Easy Crumbl Cookies
Make bakery-style Crumbl cookies at home—big, soft, and gooey with crisp edges and thick centers. These giant cookies taste even better fresh from your own oven, with no fancy tools or ingredients needed.
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.
Notes
For thicker cookies, chill dough overnight. Substitute chocolate chips with M&Ms, white chocolate, or crushed Oreos for variety. Store baked cookies in an airtight container for up to 4 days or freeze dough for up to 2 months. Reheat baked cookies in the microwave for 10–15 seconds for that fresh-from-oven softness.