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
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.