Easy Crumble Chocolate Chip Cookies (Copycat Recipe)
Are you tired of paying premium prices for Crumbl cookies that sometimes disappoint? I’ve cracked the code to making these famous oversized cookies at home – and honestly, they turned out better than the original!
Let me be real with you – I’ve never been the biggest Crumbl fan. Don’t get me wrong, they’re decent cookies, but I’ve always found them a bit overrated and inconsistent.
Sometimes they’re perfectly gooey in the center, other times they’re disappointingly dry around the edges. Plus, at nearly 1,000 calories per cookie (yes, really!), they’re quite the indulgence.
But since everyone keeps asking how to make them at home, I decided to perfect a copycat version. After several test batches and some trial and error, I’ve created a recipe that delivers everything you want from a Crumbl cookie – that signature thick, craggy appearance, perfectly chewy center, and rich chocolate flavor – but with better consistency and at a fraction of the cost.
What Makes These Cookies Special
- Extra brown sugar for that signature chewy texture
- Proper creaming technique for the perfect cookie structure
- Strategic shaping to get those iconic craggy tops
- Chilling the dough to prevent spreading
- Milk chocolate chips instead of semi-sweet for authentic flavor
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour 15 minutes
Yields: 12 large cookies
Ingredients
Wet Ingredients:
Dry Ingredients:
Mix-ins:
Instructions
1. Cream the Butter and Sugar – Start by creaming the softened butter with both sugars in a large mixing bowl. This is the most important step – don’t rush it! Beat for at least 3 minutes until the mixture is light, fluffy, and noticeably lighter in color. The texture should be creamy and well-incorporated. Scrape down the sides of the bowl occasionally.
Pro tip: Make sure your butter is truly room temperature – leave it out the night before baking.
2. Prepare the Dry Ingredients – While the butter creams, whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. The cornstarch helps create a tender texture, while the combination of baking powder and soda gives the perfect lift.
3. Add Eggs and Vanilla – Add room temperature eggs one at a time to the creamed butter mixture, followed by the vanilla extract. Mix just until incorporated – don’t overmix at this stage.
4. Combine Wet and Dry – Gradually add the flour mixture to the wet ingredients, mixing just until combined. The dough will be quite thick – this is exactly what we want for structure.
5. Fold in Chocolate Chips – Gently fold in the milk chocolate chips using a wooden spoon or rubber spatula. Make sure they’re evenly distributed throughout the dough.
6. Shape and Chill – Using a ½ cup measuring cup, portion the dough into 12 large balls (about 5.5 oz each). Place on a parchment-lined baking sheet and chill in the freezer for 20-30 minutes or refrigerate for 1 hour.
7. The Secret Shaping Technique – Here’s the key to getting those signature craggy tops: Take each chilled dough ball and split it in half. Stack one half on top of the other, then gently press together. This creates the rustic, bakery-style appearance that Crumbl is known for.
8. Bake to Perfection – Preheat your oven to 375°F. Place 3-4 cookies per baking sheet (they’re large!). Bake for 10-12 minutes until the edges are set but centers still look slightly underbaked. The cookies should be lightly golden but still soft in the center.
9. Cool and Enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue cooking slightly from residual heat.
Nutrition Information (Per Cookie)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 580 | 29% |
| Total Fat | 24g | 31% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 95mg | 32% |
| Sodium | 520mg | 23% |
| Total Carbohydrates | 89g | 32% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 54g | – |
| Protein | 8g | 16% |
| Vitamin A | 720 IU | 14% |
| Calcium | 120mg | 9% |
| Iron | 3.2mg | 18% |
Percent Daily Values are based on a 2,000 calorie diet.
FAQ
Can I make these cookies smaller?
Absolutely! For regular-sized cookies, use about 2-3 tablespoons of dough per cookie and reduce baking time to 8-10 minutes. You’ll get about 24 regular cookies from this recipe.
Can I freeze the cookie dough?
Yes! This is actually one of the best parts about making them at home. You can portion and freeze the dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
What if I can't find milk chocolate chips?
Semi-sweet chocolate chips work too, though the flavor will be slightly less sweet and more intense. You could also chop up milk chocolate bars into chunks.
Why are my cookies spreading too much?
Make sure your dough is properly chilled and your oven is fully preheated. Also, check that your baking soda and powder are fresh.
How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
Can I use unsalted butter instead?
Yes, but increase the salt to 2½ teaspoons to maintain the proper flavor balance.
My Honest Take
After making these multiple times and perfecting the technique, I can confidently say these homemade versions are better than the original Crumbl cookies.
They’re more consistently moist in the center, have better flavor balance, and you can control the sweetness level. Plus, making them at home costs a fraction of what you’d pay at the store.
The best part? You can keep portioned dough in your freezer and bake fresh cookies whenever the craving hits. Try putting them in a Crumbl box when you serve them – I guarantee no one will know the difference (except they might think these taste even better!).
Conclusion
Making copycat Crumbl cookies at home isn’t just about saving money – it’s about getting consistently delicious results every time. With the right technique and a little patience, you can create bakery-quality cookies that rival any premium cookie shop.
The key is in the details: proper creaming, chilling the dough, and that special shaping technique that creates those signature craggy tops.
Whether you’re looking to satisfy a Crumbl craving without leaving the house or want to impress friends and family with your baking skills, this recipe delivers. Give it a try, and I think you’ll agree – sometimes the homemade version really is better than the original!
