Crumbl Cookies are a rich, GIANT Chocolate Chip Cookie Recipe loaded with milk chocolate chips and best served warm.
Crumbl Cookies Copy Cat Recipe
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!
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 coconut lime and lemon poppy seed) 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.
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 Copy Cat 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- 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 Copy Cat Crumbl Cookies
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 Cookie Recipes
- Chocolate Peanut Butter Chip Cookies
- Crumbl Chilled Sugar Cookie Recipe
- Red Velvet Cookies
- Monster Cookies
- Raspberry Lemonade Sugar Cookies
Crumbl Cookies 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.
Nutrition
- Snickerdoodle Cupcake Cookies - July 19, 2021
- Chocolate Heath Cake Cookies - June 28, 2021
- Crumbl’s Red Velvet White Chip Cookie - June 21, 2021
Emilee says
Thank you for sharing! Now I need their sugar cookie recipe 🤣
Karli Bitner says
I’m working on it! Keep your eyes peeled!
Kelly Michele says
So I’ve never had or heard of Crumbl Cookies, but your photo enticed me to give this recipe a go. So happy I did, it’s truly delicious and they were devoured and enjoyed by household of 4 (including two college kids). This will now be put into our family rotation and baked frequently I imagine. After I saw the first batch basically disappear, I whipped up a second batch. I scooped them and froze the balls to bake up at a later date, I always like to keep cookie balls in the freezer for a quick bake-up. Thank you for the recipe. xx
Karli Bitner says
I am so glad it was a hit at your house!! Thanks for the stars and the comment, Kelly!
CrumblFan says
This looks great! Can you do a copy cat of the waffle cookie??
Karli Bitner says
I’ll put that on my list! 🙂
Christy C. says
OMG! This recipe is DANGEROUS! ♥️♥️♥️
Karli Bitner says
Glad you enjoyed the cookies, Christy!!
Dan Bitner says
I know right! Be careful with this one Christy. 🙂 I made a video that I posted for this recipe if it helps at all. Happy baking!
Eldene Moss says
Good to hear from you. Congratulations on your new helper. Can’t wait to try this recipe!
Karli Bitner says
Thanks, Eldene! 🙂
Madison Rowell says
These are now my kids favorite cookies. They are sad if I don’t make the BIG cookies. Sooooo yummy!
Karli Bitner says
This makes me so happy to hear!! Thanks for the comment, Madison!
Karen says
I’ve never had a Crumbl Cookie before, but holy moly. These turned out dang delicious!! It was so easy to follow the recipe and they turned out looking just like the pictures 😋 Thanks, Karli!
Karli Bitner says
I am so glad that you enjoyed these cookies so much!! They have quickly become a favorite at my house, too! 🙂
Blair says
These were so delicious!!! I made them for my family and now this is our new favorite recipe! (They like these better than Crumbl 😂) Definitely use the Guittard chocolate chips. Sooo good! (We’ve even added walnuts and tried it with the semisweet chocolate chips and they were yummy as well!)
Thank you!
Karli Bitner says
Yum! Love those additions, there are an endless combination when it comes to add ins that make the cookies so fun! Glad your family loved them so much!
Alesia Soto says
I’m giving 5 stars already because I know I’m going to love them but do you know if we can double the recipe?
Karli Bitner says
Hi there- This makes MASSIVE batch of cookie dough as it is. I wouldn’t suggest doubling the recipe just because unless you have a large commercial mixer, there will be too much dough for a regular stand mixer to handle.
Sadie says
These were super easy to make and tasted great! I just had trouble with them spreading. Is there a way I can keep them from spreading so much next time?
Karli Bitner says
You could add 1/4 cup more flour next time and they won’t spread as much for you!
Sarah says
Oh boy! Just made these a couple days ago. I’m a chocolate chip cookie connoisseur since my husband loves them so much. My used to be go to cookie recipe was replaced by this one when hubby said these are better. These are THE BEST chocolate chip cookies I’ve ever eaten. Crumbl Cookie moves into our neighborhood this week but all I want are these cookies. Thanks for the recipe!!
Karli Bitner says
I am so glad you enjoyed the recipe!! Thanks for that awesome review, Sarah!!
SB says
Has anyone ever tried them with the regular chocolate chips? I’ve looked at every store in my town and noone sells guittard 🙁 If I do use the regular size, do I need to put less/more?
Karli Bitner says
You’ll use the same amount of chocolate chips! Just use your favorite and you’ll love the cookie. 🙂
J.c. says
Easy recipe to follow, turned out perfect. After mixing the dough, I chilled it for two hours before baking.
