Crumbl Cookies Copycat Magic: Giant, Gooey, Bakery-Style Cookies You’ll Brag About

You want a cookie that looks like it hired a publicist. Big, glossy, chewy, and unapologetically extra—just like the ones that break the internet. This crumbl cookies copycat recipe nails that bakery-style heft with a crispy edge, molten middle, and a flavor profile engineered for “whoa.” No specialty equipment, no culinary degree—just a few smart tweaks that make your kitchen smell like victory.

Ready to bake cookies that make your oven feel like a pop star’s tour bus?

The Secret Behind This Recipe

The crumbl effect isn’t just size—it’s engineering. First, we use a combo of butter and oil to maximize chew without losing structure. Then we chill the dough to control spread, creating that signature thick center.

A mix of brown and granulated sugar builds caramelization and depth. Cornstarch is the stealth MVP for softness, and slightly underbaking ensures the gooey interior. Finally, we use large dough balls (about 4 ounces each) to create bakery-thick cookies that finish cooking on the pan.

Bonus trick: pressing a few chocolate chips on top right after baking gives that professional, photo-ready finish.

Ingredients Breakdown

Unsalted butter (1 cup, softened) – Flavor and structure; softened, not melted.
Neutral oil (2 tbsp) – Adds chew and moisture without greasiness.
Light brown sugar (1 1/4 cups, packed) – Caramel notes and tenderness.
Granulated sugar (1/2 cup) – Sweetness and crisp edges.
Large eggs (2), room temperature – Binds and adds richness.
Vanilla extract (1 1/2 tbsp) – A big hit for bakery flavor.
All-purpose flour (3 1/4 cups) – The base; measured correctly for consistency.
Cornstarch (2 tsp) – Soft, plush centers.
Baking soda (1 tsp) – Lift and spread control.
Fine sea salt (3/4 tsp) – Balances sweetness; don’t skip.
Semi-sweet chocolate chips or chunks (1 1/2 cups) – The classic choice; mix sizes for drama.
Flaky sea salt (optional) – For topping; contrast is everything.

Instructions

Prep the basics. Line two baking sheets with parchment. Set oven to 350°F (175°C). If your kitchen runs hot, chill the sheets.
Cream fats and sugars. Beat butter, oil, brown sugar, and granulated sugar on medium-high for 2–3 minutes until fluffy.
You’re building air and structure here.
Add eggs and vanilla. Mix in eggs one at a time, then the vanilla. Scrape the bowl—those sneaky bits matter.
Whisk dry ingredients. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
Combine wet and dry. Add dry ingredients to wet on low speed until just combined. Overmixing = tough cookies (and not the good kind).
Fold in chocolate. Use chips, chunks, or both.
Save a handful for topping after baking.
Portion the dough. Scoop into large 1/4-cup to 4-ounce mounds (about 8–10 cookies). Roll gently for smooth edges.
Chill. Refrigerate dough balls for 30–45 minutes. This keeps them thick and prevents spreading like a pancake.
Bake. Arrange 6 per sheet with space.
Bake 11–13 minutes until edges are set and centers look slightly underdone. Trust the process.
Finish on the pan. Press a few extra chips on top, sprinkle flaky salt, and let them rest on the sheet for 10 minutes. They’ll firm up into that perfect gooey-chewy texture.
Optional cookie scoot. Use a large round cutter to swirl around the cookies and tidy edges for that bakery-perfect circle.
Yes, we’re extra.

Storage Instructions

Room temp: Store in an airtight container up to 3 days. Add a slice of bread to maintain softness (old-school trick, still elite).
Fridge: Good for 5–6 days, but bring to room temp or warm briefly before eating.
Freezer (baked): Freeze individually wrapped cookies up to 2 months. Reheat at 300°F (150°C) for 4–6 minutes.
Freezer (dough): Freeze portioned dough balls up to 3 months.
Bake from frozen, adding 1–2 minutes to bake time.

Nutritional Perks

Energy boost: Carbs and fats for long-lasting fuel during busy days or workouts. Moderation, obviously.
Chocolate benefits: Semi-sweet chocolate offers antioxidants and a little iron. Not a salad, but still a win.
Customization: Swap part of the flour for oat flour or add nuts for fiber and healthy fats.
Small tweaks, big impact.

Common Mistakes to Avoid

Skipping the chill time: You’ll get flat, sad cookies. Chill equals thick and gooey.
Overbaking: Pull them when centers look slightly underdone. They set as they cool.
Packing flour: Spoon and level your flour or use a scale.
Too much flour = cakey and dry.
Using hot pans: Warm sheets make cookies spread. Rotate or cool sheets between batches.
Old leaveners: Baking soda loses power over time. Replace every 6 months for best results.

Variations You Can Try

Cookies & Cream: Fold in crushed chocolate sandwich cookies and white chocolate chips.
Peanut Butter Cup: Replace 1/3 cup flour with peanut butter powder; fold in chopped PB cups.
S’mores: Add mini marshmallows, graham cracker chunks, and milk chocolate pieces.
Torch tops lightly for drama.
Salted Caramel: Mix in caramel bits; drizzle with caramel and sprinkle flaky salt after baking.
Funfetti Sugar: Skip chocolate, add 1 tsp almond extract and 1/2 cup rainbow sprinkles.
Double Chocolate: Replace 1/2 cup flour with cocoa powder; use dark chocolate chunks. Rich, moody, irresistible.

FAQ

Can I make these smaller?

Yes, but adjust the bake time. For medium cookies (2 tablespoons dough), bake 8–10 minutes.

Smaller cookies won’t have the same molten center, but they’re still awesome.

Do I have to use cornstarch?

No, but it helps create that plush interior. If you skip it, the cookies will be slightly denser. Potato starch works as a sub in a pinch.

Why are my cookies spreading too much?

Your butter may be too soft or your oven too hot.

Chill the dough longer and use a cold baking sheet. Also, make sure you measured flour correctly—FYI, too little flour equals pancake city.

Can I use salted butter?

Yes. Reduce added salt to 1/2 teaspoon.

Different brands vary, but you’ll be fine—just taste the dough if you’re comfortable.

What’s the best chocolate for that bakery look?

Use a mix: standard chips for structure and chocolate chunks or wafers for glossy pools. Press a few on top post-bake for the “wow” factor.

How do I get perfectly round cookies?

Use the cookie scoot trick: right after baking, place a large circular cutter over the cookie and swirl gently to shape. Looks pro, takes 3 seconds.

Can I make them gluten-free?

Use a 1:1 gluten-free baking flour that includes xanthan gum.

Add 1 extra teaspoon of milk if the dough seems dry. Texture will be slightly more delicate but still legit.

Can I reduce the sugar?

You can cut up to 1/4 cup total without wrecking texture. Any more and you’ll lose spread, chew, and caramelization, IMO not worth it.

My Take

These crumbl cookies are dessert maximalism done right: oversized, deeply flavored, and engineered for that first-bite silence.

The butter-oil combo plus cornstarch is the cheat code for plush centers with crispy edges. They’re the kind of cookies that make neighbors “just happen” to walk by your house. Bake them big, underbake them slightly, and finish with flaky salt—because you’re not here for average.