The Perfect Crumbl Cookie Copycat Recipe
If you’re obsessed with Crumbl Cookie soft-baked, this copycat recipe is about to become your new favorite.
These cookies are thick, chewy, perfectly sweet, and loaded with melty chocolate chips. The best part? You can make them at home with everyday ingredients — no pink box required!
Whether you’re baking for a party, gifting, or just indulging in a midnight treat, this Crumbl-style cookie recipe delivers bakery-quality results in your own kitchen.
The chocolate chip cookies at Crumbl are famous examples of the ultimate cookie standard. The special thing about Crumbl’s chocolate chip cookies becomes evident through their rich milk chocolate additions and large size as well as their ability to maintain soft dough texture inside combined with perfectly browned edges. I dedicated time to replicate the famous Crumbl cookie at home while experimenting until I reached a satisfactory outcome. My homemade_quantity-version matches their authentic texture while delivering exactly the same indulgent tastes so much so that our taste tests revealed no distinguishing features. The end result used extra chocolate chips to grant them a professional bakery presentation. My current goal is to solve the recipes for their sugar cookies.
Why You’ll Love This Recipe
- Soft and gooey in the center with a crisp edge
- Simple pantry ingredients
- No chill time — bake them right away!
- Tastes just like the famous Crumbl classic chocolate chip cookie
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (or mix of milk + dark chocolate)
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined — don’t overmix!
- Fold in the chocolate chips.
- Using a large cookie scoop or ¼ cup, scoop dough into balls and place them on the baking sheet about 3 inches apart.
- Bake for 10–12 minutes, or until the edges are golden but the centers look slightly underbaked.
- Let the cookies cool on the pan for 10 minutes — they’ll finish baking as they rest and stay extra soft!
Tips for Perfect Crumbl-Style Cookies
- Want that signature Crumbl look? Press a few chocolate chips into the top of each dough ball before baking.
- Don’t overbake! These cookies are meant to be soft in the center.
- For extra thick cookies, refrigerate the dough for 20 minutes before baking.
The Ultimate Crumbl Cookie Copycat Recipe
- Total Time: 30 minutes
- Yield: 12–14 large cookies 1x
Description
Soft, thick, and chewy just like the famous bakery version, these Copycat Crumbl Cookies are easy to make at home! Loaded with chocolate chips and rich vanilla flavor, they’re the ultimate indulgent treat for cookie lovers.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups semi-sweet chocolate chips
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Optional: flaky sea salt, white chocolate, or frosting for topping
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, then mix in vanilla extract.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually mix dry ingredients into the wet mixture until just combined.
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Fold in chocolate chips.
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Scoop dough into large balls (about 1/4 cup each) and place on the prepared baking sheet.
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Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.
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Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
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For thicker cookies, chill the dough for 30 minutes before baking.
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Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
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You can make smaller cookies — just reduce bake time to 8–9 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 – 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
How to Store
- Store in an airtight container at room temperature for up to 4 days.
- You can also freeze the cookie dough balls and bake them fresh anytime!
Frequently Asked Questions
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can be used in a pinch.
Do I have to chill the dough?
Not necessary, but a short chill will make them even thicker.
Can I make smaller cookies?
Absolutely! Just reduce the baking time to about 8–9 minutes.
💬 Final Thoughts
This homemade Crumbl cookie copycat recipe is everything you love about bakery cookies — but better, because you made it yourself. So, preheat your oven, grab your favorite chocolate chips, and get baking. Your kitchen is about to smell amazing!
Try this recipe and let us know what you think in the comments! For more bakery-style desserts, check out our [Soft Sugar Cookie Recipe] or [Giant Peanut Butter Cookies]!
