Irresistible Crumbl Cookie Copycat Recipe in 5 Simple Steps

You know those moments when you try something so good it ruins all other versions of it for you? That’s exactly what happened when I first bit into a warm Crumbl cookie. It was their famous milk chocolate chip—thick, chewy, and loaded with melty chocolate. I was hooked. But let’s be real: running to the bakery every time a craving hits isn’t exactly practical (or budget-friendly). So, naturally, I set out to crack the code on a homemade Crumbl cookie copycat.

After more batches than I’d like to admit (my neighbors became very willing taste-testers), I finally nailed it. The secret? A few simple tweaks to a classic cookie recipe—like chilling the dough for extra thickness and using a mix of sugars for that perfect chew. Now, I can whip up these bakery-style giants anytime, and so can you. Whether it’s the chilled sugar cookie or the loaded chocolate chip, this recipe lets you bring Crumbl’s magic to your kitchen. Trust me, once you try these, there’s no going back.

Why You’ll Love This Crumbl Cookie Copycat Recipe

I know what you’re thinking: “Can a homemade cookie really compete with Crumbl?” The answer? Absolutely! Here’s why this recipe will become your new go-to:

• That iconic thickness: Chilled dough and the right flour ratio mean these bake up just as tall and bakery-style as the real deal—no flat cookies here!
• Rotate flavors like a pro: Master this base recipe, and you’re 90% to recreating any Crumbl flavor (chilled sugar cookie? peanut butter? lemon glaze? Done).
• Foolproof texture: Cornstarch in the dough keeps them soft for days, while the edges get that perfect slight crisp.
• No fancy gear needed: Just a bowl, spoon, and your oven. I skip stand mixers to keep things simple—this dough comes together fast.

Honestly? The hardest part is waiting for the dough to chill. But that’s when the magic happens—transforming basic ingredients into cookies worthy of that pink Crumbl box.

Ingredients for Crumbl Cookie Copycat

Gathering the right ingredients is half the battle when it comes to nailing that perfect Crumbl cookie texture. I learned the hard way that shortcuts just don’t cut it—every component matters. Here’s what you’ll need to make your kitchen smell like a professional bakery (plus a simple frosting recipe if you’re feeling fancy).

For the Cookies

The secret to that thick, chewy base? It’s all in the details:

• Dry ingredients: 2 1/4 cups all-purpose flour (spooned and leveled—don’t pack it!), 1 tsp baking soda, 1 tsp fine sea salt (or 1 1/4 tsp kosher salt)
• Wet ingredients: 1 cup unsalted butter (softened to cool room temp—about 65°F), 3/4 cup granulated sugar, 3/4 cup packed dark brown sugar (light works too, but dark adds more caramel depth)
• The essentials: 2 large eggs (room temp—cold eggs can cause uneven mixing), 2 tsp pure vanilla extract (splurge on the good stuff here), 2 cups high-quality milk chocolate chips (I swear by Guittard or Ghirardelli—cheaper brands melt too thin)

For the Frosting (Optional)

Because sometimes, extra decadence is non-negotiable:

• 3 cups powdered sugar (sifted to avoid lumps)
• 1/2 cup unsalted butter (softened but not melty)
• 3-4 tbsp whole milk or heavy cream (add gradually)
• 1 tsp vanilla extract or other flavorings (almond extract for sugar cookies, citrus zest for lemon, etc.)
• Pinch of salt (balances the sweetness perfectly)

Pro tip: For that signature Crumbl look, double the frosting recipe—their cookies are basically edible spoons for frosting!

How to Make Crumbl Cookie Copycat

Alright, let’s get to the fun part—bringing these bakery-worthy cookies to life! Follow these steps, and you’ll have a batch that could rival Crumbl’s own. The key? Taking your time with each stage, especially when it comes to chilling the dough (I know, the wait is torture, but trust me, it’s worth it).

Preparing the Dough

Start by whisking together your dry ingredients—flour, baking soda, and salt—in a medium bowl. Set this aside. Now, grab your softened butter (it should give slightly when pressed but still hold its shape) and both sugars. Cream them together in a large bowl for a full 2-3 minutes until the mixture turns pale and fluffy. This step is crucial—it creates tiny air pockets that give the cookies their lift. Next, beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Gradually add the dry ingredients, mixing just until the flour disappears. Fold in the chocolate chips (resist eating half the bag—I’ve been there). Cover the dough and chill for at least 30 minutes; this prevents spreading and ensures that thick, dreamy texture.

