Living forty-five minutes from the nearest Crumbl location means cravings hit hard with no relief in sight. These cookies taste identical to their famous Monday menu staple that people line up for weekly. The trick is cold butter creating that thick texture and the swirling technique that gives them their iconic ridged edges.

My teenage daughter started selling these at school for $2 each after her friends couldn’t believe they were homemade. I use cold butter straight from the fridge, cubed small, both chocolate chip types for complexity, and real Mexican vanilla when splurging. Always refrigerate the dough because room temperature balls spread into flat pancakes nobody recognizes as Crumbl copies.

Serving these slightly warm makes the chocolate perfectly melty. Some people microwave for 8 seconds before eating, and if you have kids like me, they’ll measure each cookie, ensuring they get the biggest one fairly.

Why This Recipe Works

The cold butter technique prevents spreading while creating pockets of steam for that signature thickness Crumbl is famous for. Cornstarch adds tenderness without making cookies cakey, solving the texture mystery. The combination of baking soda and powder provides lift while maintaining chewiness. Underbaking leaves centers gooey even after cooling completely. The post-bake swirling creates those Instagram-worthy ridged edges everyone recognizes immediately.

Ingredients

For the Cookies:

• 1 cup unsalted butter, cold and cubed
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups chocolate chips (mix of semi-sweet and milk chocolate)

For Topping:

• Extra chocolate chips
• Flaky sea salt (optional)

Kitchen Equipment You’ll Need

• Stand mixer or hand mixer
• Large mixing bowls (2)
• Measuring cups and spoons
• Baking sheets (2)
• Parchment paper
• 1/2 cup measure for scooping
• Large round cookie cutter or glass

Making Copycat Crumbl Chocolate Chip Cookie

Step 1

Mix butter and sugars: Using an electric mixer, cream cold cubed butter with both sugars for 4 minutes until light and fluffy. Don’t let butter get too warm.

Step 2

Add eggs and vanilla: Beat in eggs one at a time, then vanilla, mixing until just combined.

Step 3

Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.

Step 4

Make dough: Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips.

Step 5

Portion dough: Using a 1/2 cup measure, scoop dough into 8 large balls. Place on a plate, cover, and refrigerate 1 hour minimum.

Step 6

Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment paper.

Step 7

Prepare for baking: Place 4 dough balls per sheet, leaving ample space. Press extra chocolate chips on top.

Step 8

Bake: Bake 13-15 minutes until edges are golden but centers still look slightly underdone.

Step 9

Create ridges: Immediately after removing from the oven, use a large round cookie cutter or a glass to swirl the cookie in a circular motion, creating a perfect round shape with rippled edges.

Step 10

Cool and serve: Let cool on baking sheet 10 minutes, then transfer to a wire rack. Sprinkle with sea salt if desired.

Tips for Perfect Copycat Crumbl Cookies

• Cold Butter Critical: Never let butter warm to room temperature. Soft butter creates a spread, destroying the signature thickness.
• Measure Precisely: Use a kitchen scale for the best results consistently. Volume measurements vary, creating different textures each time.
• Refrigerate Longer: Overnight chilling creates even better results. Patient waiting rewards with a perfect cookie structure.
• Watch Carefully: Every oven varies, so check early. Edges golden with pale centers signal perfect doneness.
• Swirl Immediately: Shape cookies while hot from the oven. Waiting even minutes means cookies crack when swirled.
• Rest Before Moving: Let cookies set for 10 minutes. Moving too early causes breaking and shape loss.

Optional Ingredients

• Toffee bits mixed with chocolate chips
• Brown butter for a deeper flavor
• Espresso powder enhances chocolate
• Chopped walnuts or pecans
• Different chocolate varieties (dark, white)
• Maldon sea salt for finishing

How to Enjoy Copycat Crumbl Cookies

I like breaking these massive cookies in half to share, though my husband claims his own entire cookie every time. The warm cookie with cold milk creates the perfect contrast, while coffee brings out the chocolate notes beautifully. Press vanilla ice cream between two cookies for the ultimate ice cream sandwich that feeds four people.

These cookies become event centerpieces – birthday parties, bake sales, or teacher gifts wrapped in cellophane with ribbon. Their size alone starts conversations, while the taste keeps people coming back. Instagram loves these photogenic giants, especially with the chocolate chips strategically placed on top before baking.

