Easy, Homemade Crumbl Cookie (Copycat Recipe)

There is just something about a giant, warm, soft-baked cookie that feels like the ultimate treat.

I remember the first time my niece, sweet as a peach, came bursting through my door holding a big pink box like it was treasure. Inside were four of the biggest cookies I had ever laid eyes on. They were from that famous shop, Crumbl, and while they were certainly impressive to look at, I knew right away I could make them even better.

The flavor was good, but it was missing that deep, soulful taste that only comes from a home kitchen. It needed a little something extra, a Southern touch to make it sing. So, I went to work, armed with my trusty stand mixer and a stick of good butter. My little secret, the thing that takes this copycat Crumbl cookie recipe from good to “oh my goodness,” is browning the butter. It adds a nutty, toasty, caramel-like flavor that you just can’t get straight from the wrapper. It’s a simple step that makes all the difference in the world.

This recipe is the result of that afternoon of happy experimentation. It’s got that signature soft, chewy center and impressive size, but with a richness that will have your family thinking you’re a professional pastry chef. It’s the perfect cookie for when you want to make a big impression with a little bit of old-fashioned kitchen magic.

Why This Crumbl Cookie Recipe Works

The whole world seems to have fallen in love with Crumbl cookies, and it’s easy to see why. Their concept is brilliant. They offer huge, decadent cookies with a menu that changes every single week, keeping everyone excited to see what’s next. They serve them warm, which instantly makes any cookie taste a hundred times better, and that signature pink box just feels like a special occasion.

People line up for these cookies because they promise a gourmet, over-the-top dessert experience. They’re more than just a snack, they’re an event. This copycat Crumbl cookie recipe captures all that excitement right in your own kitchen. It delivers on the promise of a big, soft, and ridiculously delicious cookie that tastes just like, if not better than, the one from the store.

What makes this particular recipe work so well is its focus on flavor development. We aren’t just mixing ingredients together. We are browning the butter to create a deep, nutty base. We use a combination of brown and white sugar for the perfect chewy texture with slightly crisp edges. And most importantly, we let the dough chill. This step is non-negotiable, darlin’. It prevents the cookies from spreading into thin, sad pancakes and allows the flavors to meld together, resulting in a much more complex and satisfying cookie. It’s a recipe built on classic techniques to replicate a modern favorite, giving you bakery-quality results every time.

Ingredients for This Copycat Crumbl Cookie

For these cookies, we’re using simple, quality ingredients. The real star here, my secret weapon, is the browned unsalted butter. Don’t you skip this step! It’s what gives these cookies that incredible nutty, toasty flavor that sets them apart.

• Unsalted Butter: 1 cup (2 sticks), for browning. Using good quality butter makes a difference here, as you’re really concentrating its flavor.
• Light Brown Sugar: 1 cup, packed. This gives the cookies a wonderful chewiness and caramel undertone.
• Granulated Sugar: ½ cup. For sweetness and those slightly crisp edges.
• Large Eggs: 2, at room temperature. Setting them on the counter for about 30 minutes beforehand helps them incorporate better into the dough.
• Pure Vanilla Extract: 2 teaspoons. Please use the real stuff, not imitation flavor. It’s worth it.
• All-Purpose Flour: 2 ¾ cups. Be sure to measure correctly by spooning it into your measuring cup and leveling it off, not scooping from the bag.
• Baking Soda: 1 teaspoon.
• Salt: ½ teaspoon. To balance all the sweetness.
• Semi-Sweet Chocolate Chips: 2 cups. A quality brand like Ghirardelli or Guittard will melt beautifully.
• Toasted Pecans: ½ cup, chopped (optional, but highly recommended). Toasting them for a few minutes brings out their flavor and adds a delightful crunch.

The browned butter is truly the heart of this Crumbl cookie recipe. It transforms a standard, delicious cookie into something truly special. The process is simple, but the impact on the final taste is just enormous. It’s that little bit of extra love that makes homemade always taste better.

Step-by-Step Instructions For Making Crumbl Cookie

Making this copycat Crumbl cookie is a joy. Just follow these steps, and don’t rush the process. That little bit of patience, especially during the chilling stage, is what guarantees a perfect, thick, and chewy cookie.

