Big, Soft, Crumbl Cookies at Home
If you’ve ever had a Crumbl cookie, you know the hype. These thick, chewy chocolate chip cookies are buttery, gooey, and completely over the top. The best part? You can make your own version at home with simple ingredients—and they’re just as good, if not better.
- Giant, bakery-style cookies in just 25 minutes
- Soft in the middle, slightly crisp at the edges
- Packed with melty milk chocolate chips
- No chilling required—but you can if you want to
- Perfect for sharing… or not
After you preview the recipe, be sure to look below the recipe card for tips, ingredient substitutions and answers to frequently asked questions.
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
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.
Nutrition
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.
Ingredients for Crumbl Chocolate Chip Cookies
What Makes These So Good?
Crumbl-style cookies are all about size and texture—and this recipe nails both.
- Cold Butter: Using cold, cubed butter helps the dough stay thick and puffy.
- Brown + White Sugar: The mix gives you chewy centers with just the right crisp on the edges.
- Cake Flour + All-Purpose Flour: This combo is key for that soft, tender bite.
- Milk Chocolate Chips: Crumbl uses them, and they’re what sets these apart from your average chocolate chip cookie.
You don’t have to follow these tips exactly, but here’s how to get the real-deal experience:
Recipe Tips
- Use a big scoop: Each dough ball should be about ⅓ cup. These are meant to be massive.
- Tear and stack: Pull each dough ball in half, then smoosh it back together with the jagged sides facing up. That’s how you get the classic craggy top.
- Slightly underbake: Pull them when the centers still look soft—they’ll firm up as they cool.
- Cool on the pan: Let them sit for 10 minutes after baking to finish setting without drying out.
Storage & Freezing
Cookies this good deserve to be savored again later:
- To store: Keep in an airtight container at room temp for up to 3 days.
- To freeze dough: Scoop and freeze on a tray, then transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the time.
- To reheat: Microwave for 10–15 seconds to get that warm, melty center again.
Mix It Up
Love the base recipe? Here are a few fun variations to try:
- Use semi-sweet or dark chocolate for a richer flavor
- Add chopped walnuts or pecans for crunch
- Swap in mini M&Ms for a colorful twist
- Make them smaller: Use a standard cookie scoop and reduce baking time by a few minutes
For more over-the-top cookie ideas, check out Truffle Stuffed Chocolate Chip Cookies or Bakery-Style Chocolate Chip Cookies.
Be sure to save this recipe for Copycat Crumbl Chocolate Chip Cookies to your favorite Pinterest board for later.
120 comments
Jessica
Thank you for this recipe! I’ve made it twice already and I’m getting ready to make again today, though I’ve used bread flour in place of cake flour each time since I have that on hand already, and they have turned out great. Like, as soon as the first batch was gone my husband was asking when I was going to make more. 🙂
I also used dark chocolate chunks since they are a little bigger, and again, what I had on hand the first time. They come out perfectly gooey and soft, and are delicious warm or cooled off!
Seeing other comments, so far, I have not had an issue with them flattening at all. I definitely make very large balls of cookies (actually a little less than 1/3 cup), pull apart, then lightly press back together, and they turn out great.
For the butter, I use butter straight from the fridge (usually two sticks, cut in half lengthwise, then turned and cut lengthwise again then into little cubes), and my stand mixer has had not problem mixing that with the sugar. I have not needed to chill my dough, but I do try to limit handling it so I don’t warm the butter up too much. Anyway, love the recipe!
Nathaniel Hardman
In my experience, using straight butter for the fat is a guaranteed way to get flat cookies. I’m skeptical about this recipe — you really didn’t substitute any shortening for butter? Also, how do you beat cold butter in with the sugar? Maybe your mixer is tougher than mine; mine can’t handle really cold butter, so I have to let it get a little soft and then re-refrigerate. I see several people tried freezing the dough to combat the flattening, but I’ve never been able to make that work with thick cookies – they get crisp on the outside and never cook in the middle. Anyway, maybe I should try the recipe first before I comment, but I wanted to ask if you really were using straight butter. I don’t want another batch of flat cookies!
Jennifer
I was skeptical myself but I followed this recipe exactly and my cookies weren’t flat! They weren’t the most amazing ones I’ve made but they were really good and I’d make them again!
Ramy Morsy
The way to get thicker cookies is to shape them into the balls, put them in the fridge for at least 24 hours. I personally do not use cold butter, I brown it, then let it almost solidify again and incorporate it with brown sugar. Also, whip the living s^&t out of your eggs and white sugar, you should get ribbons, it should thicken a lot!
Chris
Most people don’t cream their butter long enough. I cream my sugar and butter for at least 3 minutes and add the egg and vanilla for another 7. I use a stand mixer to accomplish this and an old-school beater might not work. I then put them in the fridge not a freezer for an hour to let them set up. Cooks perfectly and comes out looking like a Crumbl.
Jen
I totally agree Chris…I let the butter soften a bit and let the eggs come to room temp, beat butter and eggs until they turn light yellow (several minutes) and then add flour mixture slowly and beat for several more minutes. I also add a pinch of cinnamon to my flour mixture. I place the whole bowl in the fridge for about 45 min to an hour and then bake. They come out perfect every time.
susan c
Chris, do you put the bowl of dough in the fridge? Or do the stacked thing, put them on baking sheets and then put in fridge?
Kenzie
I scooped some and put in the freezer. Didn’t want to bake them all at once. Do you have the time for frozen cookies? These were delicious!!!
Lela
I made these and my partner said these were BETTER than Crumbl Cookies (he may have been a little bias lol). 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!