Best Crumbl Chocolate Chip Cookie Recipe (Copycat) (2024)

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This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Packed with milk chocolate chips, this no-chill copycat Crumbl cookie recipe will become a family favorite. Learn how to make these incredibly popular cookies right at home!

Crumbl cookies have taken the world by storm and I love creating a great Crumbl copycat recipe! These copycat Crumbl cookies taste just like what you’d buy in the Crumbl Cookie shop!

Try our other crazy popular copycat recipes and read to the end for more Crumbl cookie copycat recipes. Try these Panera Orange Scones, Honey Bran Muffin {Mimi’s Copycat}, and this decadent Chocolate Chocolate Chip Bundtlets and Bundt Cake.

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I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Made these last night after having some Chocolate Chip Cookie from Crumbl this week and wanted more. This is amazing and tastes the same as the original. Absolutely perfect! Can’t thank you enough.

Dian

I’ve spent the past few months testing this recipe dozens of times to get just the right flavor, texture and size for these delicious cookies. That’s a LOT of chocolate chip cookies and a lot of purchased Crumbl Chocolate Chip Cookies to taste test against!

Plus I have tested at high altitude and sea level, providing adjustments for both.

Let’s start with their classic milk chocolate chip, because after all isn’t the chocolate chip cookie the perfect cookie? And we know this is a crazy popular recipe since it is always on their rotating menu!

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Why You Will Love This Crumbl Chocolate Chip Cookie Recipe!

  • That delicious, store-bought taste without ever having to leave the house!
  • Easy to freeze and sure to please, these are great to prepare in bulk.
  • Big or mini, this Crumbl cookie recipe works for both bite-sized and giant treats!

Simple Ingredients

The full instructions and measurements are in the printable recipe card at the end of this post.

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Butter | Use high quality, real butter, nothing soft straight from the fridge, I use salted. Unsalted butter may also be used, just add ¼ – ½ teaspoon of salt.

Brown Sugar | I used packed light brown sugar, I did not test with dark brown sugar!

Granulated Sugar | I used organic cane sugar, white sugar may be used as well

Eggs | We’ll use large, room-temperature eggs, if you forgot, submerge eggs in warm (not hot) water for 5-7 minutes.

Pure Vanilla Extract | Again use a quality vanilla here, I love Rodelle Vanilla

All-Purpose Flour | I used unbleached organic all purpose flour

Corn Starch | this is my secret ingredient, gives the flour a “cake flour” like texture

Milk Chocolate Chips | what set’s apart Crumbl Chocolate Chip cookies from the rest, they don’t use the traditional semi-sweet chocolate chips.

How to Make the best Crumbl Cookie Recipe

Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.

Line a cookie sheet (half sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.

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Chefs Tip

For these cookies it is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

Step 1 | Beat (cream) butter and sugar

In a standing mixer, beat the softened butter until light and fluffy 2-3 minutes. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through.

(You may use a hand mixer, but I believe a stand mixer does better creaming the butter and sugars here).

Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Again, be sure to scrape the sides of the bowl to mix the ingredients completely.

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Step 2 | Combine dry ingredients

In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.

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Reduce the mixer to the lowest speed and slowly add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.

Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.

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Step 3 | Form cookie dough balls

For true copycat Crumbl Chocolate Chip Cookies, scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up.

Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

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To make Mini Crumbl Chocolate Chip Cookie recipe (aka normal cookie sizes) see the instructions below.

This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.

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Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.

High Altitude Crumbl Cookie Recipe Adjustments

  • Reduce brown sugar to 1 cup, packed
  • Keep granulated sugar at ½ cup
  • Add 2 tablespoons all-purpose flour to the 3 cups
  • Proceed as directed, watch your timing in the oven
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Variations & Substitutions

Use all-natural cane sugar, if possible. It’s less processed and has a delicious, more caramel flavor. You will, however, need to beat the mixture longer to give the coarser grains time to dissolve. It’s worth it!

If you want treats that look like they just came from the bakery, press a few chocolate chips into the top of the cookies while they cool.

Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor!

I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!

How to Make Crumbl Mini Chocolate Chip Cookies

What Crumble calls “mini” I call a regular sized cookie, these cookies are about 2.5 inches in diameter and are just perfect.

Using a medium cookie scoop, scoop a generous portion of cookie dough and place on a parchment lined baking sheet, no need to split the cookie in half for these.

Bake, about 8-9 minutes in a 375°F (190° C) oven, remove let cool on pan 10 minutes before removing to cooling rack.

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Fresh Tips

  • Don’t use any buttery blends in this Crumbl cookie recipe! Use real butter, no shortening, and you’ll get perfect cookies every time.
  • Remember: if your butter is soft when refrigerated, it’s a blend!The higher the quality of butter (higher fat content and less water), the better these giant cookies will turn out. I used a European grass-fed butter.
  • The original Crumbl cookies are served warm. Reheat for 10-15 seconds in the microwave before serving for that ooey-gooey texture or pop back on a cookie sheet in a preheated 350°F (175° C) oven for 3 minutes to soften.
  • To avoid excessive spreading when the dough bakes, be sure to pinch the cookie in half and invert the jagged part on top of the bottom as shown in the pictures.
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Frequently Asked Questions

Do Crumbl chocolate chip cookies freeze well?

