If you’ve ever held that iconic pink Crumbl box, you know the joy of biting into a giant, thick chocolate chip cookie that’s still a little underbaked in the center. It’s a treat that feels special, and now you can make it right at home. This copycat Crumbl chocolate chip cookie recipe brings all that buttery, melty goodness into your kitchen with zero fuss. No waiting in line, no driving across town. You’re going to love how these turn out with their thick, soft, and chewy texture. And the best part? You don’t even need a mixer full of fancy ingredients!
Bakes up thick, soft, and chewy, just like the Crumbl original.
Uses simple, pantry friendly ingredients you probably have right now.
Can be made oversized bakery style or in snack size portions for everyday munching.
Dough freezes beautifully so you can bake fresh cookies anytime.
No dough chilling required, which means you’re minutes away from warm cookies.
Great for gifting, birthday parties, bake sales, or a quiet late night craving.
If you adore bakery style desserts, you’ll also want to try my Bakery Style Chocolate Chip Cookies. They come from the same love of oversized, indulgent cookies.
Ingredients For Copycat Crumbl Chocolate Chip Cookies
Here’s what you’ll need to whip up a batch of these incredible cookies. All amounts are designed to make about 13 large Crumbl style cookies, but you can easily adjust the scoop size (more on that later). This ingredient list might look straightforward, but every item plays a role. The combination of brown sugar and granulated sugar gives both chewiness and crisp edges. Cornstarch is the secret weapon for softness, and real butter makes the dough rich and flavorful. Be sure your butter is properly softened, not melted, for that perfect texture.
1 cup unsalted butter, softened
1 1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla
3 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 1/4 tsp. salt
2 1/2 cups milk chocolate chips
How to Make This Crumbl Chocolate Chip Cookie Recipe
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key for that soft texture!
Add the eggs and vanilla, then beat until everything is well combined.
Mix in the cornstarch, baking soda, and salt until incorporated.
Add the flour, one cup at a time, beating gently after each addition. Stop mixing as soon as the flour disappears. Overmixing can make the cookies tough.
Stir in the milk chocolate chips with a sturdy spoon until they’re evenly distributed throughout the dough.
For giant Crumbl style cookies, scoop out a generous 1/3 cup of dough and place it on the prepared baking sheet. Leave plenty of space between each mound; I usually bake 6 per sheet. Bake for 10 to 11 minutes, or until the edges are just turning golden brown and the center looks slightly soft and set.
For regular sized cookies, use a medium ice cream scoop. Drop the dough onto the sheet and bake for about 8 minutes, watching for the same golden edges.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then dig in!
Pro Tip: Don’t overmix the dough once the flour goes in. A delicate hand keeps the cookies tender and prevents them from becoming dense.
Here’s a quick reference for the two baking options:
Cookie Size
Scoop Amount
Bake Time at 375°F
Large Crumbl Style
1/3 cup
10 11 minutes
Regular Snack Size
Medium ice cream scoop
8 minutes
What to Serve/Pair with Crumbl Chocolate Chip Cookies
There’s something magical about a thick, freshly baked chocolate chip cookie and an ice cold glass of milk. It’s the kind of after school snack I share with my kids, and we all get quiet for a few minutes while we eat. For a little afternoon treat, brew a hot cup of coffee and sit down with one of these beauties. The bitterness of the coffee balances the sweet milk chocolate perfectly. When dessert calls for something extra, place a warm cookie on a plate next to a big scoop of vanilla ice cream. The contrast of hot and cold is just ridiculous in the best way. These cookies are also fantastic on a party dessert platter or wrapped up as a homemade gift for neighbors and friends. Trust me, they always disappear fast!
Popular Substitutions & Additions
This dough is wonderfully adaptable. I love playing with mix ins depending on my mood or what’s sitting in the pantry. Here are some of my favorite ways to change things up:
Swap the milk chocolate chips for semi sweet or dark chocolate if you prefer a deeper, less sweet flavor.
Use white chocolate chips alone or mix them with the milk chocolate for an extra creamy twist.
