Crumbl Cookies Recipe gives you giant bakery-style chocolate chip cookies with crisp edges, gooey centers, and melty milk chocolate in every bite. This batch suits cookie lovers who want bakery results without fuss, and you can make it in about 35 minutes start to finish. I baked these after soccer practice, and they vanished before my shoes dried.
Homemade Crumbl Cookies Recipe
This Crumbl Cookies Recipe uses one bowl, no chill time, and pantry staples. You beat butter with sugars, add dry ingredients, scoop big, and bake. The method delivers thick cookies that stay soft for days.
I sized the dough for bakery-style heft, so the texture hits that soft center you crave. A little cornstarch keeps the middle tender, while a hot oven sets the edges fast. You get giant cookies without tricky steps.
Ingredients You Need
- Unsalted butter, 1 cup or 2 sticks, softened (226 g) – room temp makes creaming fast; use plant butter for dairy-free
- Light brown sugar, packed, 1 cup (200 g) – adds moisture and caramel notes
- Granulated sugar, 1/2 cup (100 g) – balances sweetness and spread
- Large eggs, 2, room temp – cold eggs can seize butter, so warm them in a bowl of lukewarm water for 5 minutes
- Pure vanilla extract, 1 tablespoon – I like Nielsen-Massey; imitation works in a pinch
- All-purpose flour, 3 cups (360 g) – King Arthur gives a slightly thicker cookie
- Option: swap 1 cup AP for cake flour for extra tenderness
- Cornstarch, 2 teaspoons – use 1 teaspoon if you used cake flour
- Baking powder, 1 teaspoon
- Baking soda, 1/2 teaspoon
- Fine sea salt, 1 teaspoon – bump to 1 1/4 teaspoons if you love salty-sweet
- Milk chocolate chips, 1 1/2 cups (255 g) – Crumbl style uses milk chocolate; Guittard or Hershey taste closest
- Sub: mix half milk chocolate and half semisweet for balance
- Flaky salt, optional, for finishing
Equipment:
- Stand mixer or hand mixer, large mixing bowl, rubber spatula
- Half sheet pans, parchment paper or silicone mats
- 1/3-cup scoop or large cookie scoop, kitchen scale for accuracy
- Wire rack for cooling
How to Make Crumbl Cookies
- Prep: 15 minutes
- Cook: 10 to 12 minutes per tray
- Total: about 35 minutes
- Heat the oven to 375°F. Line two half sheet pans with parchment, and set an oven rack in the center.
- Beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until light and creamy. Scrape the bowl.
- Add the eggs and vanilla. Beat on medium until smooth and glossy.
- In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Add the dry mix to the wet on low speed, and mix until a few flour streaks remain.
- Fold in the milk chocolate chips until the dough looks evenly studded. Do not overmix.
- Scoop big 1/3-cup mounds of dough, 12 total. Roll each into a tall ball and place 6 per sheet pan with plenty of space.
- Bake one sheet at a time for 10 to 12 minutes until the edges look set and the tops look pale and puffy. Pull the pan when the centers still look soft.
- Tap the pan once on the rack to settle the cookies, then use a large round cutter to scoot them into perfect circles if you want tidy edges.
- Let the cookies rest on the pan for 10 minutes, then move them to a rack to finish cooling. Sprinkle flaky salt while warm if you like a sweet-salty finish.
- Serve warm for molten centers, or cool completely for that classic thick, chewy bite.
Tips & Common Mistakes
- Weigh your flour to 360 g, or lightly spoon and level. Packed flour gives dry, thick pucks.
- Keep butter soft, not greasy. Oily butter makes cookies spread too much.
- Mix just to combine. Overmixing develops gluten and toughens the crumb.
- Bake until edges set and centers look pale. If you wait for browning all over, you lose the gooey factor.
- Space the scoops well. These giants need room so they don’t fuse together.
- Use light-colored sheet pans. Dark pans brown the bottoms too fast.
- Add chips by hand at the end. A mixer breaks them and warms the dough.
- Test one cookie first if your oven runs hot. Adjust time by 1 minute as needed.
Variations I’ve Tried
- Chilled Sugar Cookie: Omit chips, add 1 teaspoon almond extract, and frost cooled cookies with pink almond buttercream.
- Double Chocolate: Swap 1/2 cup flour with Dutch cocoa, and use semisweet chips.
- M&M Party: Use 3/4 cup chips and 3/4 cup mini M&M’s for color and crunch.
- Cookies and Cream: Fold in 1 cup chopped chocolate sandwich cookies and 1 cup white chips.
- Peanut Butter Cup: Swap 1/3 cup flour with peanut butter powder, and fold in chopped mini peanut butter cups.
- S’mores: Fold in chopped milk chocolate and crushed graham crackers, then press a few mini marshmallows on top during the last 2 minutes.
How to Serve Crumbl Cookies
Serve these giant cookies slightly warm so the centers stay soft and the chips stay melty. Pair them with cold milk, a vanilla latte, or a scoop of vanilla bean ice cream. For a dessert board, cut each cookie into quarters and mix flavors for easy sharing. I also crumble a warm cookie over Greek yogurt when I want a not-so-secret afternoon snack.
Make-Ahead and Storage
- Store cooled cookies in an airtight container at room temp for 3 days. Add a slice of sandwich bread to the container to keep them soft.
- Refrigerate shaped dough balls for up to 48 hours for deeper flavor. Bake straight from the fridge and add 1 minute if needed.
- Freeze shaped dough balls on a tray, then bag for up to 3 months. Bake from frozen at 375°F and add 2 to 3 minutes.
- Reheat baked cookies at 300°F for 4 to 5 minutes, or in an air fryer at 300°F for 2 to 3 minutes. The edges will crisp again and the center will soften.
Nutrition Information
Approximate per giant cookie, yields 12:
- Calories: 440
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 57 g
- Sugar: 36 g
- Protein: 6 g
- Fiber: 2 g
- Sodium: 240 mg
These values come from a nutrition calculator and will vary with brands and mix-ins.
Crumbl Cookies Copycat Recipe
Soft and thick Crumbl-style cookies with a rich, buttery flavor and perfect chewy centers, just like your bakery favorites.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the chocolate chips.
- Scoop large balls of dough (about 1/4 cup each) and place them on the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly underbaked.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients. Do not over-bake for a soft, chewy center. You can substitute other chips or mix-ins as desired.