Copycat Crumbl Cookies Recipe – Make Them at Home!

Big, soft-centered bakery cookies are absolutely doable at home—and you don’t need a mixer the size of your countertop to get there. This Copycat Crumbl Cookies base recipe is my go-to when you want that thick, tender bite with a slightly crisp edge and plenty of chocolate in every slice.

The key is treating the dough more like a bakery dough than a “weeknight cookie” dough: a quick chill, tall portions, and a bake that sets the outside before the middle dries out.

Timing & Yield (so you can plan)

• Prep: 15 minutes
• Chill: 20–30 minutes (worth it)
• Bake: 9–11 minutes per batch
• Makes: 10–12 large cookies (depending on scoop size)

Ingredients (thick, soft, chocolatey)

Dry

• 2 3/4 cups (330g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 1 tbsp cornstarch (helps the soft, plush texture)

Wet

• 1 cup (226g) unsalted butter, cool room temperature (still slightly firm)
• 1 cup (200g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Mix-ins

• 1 1/2 cups (255g) semi-sweet chocolate chips
• 1/2 cup (85g) milk chocolate chips or chunks (optional, but very “bakery-style”)

Optional finishing touch

• Flaky salt for the tops (a small pinch per cookie)

A lesson from my kitchen (the batch that went sideways)

When I first tested this crumbl cookie copycat recipe, I baked the cookies straight away at 350°F because the dough felt sturdy. They spread wider than I wanted and the centers baked up a little flatter—still tasty, but not that thick, soft look.

Here’s the fix that made the next batch noticeably better: I chilled the shaped dough for 25 minutes and bumped the oven to 375°F, baking for 10 minutes instead of 12. The hotter oven set the edges faster, and the short chill kept the butter from melting too quickly—instant improvement in height and that soft center.

Step-by-step (6 steps)

1) Heat the oven and prep the pans

Set your oven to 375°F (190°C) and line 2 baking sheets with parchment. If your baking sheets are dark or thin, keep an eye on the bottoms—they brown faster.

2) Whisk the dry ingredients

In a medium bowl, whisk flour, baking soda, baking powder, salt, and cornstarch until evenly combined. This is quick, but it prevents salty pockets and uneven rise later.

3) Cream butter and sugars (don’t overdo it)

In a large bowl, beat the butter with both sugars for about 1–2 minutes, just until fluffy and blended. Warning: if your butter is too warm and you beat it for a long time, the cookies can spread more than you want.

4) Add eggs and vanilla, then bring in the dry mix

Beat in the eggs and vanilla until smooth. Add the dry ingredients and mix just until you stop seeing flour; the dough should look thick and slightly glossy.

5) Fold in the chocolate and portion tall

Fold in the chocolate chips/chunks. Scoop heaping 1/3-cup portions (or about 85–95g each), then stack the dough so each portion is taller than it is wide—this helps the cookies bake up thick instead of flat.

6) Chill briefly, bake, and don’t “finish” them in the oven

Chill the dough portions on the tray for 20–30 minutes (even 15 helps if you’re rushed). Bake 9–11 minutes, until the edges look set and lightly golden but the centers still look a bit underdone; they’ll finish setting as they cool on the pan for 10 minutes.

Tips that make these taste like the real deal

• Cool room-temp butter beats melted butter. Melted butter makes tasty cookies, but they won’t hold that thick bakery shape as well.
• Tall dough portions matter more than you’d think. A “stacked” scoop gives you height without extra flour.
• Underbake on purpose. If you wait for the centers to look fully baked in the oven, they’ll end up cakier and drier once cooled.
• Try a pinch of flaky salt on top right after baking if you like that sweet-salty contrast.

Variations (same dough, different vibe)

• Chocolate chunk version: Use chopped chocolate bars instead of chips for puddles and streaks.
• Add-ins: Swap up to 1/2 cup of chips for toasted pecans or walnuts.
• “Birthday cake” style: Replace 1/2 cup chips with rainbow sprinkles and use white chocolate chips (sprinkles may melt a bit—press a few on top after baking for better color).
• Smaller cookies: Use a 3-tbsp scoop and bake 7–9 minutes. You’ll lose a bit of the big-cookie drama, but it’s great for sharing.

Serving ideas

These are best about 20–40 minutes after baking—still soft, still warm, chocolate slightly melty. If you want that classic bakery feel, serve your Copycat Crumbl Cookies with a cold glass of milk or a scoop of vanilla ice cream and a few extra chocolate chips sprinkled on top.

Storage & freezing

• Room temp: Store airtight for 3 days. Add a slice of bread to the container if you want to keep them extra soft.
• Freeze baked: Wrap individually and freeze up to 2 months. Thaw at room temp, or warm 10–15 seconds in the microwave.
• Freeze dough: Scoop and stack portions, freeze on a tray, then bag. Bake from frozen at 375°F, adding 1–2 minutes.

FAQ

Do I really need cornstarch?
It’s not mandatory, but it helps mimic that soft, plush bite you expect from Copycat Crumbl Cookies without making them cakey.

Why did my cookies spread too much?
Most often: butter was too soft, dough wasn’t chilled, or the pan was warm from a previous batch. For this crumbl cookie copycat recipe, keep the dough cool and always start with a cool baking sheet.

Can I make these ahead for a party?
Yes—freeze the dough balls and bake fresh. Fresh-baked will always give you the soft center and crisp edge that make Copycat Crumbl Cookies feel special.

Near the end of the day, these are simply thick, high-contrast cookies: buttery edges, soft centers, and lots of chocolate—very much inspired by the brand’s style and history (here’s a trusted source if you’re curious). Bake one batch, tweak the chill time for your kitchen, and you’ll have a repeatable at-home version whenever the craving hits.