R.F. says
My daughter loves the chocolate with chocolate icing from Crumbl. I’m wondering if perhaps I should just add some cocoa powder to the dough. I’m thinking I’ll still add some chocolate chips too. For the icing I’m going to make my favorite chocolate icing that I use on Boston cream pie. Not sure if you will see this in time to weigh in on how much cocoa powder I should add or whatever before I attempt them tomorrow but worth a shot 😛
Karli Bitner says
Oh, those sound amazing! I would replace some of the flour with cocoa powder. I would do a total of 3 1/4 cups flour and 1 cup of cocoa powder. 🙂
Brandee says
These cookies are absolutely amazing!!! I used 1/4 cu of dough per cookie and baked at 375 for 10 minutes. I then let them sit on the cookie sheet for 10 minutes before removing. They are golden brown, chewy, and soft inside. They are perfect and my family absolutely loves them!!
Jenika says
This recipe has been a game changer at my house! We used to be frequent visitors to Crumbl and … not so much now! I make a double batch and make half ridiculously big like Crumbl, and the others a smaller bite size. Love the flavor and everything about them. Note: My oven may run hot, but I do have to take a minute off the cook time.
Karli Bitner says
I’m glad this has been a good substitute for you!! 🙂 I make bite sized ones, too. 🙂
Joe says
I’d like to request you add the red velvet , and cornbread Crumbl cookie recipes to your list as well…….
Karli Bitner says
Consider it done! 😉
Kelli says
LOVE these!!! The 1st time I made them they were perfect!! The next few times the dough was so sticky I couldn’t roll them in my hand and they were a little cakey…. I have followed the instructions the exact same ….. what am I doing wrong???
Thank you
Karli Bitner says
Weird- it sounds like something went differently the next few times. Did you mix longer? Over mixing the flour can make them cakey, over baking can also do that, too.
Sarah says
I second the Waffle cookie copy cat request! That and the new cornbread cookies are our FAVORITE!! so yummy, I’d love to be able to make them at home. Thank you for the recipe!
Karli Bitner says
Putting those both on my list! 🙂
Chloe says
This recipe was incredible and I tried 3 copycat recipes. I will say it wasn’t quite as crumbly as crumble cookies but I think I liked it more. I did one batch with muscavado sugar and all purpose flourand one with brown sugar and half cake flour half all purpose. I would highly recommend the muscavado sugar. It was delicious
Karli Bitner says
I am so glad that you enjoyed this recipe and deserved 5 stars in your book! I’ll have to give that sugar a try!
A M says
How can I turn this into a red velvet cookie? How much cocoa powder do I add? But I wanna keep them
Big like this
Karli Bitner says
I have a recipe for this actually!! Here you go! https://cookingwithkarli.com/red-velvet-cookies-with-white-chocolate-chips/
Maggie Sims says
Karli, These turned out fab.u.lous!!! OH. MY. GOODNESS!!
I like a cookie with bread flour – sort of the same consistency with the corn starch – more puff. Sooooo I first 1.5 X the recipe – I like to freeze dough for later, long story – 40 years of marriage to a cookie nut!! Also, I wouldn’t double – yup too much flour etc. for the mixer.
Then, I used 2 cups of bread flour AND 2 cups of whole wheat flour – another story and finally the remainder All Purpose flour. Followed the rest of the ingredients and these were outstanding.
Hubby even gave some away to drop-in neighbors (he rarely shares his cookies so that was touching) – he was so proud of these new cookies!! 2 oz dough ball (I use a scale every time I cook) and cook for 9 minutes – sit for 20 minutes on sheet, perfect crunch and soft!!
Thanks again Karli!!
Phil says
I LOOOOVE cookies, and I LOOOOVE Crumbl. This is, I think, the third Crumble copycat recipe I’ve tried, and it is definitely the best! I followed all directions exactly, including all your comments in the post, and they couldn’t have turned out better! Thank you!
The dough was much wetter than cookie dough I usually make, so I was afraid they would spread and flatten out, bleeding into each other. So, while the first sheet baked, I chilled the second sheet in the fridge. Probably only chilled them for 15 minutes, so not sure if that would have made a difference, but I didn’t notice any difference in the perfection of either sheet. They remained thick, they were golden and crisp on the very outer later, with the entire insides soft and chewy, just like a cookie should be. I used a ½ cup measuring cup to divide them out and just kept them in that squat, cylindrical shape.
Again, these are the closest to Crumbl I have found. No need to keep searching for Crumbl copycats! Thank you so much!
Karli Bitner says
This comment made me so happy! Thank you, Phil!