They absolutely do! Once baked, they can be stored in the freezer for up to 3 months. Be sure to use an airtight container or storage bags. Thaw to room temperature or serve warm by popping onto a cookie sheet for 3-5 minutes in a 325 degree F oven.

You can also freeze the dough balls. Portion it out before freezing to make it easier when it’s time to bake. Allow to thaw most of the way in the fridge before baking, then bring them to room temperature for about 20 minutes before baking.

Are Crumbl chocolate chip cookies big?

YES! Each giant cookie is actually 4 servings or ¼ of a cookie per serving. With this recipe, you can make them any size that you’d like. You’ll get either 12 of the traditional large size or 24-32 regular sized cookies.

Do I need to chill Crumbl cookies?

This is a no chill cookie dough recipe, however; if your butter is low quality or was too soft to begin with you may benefit from chilling the cookie dough. When you allow it to cool, the fats in the dough cool and solidify. This will keep the cookies from spreading too much while they bake, keeping them full and chewy!

Once baked, however, they are fine to keep at room temperature in a sealed container on the counter.

Crumbl Cookie Calories?

A serving size for a crumbl chocolate chip cookie is ¼ of a cookie, each quarter is 140 calories, half a cookie is 280 calories and a full cookie is 560 calories. Which is qhy these cookies were made for sharing. Sharing is caring! 🙂

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Top Tips for the Best Crumbl Cookies

  • Split the cookie dough in half | be sure to use the split the cookie dough ball in half, placing the jagged side up method! This will ensure that the cookies do not spread too much, keeping with the classic Crumbl thick cookies.
  • Crater Method | I have had success creating a crater by pressing a large round tablespoon into the top of the cookie dough ball slightly. I like the look and texture of the jagged edge cookie better.
  • Use quality ingredients; do not use self-rising flour and I have not tested with bread flour or whole wheat flours; I recommend a quality unbleached AP flour. If you have cake flour, you may substitute half of the all-purpose flour with cake flour and OMIT the corn starch.
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More Copycat Crumbl Cookie Recipes

Our most Popular Cookie Recipes

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  • Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream
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My huge thanks to Let’s Dish for her tip on breaking the cookie dough apart!

I hope you loved this Crumbl Chocolate Chip Cookie Recipe — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

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Best Copycat Crumbl Chocolate Chip Cookie Recipe

This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.

4.77 from 309 votes

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 large cookies (32 mini cookies)

Calories: 582kcal

Author: Kathleen Pope

Equipment

  • USA Pan Half Sheet Baking Pan

  • KitchenAid Classic Stand Mixer

Ingredients

  • 1 cup butter room temp, salted or unsalted (2 sticks)
  • 1 ¼ cups light brown sugar packed, *high altitude reduce to 1 cup
  • ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
  • 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz pkg Ghirardelli

US CustomaryMetric

Instructions

  • Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven.

    Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.

  • Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)

  • Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.

  • In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.

  • With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.

  • Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.

  • Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

  • This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.

  • Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.

  • Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Video

Notes

High Altitude Crumbl Cookie Recipe Adjustments

  • Reduce brown sugar to 1 cup, packed
  • Keep granulated sugar at ½ cup
  • Add 2 tablespoons all-purpose flour to the 3 cups.
  • Everything else stays the same.

It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

Variations

  • For a bakery-style treat, press a few chocolate chips into the top of the cookies while they cool.
  • Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor!
  • I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!

How to Make Crumbl Mini Chocolate Chip Cookies

What Crumble calls “mini” I call a regular sized cookie, these cookies are about 2.5 inches in diameter and are just perfect.

Using a medium cookie scoop, scoop a generous portion of cookie dough and place on a parchment lined baking sheet, no need to split the cookie in half for these, bake, about 8-9 minutes in a 375 degree oven, remove let cool on pan 10 minutes before removing to cooling rack.

Fresh Tips

  • Don’t use any buttery blends in this Crumbl cookie recipe! Use real butter, no shortening, and you’ll always get perfect cookies. The higher the quality of butter (higher fat content and less water) the better these giant cookies will turn out. I used a European grass-fed butter.
  • The originals are served warm. Reheat for 10-15 seconds in the microwave before serving for that ooey-gooey texture or pop back on a cookie sheet in a preheated 350°F oven for 3 minutes to soften.
  • To avoid excessive spreading when the dough bakes, be sure to pinch the cookie in half and invert the jagged part on top of the bottom, as shown in the pictures.
  • If your kitchen is too warm, your butter too soft, your cookies may spread more, it might be smart to chill the dough for 30 minutes before baking.

