Some recipes just feel like a warm hug. For me, this Crumbl Cookies Copycat is one of them. It’s not just a cookie. It’s a big, soft, sweet memory on a plate. If you love soft, bakery-style cookies, you should also try my recipe for Soft Pumpkin Cookies.
I remember the first time I tried one. It was a chilly afternoon, and I needed a pick-me-up. That first bite was pure, simple joy. I knew I had to make them at home.
This recipe takes me right back to my grandma’s kitchen. It’s about that classic, comforting taste we all love. Let’s make some magic together.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Servings: 6 large cookies
The Story Behind This Classic Recipe
I think we all have that one sweet treat that feels like home. For many of us now, it’s those famous, pink-boxed cookies.
They became a weekly ritual for my family. We’d try the new flavor, but we always came back to the classic.
I wanted to capture that feeling in my own kitchen. This recipe is my love letter to that tradition. It’s about sharing warmth, one giant cookie at a time.
What Makes This the *Traditional* Way
This isn’t about shortcuts. It’s about doing things the right way. The way that gives you that perfect, bakery-style cookie.
The secret is in the cornstarch. It’s the old-fashioned trick that makes the cookie incredibly soft and thick. We also use a mix of brown and white sugars.
This gives you that perfect chew. Chilling the dough is non-negotiable. It stops the cookies from spreading too thin in the oven.
Crumbl Cookies Copycat Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Crumbl Cookies Copycat Recipe!
Nutrition Information
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step to something wonderful. You likely have most of them in your pantry right now.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
How to Make It Just Like Grandma Did
Follow these steps, and your kitchen will smell like heaven. Don’t rush it. Good things take a little time.
- First, cream your butter and sugars. Use a mixer for about 2 minutes. You want it light and fluffy. This builds the base of your cookie.
- Beat in the egg and vanilla. Mix until it’s just combined and looks smooth.
- In a separate bowl, whisk the dry stuff. That’s the flour, cornstarch, baking soda, and salt.
- Slowly add the dry mix to the wet. Mix on low speed. Stop as soon as you see no more dry flour.
- Now, fold in the chocolate chips. Use a spatula to make sure they’re spread evenly through the dough. For a fun seasonal twist with chocolate, check out my Pumpkin S’mores Cookies.
- This is the important part. Cover the bowl and chill the dough. Leave it in the fridge for at least 2 hours. Overnight is even better.
- When you’re ready, heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Divide the dough into 6 big portions. Roll each into a tall ball, almost like a hockey puck. Place only 4-6 on a large sheet.
- Bake for 11-13 minutes. The edges should be just set, but the center will look soft. This is perfect.
- Let them cool on the sheet for 10 minutes. They will finish setting up. Then, move them to a wire rack.
My Tips for Perfecting This Classic
I’ve made these more times than I can count. These little tips make a world of difference.
First, always use room temperature ingredients. Your butter and egg blend so much better. It makes your cookie texture just right.
Second, don’t over-bake them. They will look underdone when you take them out. Trust the process. They set up as they cool.
Finally, use a kitchen scale. Measuring your flour by weight is the best way to get consistent, perfect results every single time.
How to Store and Enjoy Later
These cookies are best the day you make them. But they keep their magic for days if you store them right.
Let them cool completely first. Then, put them in an airtight container at room temperature. They’ll stay soft for about 3 days.
You can also freeze the dough balls. Just pop them on a sheet and freeze solid. Then, bag them up. Bake from frozen, adding a minute or two to the bake time.
Nutrition Notes
This is a treat, through and through. I believe in enjoying the real thing. Here’s a simple look at what’s in one of these large cookies.
- Calories: ~580
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 75mg
- Sodium: 380mg
- Total Carbohydrates: 75g
- Dietary Fiber: 3g
- Sugars: 45g
- Protein: 6g
Your Questions About This Classic Recipe
Here are answers to the questions I get asked the most. I hope they help you on your baking journey.
Can I use milk chocolate chips instead?
You absolutely can. I love semi-sweet for that classic taste. But milk chocolate will make them sweeter and richer. It’s a delicious swap. If you’re a fan of white chocolate, my Pumpkin White Chocolate Chip Cookies are another fantastic option.
You could even use a mix. Try half semi-sweet and half milk chocolate. It’s a wonderful combination.
Why did my cookies spread too much?
This usually means your dough wasn’t cold enough. The butter was too warm when it hit the oven.
Make sure you chill the dough for the full time. Also, check that your baking soda is fresh. Old baking soda won’t make them rise right.
Can I make the dough ahead of time?
Yes, and I often do. The flavor actually gets better. You can keep the dough in the fridge for up to 3 days before baking.
Just let it sit at room temperature for 15 minutes before you shape the balls. This makes it easier to handle.
I hope this recipe brings a little extra sweetness to your kitchen. There’s nothing quite like the smell of cookies baking.
It’s a simple pleasure that connects us to so many good memories. I’m so glad we could make this classic together.
Did you try making these at home? I’d love to hear about it. Please share your stories and a photo in the comments below. Don’t forget to leave a rating to let others know how it turned out!
