Crumbl Chocolate Chip Cookie Recipe (Easy Copycat)
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Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 15
Why You’ll Love This Crumbl Chocolate Chip Cookie Recipe
Have you ever driven past a Crumbl Cookies and watched a line of people wrapped around the building, all waiting for one of those giant, pillowy cookies? I have! And while I love the occasional treat, I love even more knowing I can make something just as amazing right at home — in under 25 minutes, start to finish.
This copycat Crumbl chocolate chip cookie recipe gives you everything you love about the real thing: a thick, soft center, slightly golden edges, and plenty of gooey chocolate in every single bite. My husband took one look at the first batch coming out of the oven and said, “We don’t need a Crumbl store.” That’s the highest compliment I know!
Whether you call it a crumble cookie recipe, a crumbl cookie chocolate chip recipe, or just the best chocolate chip cookie you’ve ever made at home — this one is worth bookmarking.
Ingredient Notes (What Makes These So Good)
You’ll find the full ingredient list in the recipe card below, but here are a few things worth knowing before you start:
- All-Purpose Flour: Three cups might seem like a lot, but this is what gives these cookies their thick, bakery-style structure. Fluff up the flour before scooping it into the measuring cup — do not scoop directly from the bag or you’ll pack in too much flour and end up with a dry cookie.
- Baking Powder AND Baking Soda: Yes, this recipe uses both! Baking powder gives lift. Baking soda helps browning. Together, they create that beautiful texture you expect from a big bakery-style cookie.
- Salted Butter (room temperature): I use salted butter in this recipe — it’s already built into the salt measurement. Make sure your butter is truly at room temperature. If it’s too cold, it won’t cream properly. If it’s melted, your cookies will spread flat instead of staying thick.
- Two Types of Chocolate Chips: I love using a mix of regular semi-sweet chocolate chips and mini chocolate chips. The minis tuck into every corner of the dough, so you get chocolate in every bite. No sad bites here!
- Vanilla Extract: Use the real stuff. Pure vanilla extract makes a noticeable difference in flavor compared to imitation.
Pro Tips for Bakery-Style Results
These are the little tricks that take your cookies from good to “wait, did you buy these?!”
- Coat your chocolate chips in the flour first. This keeps them from sinking to the bottom of the cookie during baking. Every bite gets chocolate!
- Don’t overmix once the flour goes in. Switch from your mixer to a spatula or wooden spoon as soon as you add the flour mixture. Overmixing develops the gluten and can make your cookies tough instead of tender.
- Use a large cookie scoop (3 tablespoons). This is what gives you that Crumbl-size cookie. Smaller scoops will work, but reduce your baking time — they’ll bake faster.
- Gently press each dough ball into a thick disc. Don’t flatten them completely! Just a light press helps them spread evenly and gives you that perfect thick-but-not-doughy shape.
- Watch the edges, not the center. The centers will look underdone when you pull them out. That’s exactly right! The edges should be lightly golden and set. The center will firm up as the cookies cool.
- I remove them from the baking sheet as soon as possible. If you find it difficult to remove them from the baking sheet, you can let them rest on the baking sheet for a few minutes. A few minutes on the hot baking sheet lets them finish setting without overbaking.
How to Make Crumble Chocolate Chip Cookies Step by Step
Step 1: Prep your workspace – Preheat your oven to 350°F. Line your baking sheet with parchment paper or a silicone mat. Set aside.
Whisk dry ingredients together-
Add chocolate chips to dry ingredients
Step 2: Mix the dry ingredients – In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add your chocolate chips and stir to coat them in the flour mixture. This is the step that keeps them from sinking!
Step 3: Cream the butter and sugars – In a separate bowl, use a mixer to cream the butter until smooth. Add both sugars and mix until fully combined and a little fluffy.
Step 4: Add the eggs and vanilla – Add the eggs one at a time, mixing well after each one. Mix in the vanilla extract.
Step 5: Combine wet and dry – Add half of the flour mixture and stir with a spatula or wooden spoon. Add the rest and stir until just combined. Stop as soon as you no longer see dry flour!
Step 6: Scoop and press – Use your large 3-tablespoon cookie scoop to portion out the dough. Place each ball on the prepared baking sheet, about 2 inches apart. Gently press each one into a thick disc.
Step 7: Bake – Bake for 12–14 minutes, until the edges are set and lightly golden but the centers still look a little soft.
Step 8: Cool and enjoy – Gently transfer to a wire rack or let them rest on the baking sheet for a few minutes first. They will firm up as they cool. Try to wait. (I know. It’s hard.) If you have difficulty with them falling apart, let them cool on the baking sheet for a few minutes and then move them to the cooling rack.
How to Serve These Cookies
Honestly, these cookies are perfect all on their own — still slightly warm, with a cold glass of milk. That’s the Crumbl experience right there, no line required.
But here are a few fun ways to serve them:
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- Cookie Platter: Stack them on a pretty cake stand or tiered platter for a cookie exchange, party, or holiday gathering. They’re big and impressive and people will immediately ask for the recipe.
- Warm from the Oven: If they’ve cooled off, pop one in the microwave for 10–12 seconds. It’s like they just came out of the oven all over again.
- Ice Cream Sandwiches: Press a scoop of vanilla ice cream between two cookies. Wrap in plastic wrap and freeze for an hour. Absolute perfection.
- Cookie Gift Box: Package them in a pretty box or tin and give them as a gift. They travel well and taste even better when someone didn’t have to bake them!
