Discover how to make Crumbl’s famous chocolate chip cookies at home! This easy recipe yields large, soft, and chewy cookies packed with gooey chocolate chips. Perfect for satisfying your sweet tooth, these cookies are simple to make and taste just like the ones from the store.
Why You’ll Love This Recipe
A Crumbl cookie shop recently opened in my area, and as soon as I tried their cookies, I knew I had to try and recreate a Copycat Crumbl Chocolate Chip Cookie at home.
We have several cookies shops in my town, and believe me, I’ve tried them all! The Crumbl cookies are by far my favorite.
These are excellent! Very close replica of Crumbl. Will be my go to recipe for chocolate chip cookies from now on!!
Gwen
Of course, they have all kinds of delicious flavors, which change every week. But there’s nothing like a good old chocolate chip cookie, so I decided to start there.
It took me a couple of tries to get this recipe just right. The texture is as important as the flavor, but I think I’ve figured it out. And these cookies sure are amazing!
They’re also enormous (just like the ones at Crumbl), so you might want to share with a friend. Then again, you might not! Either way, for the true Crumbl experience, you’ll want to eat your cookie warm, so the chocolate chips are just a little bit gooey.
If you’ve never had a Crumbl cookie, don’t let that stop you from trying this recipe. If you love your cookies slightly crispy on the outside and soft in the middle, you ware going to love these!
I usually use semi-sweet chocolate chips in my cookies, but since Crumbl uses milk chocolate, that’s what I did. And I was not disappointed in the results. It’s really what sets the cookies apart from the rest.
The secret to getting that bumpy Crumbl texture is to pull your ball of dough apart, then put it back together with the jagged edges facing the outside. Of course, you can skip that step if you want nice, smooth, cookies. They’ll still be delicious, but won’t really be like Crumbl cookies at all.
If you’re looking for the perfect chocolate chip cookie to share with friends and family, and to satisfy all your cookie cravings, you’ve got to try these Copycat Crumbl Chocolate Chip Cookies.
Ingredients for Crumbl Chocolate Chip Cookies
- Butter – I recommend unsalted butter, because it allows you to control the saltiness of your cookies, ensuring a balanced flavor. Make sure your butter is at room temperature—soft enough to leave a slight indent when pressed, but not melting.
- Brown sugar – The molasses in brown sugar not only adds flavor but also contributes to the cookies’ moistness. Pack the brown sugar firmly into your measuring cup to ensure you get the right amount.
- White sugar – A combination of granulated sugar and brown sugar gives these cookies their ideal texture—crispy on the edges with a soft, chewy center.
- Eggs – Use large eggs at room temperature for better emulsification, which leads to a smoother dough and more even baking.
- Vanilla – I recommend real vanilla extract, not imitation
- All purpose flour and cake flour – The type of flour you use can make or break your cookies. The cake flour is important to achieve the right texture.
- Baking soda – . Make sure your baking soda is fresh for the best results; expired baking soda won’t give your cookies the lift they need.
- Salt – I use kosher salt. Cut the amount by 1/2 if you use table salt
- Milk chocolate chips – The star of the show—a must for that classic Crumbl cookie experience. Consider using a mix of semi-sweet and dark chocolate chunks, or even chopped chocolate bars, for pockets of gooey, melty goodness in every bite.
Recipe Tips
- The key to achieving that soft, chewy texture is to avoid overbaking. The cookies should look slightly underbaked in the center when you take them out of the oven. This ensures a soft, tender center with a perfectly crispy edge.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps them set properly and prevents them from breaking apart.
- For uniformly sized cookies that bake evenly, use a cookie scoop to portion out your dough. Crumbl cookies are known for their large size, so a large cookie scoop or ¼ cup measuring cup works well.
How to make Crumbl Chocolate Chip Cookies
Step 1
Preheat and prepare: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2
Cream the butter and sugars: In a large mixing bowl, combine butter (at room temperature), brown sugar, and granulated sugar. Using an electric mixer on medium speed, cream the ingredients together until the mixture is light and fluffy, about 2-3 minutes. Proper creaming is essential for that soft, tender texture.
Step 3
Add the eggs and vanilla: Add eggs, one at a time, beating well after each addition. This helps to fully incorporate the eggs, ensuring a smooth dough. Then add thee vanilla extract and mix until combined.
