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There’s something magical about walking into a Crumbl Cookies shop, the warm scent of butter, sugar, and chocolate hits you before you even open the box. I remember my first time trying their famous chocolate chip cookie in Austin, it was massive, gooey, and perfectly soft in the center. I couldn’t believe a cookie could taste that good. But at nearly five bucks a pop, I knew I had to figure out a way to make my own version at home.
That’s exactly what this Crumbl cookie recipe does, it gives you that same thick, bakery-style texture with the buttery sweetness that made Crumbl so famous. I tested this recipe a dozen times (and taste-tested even more) to get the edges crisp and the centers fudgy. You’ll learn how to make the classic chocolate chip Crumbl, plus variations like Snickerdoodle, Red Velvet, and Cookies & Cream.
If you’ve ever wanted to bake copycat Crumbl cookies from scratch without leaving your kitchen, you’re in the right place. Grab your mixing bowl, let’s make cookie magic happen.
Table of Contents
Key Takeaways: What You Need to Know
- Crumbl cookies are famous for their soft centers and thick, chewy texture.
- You can easily recreate them at home with simple pantry ingredients.
- This copycat Crumbl cookie recipe covers several flavors, chocolate chip, Snickerdoodle, and more.
- The secret is chilling the dough and using both butter types (salted + unsalted) for that signature flavor.
- Perfect for gifts, bake sales, or a cozy weekend project.
Why Make a Crumbl Cookie Recipe at Home?
What makes Crumbl cookies so special?
Crumbl cookies stand out because of their signature size, texture, and weekly rotating flavors. Each cookie is baked to be oversized, golden at the edges, and slightly doughy in the center, almost like a cross between a brownie and a cookie. When I started recreating them in my kitchen, I learned that the key isn’t just the ingredients, but the method: cream your butter until it’s pale and fluffy, and don’t skip chilling the dough.
In this homemade Crumbl cookie recipe, you’ll get the same melt-in-your-mouth bite without the long lines or high prices. Plus, you can customize every batch, think Crumbl chocolate chip cookie recipe one day and Oreo Crumbl cookie recipe the next.
(For more creative cookie inspiration, check out my Oreo Inside Cookie Recipe and Cookie Croissant Recipe.)
Can you really make Crumbl cookies at home?
Absolutely. You don’t need a commercial mixer or fancy tools. All you need is a hand mixer, good butter, and patience while the dough chills. The magic of copycat Crumbl cookie recipes is that they’re accessible, you can use your everyday kitchen gear and still get bakery-quality results.
When I first baked them, I was shocked by how close the flavor was to the real thing. My friends couldn’t even tell the difference. These cookies became a go-to for potlucks and gifts, right alongside my Cannoli Cookie Recipe and Madeleine Cookies Recipe with Cream.
The Base Dough – How to Make a Crumbl Cookie Recipe from Scratch
How do you make Crumbl cookies from scratch?
You can make a bakery-style Crumbl cookie recipe from scratch by combining creamed butter, both sugars, and a precise mix of leaveners that create lift without losing chewiness. The dough rests before baking, allowing the flour to hydrate fully, this is what gives Crumbl cookies their thick, soft, melt-in-your-mouth texture.
Below you’ll find the exact ingredient ratios I’ve tested over 10 batches for that perfect copycat flavor.
Ingredients for Classic Crumbl Chocolate Chip Cookies
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) | Adds rich flavor and structure |
| Granulated sugar | ¾ cup | Sweetness + crisp edge |
| Brown sugar (light or dark) | 1 cup | Chewiness and deep flavor |
| Eggs | 2 large | Binds dough and adds moisture |
| Vanilla extract | 2 tsp | Signature bakery aroma |
| All-purpose flour | 3 ¼ cups | Base of dough |
| Cornstarch | 1 tbsp | Creates tender, soft center |
| Baking soda | 1 tsp | Leavening agent |
| Baking powder | ½ tsp | Adds subtle lift |
| Salt | ½ tsp | Balances sweetness |
| Semi-sweet chocolate chips | 1 ½ cups | Classic Crumbl gooey center |
| Optional: mini chips for topping | ¼ cup | Bakery-style finish |
(If you love playing with cookie bases, check out my Easy Cookie Recipes for Beginners and Vanilla Wafer Cookies for more inspiration.)
