Ever wondered how to make Crumbl cookies at home without needing a commercial kitchen? You’re in the right place. This copycat Crumbl cookie recipe gives you the massive, soft-centered, bakery-style cookies you crave—minus the price tag and mystery ingredients. Whether you’re baking for a crowd or freezing a stash for late-night cravings, this recipe is your no-BS blueprint.
Table of Contents
Why You’ll Love This Crumbl Cookies
Big and Soft, Just Like the Original – Oversized, thick cookies with gooey centers and crisp edges
➲ Customizable Flavors – Use the base dough for dozens of variations
➲ Freezer-Friendly – Freeze the dough or baked cookies for later
➲ No Mixer Needed – Just a whisk, bowl, and spatula
➲ Better Than Store-Bought – Fresher, cheaper, and zero artificial junk
Ingredients
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
Step-by-Step Instructions
➲ Cream the Butter and Sugars
In a large bowl, whisk butter, brown sugar, and white sugar until fluffy. If using a hand mixer, beat on medium for 2 minutes.
➲ Add Eggs and Vanilla
7.Mix in eggs one at a time, then stir in vanilla. The mixture should be creamy and thick.
➲ Combine Dry Ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Slowly fold into wet mixture.
➲ Add Mix-ins
Fold in chocolate chips or your favorite add-ins. Don’t overmix.
➲ Chill the Dough
Cover and chill dough for 1 hour minimum (up to 24 hours). This step is non-negotiable for thick cookies.
➲ Shape and Bake
Preheat oven to 350°F (175°C). Line trays with parchment. Scoop out 1/4 cup of dough per cookie and form thick discs (not balls).
5.Bake for 10–12 minutes until the edges turn lightly golden while the center remains slightly soft.
➲ Cool and Frost (Optional)
Let cookies cool completely before adding frosting. Beat all frosting ingredients until fluffy and spread or pipe on top.
Pro Tips
• Don’t skip chilling – It prevents spreading and keeps the cookies tall.
• Weigh your flour – Too much = dry cookies. Use a kitchen scale.
• Underbake slightly – Pull them out when the centers look soft. They finish on the tray.
• Use parchment, not silicone mats – It helps crisp the bottom.
• Double the batch – These freeze extremely well (baked or raw).
FAQs
➲ Can I make Crumbl cookies ahead of time?
Yes. Store the dough in the fridge for up to 3 days, or freeze the dough balls for up to 2 months.
➲ How do I reheat Crumbl cookies?
Microwave for 10–15 seconds for that fresh-baked softness, or warm in a 300°F oven for 5 minutes.
➲ What can I substitute for eggs?
Use 1 tablespoon ground flax + 3 tablespoons water per egg. Let sit 5 minutes before using.
➲ Can I skip the frosting?
Absolutely. The base dough stands on its own. But for the full Crumbl vibe, frosting adds that signature touch.
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