Some recipes just feel like a warm hug. For me, this Crumbl Cookies Copycat is one of them. It’s not just about the sweet treat. It’s about the whole cozy experience of making them, much like the fun of creating your own Starbucks-style birthday cake pops at home.
The smell of brown sugar and vanilla filling the kitchen takes me right back. I remember standing on a stool, watching my grandma cream butter and sugar by hand. She’d let me drop in the chocolate chips, always sneaking me a few extra.
That’s the magic I wanted to bring back. I spent weeks in my own kitchen, testing and tasting. I wanted to find that perfect, soft, bakery-style cookie you could make at home. This recipe is the happy result of all that work.
It’s a simple joy, a little project that ends with the best reward. A warm, gooey cookie that’s pure comfort. Let’s make some memories together.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Servings: 6 large cookies
The Story Behind This Classic Recipe
I think we all have that one special cookie memory. For many of us now, it’s linked to the bright pink box from Crumbl. The weekly flavor reveal felt like a little holiday.
But the heart of their classic milk chocolate chip cookie? It’s an old soul. It’s the same kind of big, soft, and rich cookie that has been made in home kitchens for generations.
My version is a tribute to both. It captures that modern, indulgent feel while using the timeless methods my grandma swore by. It’s a bridge between that happy childhood memory and the sweet excitement of today.
What Makes This the *Traditional* Way
You can’t rush a good thing. The secret isn’t a weird ingredient. It’s patience and a few tried-and-true tricks.
First, using a mix of brown and white sugar is key. The brown sugar gives that deep molasses flavor and keeps the cookie wonderfully soft. Second, you must chill the dough.
Crumbl Cookies Copycat Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Crumbl Cookies Copycat Recipe!
Nutrition Information
I know it’s hard to wait. But letting the dough rest in the fridge is non-negotiable. It lets the flour fully absorb the wet ingredients. This stops the cookies from spreading too thin in the oven.
You get a thick, bakery-style cookie with a perfect texture. It’s a little step that makes a huge difference, similar to the patience needed for a rich, comforting bowl of Outback copycat chicken bacon potato soup.
The Classic Ingredients (No Fancy Stuff!)
Great cookies start with simple, good-quality ingredients. Here’s what you’ll need to gather. I promise there’s nothing strange here.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch (the softness secret!)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
How to Make It Just Like Grandma Did
Ready? Put on an apron, clear your counter, and let’s bake. Follow these steps for the best cookies.
- Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and white sugar together for a good 2-3 minutes. You want it light, fluffy, and pale in color. This builds the cookie’s structure.
- Add the wet ingredients. Beat in the egg and vanilla extract until everything is smooth and well combined. Scrape down the sides of the bowl with a spatula.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This makes sure the leavening is evenly distributed.
- Bring it all together. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until no dry flour remains. Be careful not to overmix.
- Fold in the chocolate chips. Use your spatula to gently fold in the chocolate chips. Save a small handful to press on top of the dough balls later.
- Chill the dough. This is the important wait! Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days. Overnight is perfect.
- Preheat and portion. When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into 6 equal, large balls (about 4 oz each). Place only 4-5 on a sheet, spacing them very far apart.
- Bake to perfection. Bake for 11-13 minutes. The edges will be just set and lightly golden, but the centers will look soft and underdone. That’s what you want!
- Cool completely. Let the cookies cool on the baking sheet for 10 minutes. They will finish setting here. Then, move them to a wire rack to cool completely. Try to wait at least 5 minutes before taking a bite!
My Tips for Perfecting This Classic
After making these dozens of times, I’ve learned a few things. These tips will help you get it just right.
First, weigh your flour. If you scoop with a measuring cup, you can pack in too much. This leads to dry cookies. For the best results, use a kitchen scale. If you don’t have one, fluff your flour with a spoon before gently spooning it into the cup.
Second, don’t skip the cornstarch. It’s the magic ingredient that gives the cookie its signature soft, almost cake-like texture. It’s a simple baker’s trick that works every time.
Finally, use a cookie scoop or ice cream scoop for even portions. This makes sure all your cookies bake at the same rate. It also gives them that nice, round, professional look.
How to Store and Enjoy Later
These cookies are best the day they are made, warm and gooey. But they stay wonderfully soft for days if stored properly.
Let them cool completely first. Then, store them in an airtight container at room temperature. Place a piece of bread in the container with them. The bread will get stale, but the cookies will stay soft!
You can also freeze the baked cookies for up to 3 months. Wrap them tightly. My favorite trick is to freeze the dough balls. Then you can bake just one or two fresh cookies whenever the craving hits.
Nutrition Notes
This is a treat, through and through. I believe in enjoying real, homemade sweets in moderation. Here’s a general idea per large cookie.
- Calories: ~580
- Total Fat: 29g
- Saturated Fat: 17g
- Cholesterol: 75mg
- Sodium: 380mg
- Total Carbohydrates: 78g
- Dietary Fiber: 3g
- Sugars: 48g
- Protein: 7g
Your Questions About This Classic Recipe
I get asked about this recipe a lot. Here are answers to the most common questions.
Can I use milk chocolate chips instead?
You absolutely can! I prefer semi-sweet for that classic, balanced flavor. But milk chocolate will make them sweeter, like a classic Crumbl cookie. It’s a great swap. You could even use a mix of both.
Why did my cookies spread too much?
This usually means your dough wasn’t chilled long enough, or your butter was too soft. Make sure your dough is really cold going into the oven. Also, check that your baking soda is fresh. Old baking soda loses its power.
Can I make the dough ahead of time?
Yes, and I recommend it! The flavor actually gets better. You can keep the dough, covered, in the fridge for up to 3 days. Just let it sit at room temperature for 15 minutes before portioning it out to bake.
I hope this recipe brings a little bit of that bakery magic into your own kitchen. There’s something so special about sharing a plate of warm, homemade cookies.
It turns an ordinary day into a sweet memory. Whether you’re baking for a family movie night or just because it’s Tuesday, this recipe is here for you. If you love the bright, fruity flavors of summer, you might also enjoy baking a batch of zesty lemon raspberry cookies for a different kind of treat.
I’d love to hear about your baking adventure. Did your kitchen smell amazing? Did you eat the first one warm? Let me know your own memories and how your cookies turned out in the comments below! Don’t forget to leave a rating.