Step 4
Mix in the dry ingredients: In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing at this stage to keep the cookies tender.
Step 5
Stir in the chocolate chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough. Be careful not to overwork the dough.
Step 6
Scoop the dough: Using a large cookie scoop or ¼ cup measurer, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. These cookies are meant to be big, so don’t worry about the size!
Step 7
Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. This is key to achieving that soft, chewy texture. Every oven is different, so start checking at the 10-minute mark.
Step 8
Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. This lets the cookies set and finish baking from the residual heat. After 10 minutes, transfer the cookies to a wire rack to cool completely.
I made these and my partner said these were BETTER than Crumbl Cookies. I used semi-sweet chocolate chip cookies to balance out the sweetness. I will definitely be using this recipe again. Thank you so much for sharing!
Lela
Recipe FAQs
FAQs
My cookies spread too much—what went wrong?The butter might have been too warm when you started, making the dough too soft. You might have overmixed the dough, which can cause spreading. Mix the ingredients just until combined. You could also try chilling the dough to help the cookies hold their shape.
Can I freeze the cookie dough?Freezing the dough is a great option if you want to bake cookies later. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Can I substitute the chocolate chips with other types of chocolate?Yes! You can use any type of chocolate you prefer—milk, dark, or even white chocolate. You can also mix in chocolate chunks or chopped chocolate bars for more variety. Experimenting with different types of chocolate can add unique flavors and textures to your cookies.
Can I make smaller cookies instead of large ones?Yes. Just keep in mind that the baking time will be shorter, so check the cookies a few minutes earlier to avoid overbaking.
How should I store Crumbl cookies?Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 3 days.
Be sure to save this recipe for Copycat Crumbl Chocolate Chip Cookies to your favorite Pinterest board for later.
More Chocolate Chip Cookie Recipes to Try
- Truffle Stuffed Chocolate Chip Cookies
- Best Soft Chocolate Chip Cookies
- Doubletree Hotel Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
Copycat Crumbl Chocolate Chip Cookies
Ingredients
- 1 cup cold butter cut into small pieces
- 1 1/4 cups brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk chocolate chips
Equipment
- Stand Mixer
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the 1 cup cold butterr and 1 1/4 cups brown sugar and 1/2 cup white sugar on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
- Add 2 eggs and 2 teaspoons vanilla and beat for 1 minute more.
- Mix in 1 1/2 cups cake flour, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt. Stir in 2 cups milk chocolate chips.
- Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
- Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.
Video
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109 comments
Olivia
My cookies melted and went flat idk what I did lol
James
I have made these cookies since 2021. They are everyone’s favorite cookie! The key to keeping them from going flat is keeping the butter cold and in chunks with in the cookie dough. I could never get them to work by tearing them in half. I make more of a cylinder shaped dough and let them collapse on the cookie sheet while baking. They stay puffy and have minimal spread. Thank you so much for this recipe.
Theodora
The same happened to me flat melted cookies … followed the recipe step by step and I’m a great baker. Something must be wrong with the recipe ingredients. As I read the comments this happened to others. Disappointed.
naomi
I been making these for a few months & theyve come out perfect the same eachtime. you must’ve used soft butter or something cause there aint nothing wrong with the recipe, it all coming from your end. Good luck
Julie DeMaria
I made these 2 days in a row.
The first day they were just out of this world amazing. Perfect I would say. I used full cake flour…did not split in half with AP.
The next day I did half and half as I didn’t have much cake flour left. They totally fell flat. I wonder if that made the difference. I pal on making them again using only cake flour to see if that’s the difference.
I added sea salt and chocolate Lindor chunks from a chocolate bar with semi sweet chips.
I also added skor bits to another one.
Julie
I made these and put them in the freezer as recommended and they still came out as flat as pancakes 🙁
Kim
I made these yesterday and they’re legitimately the best things I’ve ever made. I put together the dough and put it in the fridge for 3 or so hours. I rolled them in a ball then flattened like a hockey puck. I did that right before I put the, in the oven, put them in for 10 minutes in the middle of my oven then for an additional 2-3 minutes. They probably spread an inch. They looked like bakery bookies, thick and big. Unbelievable!!!!!
Angelika Aguirre
Swap the cake flour for regular and do one tspoon of baking powder and baking soda. I use to work at Crumbl.
Beth
1 tsp of baking soda and 1 tsp of baking powder?
