The Crumbl Cookie Obsession (Plus a Copycat Recipe)

I didn’t mean to fall for Crumbl cookies. It just sort of... happened. One minute I was minding my business, and the next, I was knee-deep in a pink box, wondering how on earth a cookie could taste like an actual slice of birthday cake.

I’m not even a sweets person — or at least I used to say that, back when I had self-control and a modest opinion of dessert. But then Crumbl entered the chat with their rotating weekly flavors, absurdly huge cookies, and thick-as-a-pillow texture. Let’s just say, things got personal.

Crumbl cookies aren’t just baked goods — they’re an event. They don’t quietly sit on a plate waiting to be noticed. They demand attention. From the shiny frosting to the molten centers, everything about them is unapologetically over-the-top. And yes, I’ve tried to resist. I’ve scrolled past their Instagram reveals. I’ve told myself, “It’s just a cookie.” But who am I kidding? These things are dessert drama — and I live for it.

So... I Tried to Recreate Them

Of course, I couldn’t keep dropping $5 per cookie every week (my bank account was starting to side-eye me). So I did what any slightly unhinged cookie fan would do: I tried to make my own. After several rounds of testing, tweaking, and very serious taste-testing (for science), I landed on a recipe that channels the full Crumbl energy — thick, rich, slightly underbaked centers with crisp golden edges.

This copycat chocolate chip Crumbl-style cookie is the ultimate homage: buttery, soft, generously loaded with chocolate, and exactly the kind of cookie that makes you feel a little smug for baking it yourself.

Ingredients

• 1 cup (227g) unsalted butter, cold and cubed
• 3/4 cup (150g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips or chunks

Why Cold Butter?

This recipe uses cold butter, straight from the fridge — not softened. This helps the cookies hold their thick, signature shape without spreading too much. It’s a little harder to cream at first, but the payoff is worth it: rich texture, firm edges, and that irresistible bakery bite.

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer (or with a hand mixer and a little elbow grease), beat the cold butter and sugars until creamy and well combined — about 3–4 minutes. Don’t rush this step. Think of it as the cookie’s personality forming.
3. Add the eggs one at a time, mixing after each addition. Then pour in the vanilla like you're on a cooking show. (Bonus points if you pretend the cameras are rolling.)
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low until just combined. No overmixing here — we’re baking cookies, not kneading bread.
5. Stir in the chocolate chips. Taste test as needed. For quality assurance, of course.
6. Scoop out large balls of dough — I’m talking 1/3 cup per cookie. These are Crumbl-style, remember? Go big or go bake something else.
7. Place dough balls on your prepared sheets, leaving plenty of space between them. Flatten just slightly with your palm — think “gentle encouragement,” not “cookie pancake.”
8. Bake for 10–12 minutes. The edges should be golden, but the centers will look a little underdone — that’s the magic. Let them sit on the tray for 10 minutes to set before moving. If you eat one straight from the oven, I respect you deeply.

The Crumbl Energy

These cookies are bold. They’re not trying to be dainty or health-conscious or minimalist. They’re a sugar-fueled celebration of everything that’s joyful about dessert. Eat one, and you’ve basically had an entire emotional experience.

And while they’re inspired by the OG Crumbl chocolate chip, you can riff endlessly. Want to add chopped walnuts? Go for it. White chocolate and macadamia? Iconic. Want to drizzle with Nutella and sprinkle sea salt like you own a boutique bakery? Who’s stopping you? Not me.

Final Thoughts

Look — we’re not trying to replace Crumbl. (I still plan to visit more than I should admit.) But there’s something wildly satisfying about recreating that indulgence at home, knowing that you made the kind of cookie that makes people gasp a little when they bite into it.

So whether you're a Crumbl addict, a casual cookie enthusiast, or just someone who needs a foolproof excuse to eat warm dough at 10 p.m., this recipe is for you. No pink box required — just a little butter, a little sugar, and a willingness to lean fully into your cookie-loving chaos.

Bake them. Share them. Or don’t. I won’t judge.

🍪 Happy baking — and welcome to the dark side. We have cookies.