If you’re yearning for a true Crumbl cookie experience, this copycat chocolate chip cookie recipe delivers. You’ll get big, dense, and chewy cookies with that signature craggly appearance on top. Place them in a pink box, and you’ll almost be fooled—it’s the Crumbl experience at home.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 12 cookies

Why You’ll Love This Recipe

• Recreates the beloved Crumbl texture and flavor at home.
• Perfect balance of chewy and crispy.
• Simple ingredients you probably have on hand.
• Quick to prepare and bake.

Ingredients

• 4 ounces butter, softened but not melted (1/2 cup): Provides necessary fat and structure; use margarine as a substitute if needed.
• 5.25 ounces brown sugar (3/4 cup): Adds moisture and a deep molasses flavor; light brown sugar can be swapped if dark brown is unavailable.
• 5.25 ounces white sugar (3/4 cup): Contributes to the cookie’s sweetness and crisp edges.
• 11.25 ounces all-purpose flour (2 1/4 cups): The foundation of the cookie, providing bulk and structure.
• 1 teaspoon baking soda: Ensures the cookies spread properly and become chewy.
• 1 teaspoon baking powder: Adds to the cookie rise and contributes to a lighter texture.
• 1/2 teaspoon salt: Balances the sugars and enhances flavor; kosher salt is an alternative.
• 1 large egg, cold (room temperature for more spread): Helps bind the ingredients and provides moisture.
• 1 teaspoon vanilla extract: Adds warmth and depth; vanilla paste can be used if preferred.
• 2 cups milk chocolate chips, extra large (I used mini Hershey’s Kisses): For a rich chocolatey component; semi-sweet chips if you’re not a fan of milk chocolate.

How to Make It

Step 1: Cream Butter and Sugars

In a large mixing bowl, cream the softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air, giving the cookies a tender crumb.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents, providing a consistent rise.

Step 3: Mix Wet Ingredients

Add the egg and vanilla extract to the creamed butter mixture. Beat on medium speed until well combined. This wets the sugar granules fully, enhancing the cookie’s structure and flavor.

Step 4: Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as it can toughen the dough, resulting in dense cookies.

Step 5: Add Chocolate Chips

Fold in the milk chocolate chips until evenly distributed. The extra-large chips ensure each bite is packed with chocolate. Use gentle folding motions to prevent dough from over-developing gluten.

Recipe FAQs

How do I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a longer shelf life, freeze them individually wrapped in plastic wrap and placed in a zip-top bag.

Can I use a different type of chocolate chips?

Yes, you can easily substitute semi-sweet, dark, or white chocolate chips based on your preference. Adjust sugar levels accordingly if using less sweet chocolate.

My cookies spread too much, what happened?

If the cookies are spreading too much, ensure your butter isn’t too soft, and chill the dough for 30 minutes before baking to help control spread.