1. Brown the Butter: Start by placing your two sticks of unsalted butter in a light-colored saucepan over medium heat. A light-colored pan is important so you can see the color change. Let the butter melt completely, then continue to cook, swirling the pan occasionally. It will foam and sputter, which is normal. Keep a close eye on it. Soon, you’ll see little brown bits forming at the bottom and smell a wonderful, nutty aroma. Immediately remove it from the heat and pour it into a heatproof bowl to stop the cooking process. Let it cool for about 15-20 minutes.
2. Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the cooled brown butter, packed light brown sugar, and granulated sugar. Cream them together on medium speed for about 2 minutes until light and fluffy. Add the room temperature eggs one at a time, mixing well after each addition. Then, mix in the pure vanilla extract.
3. Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so you don’t get a salty bite.
4. Make the Dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined. Overmixing develops the gluten and can make your cookies tough, and nobody wants that. Gently fold in the semi-sweet chocolate chips and toasted pecans with a spatula.
5. Chill the Dough: This is the most important step! Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or even better, overnight. This solidifies the fat and concentrates the flavor, which keeps your cookies thick and delicious.
6. Bake the Cookies: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Use a large cookie scoop (about ¼ cup) to portion out the dough into 8 large balls. Place them a few inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are golden brown but the centers still look a little soft. Don’t overbake them! They will continue to cook on the hot pan after you pull them out. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

How To Serve Your Copycat Crumbl Cookie

Serving up a fresh, warm Crumbl cookie is an experience all on its own. The pure, simple joy of it is hard to beat. The most classic way, of course, is to enjoy one just moments after it has cooled enough to handle, with a tall, cold glass of milk. It’s a timeless combination for a reason.

But if you want to dress things up a bit, Lord knows there are plenty of fun ways to do it. These cookies are big and sturdy enough to handle some extra flair. They make a fantastic base for all sorts of decadent desserts, perfect for a special family treat or when you have company coming over.

Here are a few of my favorite ways to serve them:

• A La Mode: Place a warm cookie in a shallow bowl and top it with a generous scoop of high-quality vanilla bean ice cream. The warmth of the cookie will melt the ice cream just slightly, creating a wonderful mix of temperatures and textures. A little drizzle of chocolate or caramel sauce over the top wouldn’t hurt, either.
• Cookie Sundae Bar: Crumble a cookie into the bottom of a bowl and let everyone build their own sundae on top. Set out ice cream, whipped cream, sprinkles, hot fudge, nuts, and cherries for a fun, interactive dessert.
• Giant Ice Cream Sandwich: This is pure indulgence! Place a scoop of your favorite ice cream between two completely cooled cookies. You can press the sides into mini chocolate chips or sprinkles for an extra festive touch. Wrap them in plastic wrap and freeze for at least an hour to set.

No matter how you choose to serve them, these cookies are meant to be a showstopper. Their impressive size and incredible flavor make any moment feel a little more special. Just be prepared for everyone to ask you for the recipe!

How To Store & Reuse Crumbl Cookie Leftovers

On the off chance you find yourself with leftover cookies, which I admit doesn’t happen often in my house, storing them properly will keep them tasting fresh and delicious. The key is to protect them from air, which is the enemy of a soft, chewy cookie. A little care will ensure your second-day cookie is just as delightful as the first.

For baked cookies, the best method is to store them in an airtight container at room temperature. They will stay perfectly soft for up to three days. Some folks swear by adding a slice of bread to the container. The cookie will absorb the moisture from the bread, helping it stay even softer. I find it works like a charm.

Here are a few more tips for storing and reusing your delicious Crumbl cookie creations:

• Reheating Baked Cookies: Want to bring back that fresh-from-the-oven warmth? Just pop a cookie in the microwave for about 10-15 seconds. It will become soft, and the chocolate chips will get all melty again. It’s a little slice of heaven.
• Freezing Baked Cookies: If you want to store them for longer, these cookies freeze beautifully. Once they are completely cool, place them in a single layer in a freezer-safe zip-top bag or container. They’ll keep for up to 3 months. To thaw, just leave them on the counter for an hour or so.
• Freezing the Dough: My favorite trick for fresh cookies anytime is to freeze the dough. Portion the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. You can bake them straight from frozen, just add 2-3 minutes to the original baking time. There’s nothing better than being able to bake a single, perfect cookie whenever the craving strikes.

Having a stash of this cookie dough in the freezer is my secret for last-minute company or a late-night treat. It feels like a little gift to my future self, and it’s a gift that is always, always appreciated.

Substitutions & Variations For Crumbl Cookie

One of the best parts about a classic recipe like this is that it’s a wonderful canvas for your own creativity. While I am partial to my brown butter and toasted pecan version, you can absolutely switch things up to suit your taste or use what you have on hand in the pantry. Don’t be shy about making this Crumbl cookie recipe your own!

Whether you need to accommodate a dietary preference or you’re just in the mood for a different flavor profile, there are plenty of simple swaps you can make. This dough is very forgiving and welcomes a little experimentation.

