Crumbl Cookies are the ultimate treat—giant, warm, and oh-so-rich. These chocolate chip cookies are packed with creamy milk chocolate chips in every bite, making them the perfect indulgence when you’re craving something sweet. Best served fresh out of the oven, they’re like a hug in cookie form!
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Crumbl Copycat Chocolate Chip Cookie
Let me tell you, Crumbl’s chocolate chip cookie is, without a doubt, THE ultimate chocolate chip cookie. Picture this: a giant cookie, loaded with gooey milk chocolate chips, thick and crisp on the outside, yet soft and chewy on the inside. It’s the perfect balance of textures, and every bite is pure heaven. With this copycat recipe, you can enjoy all that Crumbl goodness right at home, without the hefty price tag!
For another bakery-inspired favorite, try my Crumble Cookie Recipes—you can recreate even more gourmet-style cookies at home!
What Are Crumbl Cookies?
If you’ve never experienced a Crumbl cookie, trust me—you’re missing out! Each week, Crumbl rolls out four different cookie flavors (personally, I’m all about the Chocolate Oreo and Raspberry Cheesecake varieties), but no matter what, they always have their classic, best-selling chocolate chip cookie and Chilled Sugar. My copycat recipe brings that same deliciousness right into your own kitchen—budget-friendly, and ready to satisfy those cravings!
The Best Part? The Size!
One of the absolute best things about these copycat cookies is how BIG they are! Seriously, these cookies are massive. We usually cut them into halves or even quarters, but hey, no judgment if you want to tackle one all on your own. I promise, once you take that first bite, you’ll want to!
So, let’s get baking and enjoy this Crumbl-inspired treat whenever the craving hits!
Ingredients for Crumbl Chocolate Chip Cookies
Let’s talk ingredients—because these cookies are all about quality, and each one plays a crucial role in getting that perfect Crumbl cookie taste!
- Butter: I love using salted butter because it adds a little extra flavor, but if you’re using unsalted butter, just toss in a few extra pinches of salt. Trust me, it makes everything taste better!
- Granulated Sugar: Sweet and simple, just the way we like it.
- Brown Sugar: Here’s the secret to that chewy, melt-in-your-mouth texture you crave in a cookie. We use more brown sugar than granulated sugar because it helps create that perfect soft, chewy bite that makes these cookies irresistible.
- Eggs: Essential for structure and richness. We need them to bring everything together!
- Vanilla Extract: Don’t skip the vanilla! And be sure to measure in tablespoons, not teaspoons. It might seem like a lot, but all that vanilla is key to getting that signature Crumbl flavor.
- Flour: Plain old all-purpose flour is perfect for this recipe. No need for anything fancy here.
- Baking Soda & Baking Powder: Yes, we’re using both. The baking soda gives the cookies a nice rise, while the baking powder helps make them thick and chewy.
- Salt: Just a little pinch to enhance all the flavors—because, like I said, salt makes everything taste better!
- Chocolate Chips: Crumbl is famous for their big, delicious Guittard milk chocolate chips, and they’re perfect for this recipe. They melt beautifully and stay soft inside the cookie. But if you can’t find them or have a favorite brand, don’t stress. You can always use semi-sweet chocolate chips too—Crumbl does it sometimes, so it’s totally okay to mix it up!
Rosie’s Tip: Want soft, bakery-style cookies? Avoid overmixing! Overworking the dough can lead to dense cookies instead of chewy ones.
For more baking science, check out this guide to baking the perfect cookies from Serious Eats!
Now that we’ve got the ingredients ready, let’s get baking and bring that Crumbl magic right into your kitchen!
How to Make Crumbl-Inspired Chocolate Chip Cookies
Alright, let’s get baking! These cookies are a game changer, and I promise they’ll be worth every step. Here’s how to make your very own Crumbl-inspired chocolate chip cookies.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F. We’re baking these cookies at a slightly higher temperature because we want the inside to stay gooey while the outside turns that perfect golden brown. Trust me, this is the secret to achieving that soft, chewy center!
Step 2: Cream the Butter and Sugar
Grab your stand mixer (or hand mixer, if that’s what you’ve got), and cream together the butter and sugars. Let it mix for about 2 minutes until it’s smooth and creamy. You want that butter and sugar to be completely blended, so it gives your cookies that melt-in-your-mouth goodness.
Step 3: Add Eggs and Vanilla
Now, add the eggs and vanilla extract to the mix. Keep mixing until everything is light in color and fluffy. This is where all that vanilla really starts to come together, giving the cookies that iconic Crumbl flavor!
