Crumbl Cookies Recipe: The Ultimate Chocolate Chip Copycat

Crumbl Cookies Recipe: The Ultimate Chocolate Chip Copycat

If you're obsessed with the famous pink box, you know exactly what I'm talking about. This Crumbl cookies recipe chocolate chip copycat yields the same massive, thick, soft, and gooey cookies that have taken the world by storm. Packed with huge milk chocolate chips and boasting a buttery, tender texture, these are better than the original—and you can make them at home!

The secret to that signature Crumbl texture? Cornstarch, cold butter, and gigantic portion sizes. Let's bake the best cookies of your life.

Why This Recipe Works

• Texture: Crisp edges with a thick, doughy, soft center.
• Flavor: Rich vanilla and butter notes paired with sweet milk chocolate.
• Size: Massive cookies that stay soft for days.

Ingredients You Need

To get that authentic Crumbl cookies recipe chocolate chip flavor, use these specific ingredients:

• Butter: Use cold, cubed unsalted butter. Mixing it cold prevents the cookies from spreading too much.
• Sugars: A mix of brown sugar (for moisture/chew) and white sugar (for crisp edges).
• Cornstarch: The secret weapon for softness.
• Milk Chocolate Chips: Crumbl uses milk chocolate, not semi-sweet. To be authentic, grab a bag of Guittard Milk Chocolate Chips (the giant ones!).

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

Start by beating your cold, cubed butter with the sugars. Don't rush this! Beat for at least 4-5 minutes until the mixture changes from yellow to a pale cream color. This incorporates air for that thick structure.

Step 2: Add Eggs and Vanilla

Add the eggs one by one, ensuring they are fully incorporated. Add a generous splash of vanilla extract—quality matters here!

Step 3: The Dry Ingredients

Add your flour, cornstarch, leavening agents, and salt. Mix on low speed. Stops the mixer as soon as the flour streaks disappear to keep the cookies tender.

Step 4: Scoop Giant Portions

Crumbl cookies are huge. Use a large ice cream scoop or a ½ cup measure. You want rough, textured balls of dough—don't roll them smooth!

Step 5: Bake and Cool

Bake at 375°F (190°C) for just 10-12 minutes. They will look glossy and "undone" in the middle. THIS IS PERFECT. Let them cool on the baking sheet for 15 minutes to set.

Tips for the Best Crumbl Cookies

• Don't Flatten Them: Leave the dough balls tall and rough.
• Use Milk Chocolate: It's sweeter and creamier, essential for the copycat taste.
• Measure Flour Correctly: Use a scale (375g) or the spoon-and-level method. Too much flour = dry cookies.

Frequently Asked Questions

Why are my cookies flat?

You likely used warm butter or overmixed the dough. Keep the ingredients cold!

Can I freeze the dough?

Yes! Scoop the balls and freeze them. You can bake them straight from frozen, just add 1-2 minutes to the baking time.

What chocolate chips does Crumbl use?

They are known to use Guittard Milk Chocolate chips, which are larger than standard chips.

Variations to Try

Once you master the base, try adding toppings or different mix-ins!

Ready to bake? Grab your stand mixer and let's get started on these giant treats!