Copycat Crumbl Cookie Recipe

What is Copycat Crumbl Cookie Recipe?

This Copycat Crumbl Cookie Recipe is a homemade version inspired by the popular Crumbl Cookies known for their thick, soft texture and rich chocolate chip flavor. Whether you’re a fan of Copycat Crumbl Chocolate Chip Cookies or looking for Gluten Free Crumbl Cookies, this recipe can be adapted to suit your preferences. It’s a fun cookie recipe perfect for DIY Crumbl Cookies at home, and you can even make Mini Crumbl Cookies for a cute, smaller treat.

Crumbl Cookie Flavors are all about that perfectly balanced sweetness and melt-in-your-mouth texture — and this recipe aims to capture exactly that with accessible ingredients and easy steps.

Ingredients

• 2 1/4 cups all-purpose flour (or gluten-free blend for GF version)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (grass-fed if available)
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs (pasture-raised if possible)
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: 1/2 cup chopped nuts or 1 cup white chocolate chips for variations
• For healthier options: swap half the flour with oat flour and reduce sugar by 1/4 cup

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or hand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Optional: cookie scoop for even cookies

How to Make Copycat Crumbl Cookie Recipe

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2:

In a bowl, whisk together the flour, baking soda, and salt; set aside.

Step 3:

In another large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy using a mixer.

Step 4:

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5:

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Step 6:

Fold in the chocolate chips and nuts or white chocolate chips if using.

Step 7:

Scoop 1/4 cup-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8:

Bake for 10-12 minutes or until edges are golden but centers still look soft.

Step 9:

Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Some Tips!

• Use room temperature butter and eggs for better mixing and cookie texture.
• Don’t overmix your dough once the flour is added to keep cookies tender.
• For Mini Crumbl Cookies, use a smaller scoop and reduce baking time by 2-3 minutes.
• To make gluten free Crumbl cookies, use an all-purpose gluten-free blend and xanthan gum if needed.
• To keep healthier Crumbl cookies, swap half the flour with oat flour and reduce sugar slightly.

How to Store Leftovers

Store your homemade Crumbl cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed freezer bag for up to 3 months. Just thaw at room temperature or warm slightly before serving.

What to Eat With

These Copycat Crumbl Cookies are perfect with a cold glass of milk or a cozy cup of Pumpkin Spice Latte. For a sweet pairing, try them with sugar cookies or a rich caramel apple cheesecake. Or grab a cup of hot Starbucks Peppermint Mocha for a chocolatey, minty twist that complements the cookie flavors beautifully.

FAQ

Conclusion

Next time you’re craving a bakery-style treat at home, this Copycat Crumbl Cookie Recipe has got your back. From homemade Crumbl cookies to gluten free options and mini versions, it’s a versatile recipe that brings the joy of Crumbl Cookie Flavors right to your kitchen. I hope this becomes a go-to recipe for your family’s sweet moments!

Copycat Crumbl Cookie Recipe

Recipe by SarahCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

280

kcal

Total time

1

hour 

10

minutes

Make bakery-style Crumbl Cookies at home with this easy Copycat Crumbl Cookie Recipe. Soft, chewy, and loaded with chocolate chips, with gluten-free and mini cookie variations!

Ingredients

• 2 1/4 cups all-purpose flour (or gluten-free blend)
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 cup unsalted butter, softened
  3/4 cup brown sugar, packed
  1/2 cup granulated sugar
  2 large eggs
  2 teaspoons vanilla extract
  2 cups semi-sweet chocolate chips
  Optional: 1/2 cup chopped nuts or 1 cup white chocolate chips
  Optional healthier variation: swap half the flour with oat flour and reduce sugar by 1/4 cup

Directions

• Preheat oven to 350°F (175°C). Whisk together flour, baking soda, and salt. In a separate bowl, cream butter with sugars, then add eggs and vanilla.
• Gradually mix dry ingredients into wet until just combined. Fold in chocolate chips and optional mix-ins.
• Scoop 1/4 cup-sized balls onto prepared baking sheet, spacing 2 inches apart. Bake 10-12 minutes until edges are golden.
• Cool on baking sheet 5 minutes, then transfer to cooling rack. Decorate or enjoy as is.

Notes

• Use room temperature butter and eggs for better texture.
  Don’t overmix after adding flour to keep cookies tender.
  Reduce baking time by 2-3 minutes for mini cookies.
  For gluten-free, use a blend with xanthan gum.
  For healthier cookies, replace half the flour with oat flour and reduce sugar slightly.