Crumbl Chocolate Chip Cookie for Christmas are giant, chewy and decadent. Holiday Cadbury Chocolates give these Copy Cat Crumbl Cookies the perfect Christmas flare.
Crumbl Cookie Copy Cat
If you haven’t had the chance to taste Crumbl Cookies for yourself.. make this recipe ASAP!! They are giant cookies that are just baked enough, so chewy and flavorful. Amazing warm and just as good cold.
This Christmas version is one that you’re going to want to make over and over again. Having a chocolate chip cookie is good enough, but adding in crushed Cadbury chocolates really helps to take this cookie to an entirely new level of awesome.
Christmas crumbl chocolate chip cookies are as easy to make as they are impressive to look at which is another huge reason why you should look forward to making these tasty morsels. Unlike some cookies which require chilling or strict rules for proper baking, this recipe is fairly simple and easy.
What’s in Christmas Crumbl Chocolate Chip Cookies?
Here is a little sneak peek into the ingredients you will need on hand to make these cookies.
- Granulated sugar
- Brown sugar
- Baking soda
- Guittard milk chocolate baking chips
- Holiday Cadbury chocolates
Don’t forget to check out the recipe card below to see the exact measurements and steps!
How to Make Giant Christmas Chocolate Chip Cookies
To start, preheat your oven to 350° F.
In a large bowl, cream together the butter, both sugars, eggs, and the vanilla. I like to do this with my stand mixer to make things easiest. You’ll be okay using a hand electric mixer, too.
In a separate bowl, sift together the flour, salt, and baking soda. Add the dry ingredients to the creamed mixture and mix well. The dough will be slightly sticky.
Roughly crush the Cadbury chocolates in a zip-top bag using a rolling pin. Reserve a few tbsp of the chocolate for topping the cookies. My kids loved this part! Fold the rest of the crushed chocolate and Guittard baking chips into the cookie dough.
Scoop 1/2 cup portions of cookie dough onto a cookie sheet. Yes, 1/2 cup portions!! These cookies are outrageously giant and amazing! Top with additional chocolate chips and sprinkle on the remaining Cadbury chocolates.
Bake at 350° for 15-17 minutes or until the tops are no longer glossy. Cool on the pan and store in an airtight container for up to 3 days.
Why do I have to let cookies cool on the pan?
Giving your cookies even just a minute or two to cool down on the pan helps them to set as well as allows them to finish cooking the bottoms just a tad longer. This gives you a chewy cookie bottom and a sturdy cookie that can support itself as you pull it up to your mouth. No one likes a cookie that breaks in half before they can sink their teeth into it!
Can these cookies be made during other holidays too?
Absolutely! Cadbury chocolates are incredibly popular candies around Easter and by using the pastel color variety you can immediately have a holiday cookie perfect for Easter or maybe even a spring-time baby shower!
FREE 5 DAY INSTANT POT COURSE!!
From unboxing to PRO in just 5 days!! Get comfortable with your Instant Pot, do the water test & GET COOKING!! Full Recipes and exclusive Q&A support included. 🙂
You have Successfully Subscribed!
Want ALL the cookie recipes?? Find my Favorites below!
- Gingersnap Cookies
- Best Ever Chocolate Chip Cookie Recipe
- Oatmeal Chocolate Chip Cookies
- Funfetti Cookies
- Sugar Cookie Recipe
- Sprinkle Cookies
- Brownie Mix Cookie
- Twix Cookies
- Raspberry Cheesecake Cookies
- Christmas Cookies
- Monster Cookies
Christmas Crumbl Chocolate Chip Cookies
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups guittard milk chocolate baking chips
- 1 10 oz bag holiday cadbury chocolates
- Preheat the oven to 350°.
- Cream together the butter, both sugars, eggs and vanilla.
- In a separate bowl, sift together the flour, salt and baking soda.
- Mix the dry ingredients with the creamed mixture. Mix well.
- Roughly crush the Cadbury chocolates in a zip top bag and a rolling pin. Reserve a few tbsp of the chocolate for topping the cookies.
- Fold the crushed chocolate and Guittard baking chips into the cookie dough.
- Scoop 1/2 cup portions of cookie dough onto a cookie sheet. Top with additional chocolate chips and the remaining Cadbury chocolates.
- Bake at 350° for 15-17 minutes or until the tops are no longer glossy.
- Cool on the pan. Store in an airtight container for up to 3 days.