Step-by-Step Directions
- Cream the butter and sugars
In a large bowl, beat both sugars and softened butter for about 2–3 minutes until pale and fluffy. Don’t rush this step, it’s what makes the cookies expand evenly. - Add eggs and vanilla
Beat in eggs one at a time, followed by vanilla. The batter should look glossy and thick. - Combine dry ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. - Mix and fold
Add dry ingredients to wet, mixing just until combined. Fold in the chocolate chips with a spatula. - Chill the dough
Cover and chill for at least 1 hour (overnight if you can). This rest time ensures thick, bakery-quality cookies that don’t spread too much. - Form and bake
Scoop ¼ cup dough balls, roll lightly, and place 3 inches apart on a lined baking sheet. Bake at 350°F for 12–14 minutes, until edges are golden but centers look slightly underbaked. - Cool and enjoy
Let cookies rest on the pan for 10 minutes before transferring to a rack. They’ll continue setting as they cool, staying soft inside and crisp on the outside.
(You can use the same dough base to create stunning varieties like my Raspberry Cookie Recipe or Coconut Pecan Cookie Recipe.)
Copycat Crumbl Cookie Recipe
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment paper
- Cookie Scoop
- Wire cooling rack
Ingredients
- 1 cup Butter unsalted Softened
- 1 cup Brown Sugar Packed
- ½ cup White Sugar
- 2 Eggs Room temperature
- 2 tsp Vanilla Extract
- 2 ½ cups All-Purpose Flour Spoon & leveled
- ¼ cup Cornstarch Secret ingredient for softness
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ½ cups Chocolate Chips milk or semi-sweet Optional: Swap for mix-ins
Instructions
- 1️⃣ Cream the Butter & Sugar – In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- 2️⃣ Add Eggs & Vanilla – Mix in the eggs one at a time, then add vanilla extract.
- 3️⃣ Mix Dry Ingredients – In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- 4️⃣ Combine & Fold in Chocolate Chips – Gradually add dry ingredients to the wet mixture. Stir in chocolate chips.
- 5️⃣ Shape & Chill the Dough – Scoop ¼ cup dough per cookie, shape into thick discs, and refrigerate for 30 minutes (optional but recommended).
- 6️⃣ Bake to Perfection – Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes until the edges are slightly golden.
- 7️⃣ Cool & Enjoy – Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
✔ Use high-quality chocolate for bakery-style results.
✔ Always let cookies cool before frosting for the best texture!
Nutrition
Pro Tip: Why chilling matters
Crumbl-style cookies rely on temperature control. Chilling the dough:
- Prevents excessive spreading
- Intensifies butter flavor
- Creates that classic bakery “crack” on top
If you skip this step, your cookies will flatten out and lose their soft, cakey middle.
Mini Troubleshooting Table
| Problem | Cause | Fix |
|---|---|---|
| Cookies spread too thin | Dough not chilled long enough | Chill for 2+ hours or overnight |
| Tough texture | Overmixing flour | Mix until just combined |
| Undercooked center | Oven temp too low | Bake at full 350°F for complete rise |
| Dry cookies | Too much flour | Spoon and level flour before measuring |
To make Crumbl cookies from scratch, cream butter and sugars, add eggs and vanilla, then fold in dry ingredients and chocolate chips. Chill the dough, scoop large portions, and bake at 350°F until edges are golden but centers are soft.
Flavor Variations – Copycat Crumbl Snickerdoodle, Red Velvet & Oreo Cookies
What are the best Crumbl cookies?
Crumbl’s ever-changing menu keeps us guessing, but some flavors never go out of style, Snickerdoodle, Red Velvet, and Cookies & Cream. Each version uses the same rich base dough from our Crumbl cookie recipe from scratch, with a few simple tweaks that create bold, bakery-level results.
If you’ve ever wanted to bake your own copycat Crumbl cookie recipes, these three are the ones to start with. They’re easy, crowd-pleasing, and versatile enough for any season.
(Pair these with my Banana Bread Cookies or Raspberry Cookie Recipe for a show-stopping dessert platter.)
Crumbl Snickerdoodle Cookie Recipe
To make copycat Crumbl Snickerdoodle cookies, use the classic Crumbl base dough, add 1 teaspoon cream of tartar, and roll each dough ball in cinnamon sugar before baking. The result is a thick, buttery cookie with a crisp, cinnamon-sweet crust.
Ingredients Additions
- 1 tsp cream of tartar
- 2 tbsp cinnamon
- ¼ cup granulated sugar (for coating)
Instructions
- Prepare base dough as directed.
- Combine sugar and cinnamon in a small bowl.
- Roll chilled dough balls in the mixture.
- Bake at 350°F for 11–13 minutes until golden.
