Crumbl Cookies Copycat Recipe

[email protected]Posted on December 23, 2025

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Some recipes just feel like a warm hug. For me, this Crumbl Cookies Copycat is one of them. It’s not just a cookie. It’s a big, soft, sweet memory on a plate. If you love recreating your favorite treats at home, you might also enjoy these irresistible Starbucks copycat birthday cake pops.

I remember the first time I tried one. It was a chilly afternoon, and I needed a little joy. That first bite was pure, simple comfort. I knew I had to bring that feeling into my own kitchen.

Today, I want to share that with you. We’re going to make a classic version, the kind that feels like it came from a beloved bakery. It’s a project of love, and I promise, it’s worth every minute.

Recipe Overview

Cuisine: American
Category: Dessert
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 1 hour (includes chilling)
Servings: 6 large cookies

The Story Behind This Classic Recipe

This recipe takes me right back to my grandma’s kitchen. She didn’t have fancy gadgets. She had a big ceramic bowl and a wooden spoon.

Her cookies were always huge and generous. They were meant to be shared with a glass of cold milk. That’s the spirit I wanted to capture here.

Modern bakeries like Crumbl remind us of that joy. They make dessert an event. This copycat recipe is my way of holding onto that feeling. It’s about creating a little moment of sweetness at home.

What Makes This the Traditional Way

We’re not cutting corners here. The traditional way is about patience and good ingredients. It’s what makes these cookies so special.

First, you must chill the dough. This step is non-negotiable. It gives the flour time to absorb the wet ingredients. Your cookies will bake up thick, not spread thin.

Second, we use real butter and plenty of brown sugar. That’s the secret to a chewy center and a rich flavor. Cornstarch is our quiet hero, too. It makes the crumb wonderfully soft and tender. For another recipe that celebrates the magic of butter, try this butter-packed chicken skillet inspired by Texas Roadhouse.

The Classic Ingredients (No Fancy Stuff!)

Gathering these simple ingredients is the first step to something wonderful. You likely have most of them in your pantry right now.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

How to Make It Just Like Grandma Did

Follow these steps, and you’ll have perfect, bakery-style cookies. Don’t rush. Good things take a little time.

In a large bowl, cream the softened butter with both sugars. Use a hand mixer for about 2 minutes. You want it light and fluffy.
Beat in the egg and vanilla extract. Mix until everything is just combined and looks smooth.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This makes sure the leavening is spread evenly.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. Be careful not to overmix.
Use a spatula to fold in the chocolate chips. Make sure they are evenly distributed throughout the dough.
Cover the bowl and chill the dough for at least 30 minutes. This is the key to a thick, soft cookie.
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Divide the dough into 6 equal portions. Roll each into a tall, rough ball. Place only 4-5 dough balls on the sheet, as they will spread.
Bake for 12-14 minutes. The edges should be just set and golden, but the centers will look soft. They will set as they cool.
Let the cookies cool on the baking sheet for 10 minutes. Then, move them to a wire rack to cool completely.

My Tips for Perfecting This Classic

A few small tricks can make a big difference. They turn a good cookie into a great one.

First, weigh your flour. If you don’t have a scale, fluff the flour in its bin. Then, spoon it lightly into your measuring cup. Too much flour makes dry cookies.

Second, underbake them slightly. Take them out when they still look a bit doughy in the middle. They finish cooking on the hot pan for that perfect chew.

Finally, use a mix of chocolate chips. Try half semi-sweet and half milk chocolate. It creates a more complex, deeply satisfying flavor.

How to Store and Enjoy Later

These cookies are best the day they are made. But they keep wonderfully if stored right.

Let them cool completely first. Then, store them in an airtight container at room temperature. They will stay soft for 3-4 days.

You can also freeze the baked cookies for up to 3 months. Thaw them at room temperature. For a fresh-baked taste, warm them in the microwave for 10 seconds.

Nutrition Notes

This is a treat, through and through. Enjoy it mindfully and with joy.

Calories: ~480 per cookie
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 65mg
Sodium: 320mg
Total Carbohydrates: 65g
Dietary Fiber: 3g
Sugars: 40g
Protein: 5g

Your Questions About This Classic Recipe

Here are answers to a few common questions I get about this recipe.

Can I make the dough ahead of time?

Absolutely! You can chill the dough in the fridge for up to 72 hours. The flavor actually gets better. You can also freeze the dough balls for 3 months. Bake from frozen, adding 1-2 extra minutes.

Why did my cookies spread too much?

This usually means your dough was too warm. Make sure you chill it properly. Also, check that your baking soda is fresh. Old baking soda loses its power and can cause spreading.

Can I use different mix-ins?

Of course! This base dough is a dream. Try M&M’s, white chocolate chips, or even chopped pecans. You can create your own signature cookie right at home.

I hope this recipe brings a wave of warmth to your kitchen. There’s nothing quite like the smell of cookies baking. It fills the whole house with love. If you’re looking for more comforting, copycat recipes, this Outback-inspired potato soup with chicken and bacon is perfect for a cozy night in.

Making these big, beautiful cookies is a simple pleasure. It’s a chance to slow down and create something sweet. Share them with someone you care about.

Did this recipe bring back memories for you? What’s your favorite classic cookie? I’d love to hear your stories. Let me know how yours turned out in the comments below, and please leave a rating!

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