Add a handful of chopped walnuts or pecans. The nutty crunch against the soft cookie is a classic combination.
Fold in unsweetened shredded coconut for a subtle tropical note that works surprisingly well.
Finish each dough mound with a light sprinkle of flaky sea salt before baking. That sweet salty contrast is addictive.
Feel free to create your own signature cookie. You really can’t go wrong when you start with such a perfect base dough.
Storage & Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days. A genius trick I learned from my mom: tuck a slice of plain bread inside the container. The bread releases moisture and keeps the cookies wonderfully soft, just like day one. If you want to save cookies for later, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag. They’ll keep well for up to 3 months. You can also freeze unbaked cookie dough balls the same way. When you’re ready to bake, pull them straight from the freezer, place on a parchment lined sheet, and add 1 to 2 extra minutes to the bake time. No need to thaw!
Do I need to chill the dough?
Nope! This chocolate chip cookie recipe is designed to be baked right away. There’s no waiting around, so you can go from craving to warm cookies in under half an hour. That’s exactly the kind of magic we need on a busy Tuesday night.
Can I make the dough ahead of time?
Yes, you can. If you’re planning ahead for a party or want to split the work, simply make the dough, cover it tightly, and pop it in the fridge for up to 2 days. When it’s cookie time, scoop and bake as usual. The chilled dough may spread a tiny bit less, resulting in an even thicker cookie, which is never a bad thing.
What kind of chocolate chips should I use?
Milk chocolate chips are the closest match to the Crumbl original and give that creamy, sweet chocolate taste that melts into the dough. But this recipe is flexible. Semi sweet and dark chocolate chips create a less sweet, more intense chocolate experience, while a blend of all three is always a crowd pleaser. Use whatever makes your heart sing!
Can I make these cookies smaller?
Absolutely. If you don’t need the massive bakery style size, just use a medium ice cream scoop to portion the dough. Then reduce the baking time to around 8 minutes. Keep a close eye on the edges; as soon as they turn a light golden brown and the centers look set, they’re ready to come out of the oven.
Why cornstarch?
Cornstarch is the little secret that makes these cookies thick, soft, and bakery perfect.
It works with the butter and sugars to limit spreading in the oven, so the cookies keep their tall shape and tender centers.
Without it, you’d end up with flatter, crisper cookies.
I make sure to always have a container of cornstarch in my pantry just for cookies like these. It really does make a delicious difference!
About This Copycat Crumbl Cookie Recipe
This recipe is my love letter to the famous Crumbl chocolate chip cookie. It captures everything that makes those pink box cookies so irresistible: a soft, thick center, a buttery richness, and a generous amount of melty milk chocolate chips. The process is wonderfully simple. You start by creaming butter with both brown and white sugar until fluffy, then beat in eggs and a full tablespoon of vanilla. Cornstarch, baking soda, and salt mix in, followed by flour added cup by cup. A mountain of chocolate chips gets stirred in, and then it’s time to scoop and bake. The oversized mounds go into a hot oven, and in just about 10 minutes you have golden edged cookies with centers that stay gloriously soft and chewy. And because there’s no chilling required, you can have fresh bakery style cookies on your table faster than a trip to the store. If you love a thick, chewy cookie, you’ll also enjoy my Thick Chewy Chocolate Chip Cookies. They’re another fantastic option for your cookie jar.
Best Chocolate Chip Cookie Recipe (Crumbl Copycat!) FAQs
No, this dough can go straight from the mixing bowl to the baking sheet. There’s no chilling step, which makes this an incredible last minute dessert. I love that I can whip up a batch after dinner and serve them warm before bedtime with zero planning.“,”visible”:true},{“id”:”faq question 1784003888556 1″,”title”:”Can I make the dough ahead of time?”,”content”:”
Yes, you can prepare the dough, cover it tightly, and refrigerate for up to 2 days. This is perfect for prepping before a gathering so you can bake fresh cookies when guests arrive. The house fills with that incredible aroma, and everyone thinks you slaved away all day!
