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Crumbl Cookie Copycat Recipe

Perfect Crumbl Cookie Copycat

This crumble cookie copycat recipe creates thick, buttery cookies that taste just like the famous bakery treats. These homemade chocolate chip cookies deliver the same soft, almost cookie dough-like center with crispy edges that Crumbl is known for.
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Prep Time 10 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 26 minutes
Servings: 12 large cookies
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup salted butter room temperature
  • 1 1/4 cups light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 3 cups all-purpose flour
  • 2 1/4 cups milk chocolate chips Ghirardelli preferred, plus extra for topping

Equipment

  • Stand Mixer or Hand Mixer
  • Large Baking Sheet
  • Parchment paper
  • Measuring Cups
  • Wire Cooling Rack
  • Food Scale (optional)

Method
 

  1. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and mix in the flour until just combined. Don't overmix. Stir in the chocolate chips gently.
  5. 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.
  6. Bake for 10-11 minutes, until the edges and top are slightly golden. Don't overbake - centers should still look slightly soft.
  7. 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.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 3 days. Freeze for up to 30 days.
Shaping Tips: The broken-edge technique creates the signature craggy top that makes these look like authentic Crumbl cookies.
Size Variations: For larger cookies like the original Crumbl (5.5 oz), add 1-2 minutes to bake time.
Texture Secret: The cornstarch is key to achieving that soft, almost cookie dough-like consistency.