There’s a reason Crumbl cookies have exploded in popularity—they’re big, soft, warm, and unapologetically indulgent. If you’ve ever unboxed one of those pink boxes, you know it’s more than just dessert; it’s an experience. This copycat recipe brings that magic straight into your kitchen, recreating the signature thick cookie with gooey milk chocolate chips and golden edges, all without needing a trip to the bakery.
After countless test batches, this version doesn’t just imitate Crumbl cookies—it rivals them. You get the same bakery-style texture and flavor, with the added bonus of fresh-from-the-oven warmth. Whether you’re baking for a party, your family, or just feeding a craving, this recipe is your shortcut to cookie perfection.
Table of Contents
Ingredients for Crumbl Cookies
To recreate the iconic taste and texture of Crumbl cookies, you don’t need any fancy ingredients—just high-quality basics and one key secret: cornstarch. This is what gives the cookie its signature soft, almost doughy interior while keeping the edges lightly crisped.
Here’s what you’ll need:
- 1 cup salted butter, at room temperature
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 3 cups all-purpose flour
- 2 1/4 cups milk chocolate chips, plus extra for topping
- Pro Tip: For the best results, go with Ghirardelli milk chocolate chips. Their rich, creamy texture and slightly larger size mimic the ones used by Crumbl.
Optional Ingredient Notes:
- Unsalted butter can be used—just increase salt by 1/4 tsp.
- For a slightly richer flavor, add a splash of almond extract.
- To cut the sweetness, try a 50/50 mix of milk and semi-sweet chips.
Can I use different chocolate chips?
Absolutely. While milk chocolate is what gives Crumbl cookies their signature flavor, you can substitute with semi-sweet, dark chocolate chunks, or even chopped candy bars for your own twist.
How to Make Crumbl Cookies (Step-by-Step Instructions)
Making these bakery-style Crumbl cookies at home is surprisingly simple—no chilling required, no special equipment. The key lies in the way you shape the dough and control the bake time. Follow these steps closely to get that thick, soft center with just the right amount of spread.
1. Preheat and prep
- Preheat your oven to 375°F (190°C).
- Prepare a large cookie sheet by lining it with parchment paper and set it aside.
2. Cream the butter and sugars
- In a stand mixer (or using a hand mixer), beat butter, brown sugar, and granulated sugar on medium speed for about 3 minutes—until light and fluffy.
3. Add wet ingredients and dry leaveners
- Mix in the eggs one at a time, followed by the vanilla, baking soda, kosher salt, and cornstarch. Scrape down the sides as needed.
4. Add flour and chocolate chips
- Lower the mixer speed and gradually incorporate the flour, mixing just until everything comes together—avoid overmixing.
- Stir in the milk chocolate chips by hand or briefly on low speed.
5. Form the dough balls
- Scoop about 1/3 cup of dough (or 4.2 oz if using a scale) and roll into balls.
- Break each ball in half, flip the rough sides upward, then press back together—this creates the classic Crumbl-style craggy top.
6. Bake
- Arrange the cookie dough on the baking sheet, leaving about 3 inches of space between each one. Bake for 10 to 11 minutes, or until the edges are lightly golden and set.
- Don’t overbake—these cookies finish setting on the tray.
7. Finish and cool
- Optional: For a professional, bakery-style finish, gently press a few extra chocolate chips onto the tops of the cookies while they’re still warm.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack.
Why shape the dough this way?
That “break and press” method creates those uneven, craggly tops that make Crumbl cookies so visually appealing. It also helps the cookie bake with a soft, thick center without spreading too thin.
Tips & Tricks for Perfect Crumbl Cookies
Baking thick, bakery-style Crumbl cookies at home is all about precision—and a few clever tricks that take your cookies from good to unforgettable. These tips will help you nail the signature look and melt-in-your-mouth texture every time.
✅ Don’t skip the cornstarch
Cornstarch is the quiet hero here. It gives the cookies their soft, almost creamy interior while helping them stay thick and chewy instead of spreading out like pancakes.
✅ Use a scale if you can
Crumbl-style cookies are massive—roughly 4.2 oz of dough per cookie. Measuring by weight ensures even baking and consistent results. No scale? Use a rounded 1/3 cup of dough.
✅ Break and re-form the dough ball
That jagged-top look? It’s not an accident. After forming each dough ball, break it in half and press the rough sides together, facing up. This technique mimics Crumbl’s textured tops without needing a mold or cutter.
✅ Underdone is just right
Take the cookies out when the edges are golden but the centers still look slightly underbaked. Let them finish setting on the tray—the carryover heat gives them that gooey center without drying them out.
✅ Add chips on top after baking
Crumbl doesn’t always do this, but it’s a visual upgrade. For that flawless, bakery-style appearance, gently press a few extra chocolate chips into the tops while the cookies are still warm.
Why do my cookies spread too much?
This usually happens if your butter was too soft or warm, or if you didn’t measure your flour accurately. Try chilling the dough for 15 minutes or adding 1–2 extra tablespoons of flour next time.