Baking the Cookies

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop the dough using a large cookie scoop or a 1/4-cup measure—these are BIG cookies, just like Crumbl’s. Roll each portion into a smooth ball and place them 3 inches apart on the sheets (they’ll spread!). Bake one sheet at a time for 10-12 minutes until the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool. Don’t overbake, or you’ll lose that soft, chewy center. Let them rest on the pan for 5 minutes before transferring to a rack.

Adding Frosting (Optional)

If you’re going full Crumbl mode with frosting, make it while the cookies cool. Beat the softened butter until smooth, then gradually add powdered sugar, milk, vanilla, and salt. The consistency should be thick but spreadable—like a stiff whipped cream. Add more milk a teaspoon at a time if needed. Once the cookies are completely cool, slather on the frosting with an offset spatula or butter knife. Want that signature swirl? Use the back of a spoon to create swoops. For chilled sugar cookie vibes, pop the frosted cookies in the fridge for 30 minutes before serving. Pure bliss!

Tips for Perfect Crumbl Cookie Copycat

After testing more trays of cookies than I can count (seriously, my oven deserves a vacation), I’ve picked up some foolproof tricks to nail that Crumbl-worthy texture every time. These aren’t just random tips—they’re the little details that make all the difference between “good” and “oh-my-gosh-take-my-money” cookies.

Chill like you mean it: That 30-minute fridge time isn’t optional! Cold dough spreads slower in the oven, giving you those tall, bakery-style edges. For extra thickness (think Crumbl’s famous chilled sugar cookies), freeze dough balls for 15 minutes before baking.

Scoop smarter: A 1/4-cup ice cream scoop is my secret weapon—it packs the dough tightly for uniform cookies. No scoop? Roll dough between palms, but press any cracks together so they don’t spread unevenly.

Rotate mid-bake: At the 6-minute mark, spin your baking sheet 180° to fight hot spots. Bonus: Tapping the pan lightly on the oven rack deflates slight domes for a perfect flat top (great for frosting!).

Undercook slightly: Pull cookies when edges are golden but centers look underdone—they’ll keep cooking on the sheet. Overbaked cookies lose that chewy magic.

Remember: Great Crumbl cookie copycats aren’t rushed. Slow down, trust the process, and prepare for your kitchen to become the neighborhood’s new hotspot.

Variations for Rotating Flavors

One of the best things about mastering this Crumbl cookie copycat recipe? You’re just a few tweaks away from recreating their entire rotating menu! Here’s how to transform the base dough into your favorite flavors—no fancy baker skills required.

Chilled Sugar Cookie: Skip the chocolate chips and add 1/4 tsp almond extract with the vanilla. After baking, frost with a thick layer of pink vanilla buttercream (add a drop of food coloring) and chill for that signature firm, sugary bite.

Double Chocolate Chip: Swap 1/2 cup flour for cocoa powder and fold in 1 1/2 cups semi-sweet chips. For an extra decadent twist, drizzle melted chocolate over cooled cookies like Crumbl’s midnight version.

Peanut Butter Lover’s: Replace 1/2 cup butter with creamy peanut butter and mix in 1 cup chopped Reese’s cups. Top with a peanut butter glaze (powdered sugar + PB + milk).

Lemon Glaze: Add 2 tbsp lemon zest to the dough and frost with a tangy mix of powdered sugar, lemon juice, and a touch of butter. Perfect for spring!

Pro tip: Follow Crumbl’s weekly menu on social media for inspiration—their creative flavors are surprisingly easy to copy once you’ve got this base recipe down pat.

Storing and Freezing Crumbl Cookie Copycat

Let’s be honest—these cookies disappear fast in my house. But if, by some miracle, you’ve got leftovers (or you’re planning ahead), here’s how to keep them tasting just-baked fresh. At room temp, store cooled cookies in an airtight container with a slice of bread tucked in—sounds weird, but the bread keeps them soft for up to 5 days! For longer storage, freeze baked cookies in a single layer on a tray until solid (about 1 hour), then transfer to a freezer bag. They’ll stay perfect for 3 months—just thaw at room temp or warm briefly in the microwave. The dough balls freeze beautifully too—portion them first, freeze on a tray, then bag. Bake straight from frozen, adding 1-2 extra minutes to the cook time. Now you’ve got Crumbl-ready cookies anytime the craving strikes!

Nutritional Information

Just a quick note—these numbers are ballpark estimates since ingredients vary by brand and portion size. A single one of these giant Crumbl cookie copycats packs the cozy indulgence you’d expect from a bakery treat. If you’re counting, know that they’re rich in buttery goodness (wink), and exact counts depend on your chocolate-to-dough ratio. As my grandma would say, “Some things are better enjoyed without the math!”

Frequently Asked Questions

Print