Ever wondered how to recreate those famous Crumbl cookies at home without a commercial kitchen or a pricey bakery trip? You’re in the right place. This copycat Crumbl cookie recipe delivers massive, soft-centered, melt-in-your-mouth cookies just like the originals—but with full control over the ingredients and zero mystery additives.
Perfect for baking for a crowd, surprising your friends, or freezing a stash for those late-night cravings, this recipe is your no-nonsense blueprint for achieving bakery-quality results from the comfort of your kitchen. Bonus: it’s straightforward, approachable, and designed so even busy bakers can succeed the first time.
Why You’ll Love This Crumbl Cookies
❃ Big and Soft, Just Like the Original – These cookies are oversized, thick, and delightfully indulgent, with a gooey, melty center and lightly crisp edges. Every bite delivers that bakery-fresh experience without leaving your kitchen.
❃ Customizable Flavors – The base dough is your blank canvas. From classic chocolate chip to fun seasonal flavors, you can switch up mix-ins, swirls, and toppings to create dozens of irresistible variations that still maintain that soft, chewy texture.
❃ Freezer-Friendly Convenience – Life gets busy, but these cookies have you covered. Freeze the dough in portions for quick baking later, or bake and freeze the cookies for grab-and-go indulgence. Perfect for parties, gifts, or late-night cravings.
❃ No Mixer Needed – Forget pulling out a stand mixer. This recipe works beautifully with just a whisk, a bowl, and a spatula. It’s simple, approachable, and perfect for beginners or anyone short on kitchen gadgets.
❃ Better Than Store-Bought – These cookies taste fresher, cost less, and are free from artificial ingredients. You get the indulgence of a bakery-style cookie without any of the mystery additives or preservatives found in store-bought options.
Gather Your Goodies
For the Cookie Dough Base:
• 1 cup (226g) unsalted butter, softened
• 1/4 cups (250g) brown sugar, packed
• 1/4 cup (50g) white sugar
• 2 large eggs, room temp
• 2 tsp pure vanilla extract
• 3 cups (375g) all-purpose flour
• 2 tsp cornstarch (for that chewy texture)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
Add-ins (Customize):
• 1/2 cups semi-sweet chocolate chips (classic version)
• Or white chocolate + crushed Oreos
• Or M&Ms, peanut butter chips, etc.
Optional Frosting (for specialty flavors):
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cups powdered sugar
• 1 tsp vanilla extract
Substitutions:
• Use plant-based butter and flax eggs for a vegan version
• Gluten-free all-purpose blend works 1:1
• Swap brown sugar for coconut sugar for a deeper molasses flavor
Your Step-by-Step Guide to Delicious
➲ Cream the Butter and Sugars
Start with room-temperature butter for maximum fluffiness. In a large bowl, whisk together butter, brown sugar, and white sugar until light, airy, and smooth. If using a hand mixer, beat on medium speed for about 2 minutes. You want the mixture to be pale and creamy—this step sets the stage for soft, thick cookies.
➲ Add Eggs and Vanilla
Next, incorporate the eggs one at a time, mixing fully after each addition. This ensures even texture and prevents the dough from curdling. Stir in pure vanilla extract for that classic, bakery-style aroma. The batter should now be rich, creamy, and slightly thick—perfect cookie dough consistency.
➲ Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. The cornstarch is a secret weapon—it helps create those soft, pillowy centers. Slowly fold the dry ingredients into the wet mixture, mixing just until combined. Overmixing will make the cookies tough, so gentle folding is key.
➲ Add Mix-ins
Fold in chocolate chips, chunks, or any favorite add-ins—think nuts, candy pieces, or swirls of caramel or peanut butter. Don’t overmix; you want the dough evenly studded without breaking down the structure that gives you those thick, soft-centered cookies.
➲ Chill the Dough
Cover the dough and chill for at least 1 hour, though up to 24 hours is even better. This step is non-negotiable if you want thick, bakery-style cookies. Chilling firms up the butter, slows spreading, and allows flavors to meld—resulting in cookies that are soft inside with slightly crisp edges.
➲ Shape and Bake
Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper. Use a 1/4 cup scoop per cookie for that signature oversized look, and gently shape into thick discs (avoid rolling into tight balls).
Bake for 10–12 minutes, keeping a close eye: edges should be lightly golden, while the centers remain soft and slightly underbaked. This is the magic that gives you cookies that feel freshly baked straight from the bakery.
➲ Cool and Frost (Optional)
Let the cookies cool completely on a wire rack before frosting. For the frosting, beat your ingredients until fluffy and spreadable, then spread or pipe it generously over each cookie. The frosting adds that extra touch of indulgence that makes these cookies feel extra-special.
Small Tweaks, Huge Payoff
❃ Don’t skip chilling: Let your dough rest in the fridge. Chilling slows the spread, giving your cookies a taller, chewier texture instead of thin, flat discs. Think of it as giving your dough a little “power nap” before the oven.
❃ Weigh your flour: Accuracy matters. Too much flour makes cookies dry and dense. A kitchen scale takes the guesswork out and ensures every batch has that perfect balance of soft and tender.
❃ Underbake slightly: Pull the cookies from the oven when the centers still look soft—they’ll continue cooking on the hot tray. This keeps them gooey inside while giving a slight crisp on the edges.
❃ Use parchment, not silicone mats: Parchment paper encourages even browning and a crisper bottom. Silicone mats are fine, but parchment gives that just-right golden crunch every time.
❃ Double the batch: These cookies freeze like a dream, whether baked or raw. Bake a few now, stash the rest for later, and you’ll have fresh, homemade cookies ready anytime.
Everything You’re Probably Wondering Right Now
➲ Can I make Crumbl cookies ahead of time?
Absolutely! You can keep the dough in the fridge for up to 3 days—perfect if you want fresh cookies throughout the week. For longer storage, freeze individual dough balls for up to 2 months. Just thaw and bake when you’re ready for that warm, indulgent bite.
➲ How do I reheat Crumbl cookies?
Bring them back to that just-baked magic with a quick heat-up: 10–15 seconds in the microwave restores that soft, chewy center, or pop them in a 300°F oven for about 5 minutes for a gentle, evenly warmed cookie.
➲ What can I substitute for eggs?
No eggs? No problem. Mix 1 tablespoon of ground flax with 3 tablespoons of water per egg, let it sit for 5 minutes until it gels, and then fold it into your dough. You’ll get structure and moisture without missing a beat.
➲ Can I skip the frosting?
Yes! The cookie itself is a star—soft, rich, and delicious on its own. But if you want that signature Crumbl experience, a swirl of frosting on top completes the look and flavor profile beautifully.
Conclusion
These Crumbl-style cookies prove you don’t need a commercial bakery to get that signature soft, thick, melt-in-your-mouth texture. With simple ingredients and the right technique, you’ll have oversized cookies that taste even better than the real thing. Whether you bake them for a party, a weekend treat, or just because you can—this recipe never disappoints.
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Love this recipe? Save it to Pinterest so you can bake these giant, gooey Crumbl cookies anytime you crave them
Easy Crumbl Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 1/4 cups brown sugar packed
- 1/4 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Cream butter and sugars until fluffy. Add eggs and vanilla; mix well.
- In another bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Chill dough for 1 hour.
- Scoop ¼-cup portions, shape into thick discs, and bake at 350°F (175°C) for 10–12 minutes until golden on the edges.
- Cool on tray before serving.