Ali Winslow
This looks NOTHING like the photos! Not a bad recipie, just expect a very FLAT cookie! Made these twice,once without refrigeration, once with…both resulted in very flat cookies! I feel duped.
Tania
🙁
Tania
Hello, I’m a bit discouraged. My cookies tasted fine, but it is overwhelmingly sweet. I don’t know if I accidentally added too sugar but I think I followed the measurement accurately.
Luckily, I just baked one cookie, and I’m refrigerating the cookie dough for the night because I ran out of a little flour.
Tomorrow I will purchase some flour, but is there anything I can add to the cookie dough to offset the sweetness? If not, I think I will just forget the flour and toss the batter.
Tania
Update: I added the required amount of flour, and every remedy to decrease extremely sweet cookie dough….and the cookies came out delicious. I added a little milk, more salt,etc. I’m not sure what did the trick, but I guessed next time I will use semi sweet chocolate chips
Marilyn Alexander
Tried EVERYTHING!!! I was very excited to try this recipe…but EVERYTHING I tried the cookies came out like flat ice cream!!! I tried adding extra flour…I tried the corn starch, even tried freezing!!! NOTHING works!
i prefer not to say
these cookies are sooooooo fetch! I love them and they are soooooooo slay!! my faves ever!! Or as you millienals say…. that’s cool beans!
Kim
THIS IS IT!!! I have searched high and low for a Crumbl copycat recipe and tried probably 6 recipes, which were all a fail. I had given up but then tried this one and it’s perfect! Just don’t spoon the flour into the measuring cup and scoop it with the actual measuring cup to get the right dough thickness. Also, use cold butter like she says. Have made twice and it came out perfect even with organic sugar and flour! SO HAPPY!!
Maria Alicia
These were a hit with my family. The butter I use comes in halves. It says 1/2 a cup. So I’ve been using 1 stick. The dough is super sticky. They taste delicious but not getting the jagged edges. Should I be using 2 sticks of butter? TIA
Erin
I made 500 of these cookies for my husband’s golf tournament- the players devoured them!! Thank you so much!!!!
Heather
The first time I made these, they turned out perfect! Fluffy and fat! The 2 times after that, they were very flat. Still tasted great but I don’t do anything different than the first time. I will try the freezing thing next time and see wha5 happens.
Kelly
Followed the recipe…the bottoms were totally burnt after 8 minutes. Is it because I used foil instead of parchment paper? Or do I need to adjust my temperature down to 350?
Danelle
Might be the foil, but more likely you need to move your oven rack up a level. You can also try 350–it sounds like your oven might run a bit hot. Worst case with the lower temperature is you’ll have to cook them a bit longer.
LSobo
Followed your recipe to the T and it came out absolutely delish and beautiful! I used this as a treat for my students who reached their academic goals.
Kori
I made these last night, they are amazing! My husband said they were the best cookies I’ve ever made! This recipe is a keeper for sure. Thank you!
Heather McKinnon
The best cookies EVER!!! I’ve never had a Crumbl cookie because I’m GF but others that have tasted these say they are almost exact…and mine our Gluten Free!! Thank you so much for sharing! I
Elaine
What did you use as a substitute to make it gluten free? Was it just a puffy?
kcjanae
10 minutes isn’t doing the trick for doneness. First, I have a convection oven. Second, I’m using silpat mats for the pans. The edges are perfectly brown after 10 minutes and I don’t want them to be over done, so I’ve lowered the temp to 325 and added an extra 6 minutes. Haven’t taste tested them yet. They’re just coming out.
Ryanne Brenner
WOW, are these delicious! I coach a volleyball team, and make cookies for the girls for every game. They were begging me to buy Crumbl chocolate chip cookies, but seeing as this is a volunteer position, I did not want to actually buy cookies from Crumbl. This recipe was delicious!!! I have actually never had a Crumbl chocolate chip cookie, but the girls all said these tasted so much like them, if not better. My husband and I both thought they were the best cookies I had ever made – and I love to bake often! I followed the recipe exactly, but wasn’t sure if I was supposed to start hand mix with a spoon when the instructions changed from “beat” to “mix/stir” in instruction 4, so I switched from a hand mix to a wooden spoon at that point, and the cookies turned out perfectly. Thank you for this recipe! I am going to try making it with half milk chocolate chips and half caramel pieces next time.
