Crumbl Cookie Recipe

Crumbl Cookie Recipe have taken the dessert world by storm with their thick, soft, and gooey treats. If you’re craving these bakery-style cookies but want to enjoy them from the comfort of your home, this copycat recipe is perfect for you. With simple ingredients and easy steps, you’ll have delicious cookies that rival the originals. This recipe recreates Crumbl’s classic chocolate chip cookies—giant, buttery, and packed with chocolate chips. Perfect for sharing or indulging solo!

• Servings: 12 large cookies
• Estimated Cost: $10-$12 USD
• Prep Time: 20 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Course: Dessert
• Cuisine: American

Crumbl Cookie Recipe Equipment

• Mixing bowls (large and medium)
• Hand or stand mixer with paddle attachment
• Measuring cups and spoons
• Whisk
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Wire cooling rack

Ingredients

• 1 cup salted butter, softened
• 1 cup brown sugar (packed)
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2½ cups milk or semi-sweet chocolate chips

Instructions

Step 1: Prepare the Dough

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for about 5 minutes until light and fluffy. Scrape down the sides as needed.
3. Add vanilla extract and eggs to the mixture. Beat for another 2 minutes until well combined.

Step 2: Mix Dry Ingredients

4. In a separate medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined. Do not overmix!

Step 3: Add Chocolate Chips

5. Fold in 2 cups of chocolate chips into the dough, reserving some for topping later.

Step 4: Shape and Chill

6. Use a ½-cup measuring scoop to portion out cookie dough balls (or about 5 oz each). Roll each ball lightly and press a few extra chocolate chips on top for decoration. Place on the prepared baking sheets—no more than six cookies per sheet to allow space for spreading. Chill the dough balls in the refrigerator for at least 1 hour (or up to 24 hours).

Step 5: Bake

7. Bake in the preheated oven for about 15 minutes or until the edges are golden but the centers are still slightly soft. Rotate pans halfway through baking for even results.

Step 6: Cool

8. Let cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.

Calories Per Cookie

Each cookie contains approximately 450 kcal, depending on ingredient brands used.

Recipe Notes

• Chilling is Key: Chilling helps prevent excessive spreading during baking and ensures thick, chewy cookies.
• Custom Flavors: Swap out chocolate chips for peanut butter chips or add nuts for variety.
• Storage: Store in an airtight container at room temperature for up to three days or freeze for up to three months.