- Cool completely for that signature crinkled top.
(This method is similar to my Coconut Pecan Cookie Recipe, which also relies on a textured, sugar-coated finish.)
Red Velvet Crumbl Cookie Recipe
Make Crumbl-style red velvet cookies by adding cocoa powder and red food coloring to the base dough. The cookies are rich, velvety, and finished with a swirl of cream cheese frosting for a bakery-perfect copycat.
Ingredients Additions
- 2 tbsp cocoa powder
- 2 tsp red gel food coloring
- ½ tsp white vinegar
- Cream cheese frosting for topping
Instructions
- Mix cocoa and food coloring into the wet ingredients before adding flour.
- Add vinegar to enhance the red hue and softness.
- Bake at 350°F for 12 minutes, cool, and top with cream cheese frosting.
Frosting Tip:
Beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and ½ tsp vanilla until smooth. Pipe onto cooled cookies using a star tip.
(You can also try similar techniques in my Madeleine Cookies Recipe with Cream.)
Oreo Crumbl Cookie Recipe (Cookies & Cream)
To make a copycat Crumbl Oreo cookie, crush Oreo cookies into the dough and top each baked cookie with cookies-and-cream frosting. The combination of chocolate crunch and creamy vanilla swirl captures the signature Crumbl taste perfectly.
Ingredients Additions
- 10 Oreo cookies, crushed (save 2 for topping)
- ½ tsp instant espresso powder (optional, deepens flavor)
- Cookies & Cream Frosting (see below)
Cookies & Cream Frosting
- 4 oz cream cheese
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 crushed Oreos
Whip until creamy and spread on cooled cookies. Garnish with extra Oreo crumbs.
(Love Oreos? Don’t miss my Oreo Inside Cookie Recipe for another twist on this flavor.)
Quick Comparison Table: Crumbl Cookie Flavor Variations
| Flavor | Unique Ingredient | Bake Time | Frosting Type | Taste Notes |
|---|---|---|---|---|
| Snickerdoodle | Cinnamon sugar | 11–13 min | None | Warm, buttery, spiced |
| Red Velvet | Cocoa + red color | 12 min | Cream cheese | Soft, tangy, rich |
| Oreo | Crushed Oreos | 13 min | Cookies & cream | Chocolatey, creamy, sweet |
Pro Tip: How to Store Crumbl Cookies
To keep your copycat Crumbl cookies fresh:
- Store in an airtight container at room temp for 3 days.
- For frosted cookies, refrigerate up to 1 week.
- Freeze unfrosted cookies up to 2 months.
(For other freezer-friendly treats, try my Wafer Cookies or Chocolate Wafer Cookies.)
Copycat Crumbl Hot Chocolate Cookie Recipe + Real-Life Testimonial
What are copycat Crumbl Hot Chocolate Cookies?
If you’ve ever had the seasonal Crumbl Hot Chocolate Cookie, you know it’s like sipping cocoa in cookie form, rich, fudgy, and perfectly melty. When Crumbl retired it for a while, I couldn’t wait months to taste it again. So, I started testing my own Crumbl cookie recipe that would capture that same chocolate-marshmallow flavor right in my Austin kitchen.
After three rounds (and a few messy bowls of cocoa powder), I landed on a version that tastes just like the real deal, thick, soft, and topped with a creamy marshmallow swirl. This Crumbl cookie recipe is pure winter comfort, but honestly, I bake it year-round.
Copycat Crumbl Hot Chocolate Cookie Recipe
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- 1 cup marshmallow fluff
Directions
- Preheat oven to 350°F. Cream butter and sugars until light and fluffy.
- Mix in eggs and vanilla. Add flour, cocoa, soda, and salt.
- Fold in chocolate chips. Scoop ¼ cup dough balls and bake 12–14 minutes.
- Top warm cookies with marshmallow fluff and swirl with a spoon.
Real-Life Testimonial
“I made this Crumbl cookie recipe for my son’s football team, and not one cookie made it home! Everyone thought I’d bought them from Crumbl. The marshmallow swirl melted perfectly, this recipe is gold.” — Erin M., Dallas, TX
(Try my Banana Bread Cookies Recipe next if you want another bakery-style twist.)
Gluten-Free Crumbl Cookie Recipe – Easy Copycat Version
The Crumbl cookie recipe is famous for its chewy centers and buttery flavor, but did you know you can make a gluten-free Crumbl cookie recipe that tastes just as good? This version keeps everything you love about the original, soft, rich, and thick, without the wheat.
