Crumbl Cookies – Homemade Edition
So you’re craving a giant, soft, over-the-top, frosting-dripping cookie but don’t feel like driving to a Crumbl store or paying half your rent for a four-pack, huh? Same.
Honestly, the moment I realized I could make Crumbl-style cookies at home without needing a secret bakery degree, life instantly got 27% better. These cookies are gooey, thick, dramatic, and—most importantly—require zero fancy skills. If you can stir, scoop, and avoid eating the dough before baking, you’re basically a pro.
Why This Recipe is Awesome
Let’s cut straight to it: these cookies slap.
They’re everything you love about Crumbl—giant, plush, melt-in-your-mouth centers—minus the long lines and questionable self-control that causes you to buy all the weekly flavors like you’re preparing for cookie hibernation.
- It’s idiot-proof. Seriously, even I didn’t mess it up, and I have a talent for burning toast.
- Customizable AF. Chocolate chip? Sugar cookie with frosting? Birthday cake? Peanut butter overload? Go wild.
- One bowl. Yes, ONE. Because who wants more dishes? Exactly.
- Bakery style without bakery stress. No piping bags, no fancy equipment, no drama.
Basically, this recipe is your golden ticket to cookie heaven with zero gatekeeping.
Ingredients You’ll Need
(This makes big, bakery-style cookies—because small cookies are just sad pancakes.)
- 1 cup unsalted butter, softened — not melted! This isn’t a crime scene.
- 1 cup granulated sugar — for sweetness and joy.
- 1 cup brown sugar — packs extra moisture and flavor (and we love that).
- 2 large eggs — please don’t forget these… we’ve all done it.
- 1 tbsp vanilla extract — the good stuff, not the imitation bottle hiding in your pantry from 2007.
- 3 cups all-purpose flour — yes, three cups; we’re building cookie skyscrapers.
- 1 tsp baking soda — so they rise, not spread like sad puddles.
- 1 tsp baking powder — the partner-in-crime to the baking soda.
- ½ tsp salt — because flavor exists.
- 1–2 cups mix-ins — chocolate chips, M&Ms, sprinkles, chopped Oreos, whatever makes your heart happy.
- Optional frostings or toppings — buttercream, caramel drizzle, crushed cookies, edible glitter (if you’re extra).
Step-by-Step Instructions
1. Cream the butter and sugars.
Grab a big bowl and beat your softened butter with both sugars. You’re aiming for a fluffy, pale situation. Think “this looks like sweet clouds.”
2. Add the eggs and vanilla.
Crack in the eggs one at a time (don’t get cocky), then pour in the vanilla. Mix until smooth. Try not to taste it. (You will. It happens.)
3. Add the dry ingredients.
Dump in the flour, baking soda, baking powder, and salt. Mix gently. Overmixing causes tough cookies—aka sadness.
4. Fold in your mix-ins.
Chocolate chips? Oreos? Sprinkles? Fold them in like you’re tucking them into bed. Gently and lovingly.
5. Scoop the dough.
Make big scoops—Crumbl size is basically “small snowball.” Place on a parchment-lined tray, spacing them out like socially awkward introverts.
6. Chill the dough (plz don’t skip).
Refrigerate 20–30 minutes. This prevents spreading and keeps them thick and chewy. Yes, it matters.
7. Bake.
Bake at 350°F (175°C) for 10–13 minutes.
Remove when the edges are set but the centers look slightly underbaked. That’s the magic.
8. Add toppings if desired.
Frost while warm for melty vibes, or wait until cool for neat, photo-ready swirls. Choose your aesthetic.
9. Enjoy.
Eat one. Or four. I won’t judge.
Nutritional Facts
(Per one large Crumbl-style cookie—because these babies are big.)
| Component | Amount |
|---|---|
| Calories | 420–480 kcal |
| Carbs | 52g |
| Fat | 20g |
| Protein | 4g |
| Sugar | 35–40g |
| Fiber | 1g |
Let’s be brutally honest: these aren’t “health cookies.”
But they are happiness in edible form, and honestly, that counts for something. A cookie this size basically counts as self-care. Plus, making them at home means fewer preservatives and more love (aww). Treat yourself—you deserve it.
Common Mistakes to Avoid
- Skipping the chilling step. Thinking you don’t need to preheat or chill the dough? Rookie move. Your cookies will pancake themselves.
- Using melted butter. No. Stop. Put it down.
- Overmixing the dough. You’re making cookies, not bread. Chill.
- Baking until fully baked. That’s how you get dry, crunchy sadness.
- Adding too many mix-ins. I know the chaos is tempting, but keep it to 2 cups max unless you want cookie rubble.
Alternatives & Substitutions
- No brown sugar? Use all white sugar + 1 tbsp molasses. Boom.
- Gluten-free? Swap flour for a 1:1 GF blend. Texture stays surprisingly good.
- Want them even thicker? Add 2 tbsp extra flour and chill longer.
- No butter? You can use margarine, but why hurt your soul like that?
- No eggs? Replace each egg with ¼ cup applesauce or yogurt. Works beautifully.
Honestly, this recipe is a playground—mix, match, experiment. Live your best cookie life.
FAQ (Frequently Asked Questions)
1. Can I freeze the dough?
Absolutely. Freeze scooped balls, then bake straight from frozen. Add 1–2 minutes to the bake time.
2. Why did my cookies spread too much?
Probably warm dough or butter. Chill longer next time, my friend.
3. Can I make them smaller?
Technically yes, but then they’re just “cookies,” not Crumbl cookies. Why downsize greatness?
4. Do I need a stand mixer?
Nope! A hand mixer or strong biceps works fine.
5. Can I frost them the next day?
Yes, but try not to eat them all before then.
6. How long do they stay fresh?
3–4 days in an airtight container… if they last that long.
7. Can I use whole wheat flour?
…You can, but why introduce sadness into a beautiful moment?
Final Thoughts
And there you have it—your very own Crumbl Cookies, homemade with love, butter, and the kind of chaotic joy that only giant cookies can bring.
Now go impress someone—your friends, family, coworkers, or honestly just yourself. You earned this cookie magic. 🍪✨