Mysti
I made these today and only had one issue – the center did not cook enough…I love gooey centers, but these stayed mostly raw (like warm out of the oven, not hot). They taste great! They stayed big and thick! I can’t figure out why, unless it’s due to the weather. Our windchill is negative 40s today and it’s pretty drafty inside. I put one pan with the formed dough outside to chill for a few minutes and those came out perfectly shaped and bit more cooked inside. ♀️
Janice
These were amazing!!! I followed the recipe exactly. They were thick, fluffy and delicious. I am opening up my own sweet shop and these will definitely be on the menu.
John-Mark
Baking soda only? No baking powder?
John-Mark
” Brown sugar”…… Light or dark? I know the basic mantra, but WHICH did you use for your recipe?
Dani
Anyone have any tips for making smaller versions of these? Love the cookie recipe, but am trying to make them for a potluck and want to make smaller ones. I’m mainly looking for recommendations on bake time/temp.
Thanks!
Danelle
Same temp and probably bake for 8-10 minutes.
Lacey
These are awesome! Mine didn’t flatten out at all. I couldn’t find cake flour so I added the cornstarch like it said too but I didn’t take out any flour. My butter was very cold and I didn’t freeze the dough
Tonia Gintz
These turned out amazing. I added about 3/4 cup extra flour (1/2 c bread flour and 1/4 c AP flour) because the dough felt too sticky and I had my doubts they would stay thick with all that butter. I shaped them into twelve equal ROUGH balls. I did not roll them between my hands but left them rough so that I didn’t have to do the weird butterfly-shaping thing described. They turned out beautifully and look just like Crumble cookies! Will definitely be making these again!
Kelsey
I really love this cookie recipe and have been using it a lot. I’d like to use this recipe for peanut butter Reese’s cookies. Is there anything you’d different? I was just going to add peanut butter to the batter and put Reese’s on top.
Mari
Thank you for my new go to recipe! Mine turned out SO good! I only used all-purpose flour & loved how they came out. Thanks for sharing!!
Khristine
I just made these tonight and they were delicious! They baked up big and fluffy! A few things I did:
-cut the butter into small pieces. Used a stand mixer and creamed butter for at least 4 min and scraped down sides of bowl every minute.
-measured the flour (I googled how many ounces total for each type of flour and used the measurements)
– incorporated flour in 3 batches, barely mixing, only making sure it was somewhat incorporated
-used a large ice cream scoop to loosely measure the dough. Measured all the dough and kept the cookie dough balls in the fridge while one batch is baking.
-sprinkled sea salt as soon as it was out of oven
I love this recipe! Thank you!
Hiba
Are they really supposed to be baked at 375? Most recipes call for 325 or 350. Mine burnt to a crip, totally in salvageable at 375 in 6 mins.
Jennifer
I’ve done mine at 375 no issue but if you are running into them burning I would try to lower them temp and keep watching them. The thing that took me YEARS to learn is that cookies will cook more once removed from the oven. You have to keep very close watch and pull them out when they just start to brown a bit and look almost done but not done yet. Within 10 min of cooling they’ll be perfect!
Kelly
If you take a third of the dough to make one cookie, don’t that just give you three cookies per batch or am I misunderstanding how to split it once you roll it into a ball?
Jennifer
It says to take 1/3 Cup of dough not 1/3 of the dough mixture. Crumbl cookies are really big, I love this recipe but I don’t care for them to be huge so I just measure the dough how I prefer.
Emily
I just made these for the third time and OH. My. God. The first two times were like “okay yeah these are good cookies but they’re no crumble cookie. But this third time, y’all, I died and went to heaven. I feel like the cook temp and time has to be PERFECT for them to turn out like Crumble because I’ve been tweaking it every time, especially since I feel like my oven runs a little hotter than normal. I baked them today at 370 for about 13-15 min AFTER FREEZING the balled dough for about an hour or so, just long enough for the outside to be hard to the touch. Not gonna lie I eyeballed the baking after the 10 min mark, just until it’s all a very light brown. It WILL look a bit underdone when it comes out but once it settles it’s perfect). Once you get it just right, guarantee you won’t be paying $4 for a cookie ever again. This recipe (with maybe a couple of minor tweaks) is GENIUS.
K C
WOW! So delicious! After reading a few reviews, I refrigerated the dough balls for about an hour, and then baked for 14 minutes. Turned out perfect. Thank you for the recipe!
