Copycat Crumbl Cookies
Make bakery-style Copycat Crumbl Cookies at home! This easy recipe creates soft, thick cookies with gooey centers and crispy edges—just like the real thing!
Ingredients
- 1 cup cold butter cut into cubes
- 1 ¼ cups granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ cup cake flour or replace with ½ cup all-purpose flour + 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- In a stand mixer, beat cold butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Mix in eggs and vanilla extract, beating just until combined.
- In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, and salt. Slowly mix it into the butter mixture.
- Gently fold in the chocolate chips until evenly distributed.
- For thicker cookies, chill the dough for at least 30 minutes (or overnight for even better flavor).
- Roll the dough into large balls, about ¼ cup per cookie, and place them on a parchment-lined baking sheet.
- Preheat oven to 375°F (190°C). Bake cookies for 10-12 minutes until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t overmix the dough—this keeps the cookies soft and thick.
- For an extra gooey center, bake at 350°F (175°C) for 12-14 minutes instead of 375°F.
- Use high-quality vanilla extract for the best flavor.