If you’ve ever walked into a Crumbl store and grabbed one of their warm, gooey chocolate chip cookies, you know how addictive they are. But what if you could make them at home anytime you crave them? That’s where this Crumbl chocolate chip cookie copycat recipe comes in. It’s thick, chewy, packed with rich milk chocolate chips, and has that signature slightly underbaked center that makes every bite melt in your mouth.
In this post, we’ll cover everything you need to know about recreating the famous Crumbl cookie at home, from ingredients and step-by-step instructions to expert tips, variations, and storage ideas. Get ready for bakery-style cookies without leaving your kitchen!
Why You’ll Love This Crumbl Chocolate Chip Cookie Copycat Recipe
These cookies aren’t your average homemade chocolate chip cookies – they’re giant, soft, and indulgent, just like the ones you buy at Crumbl. Here’s why you’ll love this recipe:
- Thick & Chewy Texture – Soft in the center with slightly crisp edges.
- Perfectly Sweet – Balanced flavor that isn’t overly sugary.
- Massive Size – Each cookie is about 4–5 inches across!
- Easy to Make – No complicated steps or chilling required.
- Customizable – You can swap in your favorite chocolate or mix-ins.
Ingredients for Crumbl Chocolate Chip Cookie Copycat
To make the best Crumbl chocolate chip cookies at home, you’ll need simple pantry staples. Here’s the ingredient breakdown:
- Unsalted Butter – Softened, for rich flavor and chewy texture.
- Brown Sugar – Adds moisture and caramel-like sweetness.
- Granulated Sugar – Balances sweetness and helps with spreading.
- Large Eggs – Provide structure and richness.
- Vanilla Extract – The secret to that bakery-style aroma.
- All-Purpose Flour – The base of the dough for soft but sturdy cookies.
- Cornstarch – Keeps the cookies soft and thick.
- Baking Soda – Helps the cookies rise and spread properly.
- Salt – Enhances all the flavors.
- Milk Chocolate Chips – Crumbl uses large milk chocolate chunks, so use high-quality chips or chopped bars.
Step-by-Step Instructions
Here’s how to make the perfect Crumbl chocolate chip cookie copycat at home:
1. Cream Butter and Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. This step is crucial for creating air pockets that make the cookies thick.
2. Add Eggs and Vanilla
Mix in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add the dry mixture into the wet ingredients and mix just until combined – don’t overmix.
4. Fold in Chocolate Chips
Gently fold in your milk chocolate chips, making sure they are evenly distributed.
5. Scoop and Shape
Use a large cookie scoop or measure about 1/3 cup of dough for each cookie. Roll into balls and place them on a parchment-lined baking sheet, leaving plenty of space between them.
6. Bake
Bake at 350°F (175°C) for 12–14 minutes. The cookies should look slightly underbaked in the center – they will finish setting as they cool.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm for the ultimate Crumbl experience!
Expert Tips for Perfect Copycat Crumbl Cookies
Want to take your Crumbl chocolate chip cookie copycat recipe to the next level? Try these expert tips:
- Don’t Overbake: Pull them out when they still look soft – that’s what keeps them gooey.
- Use Room Temperature Ingredients: Softened butter and room-temperature eggs mix better.
- Chill the Dough (Optional): For even thicker cookies, chill the dough for 30 minutes before baking.
- Press Chocolate Chips on Top: Add a few extra chocolate chips on top of each cookie before baking for a picture-perfect look.
- Weigh Your Dough: To get uniform cookies like Crumbl, weigh each portion of dough (about 3.5–4 oz each).
Variations to Try
Once you master the basic recipe, you can get creative and make your own Crumbl-inspired flavors:
- Dark Chocolate Chip Cookies – Swap milk chocolate for dark chocolate chunks.
- Salted Caramel Chocolate Chip – Drizzle with caramel sauce and sprinkle sea salt on top.
- Peanut Butter Chocolate Chip – Add 1/4 cup of peanut butter to the dough for a nutty twist.
- Stuffed Cookies – Place a piece of chocolate or caramel in the center of each cookie before baking for a surprise filling.
Storing and Freezing Instructions
These cookies are best enjoyed fresh, but you can store them for later too:
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing Cookie Dough: Freeze pre-scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen – just add 2 minutes to the baking time.
- Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer. Thaw at room temperature or warm in the microwave for 10–15 seconds before eating.
Why This Crumbl Copycat Recipe Works
What makes this recipe special is how close it comes to the real deal. By using a combination of brown and white sugar, adding cornstarch for softness, and slightly underbaking, we get that chewy, melty, bakery-style cookie that Crumbl fans adore.
Frequently Asked Questions
Q: Do I need to use milk chocolate chips like Crumbl?
A: Yes, milk chocolate gives that signature sweet, creamy flavor. However, you can use semi-sweet or dark chocolate if you prefer.
Q: How big should these cookies be?
A: Crumbl cookies are HUGE – about 4–5 inches wide. Use 1/3 cup of dough per cookie for a similar result.
Q: Can I double the recipe?
A: Absolutely! These cookies freeze well, so making a double batch is a great idea.
Final Thoughts
This Crumbl chocolate chip cookie copycat recipe is as close as it gets to the real bakery version. They’re soft, thick, chewy, and loaded with creamy chocolate – everything you love about Crumbl’s most famous cookie. Once you try this recipe, you might never go back to store-bought cookies again.
So grab your mixing bowl, preheat that oven, and whip up a batch today. Your family (and taste buds) will thank you!