“,”visible”:true},{“id”:”faq question 1784003888556 2″,”title”:”What kind of chocolate chips should I use?”,”content”:”
Milk chocolate chips are the closest to the Crumbl original flavor and that’s what the recipe calls for. But you can easily substitute semi sweet, dark, or even white chocolate, or a mix of your favorites. Some days I do half milk and half dark for a richer taste.
“,”visible”:true},{“id”:”faq question 1784003888556 3″,”title”:”Can I make these cookies smaller?”,”content”:”
Absolutely. Just use a medium ice cream scoop and bake for about 8 minutes. They’ll still be thick and chewy, just in a more snackable size. This is the way I make them when I’m packing lunchbox treats for the whole week.
Cornstarch is the magic ingredient that helps the cookies stay thick, soft, and tender. It reduces spreading and gives that coveted bakery texture. Once you start baking with cornstarch, you’ll never go back to cookies without it.
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Do I need to chill the dough?
No, this dough can go straight from the mixing bowl to the baking sheet. There’s no chilling step, which makes this an incredible last minute dessert. I love that I can whip up a batch after dinner and serve them warm before bedtime with zero planning.
Can I make the dough ahead of time?
Yes, you can prepare the dough, cover it tightly, and refrigerate for up to 2 days. This is perfect for prepping before a gathering so you can bake fresh cookies when guests arrive. The house fills with that incredible aroma, and everyone thinks you slaved away all day!
What kind of chocolate chips should I use?
Milk chocolate chips are the closest to the Crumbl original flavor and that’s what the recipe calls for. But you can easily substitute semi sweet, dark, or even white chocolate, or a mix of your favorites. Some days I do half milk and half dark for a richer taste.
Can I make these cookies smaller?
Absolutely. Just use a medium ice cream scoop and bake for about 8 minutes. They’ll still be thick and chewy, just in a more snackable size. This is the way I make them when I’m packing lunchbox treats for the whole week.
Why cornstarch?
Cornstarch is the magic ingredient that helps the cookies stay thick, soft, and tender. It reduces spreading and gives that coveted bakery texture. Once you start baking with cornstarch, you’ll never go back to cookies without it.
Why You’ll Love This Crumbl Chocolate Chip Cookie If you’ve ever held that iconic pink Crumbl box, you know the joy of biting into a giant, thick chocolate chip cookie that’s still a little underbaked in the center. It’s a treat that feels special, and now you can make it right at home.
Total Time:25 min
Yield:13 large cookies 1x
Ingredients
Scale
1 cup unsalted butter, softened 1 1/4 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 Tbsp. vanilla 3 cups all-purpose flour 2 tsp. cornstarch 1 tsp. baking soda 1 1/4 tsp. salt 2 1/2 cups milk chocolate chips
Instructions
1-Preheat oven to 375 degrees and line: Preheat oven to 375 degrees and line a large baking sheet with parchment paper. 2-In a large mixing bowl beat softened: In a large mixing bowl beat softened butter, brown sugar, and granulated sugar until soft and fluffy. 3-Beat in eggs and vanilla until combined: Beat in eggs and vanilla until combined. 4-Add cornstarch, baking soda, and salt and: Add cornstarch, baking soda, and salt and mix well. 5-Beat in flour 1 cup at a: Beat in flour 1 cup at a time and mix until just combined. Be sure not to overmix. 6-Stir in chocolate chips with a spoon: Stir in chocolate chips with a spoon until well distributed. 7-For large Crumbl cookies scoop out 1/3: For large Crumbl cookies scoop out 1/3 cup of cookie dough on prepared baking sheet. Bake in preheated oven for 10-11 minutes or until just golden brown on the edges and slightly firm in the middle. Do not over bake. 8-For regular size cookies use a medium: For regular size cookies use a medium ice cream scoop and place dough on prepared baking sheet. Bake in preheated oven for 8 minutes or until just golden brown on the edges and slightly firm in the middle. Do not over bake. 9-Remove from baking sheet and allow to: Remove from baking sheet and allow to cool before serving. Enjoy!
Last Step:
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