Crumbl Cookies are a rich, GIANT Chocolate Chip Cookie Recipe loaded with milk chocolate chips and best served warm.
Crumbl Copycat Chocolate Chip Cookie
A Crumbl chocolate chip cookie, in my opinion, is THE PERFECT chocolate chip cookie. An enormous cookie studded with big milk chocolate chips. It is thick and crisp on the outside, while still being chewy and perfect on the inside. This copy cat recipe will give you all the chocolate chip goodness of a Crumbl cookie, but at a fraction of the price!
What are Crumbl Cookies?
If you have never had a Crumbl cookie, you are missing out. Every week they feature 4 different flavors of cookies (I personally love the Chocolate Oreo and Raspberry Cheesecake Cookie) but ALWAYS every week they have their best selling, classic chocolate chip cookie and Chilled Sugar. My copy cat recipe will give you that same Crumbl experience in your very own kitchen. Which is a game changer for the budget. Keep tabs with all of my Crumbl Copycat Recipes!
One of the best things about these copy cat cookies is the SIZE! They are absolutely HUGE! We usually cut them in halves or fourths, but no judgement here if you tackle one of these bad boys by yourself. I guarantee you will want to.
Ingredients In Crumbl Chocolate Chip Cookies
- Butter- I use salted butter, but if you are using unsalted, just add a few extra pinches of salt to the recipe…because salt makes everything taste better.
- Granulated Sugar
- Brown Sugar- The recipe calls for more brown sugar than white because brown sugar is key to taste and texture. It helps create that perfect chewy texture that you want in a cookie!
- Eggs
- Vanilla Extract– Read the recipe carefully, that is TABLESPOONS of vanilla, not teaspoons. All that vanilla is really going to help us replicate the Crumbl flavor.
- Flour- Plain old All Purpose flour will work perfectly.
- Baking Soda
- Baking Powder– Using both baking soda and baking powder will help us get a thick chewy cookie.
- Salt
- Chocolate Chips– Crumbl infamously uses the big Guittard milk chocolate chips, they are high quality. They melt well and stay soft in the cookie, but if you can’t find them, or if you have a preferred brand that is okay too. Every now and then Crumbl will do a semi sweet chocolate chip cookie as their cookie of the week. So it wouldn’t be totally blasphemous to use semi sweet in this recipe if that’s your thing.
How To Make Chocolate Chip Cookies from Crumbl
Start by preheating the oven to 375 degrees. I bake this cookie at a slightly higher temperature because we want the insides of these cookies to stay nice a gooey while the outside has that nice golden color.
With your stand or hand mixer cream together your butter and sugar. Keep mixing until the butter and sugar are smooth, about 2 minutes, then add the eggs and vanilla and mix again. You will want to keep mixing until it is light in color and creamy.
Now add your dry ingredients to the wet ones and mix until just combined. You do not want to over mix the flour or you will begin to activate the gluten and give your cookies more of a bread/cake like consistency, and you do not want that! That would spoil what makes this cookie AMAZING!
Fold the chocolate chips in gently and divide into 1/2 cup portions. Roll your cookies into a ball and place 6 on your cookie sheet. You can add a few extra chocolate chips to the top if you want them to look fancy.
Bake for 12-15 minutes. When the cookies start to turn a nice golden brown, remove them from the oven but keep them on the baking sheet for another 20 minutes. This will allow them to continue to cook as they cool. After 20 minutes transfer them to a cooling rack or dig in and enjoy! They will still be warm, don’t worry!
Can I make smaller Crumbl Cookies?
I warned you earlier that these cookies are huge, that is part of why they feel so special and indulgent. This recipe makes 12 BIG cookies, but if you prefer you can make them smaller. Just reduce the bake time. You can also easily half the recipe if desired.
Cookie Storage Recommendations
the cookies will store great in an airtight bag or container for 3 days.
And that’s it! All the decadent indulgence of a Crumbl cookie but for a fraction of the cost, and in your own kitchen, where the cold milk is always close by.
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More Amazing Crumbl Cookie Recipes
- Salted Caramel Cheesecake
- Snickerdoodle Cupcake Cookies
- Crumbl Birthday Cake Cookie
- Easy Sugar Cookie Recipe
- Cosmic Brownie Cookies
- Crumbl Copycat Recipe Roundup
- Cadbury Egg Cookie
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Crumbl Chocolate Chip Cookie Recipe
Ingredients
- 1 1/2 cups butter softened
- 3/4 cup granulated sugar
- 1 1/2 cup brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla
- 4 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups guittard milk chocolate chips
Instructions
- Preheat oven to 375°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
- Fold in the chocolate chips.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
- Bake for 12-15 minutes, until the cookies are turning golden brown.
- Allow the cookies to cool on the pan for 20 minutes before serving or transferring to a wire rack.
Deb says
Absolutely love this recipe!! Made them tonight and they are a hit!
Nora says
Absolutely delicious cookies! Thank you for sharing the recipe and your detailed comments and explanation. It is so kind of you! Best cookies ever!
Amy K. says
These are the best chocolate chip cookies in the planet!!!!!! I use semi-sweet chocolate instead of milk chocolate chips and it’s the PERFECT chocolate chip cookie recipe! Sometimes I use M&M’s too and it makes them even better! The base to this is gooey, soft and full of flavor! You could add butterscotch chips, peanut butter chips, toffee, etc. to this base dough recipe of this recipe and any of those combinations would turn out delicious! Thanks so much for creating this amazing recipe!!
LaDonna Smith says
Not overly complicated directions and so very good! Thank you for creating and posting these 😊😊
C in NC says
Does the dough need to be chilled before baking?
Nicole says
I’ve been baking up a storm over the past few weeks because I have a cookie loving boyfriend. Not to mention my daughters love Crumbl 😁 I used one cup of Reese’s peanut butter chips and one cup of chocolate chips and then topped them with mini Reese’s cups and some Reese’s pieces and let me tell you they were an absolute hit ❤️ thank you!
D says
Karli, I made these today, and they are SO good. I didn’t read correctly, 👀 and scooped the dough into a 1/3 cup measure and plopped them on the pan. 12 minutes was a tad too long, but did not alter the fantastic-ness of these cookies. I will do better next time. I’m going to try more of your copycats!
Thank you!
Josh says
I did 1/4 cup sized cookies for 12 min at 375 and they turned out perfect! Just for those who are looking for a smaller sized cookie, but they are still huge in my opinion!
Ellie Brown says
These were amazing!! The video was also really helpful! They are crisp on the outside and perfect in the inside!! The only chocolate chip cookies I want to make!!!
Jvoll says
My favorite choc chip recipe. I Make them for every gathering! I do 2 tbsp cookie dough balls, refrigerate 20 min, then bake and they’re thick soft perfect cookies!
Karli says
Nope! No chilling time necessary.
Karli says
You absolutely can! I have more tips about freezing cookie dough here: https://cookiesfordays.com/how-to-freeze-cookie-dough/
Leanna Lehmann says
I made Karli’s recipe this afternoon and with great effort I’m restraining myself from eating them all!
By the way, I made the cookies smaller using a 1/8 cup scoop. The recipe made 36 cookies, 155 calories each. I don’t have to feel so guilty with this size!