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
Jill Moorman
Do you use salted or unsalted butter?
Danelle
I use unsalted.
Veronicq
I can’t find cake flour anywhere. Is there a substitute?
Danelle
Yes, you can mix cornstarch and flour. If you use google, you can find the exact amounts….I can’t remember them off the top of my head.
Fatima Husain
It’s one cup of AP flour with two tablespoons removed and add in two tablespoons of cornstarch instead. Sift it all together and you’ve got cake flour!
Mariah
I made these and they turned out great! But they weren’t as thick as crumbl cookies…. which is kind of the best part of the cookies. they flattened out quite a bit. Any tips for that? They still tasted awesome though.
Thank you!!
AK
Cookies totally flattened and didn’t cook in the middle. The only reason I can think for this is that I didn’t add enough chocolate chips, or the recipe wasn’t the best. No warnings about it or anything too!
Smh
Jason
I used becel margarine with olive oil instead of butter and used just all purpose flour instead of half and half cake flour and my cookies turned out fluffy delicious and very close to crumbl
Bella
MY COOKIES MELTED IN THE OVEN LIKE BALLS OF ICE CREAM!? Idk what I did wrong can someone help me out?
Keli
Mine too! I was so excited and I wanted them literally melt into one big flat blob. I re read and I followed instructions-
What the heck did I do wrong?
Kelsey
I had the same issue, wish I saw this before I made them haha Still taste awesome though!
Liz Kelly
Me too!! Two batches and the fact that they are flat makes them just ordinary!!
Karina
Hey Mariah! Add 1/4 tablespoon of cornstarch into your dough! You won’t taste it, but will make the cookies a thicker consistency, like the real Crumbl cookies! Enjoy your baking!
MV
After forming dough into balls, freeze them for about an hour. It usually always does the trick when I bake cookies!
dan
A bit extra flour can thicken up cookies. Not much like 2 to 3 tbsp could do the trick.