This site may contain affiliate links and advertisements so that we can serve recipes to you. Read my privacy policy.
Look no further for the best knockoff Crubl cookies because this recipe is one of them! You can now make these giant butter chocolate chip cookies at home and enjoy them anytime.
Crubl cookies are known for being warm, fresh and extra-large! I’m so excited to share this recipe with you because not everyone lives on crumbs. For this reason, I love copycat recipes, and if you can’t buy the real thing, make something at home! Some of my other favorite copycat recipes on the blog are this salad from Olive Garden, Chic-fil-A Frosted Lemonade, and these egg rolls from the Cheesecake Factory. They are all there!
What are Crubl cookies?
Known for their variety of flavors and options, Crumbl is a cookie empire that spans the country. Chocolate chip cookies are their original cookie, everyone loves the soft and thick chocolate chip cookies. My recipe uses the best ingredients and methods to create the perfect Copy Crumbl cookie. I can’t wait for you to make them!
Our family always requests these Copycat Crumbl Chocolate Chip Cookies! Kids and grown-ups alike fought over hot cookies just out of the oven, and this recipe has everyone coming back for more! I have some other great cookie recipes for you to try, like these super easy peanut butter cookies. You’ll love my chocolate no-bake cookies too, but if you want to do something fancy with your Snickers bars, you have to make these! They are my favorite!
materials needed
The ingredients needed for these copycat Crubl cookies are very important, so pay attention! I am so passionate about my chocolate chips because I love milk chocolate chips. This can be a controversial topic as many people prefer it semi-sweet. But I’m telling you, if Crumbl uses milk chocolate chips, then we use it! Follow my recipe below for the exact ingredients you need to make these cookies successfully.
- Unsalted butter: I like to control the salt in my cookies so I use unsalted.
- granulated sugar: The combination of granulated and brown sugar is essential in chocolate chip cookies.
- Light brown sugar: Make sure to pack the brown sugar because it really does matter.
- Egg: Room temperature is best.
- All Purpose Flour: Add the structure to the cookie recipe.
- Vanilla extract: My favorite is Mexican vanilla.
- Baking soda and baking powder: You need both to help the cookies expand and become light and fluffy.
- Salt: Salt always adds to the sweetness of cookies.
- corn starch: Keep the biscuits soft.
- Milk Chocolate Chips: Use the Guittard brand for the most accurate taste!
Crumble Cookie Copycat Recipe
This Copycat Crubl Cookies recipe is easy to make at home! It’s simple and straightforward. First, cream the butter and sugar until smooth. Add the rest of the ingredients and mix, then put them in the oven. It’s also satisfying to know how much money you can save by making them yourself. Follow my instructions below and you’ll love the results of your imitation Crumbl cookies.
- Beat the butter and sugar: Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed for 4-5 minutes, until pale and fluffy.
- Add eggs and vanilla: Add eggs and vanilla and mix until combined. Be careful not to over mix.
- Mix the dry ingredients together: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
- Combine wet and dry ingredients: Add the flour to the wet ingredients and beat on low speed until fully absorbed. Turn off the mixer, and scrape the sides of the bowl to make sure all the flour is incorporated.
- Add the chocolate chips: Stir in the chocolate chips. Then fold them in by hand with a spatula.
- Measure the dough: Using a ⅓ cup measuring cup, divide dough into small balls. To be more precise, weigh the dough to 110 grams and roll it out into a ball.
- bake: Place the dough balls in the prepared bakeware, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, then remove from oven.
- kinda cool: Let the cookies rest on the baking sheet for 10-15 minutes, then transfer to a cooling rack. The centers of the cookies may look underbaked, but leave them on the baking sheet. This allows them to continue baking while cooling, and they will set perfectly.
quick tips
I want to make sure your cookies come out perfect, so read the tips below for maximum success! I’ve made enough cookies to know how to get them right. These copycat Crubl cookies turn chewy and soft with golden edges. You’ll love the texture when you follow my tips below.
- Creaming Butter and Sugar: Be sure to cream the butter and sugar for 4-5 minutes until light and pale in color.
- high temperature: Bake cookie dough at a higher temperature for less time.
- Lightly baked: Don’t keep cooking, let them sit on a baking sheet before transferring to a cooling rack.
- Do not over mix the flour: Mix flour into dough until combined. Overmixing will result in tough cookies.
- Use good quality chocolate chips: Guittard is a brand worth using! This is the brand Crumbl uses, and it’s the best.
- Do not over beat the eggs: Beating too much can create too much air. This causes the biscuit to rise and then fall as it bakes, resulting in a flat biscuit.
store leftover cookies
I love these Copycat Crubl Cookies because they contain cornstarch which keeps them soft for days! Make them ahead of time and freeze them until you are ready to bake. Here’s how I like to store and freeze cookies.
- On the counter: Store in an airtight container for up to 5 days.
- in the refrigerator: Baked cookies can be stored in an airtight container. Store in refrigerator for up to 3 months. Unbaked cookie dough can be frozen in portions. Frozen cookie dough will keep in the refrigerator for up to 3 months. Bake straight from frozen, but add 2-3 minutes to the baking time.
- To reheat: Microwave your cookies for 15 seconds for a warm cookie experience!
-
Preheat oven to 375°F and line 2 baking sheets with parchment paper. on hold.
-
Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed for 4-5 minutes, until pale and fluffy.
-
Add eggs and vanilla and mix until combined.
-
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch.
-
With the mixer running on low speed, add the flour to the wet ingredients until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
-
Add the chocolate chips and mix by hand.
-
Use a ⅓ cup measuring cup to divide the dough into small balls, or to be more accurate, weigh the dough to 110 grams and roll it out into small balls.
-
Place dough balls on prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, then remove from oven.
-
Let the cookies rest on the baking sheet for 10-15 minutes, then transfer to a cooling rack. The centers of the cookies may look underbaked, but leave them on the baking sheet. This allows them to continue baking while cooling, and they will set perfectly.
-
Cookies can be served hot, chilled, or at room temperature.
supply: 16
Serve1cookiescalories507kcal (25%)carbohydrate70G (twenty three%)protein5G (10%)fattwenty threeG (35%)Saturated fat14G (70%)polyunsaturated fat1Gmonounsaturated fat5GTrans fat1Gcholesterol70mg (twenty three%)sodium314mg (13%)Potassium101mg (3%)fiber1G (4%)sugar44G (49%)Vitamin A612unit (12%)Vitamin C0.1mgcalcium67mg (7%)iron2mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brand you use, your measurements, and the serving sizes for each family.