The Ultimate Crumbl Cookie Copycat Recipe (Milk Chocolate Chip!)

The Ultimate Crumbl Cookie Copycat Recipe (Milk Chocolate Chip Edition)

Let’s talk about that iconic pink box. You’ve seen it all over social media, a weekly beacon of giant, gooey, gloriously over-the-top cookies. You’ve probably even waited in line, paid a small fortune, and experienced the bliss of a warm Crumbl cookie. But then the craving hits on a Tuesday, and your favorite flavor is gone. What if I told you that you could skip the line, save your money, and create that magic right in your own kitchen? That’s right, we’re cracking the code. This is the ultimate crumbl cookie copycat recipe for their legendary Milk Chocolate Chip, and it’s about to become your new personality.

Why This Recipe Is Awesome (And Will Save Your Wallet)

So, why go through the effort of making your own when the real deal exists? Because this copycat recipe captures the very soul of a Crumbl cookie: it’s enormous, unbelievably soft, chewy, and served best when warm and gooey. We’ve reverse-engineered that signature texture—that dense, almost-underbaked center with slightly crisp edges that makes you weak in the knees.

This isn’t just a recipe; it’s a life hack. You get to have that viral cookie experience whenever you want, without the weekly menu anxiety. It’s perfect for impressing guests, winning over your in-laws, or just treating yourself after a long week in your Barishal home. Plus, making a dozen of these costs about the same as two from the store. You do the math. 😉

Ingredients: The Secrets to the Signature Texture

The magic is in the details. Don’t substitute these unless you have to!

• 1 cup (2 sticks) unsalted butter, cold and cubed (This is not a typo! COLD butter is key.)
• 1 ¼ cups packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cornstarch (The secret to a tender, soft crumb!)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups large milk chocolate chips (Use good quality ones like Guittard or Ghirardelli for the best melt.)

Key Substitutions:

• Chocolate Chips: While milk chocolate is the classic for this copycat, you can absolutely use semi-sweet, dark chocolate chunks, or even a mix.
• Cornstarch: If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour, but the cookies won’t be quite as tender. Don’t skip it if you can help it, IMO.

Tools & Kitchen Gadgets Used: Your At-Home Cookie Factory

To achieve the signature size and texture, a few of these tools are pretty essential.

• Stand Mixer with a Paddle Attachment (Highly recommended for creaming the cold butter.)
• Large Cookie Scoop (A ¼-cup measure or a large ice cream scoop is perfect.)
• Baking Sheets
• Parchment Paper or Silicone Baking Mats
• Mixing Bowl
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Wire Cooling Rack

Step-by-Step Instructions: Cracking the Crumbl Code

Pay attention to the details here. This isn’t your average cookie-making process.

1. Prep Your Station: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. Cream the COLD Butter: This is the weird but crucial part. In your stand mixer, combine the cold, cubed butter, brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes. The mixture will be crumbly and look like wet sand. This is exactly what you want!
3. Add Eggs and Vanilla: Add the eggs and vanilla extract and mix on medium-low speed until just combined. Scrape down the sides of the bowl.
4. Combine the Dry Stuff: In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Mix It (But Not Too Much!): With the mixer on its lowest speed, gradually add the dry ingredients to the wet mixture. Mix until the dough is just combined. A few flour streaks are okay. Do not overmix! Overmixing will make your cookies tough instead of soft.
6. Add the Chocolate: Gently fold in most of the milk chocolate chips, reserving a handful for the tops.
7. Form GIANT Cookie Balls: This is key for the thick texture. Use a large cookie scoop (about ¼ cup of dough per cookie) to form the dough into balls. Roll them in your hands to be slightly taller than they are wide. Place only 4-6 cookies on each baking sheet because they are enormous.
8. The Finishing Touch: Press the reserved chocolate chips onto the tops and sides of the dough balls. This gives them that signature, loaded look.
9. Bake (But Not for Long!): Bake for 10-13 minutes. The edges should be set and the tops should look slightly puffy and underdone. This is the secret! They will look gooey in the middle. That’s perfect. They will finish setting up on the hot pan.
10. Cool and Serve Warm: Let the cookies cool on the baking sheet for at least 10 minutes before attempting to move them to a wire rack. They are best served slightly warm, just like the real thing!