Step 4: Add Dry Ingredients
Next, slowly add your dry ingredients to the wet ingredients. Mix until just combined—no need to overdo it here! The key is not to mix too much because if you do, you’ll activate the gluten and end up with more of a bread-like or cake-like texture (and we’re after that perfect cookie texture, not cake!). So, just gently combine until the dough looks soft and delicious.
Step 5: Fold in Chocolate Chips
Gently fold in those beautiful chocolate chips. And here’s a little tip—don’t be shy with the chips. Crumbl’s cookies are known for their BIG, melty chips, so feel free to go big or go home. Once they’re folded in, divide your dough into 1/2 cup portions. Roll each portion into a ball and place 6 on your baking sheet. If you’re feeling fancy, add a few extra chocolate chips to the top to make them look extra indulgent.
Step 6: Bake
Pop those beauties in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are golden brown, but the centers are still soft and slightly underbaked. That’s when the magic happens. Don’t worry, they’ll continue to cook a little after you take them out.
Step 7: Cool and Enjoy
Once they’re golden and smelling amazing, take them out of the oven but leave them on the baking sheet for another 20 minutes. This extra time lets them finish cooking and set to that perfect chewy texture. After 20 minutes, move them to a cooling rack—or, if you just can’t wait (like me!), dive right in! They’ll still be warm and gooey, and I promise, they’ll taste like heaven.
And there you have it—your very own Crumbl-inspired chocolate chip cookies. Enjoy the deliciousness, and don’t be afraid to share (or not, no judgment if you want to keep them all to yourself!).
If you love big, indulgent treats, try my Chocolate Cherry Cake—it’s a chocolate lover’s dream!
💡 Rosie’s Tip: Want a thicker cookie? Add 1 extra tablespoon of flour for an ultra-thick Crumbl-style cookie.
For more expert baking tricks, read this guide to making cookies soft and chewy from King Arthur Baking!
Frequently Asked Questions
What is the secret ingredient in Crumbl cookies?
The secret ingredient that makes Crumbl cookies so special? It’s all about the quality of ingredients. They use high-quality chocolate chips (like Guittard), lots of vanilla extract, and a perfect balance of brown sugar to create that irresistible chewy texture. That combination is what really sets them apart and gives those cookies their melt-in-your-mouth magic!
What ingredients are in Crumbl cookies?
Crumbl cookies use simple yet high-quality ingredients to get that perfect cookie experience:
- Butter (often salted)
- Granulated and brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda and baking powder
- Salt
- Milk chocolate chips (the big, gooey kind!)
It’s all about using the best ingredients and getting the right balance to make each bite absolutely irresistible.
What is the most famous Crumbl cookie?
Hands down, the most famous Crumbl cookie is their Chocolate Chip Cookie. It’s their classic, best-seller, and for good reason! With a thick, chewy center and a slightly crisp edge, packed with big milk chocolate chips, it’s a cookie that people can’t get enough of. But, every now and then, Crumbl switches things up with seasonal or limited-time flavors—so there’s always something fun and new to try!
Do Crumbl cookies use cake flour?
Nope, Crumbl doesn’t use cake flour in their cookies. They stick to all-purpose flour for that perfect balance between a chewy inside and slightly crispy outside. Cake flour would make the cookies too soft and cake-like, and we want those cookies to have that satisfying, bite-worthy texture, not too delicate. All-purpose flour is the key to the perfect Crumbl cookie!
I hope that answers some of your burning questions! If you’re ever curious about anything else, don’t hesitate to ask.
Crumbl Chocolate Chip Cookie Recipe
Equipment
- 3.25 oz Cookie Scoop
- Stand Mixer
- Flex Edge Beater
- Cookie Sheet
Ingredients
- 1 ½ cups butter, softened
- ¾ cup granulated sugar
- 1 ½ cup brown sugar
- 2 eggs
- 1 ½ tbsp vanilla
- 4 ¼ cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups guittard milk chocolate chips
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and well combined.
- Add the egg and vanilla extract, and continue mixing until the mixture is light in color and creamy.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until fully incorporated.
- Gently fold in the chocolate chips.
- Portion the dough into 1/2 cup portions. Roll each portion into a ball, then break the ball in half and press the two halves together, leaving the rough edges exposed. Place 6 cookie dough balls onto each cookie sheet. If desired, add extra chocolate chips on top for decoration.
- Bake the cookies for 12-15 minutes, or until they are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 20 minutes before either serving or transferring them to a wire rack to cool completely.