Jeannine
My niece asked for Crumbl cookies for Christmas…had to find out what they were all about! This cookie recipe has to be one of my favorites and I’ve been baking for almost 50 years! The milk chocolate chips does lend it a different flavor!
Denise
This is very similar to the famous New York Levain bakery cookies. The only real difference is no corn starch and lower baking temp. Cold butter, mix of cake flour and regular make them so similar. I can’t wait to try this recipe and compare. Thank you!
Lina
The cookies came out really good! I did add a bit more flour though, the dough was too sticky, and that was probably my fault. Other than that, this is a great copycat! Fun fact, you can actually use this base for most cookies from Crumbl, you just need to alter it a bit for different flavors.
Veronica
can you show pictures on how to do it exactly? Usually just by words are not enough, especially with a copycat recipe of some sort. and you mention to pull apart the dough and put it back together?? I don’t get that at all. And do you have the gram measurements, it’s more accurate.
Ramy Morsy
the gram measurements are more accurate, but if you don’t have them, make sure you fluff your flour. Packed flour will be way too much flour.
Rie
Came out perfect! This will be my go to receipe from now on 🙂 thank you so much!
Danelle
Smooth sides together top to bottom. So your cookie has a jagged top.
Judi
Make a ball then pull apart—got it. Then?? Put smooth sides together side by side or top to bottom?? Thx
Jess
Hi! I wanna try this recipe out for an upcoming event and would like to know if the brown sugar needs to be packed in when measuring. These look really good! 🙂
Danelle
Yes, packed.
Lisa
Yes!!! My go to cookie recipe! Always get tons of compliments when I make ‘em!
Kd
Really good cookies! First time making them today. They turned out great. Only issue I had is with the cooking time. I had to bake them around 15-18 minutes to get golden brown. Other than that, great recipe. Thanks for sharing!
Gwen
These are excellent! Very close replica of Crumbl. Will be my go to recipe for chocolate chip cookies from now on!!
Melissa McLeod
I have made these several times now, the taste is phenomenal! However I have not once had them be puffy, they flatten out flatter than all my other cookie recipes. Like the chocolate chips are taller than the cookie.. What am I doing wrong? I’ve followed the recipe to a T, I’ve added more flour, I’ve chilled the dough, I’ve frozen the dough…nothing seems to work to make them puffy.
Emily
Are you doing anything to the dough when you place the balls? I just grab a messy handful and plop it on the sheet. No rolling, no flattening. And make sure the butter is cold and freeze the dough.
Gwen
Is your baking powder fresh? Also the mound of cookie dough is very tall
Michelle
The recipe calls for baking soda. Maybe that is why we are having problems. I am really bummed about it.
Melissa McLeod
Yes I have bought all fresh ingredients as I had looked up reasons why they were so flat and tht was one. Maybe I just need to stack the dough taller! Thanks!
Justin Stewart
Might be an elevation issue if they’re flattening that much
Luna
Hi,
Do you happen to have these measurements in grams? You can email the measurements to me.
Amanda
I just googled it!
Kristin
Great Valentines Cookies
Used red m&m’s, white chocolate chips and mini semisweet chips instead of the milk chocolate chips. All left over from my holiday baking this season. They were both delicious and festive. I did place in freezer before shaping and baking as seen in other comments. Never paying $4 a cookie again for chocolate chip Crumbl Cookies.
Jen
I like to make small cookies for gatherings, do you think I could make much smaller and still get the puffy rise? Thanks
Keysha
Thank you so much Danelle for this awesome recipe! My kids and I decided to do a bake off for Valentines Day and we made 3 different recipes…. yours was one and the absolute best! Keep in mind… I’m biased because I LOVE Crumbl cookies! I made the recipe exactly how you stated, but I have one question… how can I make my cookies come out just a tad bit more moist/buttery? I tend to like a chocolate chip cookie that leaves a butter spot on a napkins! Lol I don’t want to mess us this recipe so I figured I would ask for your suggestions. Thank you again!
Jen
Tried these for the first time today… the only thing Crumbl about them is the size. They flattened considerably despite using cold butter (no problem for my stand mixer), and shaping/stacking the dough. They taste good but they aren’t Crumbl.
Amanda
Mine too. I’m going to try cold dough for the next 6 cookies. If that doesn’t work, a quarter cup more flour.