Copycat Crumbl Cookie Recipe – Soft, Thick & Bakery-Style!
This easy Copycat Crumbl Cookie Recipe creates soft, thick, and gooey cookies just like the real ones! With 5 delicious variations, it’s the ultimate treat!
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
✔ For extra-thick cookies, chill the dough overnight.
✔ Use high-quality chocolate for bakery-style results.
✔ Always let cookies cool before frosting for the best texture!
✔ Use high-quality chocolate for bakery-style results.
✔ Always let cookies cool before frosting for the best texture!