides the best results.
8. Preheat oven to 375 degrees. Bake the cookies on prepared baking sheets for 15 minutes then check them. They should be golden but not shiny. If they are not baked all the way, they may need a few more minutes.
9. Allow them to rest on the pan for 15 minutes before removing them, then move them to a wire rack and decorate once completely cooled! Frosting can be spread or piped onto the top of the cookies with a piping bag if desired.
Recipe Tips and Advice
Storage: These copycat Crumbl chocolate chip cookies will store up to 3 days in an airtight container, and the dough will store up to 3 month in the freezer. If you decide to store the dough in the freezer I recommend shaping them into dough balls first.
You can also freeze the baked cookies too, those last up to a month. Just make sure they are completely cool prior to freezing.
Reheating: If you want to get it back to that “freshly-baked” consistency, you can pop a room-temperature cookie in the microwave for 10 seconds and it tastes good as new.
Supplies: Cookie sheets are a must. A stand mixer is great for this recipe, but a hand mixer works just as well to ensure a smooth consistency in the dough. A large ice cream scooper is helpful for scooping out your cookie dough.
Recipe FAQs
Yes, the cookies will still bake and firm up on the sheet after its time in the oven.
Yes, just keep an eye on them after 10 minutes of baking time, smaller cookies tend to bake faster.
While this is a copycat for the Crumbl Chocolate Chip Cookie Recipe, some of the other Crumbl cookie flavors include: Churro cookies, cookies and cream milkshake cookies, oreo, sugar, hot chocolate, soft sugar, peach cobbler, twix, rocky road and many more!
More Cookie Recipes!
Looking for more delicious cookie recipes? I’ve got you covered! Here are a few more of my favorite copycat cookies recipes…
- Levain Cookie Recipe
- Lofthouse Sugar Cookies
- (Even Better) Nestle Toll House Cookie Recipe
- Ghirardelli Chocolate Chip Cookie Recipe
- Girl Scout Cookies Lemon Cookies Recipe
- Lofthouse Cookie Recipe
- Quaker Vanishing Oatmeal Cookies
- Neiman Marcus Chocolate Chip Cookie Recipe
- Paradise Bakery Black and White Chippers
Crumbl Cookie Recipe Copycat
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar measure packed
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspsoon baking powder
- 1/2 teaspsoon baking soda
- 1 teaspoon salt
- 2 1/2 cups chocolate chips milk or semi-sweet
Instructions
- First, line your cookie sheets with parchment paper for an easier clean-up.
- Next, in a large bowl cream together the butter and both sugars for at least 5 minutes, scraping down the sides of the bowl as needed. Then add vanilla extract and large eggs. Mix together for another two minutes until well combined.
- In a separate bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, salt, and baking soda.
- Stir the flour mixture into the wet ingredients, and mix to combine. Fold in 2 cups of chocolate chips.
- Use ½ cup of cookie dough to make each cookie doug ball. Roll the dough into a ball, squish it down slightly, then add a couple more chocolate chips on top. Place the dough balls on the cookie sheet. Try not to crowd them, there should be no more than 6 on a pan. Chill for at least 1 hour or up to 24 hours.
- Preheat oven to 375 degrees. Bake the cookies on prepared baking sheets for 15 minutes then check them. They should be golden but not shiny. If they are not baked all the way, they may need a few more minutes.
- Allow them to rest on the pan for 15 minutes before removing them, then move them to a wire rack and decorate once completely cooled! Frosting can be spread or piped onto the top of the cookies with a piping bag if desired.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Susanne Hoole says
This recipe was easy to follow, I do wish that the measurements were in the instructions so I didn’t have to scroll up and down.
I wish I read the entire recipe before I started as it’s now 11 PM and I am making cookies still lol. The dough came together really easily. The raw cookie dough tastes really good. I let my butter and eggs come to room temp before preparing.
After baking these cookies they are really good however I don’t think they taste like crumble. I like them better than crumble.
Gerry says
My first try with a new mixer produced very crumbly Chocolate Chip Cookies what did a do wrong? Although we are enjoying the cookies.
Christi Johnstone says
Most likely too much flour. Make sure you measure flour by giving it a stir, then spooning it into your measuring cup (don’t use it to scoop the flour) then level it off. Many people scoop their flour, which compacts it, resulting in too much flour, and thus dry or crumbly recipes. Hope that helps!
Anonymous says
Delicious!
Anonymous says
Wow is 375 too high for baking cookies 😳
Christi Johnstone says
If you think 375 is too high for baking cookies, you might want to get an oven thermometer and check your oven temp – maybe it’s running hot, as 375 is actually an extremely common temperature at which cookies are baked. 😉 Good luck!
Holly says
How about sugar crumble cookie? Is it almond frosting?. Thankyou!
Holly.
Deann says
I don’t know how to rate these cookies. They taste great. Well, the piece that I broke off and dunked did. Hard as bricks.
I’ve been searching for a recipe that may help me make chocolate chip cookies that are chewy rather than crisp. This recipe sounded perfect. I followed it exactly and failed. They looked really good. I have enough dough left to bake another round. This time, since I think my cooking time was excessive (I hope), I’m going for 12 minutes. Maybe a lightly shiny cookie will do it!
Christi Johnstone says
Do you have an oven thermometer? My instinct, having been there myself, is that your oven is running hot, which will cause this problem. I had an oven that would fluctuate in both directions, too hot and too cold, and it was impossible to know that until I got thermometer and then the results were shocking. You can pick them up for a few bucks at the grocery store or online. Until then, dial back the bake time. ALWAYS let your senses lead the way, let how it looks, smells, feels dictate the time. You always want to take cookies out before they seem fully baked, because they carry over cooking will continue to bake them on the pan for a few minutes after removing from the oven, so they finish baking on that cookie sheets even out of the oven. Hope that helps!
Isabella says
Yum!
Melissa says
Thank you! So excited to make them
Carmen says
I’m so excited to make these! What temperature do you bake these at?
Christi Johnstone says
“6. Preheat oven to 375 degrees. Bake the cookies on prepared baking sheets for 15 minutes then check them. They should be golden but not shiny. If they are not baked all the way, they may need a few more minutes.”
Enjoy!
Melissa says
What temperature do you bake them at?
Christi Johnstone says
Whoops, that was an important one to miss! It’s 375, and added to the recipe and the recipe card. Thanks!