These copycat Crumbl cookies are HUGE, buttery , and loaded with melty chocolate chips. Fresh out of the oven, they just might be even better than the real deal . Bake a batch, do a taste test, and let me know if you like these better!
A Reader’s Review
Decided to try a new cookie recipe for a picnic… all anyone talked about for the next week was how good these were! (And they’ve already been requested for our next gathering)
The Ultimate Cookie Glow-Up
- Bake Hot & Fast: I use a hotter oven and bake for less time. This makes the edges crisp and the middle soft and gooey.
- Skip the Long Lines & High Price Tag: Enjoy a whole dozen warm from your oven, without waiting in line or paying $5 per cookie.
- Authentic Ingredients: We cracked the code! Crumbl uses real butter (not shortening) for that rich, buttery flavor, and we use the exact same brand of chocolate chips they do. That’s why these taste spot-on.
Ingredients for Copycat Crumbl Cookies
- Use Good Quality Chocolate Chips: Guittard is the brand to use! These chocolate chips are the exact ones that Crumbl uses!
How to Make Copycat Crumbl Cookies
Now that you’ve got your ingredients ready, it’s time to bake! You’ll love how easy this Crumbl cookie recipe is! Looking for more Crumbl copycats? Try my Crumble cornbread cookie !
- Cream Butter and Sugars: Preheat the oven to 375ºF and line baking sheets with parchment paper. Set aside. Beat the butter, sugar, and brown sugar with a stand mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes until it becomes pale and fluffy. This helps the sugar melt in. Scrape down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla and mix until combined.
- Mix the Dry and Wet Ingredients : Whisk together the flour, cornstarch, baking soda, baking powder , and salt in a medium bowl. With the mixer running on low speed, add the flour mixture to the sugar mixture until it is fully absorbed. Don’t over-mix; too much mixing makes the cookies dense and tough.
- Stir in the Chocolate Chips: Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated. Stir in the chocolate chips by hand.
- Measure the Dough: Use a ⅓ cup measuring cup to scoop the cookie dough into balls, or for more accuracy, weigh the dough into 110-gram portions and roll it into balls. Split each cookie dough ball in half.
- Reshape and Bake: Press the halves back together with the split side facing out for extra texture. Place on prepared baking sheets, 3 inches apart. Bake 12–14 minutes, until edges and tops are lightly browned but centers still look underbaked. Let the cookies rest on the pan for 5 minutes to finish baking, then transfer them to a cooling rack . Serve copycat Crumbl cookies warm for the most authentic experience!
Alyssa’s Pro Tips
- Top with Chips: When the copycat Crumbl cookies come out of the oven, press a few extra chocolate chips on top for that pretty, bakery-style look.
- Chill if Necessary: Chill the portioned dough for 20-30 minutes in the refrigerator to prevent the cookies from spreading too much.
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Equipment
- 1 Stand Mixer
Ingredients1x2x3x
- ▢ 1 ½ cup unsalted butter room temperature
- ▢ ¾ cup granulated sugar
- ▢ 1 ½ cup packed light brown sugar
- ▢ 2 large eggs room temperature
- ▢ 4 teaspoons vanilla extract
- ▢ 4 cups all-purpose flour
- ▢ 1 tablespoon cornstarch
- ▢ 2 teaspoons baking soda
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon salt
- ▢ 2 cups milk chocolate chips Guittard brand for the most accurate taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 or 3 baking sheets with parchment paper. Set aside.
- Beat 1 ½ cup unsalted butter , ¾ cup granulated sugar , and 1 ½ cup packed light brown sugar with a stand mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes until it becomes pale and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add 2 large eggs and 4 teaspoons vanilla extract and mix until combined.
- Whisk together 4 cups all-purpose flour , 1 tablespoon cornstarch , 2 teaspoons baking soda , 1 teaspoon baking powder , and 1 teaspoon salt in a medium bowl.
- With the mixer running on low speed, add the flour mixture to the sugar mixture until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
- Stir in 2 cups milk chocolate chips by hand.
- Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy, weigh the dough into 110-gram portions and roll it into balls. Split each ball of dough in half and press the two halves back together with the split side now facing out. This will give the cookies more texture as they bake.
- Place the dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned at the edges and on top, but still looking underbaked.
- Remove the pan from the oven and let the cookies sit on the baking sheet for about 5 minutes before transferring to a cooling rack. This will allow the cookies to continue baking as they cool.
- Serve these cookies warm, room temperature, or chilled.
Notes
- Storing: Keep in an airtight container at room temperature for up to 5 days or in the fridge for 7 days.
- Freezing: Store baked cookies in an airtight container for up to 3 months. Freeze portioned dough for up to 3 months; bake from frozen, adding 2–3 minutes.
- Reheating: Microwave cookies for 10–15 seconds for that fresh-from-the-oven taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
More Sweet Copycat Recipes
If you loved this copycat Crumbl cookies recipe, here are some more of my favorite copycat recipes that I know you are going to love! Copycat recipes are so fun to make at home! Especially when it’s a delicious treat you can enjoy at any time.
Desserts
Swig Sugar Cookies
25 minutes
Recipe Skill Levels
Levain Cookie
52 minutes
Desserts
Magnolia Bakery Banana Pudding
8 hours 15 minutes
Recipe Skill Levels
Copycat Chick-fil-A Peach Shake
5 minutes
Copycat Crumbl Chocolate Chip Cookies
Equipment
- 1 Stand Mixer
Ingredients
- 1 ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 ½ cup packed light brown sugar
- 2 large eggs room temperature
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk chocolate chips Guittard brand for the most accurate taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 or 3 baking sheets with parchment paper. Set aside.
- Beat 1 ½ cup unsalted butter , ¾ cup granulated sugar , and 1 ½ cup packed light brown sugar with a stand mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes until it becomes pale and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add 2 large eggs and 4 teaspoons vanilla extract and mix until combined.
- Whisk together 4 cups all-purpose flour , 1 tablespoon cornstarch , 2 teaspoons baking soda , 1 teaspoon baking powder , and 1 teaspoon salt in a medium bowl.
- With the mixer running on low speed, add the flour mixture to the sugar mixture until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
- Stir in 2 cups milk chocolate chips by hand.
- Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy, weigh the dough into 110-gram portions and roll it into balls. Split each ball of dough in half and press the two halves back together with the split side now facing out. This will give the cookies more texture as they bake.
- Place the dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned at the edges and on top, but still looking underbaked.
- Remove the pan from the oven and let the cookies sit on the baking sheet for about 5 minutes before transferring to a cooling rack. This will allow the cookies to continue baking as they cool.
- Serve these cookies warm, room temperature, or chilled.
Notes
- Storing: Keep in an airtight container at room temperature for up to 5 days or in the fridge for 7 days.
- Freezing: Store baked cookies in an airtight container for up to 3 months. Freeze portioned dough for up to 3 months; bake from frozen, adding 2–3 minutes.
- Reheating: Microwave cookies for 10–15 seconds for that fresh-from-the-oven taste.
Nutrition
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Copycat Crumbl Chocolate Chip Cookies https://therecipecritic.com/copycat-crumbl-cookies/