Here are some ideas to get you started:

• Chocolate Swaps: The easiest way to change things up is with the chocolate. Try using milk chocolate chips for a sweeter, creamier cookie, dark chocolate chunks for a more intense flavor, or even white chocolate chips. A mix of two or three types is also heavenly. You could even chop up your favorite chocolate bar instead of using chips.
• Nut Variations: If pecans aren’t your thing, feel free to substitute them with toasted walnuts, almonds, or macadamia nuts. For a nut-free version, simply leave them out altogether. The cookie will still be absolutely delicious.
• Flavorful Add-Ins: Think beyond nuts and chocolate! Try adding a cup of toffee bits, peanut butter chips, or even some shredded coconut to the dough. For a fall-inspired twist, a teaspoon of cinnamon in the dry ingredients would be lovely.
• A Touch of Sea Salt: For those who love a sweet and salty combination, sprinkle a little flaky sea salt, like Maldon, on top of the cookie dough balls right before baking. It looks beautiful and adds a sophisticated crunch that cuts through the richness.

Just remember to keep the core ratios of butter, sugar, eggs, and flour the same to maintain that perfect texture. From there, let your imagination run wild. You never know when you might discover your family’s new favorite cookie combination.

5 FAQs About This Crumbl Cookie Recipe

Here are some straightforward answers to the most common questions I receive about this copycat Crumbl cookie recipe.

Why did my Crumbl cookie spread and turn out flat?

Oh, the dreaded flat cookie. It’s a problem that has plagued bakers for ages, but it’s usually caused by one of a few simple things. The number one culprit is almost always the temperature of your dough. If your butter is too warm when you mix it or if you skip the chilling step, the fat will melt too quickly in the oven, causing the cookie to spread out like a pancake before it has a chance to set.

That’s why chilling the dough for at least two hours is a step you simply cannot skip in this recipe. Another common issue is how you measure your flour. Scooping your measuring cup directly into the flour bag can pack it in too tightly, giving you more flour than the recipe calls for. Instead, use a spoon to fluff up the flour in the bag, then spoon it into your measuring cup and level it off with the back of a knife. This ensures a much more accurate measurement and a softer, thicker cookie.

Can I make this Crumbl cookie recipe without a stand mixer?

You absolutely can! While a stand mixer makes the creaming process a little easier, a good hand mixer will work just as well. You’ll want to cream the brown butter and sugars together for a solid 2 to 3 minutes, until the mixture is light in color and fluffy in texture. This step incorporates air into the dough, which is crucial for the final texture.

If you don’t have a hand mixer, you can even make this recipe by hand with a whisk and a sturdy spatula. It will take a bit more elbow grease, but it’s entirely possible. Just be prepared for a good arm workout when it comes time to cream the butter and sugar. When you add the flour, switch to a wooden spoon or spatula and mix until just combined to avoid overworking the dough.

What is the secret to a perfectly soft Crumbl cookie?

The secret to a wonderfully soft cookie comes down to three things: ingredients, mixing, and baking time. First, using more brown sugar than white sugar, as we do in this recipe, adds moisture and contributes to a chewier, softer texture. The second secret is to avoid overmixing the dough once you’ve added the flour. Mix only until the last streaks of flour disappear. Overmixing develops gluten, which can lead to a tough, dry cookie.

Finally, and perhaps most importantly, do not overbake the cookies! This is the key to a soft center. You want to pull them from the oven when the edges are set and golden brown, but the centers still look slightly underdone. They will continue to bake on the hot cookie sheet after you take them out. Trust the process, and you’ll be rewarded with a perfectly soft and gooey center every time.

How do I get my copycat Crumbl cookie perfectly round?

That perfectly circular shape is part of the Crumbl charm, isn’t it? The first step to a round cookie is using a cookie scoop. This ensures all your dough balls are uniform in size and shape, which helps them bake evenly. After scooping, I like to roll the dough briefly between my palms to create a smooth, perfect ball.

But here’s the real trick from the pros. If your cookies come out of the oven a little misshapen, don’t worry! As soon as you pull the baking sheet out, take a round cookie cutter, a glass, or a bowl that is slightly larger than your cookie and place it over the hot cookie. Gently swirl the cutter around the cookie. This will nudge the soft edges back into a perfect circle. You have to do this while the cookie is still hot and pliable on the pan. It works like magic!

Can I freeze the Crumbl cookie dough for later?

Yes, and I highly encourage it! Freezing the dough is a fantastic way to have fresh-baked cookies on demand. After you’ve made your dough and let it chill for the initial two hours, portion it out using your large cookie scoop. Place the dough balls on a parchment-lined baking sheet, making sure they aren’t touching.

Put the entire sheet in the freezer for about an hour, or until the dough balls are frozen solid. Once they’re firm, you can transfer them into a labeled freezer-safe bag or container. They’ll keep in the freezer for up to three months. When you’re ready for a treat, you can bake them directly from frozen. Just place them on your parchment-lined baking sheet and add about 2 to 3 minutes to the original baking time. No need to thaw!

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