Storage, Make-Ahead, and Freezing Tips
Room Temperature: Store baked cookies in an airtight container at room temperature for 4–5 days. They stay soft!
Make-Ahead Dough: The cookie dough can be made up to 48 hours in advance. Cover it and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15–20 minutes to soften slightly before scooping.
Freeze the Dough: Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid (about 1–2 hours). Transfer to a zip-top freezer bag and freeze for up to 2 months. Bake straight from frozen — just add 2–3 extra minutes to the baking time.
Freeze Baked Cookies: Already baked some? No problem. Place cooled cookies in an airtight freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
Fun Variations to Try
Once you’ve made the classic version, here are some fun twists to try:
- Dark Chocolate Chip Crumbl Cookies: Swap the semi-sweet chips for dark chocolate chips (60% cacao or higher). More intense chocolate flavor with a slightly less sweet cookie.
- Peanut Butter Chocolate Chip: Replace ½ cup of butter with ½ cup of creamy peanut butter. You get that peanut butter-chocolate combo everyone loves.
- Sea Salt Crumble Cookies: Right before they go in the oven, sprinkle just a tiny pinch of flaky sea salt on top of each cookie. That salty-sweet combo is chef’s kiss.
- Triple Chocolate: Use a mix of semi-sweet, milk chocolate, and white chocolate chips. More chocolate = more happiness.
- Stuffed Crumbl Cookies: Press a Reese’s Peanut Butter Cup or a few squares of chocolate into the center of the dough before pressing it into a disc. Mind-blowing.
- Gluten-Free: Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The cookies will still be thick and delicious!
Related Cookie Recipes You’ll Love
If you’re a fan of big, bakery-style cookies, you are going to love these other recipes from the Hostess at Heart kitchen!
My Copycat Crumbl Sugar Cookie Recipe is the frosted blue beauty that started this whole Crumbl love affair. Soft, tender, and topped with sweet buttercream frosting — it’s a must-make.
Love a chocolate chip cookie with a little twist? My Sourdough Chocolate Chip Cookies use sourdough discard to create a cookie with a moist, cakey center and a slightly crispy edge. If you have a starter, this is the recipe for you.
For another fan-favorite copycat, try my DoubleTree Chocolate Chip Cookie Recipe. These iconic hotel cookies have oats, cinnamon, and a hint of lemon for a uniquely delicious cookie that you can now make any time you want.
And if you love loaded, hearty cookies, my Cowboy Cookies are packed with oats, pecans, coconut, and chocolate chips. They’re the kind of cookie you eat for breakfast and feel zero guilt about.
Frequently Asked Questions
What is a Crumbl cookie? Crumbl is a popular cookie chain founded by two cousins. They became famous for their huge, thick, bakery-style cookies — especially their original chocolate chip cookie. This recipe is a copycat version so you can make them right at home!
Is it “crumbl” or “crumble” cookies? The store name is officially Crumbl (no “e” at the end), but many people search for “crumble cookies” — both spellings lead to the same amazing cookie! Whatever you call it, this recipe is the one you want.
Why are my cookies flat? The most common reasons: butter was too warm (melted instead of softened), too little flour, or the dough was overmixed. Make sure your butter is room temperature — soft enough to press with a finger but not greasy or shiny.
Can I make smaller cookies? Yes! Use a medium scoop (about 1½ tablespoons). Reduce the baking time to 9–11 minutes and watch the edges closely.
Can I chill the dough before baking? Absolutely! Chilling the dough for 30–60 minutes (or even overnight) can actually improve the flavor and help the cookies hold their thick shape, especially if your kitchen is on the warm side.
Do these taste like actual Crumbl cookies? The hubby declared them “just as good” — and he’s a very honest taste-tester! They have that same thick, soft, gooey center with golden edges. No $5 cookie required.
Come Back for Seconds!
This crumble chocolate chip cookie recipe has everything I love: simple ingredients, easy steps, and a result that looks and tastes like something you’d pay bakery prices for. I hope these become your new go-to when a cookie craving hits!
If you make them, I’d love to hear how they turned out! Drop a comment below and don’t forget to leave a ⭐⭐⭐⭐⭐ rating — it helps other bakers find this recipe and means the world to me.
Crumbl Chocolate Chip Cookie Recipe
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips I like to use a mixture of semi-sweet chocolate chips and mini-chocolate chips
- 1 cup salted butter 2 sticks, room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F.
- Line a cookie sheet with parchment paper or silicone mat. Set aside.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt.
- Add the chocolate chips and mix to coat every chocolate chip with the flour mixture. Set aside.
- In a separate bowl, cream the butter with using a mixer.
- Add the granulated sugar and light brown sugar, and mix until all ingredients are combined.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the vanilla extract, mix well.
- Add half of the dry mixture and mix.
- Add the remaining dry ingredients and mix until just combined. Be careful not to overmix, as this can affect the final texture. Once the dry mixture is fully incorporated and the chocolate chips are evenly distributed throughout the dough, stop mixing immediately.
- Use a large cookie scoop (3 tablespoons) and scoop the batter into balls.
- Place on the prepared cookie sheet, leaving 2 inches in between each one.
- Gently press down on each ball to make a thick disc.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and lightly golden and the center is still soft. Turn the baking sheet halfway through baking for even browning.
- Gently transfer to a cooling rack. They will be soft, but as they cool off, they will set.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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