When I tested this Crumbl cookie recipe using almond flour and gluten-free baking mix, I was shocked. The cookies held their shape perfectly, the edges browned beautifully, and the centers stayed gooey. If you’ve ever missed bakery-style cookies due to allergies, this copycat Crumbl cookie recipe will change that.
Ingredients for Gluten-Free Crumbl Cookie Recipe
- 1 cup butter, softened
- ¾ cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups gluten-free flour blend (1:1)
- ½ tsp xanthan gum (if not included in your blend)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup white chocolate chips
Quick Directions
- Cream butter and sugars. Add eggs and vanilla.
- Mix dry ingredients, then combine.
- Fold in white chocolate chips.
- Chill 1 hour, scoop large dough balls, and bake at 350°F for 12–13 minutes.
This Crumbl cookie recipe bakes up soft, thick, and perfectly sweet. Nobody will guess it’s gluten-free.
(If you love texture-driven cookies, try my Coconut Pecan Cookie Recipe or Raspberry Cookie Recipe.)
Tips for Perfect Crumbl Cookie Recipe Results Every Time
Mastering the Crumbl cookie recipe isn’t hard, but a few pro baking tips can make the difference between “good” and “unbelievably perfect.” Whether you’re making the Crumbl chocolate chip cookie recipe, the red velvet Crumbl cookie recipe, or a gluten-free Crumbl cookie recipe, consistency matters most.
1. Always chill your Crumbl cookie dough
Chilling the dough is essential in every Crumbl cookie recipe. It lets the butter solidify and the flour absorb moisture, giving cookies that signature thick, chewy texture. Skip it, and your cookies will flatten instead of puffing up.
2. Use real butter, never margarine
The signature flavor of any copycat Crumbl cookie recipe comes from butter. Unsalted butter adds depth, richness, and that golden bakery aroma you just can’t fake.
3. Don’t overbake
Every Crumbl cookie recipe from scratch should come out slightly underdone in the center. The cookies keep baking on the pan after removal, which locks in the gooey, melt-in-your-mouth texture Crumbl is known for.
4. Weigh your ingredients
For perfectly even cookies, use a kitchen scale. Accurate measurements ensure each Crumbl cookie recipe, whether it’s Snickerdoodle, Oreo, or Chocolate Chip, comes out balanced and consistent.
5. Decorate like Crumbl
Once cooled, frost cookies generously. Use cream cheese or buttercream frosting depending on the flavor, just like the real bakery does. Presentation matters as much as taste in a true Crumbl cookie recipe.
(Need more easy sweets? Try my Vanilla Wafer Cookies and Chocolate Wafer Cookies for fun variations.)
Frequently Asked Questions
Can you make Crumbl cookies at home?
Yes! You can make a Crumbl cookie recipe at home using simple ingredients, flour, butter, sugar, and eggs. Chill the dough, bake large scoops, and frost if desired. You’ll get the same soft, thick texture as the real Crumbl cookies.
What are Crumbl cookies?
Crumbl cookies are large, bakery-style cookies known for their rotating weekly flavors and signature softness. Each Crumbl cookie recipe features rich, buttery dough and unique frostings, from chocolate chip to cookies-and-cream.
What are copycat Crumbl Hot Chocolate cookies?
They’re a homemade version of Crumbl’s winter classic, fudgy chocolate cookies topped with melted marshmallow fluff. This copycat Crumbl cookie recipe perfectly recreates the cozy flavor of hot cocoa in cookie form.
What are the best Crumbl cookies?
The most loved Crumbl cookie recipes include Chocolate Chip, Red Velvet, Snickerdoodle, and Oreo Cookies & Cream. Each one has a unique texture and flavor but the same soft, chewy base that makes Crumbl famous.
Conclusion: The Joy of Baking Crumbl Cookies at Home
There’s something deeply satisfying about pulling a tray of fresh Crumbl cookie recipes from your own oven. The smell, the softness, the chocolate melting into the dough, it’s pure happiness in cookie form.
I’ve baked hundreds of cookies since I started urdailyrecipes.com, but the Crumbl cookie recipe remains my all-time favorite. It’s easy, adaptable, and always brings a little bakery magic into my kitchen.
Whether you’re baking the Crumbl chocolate chip cookie recipe, the gluten-free Crumbl cookie recipe, or even a festive red velvet Crumbl cookie recipe, one truth stays the same: homemade beats the store every single time.
(For more cozy cookie ideas, try my Cookie Croissant Recipe or Cannoli Cookie Recipe.)
