If you’ve ever tried a Crumbl cookie, you know exactly why they’re so popular. These giant, soft, gooey cookies are the ultimate indulgence, and now you can make them right in your own kitchen! This guide will teach you step by step how to create homemade Crumbl cookies that taste just as good—if not better—than the ones you get from the store.
In this article, we’ll cover everything you need to know: tips for perfect texture, flavor variations, storage hacks, and even some fun decorating ideas. By the end, you’ll have a foolproof recipe that your friends and family will beg you to make again and again.
Why You’ll Love Homemade Crumbl Cookies
Homemade Crumbl cookies are the ultimate treat for cookie lovers. Here’s why they are worth baking:
- Soft and Chewy Texture – Just like the real thing, these cookies have a tender middle and slightly crisp edges.
- Big Bakery Style – Oversized cookies that make dessert feel special.
- Customizable Flavors – Switch up mix-ins, frosting, or fillings to make them your own.
- Fresher and More Affordable – No need to spend $4 per cookie; bake a whole batch at home.
Whether you’re making them for a party, gifting them to friends, or just treating yourself, these cookies will be a hit every single time.
Ingredients You’ll Need for Homemade Crumbl Cookies
Here’s what you’ll need to make classic homemade Crumbl cookies. Most of these ingredients are pantry staples.
- Butter (1 cup, softened) – Unsalted is best for controlling salt levels.
- Granulated Sugar (1 cup) – Adds sweetness and helps with crisp edges.
- Brown Sugar (1 cup, packed) – Keeps the cookies soft and chewy.
- Large Eggs (2) – Room temperature for best results.
- Vanilla Extract (2 tsp) – Gives that warm, bakery-style flavor.
- All-Purpose Flour (3 ½ cups) – The base of the dough.
- Cornstarch (2 tsp) – Secret to keeping the cookies extra soft.
- Baking Powder (1 tsp)
- Baking Soda (1 tsp)
- Salt (½ tsp)
- Chocolate Chips or Chunks (2 cups) – Use high-quality chocolate for best flavor.
Step-by-Step Instructions
Follow these steps carefully for perfect bakery-style cookies.
Step 1: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed. Creaming properly ensures your cookies have the right texture.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix just until combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing on low speed until fully combined.
Step 4: Fold in Chocolate
Gently stir in the chocolate chips or chunks with a spatula. Don’t overmix—this keeps the dough soft.
Step 5: Scoop and Chill
Using a large cookie scoop (about ¼ cup of dough per cookie), form balls of dough and place them on a parchment-lined baking sheet. Chill the dough for at least 30 minutes. Chilling helps prevent spreading and creates a thick, chewy cookie.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, until the edges are golden but the centers still look slightly underbaked. They’ll finish setting as they cool.
Step 7: Cool and Serve
Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. This helps them firm up while staying soft in the center.
Tips for Perfect Homemade Crumbl Cookies
- Don’t Skip Chilling the Dough – This is crucial for the thick, bakery-style look.
- Use Room Temperature Ingredients – Helps everything mix evenly.
- Slightly Underbake – Pull them out when the centers look just set for gooey cookies.
- Use High-Quality Chocolate – Makes a huge difference in flavor.
- Weigh Your Dough – For truly uniform cookies, weigh each dough ball to around 3–4 ounces.
Flavor Variations to Try
One of the best things about making homemade Crumbl cookies is that you can experiment with different flavors. Here are some ideas:
- Funfetti Sugar Cookies – Add rainbow sprinkles to the dough and top with vanilla frosting.
- Peanut Butter Lovers – Replace half the butter with peanut butter and fold in peanut butter chips.
- Cookies & Cream – Mix in crushed Oreo cookies and white chocolate chunks.
- S’mores – Add mini marshmallows, graham cracker pieces, and chocolate chunks.
- Chilled Sugar Cookie – Frost cooled cookies with pink almond frosting for the classic Crumbl look.
Storage and Freezing Tips
Homemade Crumbl cookies store beautifully, so you can enjoy them all week.
- Room Temperature – Keep in an airtight container for up to 4 days.
- Refrigerator – Store for up to 1 week; let them come to room temp before eating.
- Freezer (Dough) – Freeze dough balls for up to 3 months. Bake straight from frozen, adding 2–3 extra minutes.
- Freezer (Baked Cookies) – Freeze baked cookies in an airtight container for up to 2 months.
Serving Suggestions
Homemade Crumbl cookies are so rich that they’re almost a dessert on their own, but here are some fun ways to enjoy them:
- With Ice Cream – Sandwich vanilla or chocolate ice cream between two cookies.
- For Parties – Display them on a pretty platter or package them in cellophane bags for gifts.
- With Milk or Coffee – The classic pairing never fails.
Why This Recipe Beats the Store-Bought Version
Making your own homemade Crumbl cookies means you can enjoy them fresh from the oven, tweak the flavors to your preference, and control the ingredients. Plus, you’ll save money and can bake a dozen for the cost of just a few store-bought cookies.
And the best part? Your whole kitchen will smell like a bakery—something no takeout order can give you.
Final Thoughts
If you’ve been craving the giant, chewy, bakery-style cookies from Crumbl, this recipe is your new go-to. They are big, soft, rich, and incredibly satisfying. Once you try these homemade Crumbl cookies, you may never go back to store-bought again.
So grab your ingredients, preheat your oven, and get ready to wow your taste buds with this indulgent treat.