Nutrition

Serving: 1cookie | Calories: 582kcal | Carbohydrates: 80g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 474mg | Potassium: 194mg | Fiber: 1g | Sugar: 53g | Vitamin A: 518IU | Calcium: 61mg | Iron: 2mg

Best Crumbl Chocolate Chip Cookie Recipe (Copycat) (29)

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Best Crumbl Chocolate Chip Cookie Recipe (Copycat) (2024)

FAQs

What brand of chocolate chips does Crumbl use? ›

Don't Overmix the Flour: Mix the flour into the dough just until combined. Over-mixing results in tough cookies. Use Good Quality Chocolate Chips: Guittard is the brand to use! It's the brand Crumbl uses and it's the best.

What makes Crumbl cookies so unique? ›

From day one, it was important to them that Crumbl customers see their cookies being mixed, balled, baked and dressed in real-time. Equally as important were the high-quality ingredients used in each unique batch.

Where does Crumbl get their chocolate chips? ›

The higher ratio of brown sugar than granulated sugar is what helps the cookie stay more moist. Guittard Baking Chips: Crumbl uses the big milk chocolate chips in their famous Crumbl chocolate chip cookie recipe.

Who is Crumbl Cookies biggest competitor? ›

Crumbl Cookies's top competitors include Love&Cookies, Tiff's Treats, and Fancypants Baking Co.. Love&Cookies operates as a gourmet cookie company. The company offers a variety of gourmet cookies and frozen cookie dough, which can be baked at home. Its products are…

How do Crumbl Cookies stay soft? ›

To keep your Crumbl cookies at their peak, transfer them to an airtight container as soon as possible after purchase or making. This helps prevent moisture loss and ensures that each bite remains as delightful as the first.

Does Crumbl underbake cookies? ›

Our cookies are meant to be crispy on the outside and gooey on the inside but not undercooked. If your cookies seem undercooked, please contact Customer Assist using the chat bubble 💬 at crumblcookies.com/contact. We want to make a report with your feedback! The best cookies in the world.

How does Crumbl sell their cookies? ›

Whether you need dessert delivery*, curbside pickup, or something else, we make it easy to order cookies online and through the app.

What is the Crumbl controversy? ›

Photo: Gado/Getty Images. The U.S. Department of Labor fined Crumbl Cookies franchises in six states last month for violating child labor regulations. Following a federal investigation, the franchise owners were hit with penalties totaling nearly $58,000.

How unhealthy are Crumbl cookies? ›

In fact, each cookie has 720 calories—far more than a McDonald's Big Mac (590 calories). It's about as much as a Double Quarter Pounder with Cheese (740 calories). Each Milk Chocolate Chip Cookie also has a full day's worth of saturated fat (20 grams) and 28 grams of added sugar (equal to 6½ teaspoons).

What was the most popular Crumbl cookie flavor? ›

One of the most popular Crumbl cookie flavors you can get is birthday cake. Of course it tastes just like good old-fashioned vanilla birthday cake. This cookie features cream cheese frosting and sprinkles.

Does Crumbl use milk chocolate chips? ›

For additional nutritional information, please visit crumblcookies.com/nutrition. The classic—you can't go wrong. Thick, soft, and packed with milk chocolate chips. A chocolate cookie packed with semi-sweet chunks, creamy white chips, and milk chocolate chips.

How much do Crumbl owners make? ›

As per our analysis, the average net profit margin for a Crumbl Cookies is 10-15% of sales. This means that franchisees can earn on average up to $270,000 per year. Yet bear in mind this number doesn't include any potential debt repayment you must make if you took on a loan to pay for the investment cost.

What day of the week does Crumbl change their cookies? ›

The chain unveils a new lineup of cookies every single week. The clockwork Crumbl schedule is to announce a new weekly cookie lineup every Sunday, which then becomes available for sale the next day.

Does Crumbl use semi sweet chocolate chips? ›

Chocolate chip, but make it chunky—a delicious cookie filled with irresistible semi-sweet chocolate chunks and a sprinkle of flaky sea salt. A mouth-watering butter cake cookie fused with raspberry flavor, then smothered with a buttery glaze, a silky raspberry topping, and a dollop of creamy white buttercream.

What kind of chocolate chips are used in chocolate chip cookies? ›

Semi-sweet chocolate, which is what the majority of recipes will call for, hovers around 50 to 60 percent cacao, meaning that while it is more complex than milk chocolate, it still errs on the sweeter side. Semisweet chocolate chips are a crowd-pleaser, especially if you are trying to cater to younger palates.

What kind of chocolate chips are used for cookies? ›

Semisweet chocolate chips, which we have already briefly mentioned above, are one of the best options for chocolate chip cookies if you're after a more balanced sweetness. Thanks to their cocoa solid content of 35% to 65%, semisweet chocolate chips create a perfect contrast with sweet cookie dough.

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