Substitutions & Variations for Crumbl Cookies
Once you’ve mastered the classic version of these Crumbl cookies, it’s hard not to experiment. The dough is sturdy but flexible—perfect for adding your own twist or adapting to dietary needs. Whether you’re aiming to cut the sweetness, mix up the flavor, or just try something fun, here are a few variation ideas that won’t mess with the texture.
Chocolate Swaps
- Semi-sweet or dark chocolate chips: Balances out the sweetness for a deeper cocoa flavor.
- Mini chips or chunks: Gives a different texture and spread.
- White chocolate + macadamia nuts: For a Crumbl-style twist on another classic.
Candy & Cookie Mix-ins
- Chopped Twix, Snickers, or KitKats folded into the dough = next-level indulgent.
- Crushed Oreos or Biscoff cookies create a cookies-and-cream vibe.
- Add mini marshmallows and chocolate chunks for a Rocky Road remix.
Dietary-Friendly Options
- Gluten-free all-purpose flour blend: Sub 1:1 for regular flour.
- Dairy-free: Use plant-based butter and dairy-free chocolate chips (like Enjoy Life).
- Egg-free: Swap in flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a softer texture.
Can I turn this into a sugar cookie or other Crumbl flavor?
Definitely. The base dough is adaptable—remove the chocolate chips, increase the sugar slightly, and you’ve got a great foundation for Crumbl-style sugar, snickerdoodle, or frosted cookies. Add citrus zest, sprinkles, or flavored extracts to change things up.
Substitutions & Variations for Crumbl Cookies
One of the best things about recreating Crumbl cookies at home is the freedom to experiment. Whether you’re adjusting for taste, dietary needs, or just want to try something new, this dough is forgiving and adaptable. Below are easy swaps and fun twists to make the recipe your own.
Chocolate Variations
- Semi-sweet or dark chocolate chips – Cut the sweetness and boost the richness.
- Chocolate chunks – For bigger pools of melted chocolate.
- White chocolate + macadamia nuts – A classic cookie shop twist.
Nutty Additions
- Add chopped pecans or walnuts to balance the sweet, soft texture with a bit of crunch.
- Mix in peanut butter chips for a Reese’s-inspired vibe.
Candy Bar Mix-ins
- Chop up Twix, Snickers, or Reese’s and fold them into the dough.
- Try crushed Oreos or toffee bits for a gourmet upgrade.
Allergy-Friendly Swaps
- Dairy-Free Option: Swap in plant-based butter and use non-dairy chocolate chips to make the recipe completely dairy-free.
- Egg-free: Try a flax egg (1 tbsp flaxseed + 3 tbsp water) as a binder.
- Gluten-free: Sub with a cup-for-cup gluten-free flour blend—just don’t expect the exact same chewy structure.
What’s the best way to invent my own Crumbl flavor?
Start with the base dough, keep the texture elements (cornstarch, butter, egg) consistent, and swap in flavors you love. Think of it like building a new ice cream flavor—one main profile, one fun texture, and one bold mix-in.
FAQs
Can I make these Crumbl cookies smaller?
Yes—but adjust your bake time accordingly. If you portion the dough into smaller balls (around 2 tablespoons), reduce baking time to 8–9 minutes. Keep a close eye so they stay soft in the middle without overbaking.
Can I freeze the dough or baked cookies?
Absolutely. Freeze unbaked dough balls on a tray until solid, then store in a zip-top bag for up to 30 days. When ready to bake, add 1 extra minute of bake time (no need to thaw). Baked cookies can also be frozen, tightly wrapped, for up to a month.
Why didn’t my cookies look like Crumbl’s?
If your cookies spread too thin or stayed too domed, the most common causes are:
- Butter too warm: Soft butter is good, melted is not.
- Undermeasured flour: Use the spoon-and-level method or weigh it out.
- Missed shaping step: That “break and press” technique matters for looks and texture.
Can I use different chocolate chips?
Yes! Crumbl uses milk chocolate for sweetness, but you can swap in semi-sweet, dark chocolate, or even mix-ins like peanut butter chips, chopped candy bars, or white chocolate. The base dough holds up beautifully.
Are these really as good as the real Crumbl cookies?
Taste is subjective—but this copycat recipe has been tested side-by-side with the original and holds its own. Many home bakers find it even better: softer centers, warmer freshness, and no delivery fee. You might just become your friends’ go-to cookie supplier.
Conclusion
There’s something wildly satisfying about pulling a tray of warm, bakery-style Crumbl cookies out of your own oven—especially when they look and taste just like the real deal. Whether you’re baking for a birthday, a cozy night in, or just to outdo your local cookie shop, this copycat recipe is more than just a treat. It’s a mini win. A little moment of indulgence that feels earned.
If you try this recipe, I’d love to hear how it turned out. Leave a comment, share your twist, or tag a friend who’s Crumbl-obsessed. And next time the craving hits, remember—you’ve got this. No box required.