Calories & Nutritional Info (Per GIANT Cookie, Estimated)

Let’s not kid ourselves. This is a gloriously decadent treat.

• Estimated Calories per cookie: ~500-600 calories
• Fat: A lot.
• Carbohydrates: Also a lot.
• Joy: 1000% of your daily recommended value.

Common Mistakes to Avoid: Don’t Let Your Crumbl Crumble!

To nail the copycat, you must avoid these common cookie crimes.

• Using Softened Butter: This will cause your cookies to spread into thin, sad discs. You must use cold, cubed butter to get that thick, dense Crumbl texture.
• Overbaking: This is the #1 way to ruin a Crumbl-style cookie. If you bake them until they look “done” in the middle, they will be dry and cakey once they cool. Pull them out when they still look gooey!
• Making Them Too Small: If you use a regular cookie scoop, you’ll just have regular cookies. You need to commit to the giant size (at least ¼ cup of dough) to get the right texture contrast between the edges and the center.
• Overmixing the Flour: I know I sound like a broken record, but stop mixing the second the flour is incorporated! Overmixing develops gluten and kills the soft, tender texture.

Variations & Customizations: Build Your Own Pink Box

Now that you have the base, you can recreate other favorites!

The Iconic Pink Sugar Cookie Copycat

• For the Cookie: Follow the base recipe, but reduce the flour to 2 ¾ cups and add 1 teaspoon of almond extract along with the vanilla. Skip the chocolate chips. Roll the dough balls in a little granulated sugar before slightly flattening them with the bottom of a glass.
• For the Pink Almond Frosting: Beat together ½ cup softened butter, 3 cups powdered sugar, ¼ cup milk or cream, and 1 teaspoon almond extract until smooth. Add a drop of pink gel food coloring. Spread the frosting on the COOLED cookies.

Salted Caramel Cheesecake

• Follow the base recipe, but press the dough balls down to create an indent. Bake as directed. While cooling, fill the indent with a swirl of store-bought cheesecake filling and a drizzle of caramel sauce.

Chocolate Peanut Butter Cup

• Replace half of the milk chocolate chips with chopped peanut butter cups. After baking, press a mini peanut butter cup into the center of the warm cookie.

FAQ Section: All Your Copycat Questions, Answered

You have questions about cracking the code. I have the answers.

• Q: Why cold butter? Every other cookie recipe uses softened butter! A: Cold butter doesn’t cream with the sugar in the same way. It creates little pockets of steam in the cookie as it bakes, which helps the cookie rise up instead of spreading out, resulting in a thicker, denser cookie.
• Q: How do you get the cookies so thick? Mine always go flat. A: It’s a combination of three things: cold butter, using a large amount of dough (¼ cup), and chilling the dough if it feels warm before baking.
• Q: Do I really have to make them this big? A: The large size is part of what creates the signature texture—a gooey center and set edges. You can make them smaller, but you’ll need to reduce the baking time significantly (maybe 7-9 minutes) and they will have a more uniform texture.
• Q: How can I be sure the center is cooked if it looks so gooey? A: Trust the process of “residual heat cooking.” The cookies continue to bake on the hot pan after you take them out of the oven. This firms up the center to the perfect soft, chewy texture without drying it out.
• Q: Can I freeze the dough? A: Yes! Form the giant dough balls, press the extra chips on top, and freeze them solid on a baking sheet. Then transfer to a freezer bag. You can bake them straight from frozen; just add 2-3 minutes to the baking time.
• Q: How do I store these cookies? A: Store them in an airtight container at room temperature. Because they are so soft, they are best eaten within 2-3 days.
• Q: Can I use a hand mixer? A: You can, but it will struggle with the cold butter. You may need to stop and scrape down the beaters often. A stand mixer makes this part much easier.

Final Thoughts: The Pink Box Has Nothing on You

You’ve done it. You’ve unlocked the secrets of the viral cookie sensation from the comfort of your own kitchen. You now have the power to summon a warm, gooey, giant chocolate chip cookie whenever you desire. So go forth, bake a batch, and maybe even find a pink box to serve them in, just for the sheer audacity of it all. You’re a cookie legend now.