This crumble cookie copycat recipe creates thick, buttery cookies that taste just like the famous bakery treats. After testing multiple versions, I’ve perfected the exact texture and flavor that makes Crumbl cookies so addictive.
These homemade chocolate chip cookies deliver the same soft, almost cookie dough-like center with crispy edges that Crumbl is known for. The secret lies in specific ingredients and techniques that I’ll share with you.
Why This Copycat Recipe Works
The texture is spot-on with these key benefits:
- Creates that distinctive thick, chewy consistency that sets Crumbl apart from regular chocolate chip cookies
- Cornstarch addition creates the perfect tender crumb
- Delivers soft, almost cookie dough-like center with crispy edges
- No chilling required, saving time while still delivering perfect results
- Simple ingredients create bakery results without specialty items
Essential Ingredients for Authentic Taste
Butter forms the foundation with these requirements:
- 1 cup salted butter at room temperature
- Creates rich, creamy base that makes cookies irresistible
- Must be properly softened for easy mixing
Sugar combination adds moisture including:
- 1 1/4 cups light brown sugar (keeps cookies soft and chewy)
- 1/2 cup granulated sugar
- Brown sugar’s molasses content provides depth of flavor
Milk chocolate chips are crucial for authentic taste:
- 2 1/4 cups Ghirardelli milk chocolate chips
- Creamier and slightly larger than standard chips
- This specific chocolate type makes a noticeable difference
Additional ingredients that make the difference:
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch (creates signature soft texture)
- 3 cups all-purpose flour
Step-by-Step Instructions
Prepare your workspace with these steps:
- Preheat oven to 375°F
- Line large baking sheet with parchment paper
- High temperature creates golden tops while keeping centers soft
Mix wet ingredients first following this order:
- Cream butter, brown sugar, and granulated sugar for 3 minutes
- Beat until light and fluffy for perfect base texture
- Add eggs, vanilla, baking soda, salt, and cornstarch
- Mix for 1 minute, scraping bowl sides as needed
Incorporate dry ingredients carefully:
- Mix in flour on low speed until just combined
- Stop as soon as flour disappears to avoid tough cookies
- Fold in chocolate chips gently for even distribution
Shaping Technique for Perfect Cookies
Measure dough portions for consistency:
- Use rounded 1/3 cup (4.2 ounces) of dough per cookie
- Ensures even baking and consistent size
- Food scale provides most accurate measurements
Create the signature look with this technique:
- Roll dough into balls
- Break each ball in half
- Turn broken edges up and press back together
- Creates craggy, bakery-style top appearance
Space properly on sheet for best results:
- Place cookies 3 inches apart (they spread during baking)
- Bake only 5 cookies per sheet
- Use large baking sheets for adequate spacing
Baking Tips for Success
Watch timing carefully with these guidelines:
- Bake for 10-11 minutes until edges are slightly golden
- Centers should still look slightly underbaked when removed
- Cookies continue cooking on hot pan after removal
Don’t overbake to maintain texture:
- Overbaking creates hard, dry cookies
- Remove when edges are set but centers look soft
- Trust the process even if they seem underdone
Shape while warm for professional appearance:
- Use spatula to gently round any uneven edges immediately after baking
- This only works while cookies are still hot
- Press additional chocolate chips on top for bakery look
Storage and Serving
Cool completely before storing following these steps:
- Let cookies rest on baking sheet for 5 minutes
- Transfer to wire rack to cool completely
- Prevents centers from falling through the rack
Store at room temperature for best quality:
- Keep cookies in airtight container for up to 3 days
- Maintain soft texture with proper storage
- Room temperature storage preserves chewy consistency
Freeze for longer storage when needed:
- Freeze cookies for up to 30 days
- Use airtight containers or freezer bags
- Thaw at room temperature before serving
Recipe Variations
Try different chocolate types for variety:
- Semi-sweet chocolate chips for less sweetness
- Dark chocolate for more intense flavor profile
- White chocolate chips for different taste experience
Add mix-ins that complement the base:
- Peanut butter chips for Reese’s flavor
- Chopped nuts for added crunch
- Toffee bits for caramel notes
- Chopped candy bars like Snickers or Twix
Troubleshooting Common Issues
Cookies spread too much can be fixed by:
- Ensuring butter isn’t too warm
- Checking dough portions aren’t too large
- Chilling shaped dough for 15 minutes if needed
Centers are too soft requires:
- Baking for additional 1-2 minutes
- Watching carefully to prevent overbaking edges
- Allowing more cooling time on hot pan
Cookies are too dry results from:
- Overbaking (most common cause)
- Measuring flour incorrectly (too much flour)
- Not following proper mixing techniques
This copycat recipe delivers bakery-quality results every time. The combination of proper ingredients, techniques, and timing creates cookies that rival the original Crumbl treats. Your family will never guess these weren’t bought from the famous cookie shop.
Perfect Crumbl Cookie Copycat
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes until light and fluffy.
- Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined. Don’t overmix. Stir in the chocolate chips gently.
- Portion out a rounded 1/3 cup of cookie dough (4.2 ounces) and roll into a ball. Break the cookie dough ball in half, turn the dough so the jagged broken edges are facing up, then press back together to create a craggy top. Place the cookie dough onto the prepared baking sheet 3 inches apart. Bake 5 cookies at a time.
- Bake for 10-11 minutes, until the edges and top are slightly golden. Don’t overbake – centers should still look slightly soft.
- Press additional chocolate chips on top of the baked cookies for a bakery-style appearance. Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.