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Copycat Chocolate Chip Crumbl Cookie

Looking for a true copycat Crumbl cookie recipe? Big dense and chewy milk chocolate chip cookies with that signature craggily look on top. Put them in that cute little pink box and you'll hardly be able to tell the difference!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Chilling 30 minutes
Total Time 51 minutes
Servings 8 5 oz cookies
Calories 547kcal


  • 4 ounces butter softened, but not melted (½ cup)
  • 5.25 ounces brown sugar (¾ cup)
  • 5.25 ounces white sugar (¾ cup)
  • 11.25 ounces all purpose flour (2 ¼ cups)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg cold (room temperature egg if you want your cookies to spread more)
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips extra large! (I actually used mini Hershey's kisses)


Making the dough

  • Prepare a cookie sheet with a piece of parchment paper.
  • In a separate bowl, combine the flour, baking soda, baking powder, and salt.
  • In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
    I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
  • Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
  • Add the egg and mix until fully incorporated. Add the vanilla.
  • Gradually add the flour mixture and mix until just combined.
  • Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)

Forming and baking the cookies

  • Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
  • Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
  • (optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
  • Preheat your oven to 375°F
  • Chill the dough in the refrigerator for 30 minutes or overnight.
  • Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
  • Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
  • Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!



  • If your batter is WAY too thick and crumbly and doesn't form into balls, you can add a "little" bit of egg. Not all eggs weigh the same, but a typical large egg in the US weighs about 1.6 ounces.
  • To get results as close as the cookies from Crumbl it is important to follow the chilling and baking instructions. 
  • It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don't bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie. 


Serving: 1cookie | Calories: 547kcal | Carbohydrates: 86g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 131mg | Fiber: 1g | Sugar: 54g | Vitamin A: 388IU | Calcium: 50mg | Iron: 2mg