Temperature dramatically affects texture – room temperature maintains the soft center, refrigerating firms everything for cleaner eating, while frozen cookies become almost candy bar-like. Some people prefer them straight from the freezer during the summer. Crumble over brownie sundaes or blend into milkshakes for decadent desserts.

Variations and Substitutions

Double Chocolate: Add 1/2 cup cocoa powder to the dough base. Use white and dark chocolate chips mixed. Creates the ultimate chocolate lover’s dream cookie. Rich enough to share definitely.

Birthday Cake: Replace chocolate chips with white chips and sprinkles. Add cake batter extract to the dough. Festive version perfect for celebrations. Kids request these constantly.

Peanut Butter Cup: Stuff Reese’s pieces inside dough balls. Add peanut butter chips with chocolate. Creates a candy bar cookie hybrid. Messy but incredibly delicious.

S’mores Style: Mix mini marshmallows, graham cracker pieces, and chocolate. Top with extra marshmallows before baking. Campfire classic in cookie form. Summer parties love these.

Gluten-Free: Use measure-for-measure gluten-free flour blend. Add extra cornstarch for structure. Surprisingly identical texture achieved. Celiac friends finally enjoy Crumbl.

Vegan Version: Use vegan butter sticks cold. Replace eggs with flax eggs. Dairy-free chocolate chips throughout. Everyone can enjoy together.

Monster Cookie: Add oats, M&Ms, and peanut butter. Kitchen sink approach, Crumbl sometimes features. Texture changes, but equally delicious. Perfect for indecisive bakers.

Brown Butter Toffee: Brown all butter first, chill solid. Add Heath bar pieces throughout. Sophisticated adult version created. Bakery-level impressive absolutely.

How to Store

Store cookies in an airtight container at room temperature for five days. A layer of parchment prevents sticking and maintains individual shapes. These actually improve on day two when flavors meld completely.

For longer storage, freeze dough balls up to three months, baking directly from frozen, adding 2-3 minutes. Baked cookies freeze well, individually wrapped, lasting one month. Thaw at room temperature, maintaining texture perfectly. Label with date and type since variations look similar frozen.

Frequently Asked Questions

Why didn’t mine stay thick? Butter wasn’t warmed up, or the dough wasn’t cold enough when baking. Also, check oven temperature accuracy.

Can I make them smaller? Yes! Use 1/4 cup portions, bake 9-11 minutes. Makes 16 regular-sized cookies instead.

My cookies are cakey, not chewy? Overbaked or too much flour added. Also, ensure measurements are level, not heaping.

Do I need cornstarch? Cornstarch creates a signature soft texture. Without it, cookies are good but not Crumbl-identical.

Can I skip refrigeration? No! This step is crucial for thickness. Room temperature dough spreads, creating flat cookies.

How do I get perfect circles? Use a large round cutter immediately after baking, swirling in a circular motion while hot creates ridges.

Copycat Crumbl Chocolate Chip Cookie

Recipe by Food By AyakaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

giant cookies

Prep time

20

minutes

Cooking time

15

minutes

Calories

385

kcal

These copycat Crumbl chocolate chip cookies weigh nearly half a pound each and cost pennies compared to the / bakery version. The thick, gooey center surrounded by golden edges makes everyone think you bought them from the famous pink box.

Ingredients

• For the Cookies:

• 1 cup unsalted butter, cold and cubed

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 cups chocolate chips (mix of semi-sweet and milk chocolate)

• For Topping:

• Extra chocolate chips

• Flaky sea salt (optional)

Directions

• Mix butter and sugars: Using electric mixer, cream cold cubed butter with both sugars for 4 minutes until light and fluffy. Don’t let butter get too warm.
• Add eggs and vanilla: Beat in eggs one at a time, then vanilla, mixing until just combined.
• Combine dry ingredients: In separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.
• Make dough: Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips.
• Portion dough: Using 1/2 cup measure, scoop dough into 8 large balls. Place on plate, cover, and refrigerate 1 hour minimum.
• Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment paper.
• Prepare for baking: Place 4 dough balls per sheet, leaving ample space. Press extra chocolate chips on top.
• Bake: Bake 13-15 minutes until edges are golden but centers still look slightly underdone.
• Create ridges: Immediately after removing from oven, use large round cookie cutter or glass to swirl cookie in circular motion, creating perfect round shape with rippled edges.
• Cool and serve: Let cool on baking sheet 10 minutes, then transfer to wire rack. Sprinkle with sea salt if desired.