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Look no further for the best copycat Crumbl cookies because this recipe is the one! You can now make these giant buttery chocolate chip cookies at home to enjoy them warm anytime.
Crumbl cookies are known for being served warm, fresh, and extra big! I’m so excited to share this recipe with you because not everyone lives by a Crumbl. I love copycat recipes for that very reason, to make something at home if you can’t get the real thing! A few of my other favorite copycat recipes on the blog are this salad from Olive Garden, the Chic-fil-A frosted lemonade, and these egg rolls from Cheesecake Factory. They are all spot on!
What Are Crumbl Cookies?
Known for a variety of flavors and options, Crumbl is a cookie empire that has spread nationwide. The chocolate chip cookie was the original cookie they started with and everyone loves the soft thick chocolatey cookie. My recipe uses the best ingredients and methods to achieve a perfect copycat Crumbl cookie. I can’t wait for you to make them!
These copycat Crumbl chocolate chip cookies are always requestetd at our house! Kids and adults fight over hot cookies out of the oven, and this recipe makes everyone come back for more! I have some other amazing cookie recipes for you to try like these peanut butter cookies that are SO easy. You’ll also love my chocolatey no-bake cookies, but for a twist on snickerdoodles, you have to make these cookies! They are my fave!
Ingredients Needed
The ingredients needed for these copycat Crumbl cookies are very important so listen up! I am very passionate about my chocolate chips because I LOVE milk chocolate chips. It can be a controversial topic because a lot of people like semi-sweet. But I’m telling you, if Crumbl uses milk chocolate chips, then that’s what we use! Following my recipe below for the exact ingredients needed to successfully make these cookies.
- Unsalted Butter: I like to control the salt flavors in my cookies so I use unsalted.
- Granulated Sugar: The combination of granulated sugar and brown sugar is a must in chocolate chip cookies.
- Light Brown Sugar: Make sure to pack the brown sugar because it really matters.
- Eggs: Room temperature is best.
- All-Purpose Flour: Adds structure to a cookie recipe.
- Vanilla Extract: My favorite is Mexican vanilla.
- Baking Soda and Baking Powder: You need both to help the cookies rise and become light and fluffy.
- Salt: Salt always enhances the sweetness of a cookie.
- Cornstarch: Preserves the softness of the cookie.
- Milk Chocolate Chips:Â Use the brand Guittard for the most accurate taste!
Crumbl Cookie Copycat Recipe
This copycat Crumbl cookie recipe is easy to make at home! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. It’s also satisfying to know how much money you’re saving by making them yourself. Following my instructions below and you will love the outcome of your copycat Crumbl cookies.
- Beat Butter and Sugars: Using a stand mixer fitted with the paddle attachment beat the butter and both sugars together on medium-high speed for 4-5 minutes until it becomes pale and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla and mix until combined. Be careful not to overmix.
- Mix Together the Dry Ingredients: In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
- Combine the Wet and Dry Ingredients: Add the flour to the wet ingredients and mix on low until it is fully absorbed. Turn off the mixer then scrape the sides of the bowl to make sure all the flour is incorporated.
- Add the Chocolate Chips: Add the chocolate chips. Then fold them in by hand using a spatula.
- Measure the Dough: Use a â…“ cup measuring cup to portion the dough into balls. For more accuracy weigh the dough into 110 grams and roll it into balls.
- Bake: Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
- Slightly Cool: Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheets. This allows them to continue baking as they cool and they will set perfectly.
Quick Tips
I want to make sure you’re cookies turn out perfectly, so read my tips below for the best success! I’ve made these cookies enough to know how to get them to turn out. These copycat Crumbl cookies turn out chewy and soft with golden edges. You will LOVE the texture when you follow my tips below.
- Cream the Butter and Sugars: Be sure to cream the butter and sugar for 4-5 minutes until fluffy and pale in color.
- Higher Temperature: Bake cookie dough at a higher temperature for less amount of time.
- Slightly Underbake: Don’t cook all the way through, let them sit on the baking sheet before transferring them to a cooling rack.
- Don’t Overmix the Flour: Mix the flour into the dough just until combined. Over-mixing results in tough cookies.
- Use Good Quality Chocolate Chips: Guittard is the brand to use! It’s the brand Crumbl uses and it’s the best.
- Don’t Overbeat the Eggs: Too much beating can create too much air. This causes the cookies to rise and then fall as they bake resulting in flat cookies.
Storing Leftover Cookies
I love these copycat Crumbl cookies because they have cornstarch that keeps them soft days later! Make them ahead of time and freeze them until you’re ready to bake. Here is how I like to store and freeze my cookies.
- On the Counter:Â Store in an airtight container for up to 5 days.
- In the Freezer:Â Baked cookies can be stored in an airtight container. Store in the freezer for up to 3 months. Unbaked cookie dough can be portioned out and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.
- To Reheat: Microwave your cookie for 15 seconds for a warm cookie experience!
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Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
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Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium-high speed for 4-5 minutes, until it becomes pale and fluffy.
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Add the eggs and vanilla and mix until combined.
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In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.
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With the mixer running on low speed, add the flour to the wet ingredients until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
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Add the chocolate chips and mix in by hand.
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Use a â…“ cup measuring cup to portion the dough into balls, or for more accuracy weigh the dough into 110 grams and roll it into balls.
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Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.
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Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheet pan. This allows them to continue baking as they cool and they will set perfectly.
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The cookies can be served warm, chilled, or at room temperature.
Serves: 16
Serving1cookieCalories507kcal (25%)Carbohydrates70g (23%)Protein5g (10%)Fat23g (35%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat1gCholesterol70mg (23%)Sodium314mg (13%)Potassium101mg (3%)Fiber1g (4%)Sugar44g (49%)Vitamin A612IU (12%)Vitamin C0.1mgCalcium67mg (7%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This story originally appeared on TheRecipeCritic
