If you’ve ever had a warm, oversized Crumbl cookie, you already know: it’s love at first bite. But what if you could skip the trip (and the long lines) and bake a batch right in your own kitchen? This Crumbl cookie copycat recipe brings that soft, chewy texture and indulgent flavor straight to your oven—no pink box required.
Whether you’re obsessed with the Crumbl chocolate chip cookie, or you’re hunting for Crumbl sugar cookie perfection, this is your one-stop guide to recreating the real thing at home. Made with pantry-friendly ingredients, this recipe is beginner-friendly and full of smart baking tips for cookie lovers of all levels.
Why You’ll Love This Crumbl Cookie Recipe
- Big bakery-style cookies with thick, gooey centers and crisp edges
- Simple, real ingredients—no hard-to-find items or fancy tools
- Easily adaptable for flavors like peanut butter, caramel, white chocolate, or even red velvet
- Includes tested storage tips so your cookies stay fresh for days
- Perfect for holiday baking, sweet cravings, or even gifting (yes, we see you, cookie month club fans)
Ingredients You’ll Need
Here’s what you need to whip up your Crumbl cookie copycat recipe:
For the cookie dough:
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups semi-sweet chocolate chips (or mix with white chocolate chips for a twist)
Want to try a different flavor? Swap the chips for caramel bits, chopped peanut butter cups, or crushed cinnamon cookies.
Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet + parchment paper
- Wire rack for cooling
- Airtight container (for storage)
Prep & Bake Time
- Prep Time: 15 minutes
- Baking Time: 10–12 minutes
- Total Time: ~30 minutes
- Yields: 10–12 large cookies
Step-by-Step: How to Make Crumbl Cookies at Home
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the cold butter, brown sugar, and white sugar until creamy. This may take 3–4 minutes, especially with cold butter. A stand mixer helps here, but a hand mixer works too.
Tip: Cold butter gives the cookies their signature thick and chewy texture, so don’t soften it too much!
Step 2: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the bowl to make sure everything mixes evenly.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the creamed mixture, beating on low just until combined.
Step 4: Fold in the Chocolate Chips
Gently stir in the semi-sweet chocolate chips. Don’t overmix—this keeps the dough soft.
Step 5: Shape and Chill
Scoop the dough into large balls (about ¼ cup each). You can use an ice cream scoop to keep the size consistent. Place them on a parchment-lined baking sheet and chill in the fridge for 15–20 minutes.
This step helps the cookies keep their bakery-style shape and prevents spreading.
Step 6: Bake to Perfection
Preheat the oven to 375°F (190°C). Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm, or let them cool completely to store.
Crumbl Cookie Recipe Variations
Want to branch out from just chocolate chip? Try these popular Crumbl-inspired flavors:
- Sugar Cookie Base: Skip the chocolate chips, add almond extract, and top with pink frosting.
- Peanut Butter Chip: Use peanut butter chips instead of chocolate. Add a swirl of creamy peanut butter on top!
- Red Velvet: Add a tablespoon of cocoa powder and red food coloring. Top with cream cheese frosting.
- Caramel Pecan: Mix in chopped pecans and drizzle with caramel sauce after baking.
Storage Tips
To keep your cookies fresh (and delicious):
- Room temperature: Store in an airtight container for up to 4 days
- Freezer: Place cooled cookies in a freezer-safe bag for up to 1 month
- Cookie dough: Freeze unbaked balls for future cravings. Bake straight from frozen—just add 2 extra minutes.
Pro Tips for Crumbl Cookie Success
- Use cold butter for thick cookies that don’t flatten.
- Don’t skip chilling the dough—it gives a better rise and less spread.
- Use a kitchen scale for even baking, especially for large cookies.
- Let cookies rest on the sheet after baking; the center finishes cooking off the heat.
Perfect Pairings
Serve your Crumbl copycat cookies with:
- A cold glass of milk
- A scoop of vanilla ice cream
- A drizzle of warm chocolate sauce
- Or keep it classic—just eat them right off the baking sheet!
Final Thoughts
There’s something incredibly satisfying about baking a Crumbl cookie in your own kitchen. From the chewy center to the melty chocolate chips, this recipe hits all the right notes for cookie lovers. Plus, it’s endlessly customizable, so you can make every batch feel brand-new.
So next time you crave that perfect cookie, don’t wait in line—just fire up your oven and whip up these Crumbl cookie recipes at home. You might never go back to the store again!
