Copycat Crumbl Chocolate Chip Cookies Recipe

About Crumbl Chocolate Chip Cookies

Did you know that Crumbl’s very first recipe was their Chocolate Chip Cookie? Back in 2017, two cousins with a big dream set out on a mission to create the world’s best chocolate chip cookie.

They opened their first store in Logan, Utah and only served their fresh chocolate chip cookies for takeout and delivery.

Fast forward to today, Crumbl has over 500 locations nationwide, has created hundreds of flavors and has captured the sweet tooth of the nation!

The original milk chocolate chip cookie is currently the only cookie that is offered every week on the rotating Crumbl Cookie menu of flavors.

Why You’ll Love This Copycat Recipe

The classic Crumbl Chocolate Chip Cookie is iconic for a few reasons. We took all of these features into account when creating our copycat recipe.

Cookie Size

Crumbl cookie are gigantic and great for sharing. Our recipe creates some really big cookies too. The whole recipe yields only 12 jumbo cookies! Be sure to leave plenty of room between cookies on your baking sheet.

Cookie Texture

Crumbl cookies are a little crisp on the outside, but soft and chewy on the inside. This recipe uses a secret ingredient (vanilla pudding mix) for a super soft and delicious texture.

Butter and coconut oil also join the party to help create a rich wonderful flavor and texture.

Cookie Shape

If you’ve ever had a Crumbl chocolate chip cookie, you know that they have a unique look. They are thick and almost a little bumpy. We use a fun technique in our recipe to make the cookies extra thick and chewy in the center.

Milk Chocolate Chips

The key to recreating the original Crumbl recipe is to use milk chocolate chips. Crumbl uses super high-quality Guittard milk chocolate chips in their cookies.

If you don’t want to use these or can’t find these specialty chips, you can certainly use any brand of milk chocolate chips you have on hand.

Ingredients To Make Copycat Crumbl Chocolate Chip Cookies

• ½ cup butter, softened
• 1 cup refined coconut oil, solid
• ¾ cup granulated sugar
• 1 cup brown sugar, not packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 3.4 oz box vanilla Jello instant pudding mix
• 1 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 4 cups all-purpose flour
• 1 ½ cups milk chocolate chips

How To Make Copycat Crumbl Chocolate Chip Cookies

Prep Time: 10 minutes
Bake Time: 20 minutes
Yield: About 12 big cookies

1. Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper.

2. Begin by adding the butter, coconut oil, brown sugar, and granulated sugar to a medium-sized bowl. Cream together with a wooden spoon.

3. To the butter and sugar mixture, add the three eggs and the vanilla. Stir until well combined 3-4 minutes.

4. In a large bowl, add the flour, baking powder, baking soda, salt, and instant pudding. Whisk together to combine.

5. Add the egg mixture to the flour mixture and blend.

6. Keep stirring until all ingredients come together to form the thick cookie dough. If stirring with a spoon, the mixture will be loose with lots of crumbs, but bind together when squeezing the dough in your hand.

7. Stir in the chocolate chips.

8. Make two 2-3 tbsp balls with the dough and push them together. It should resemble a chocolate chip cookie snowman.

9. Place on a cookie sheet and only push down slightly. The dough should still somewhat stand up. Repeat with the rest of the dough.

10. Bake at 375 degrees F for about 20 minutes or until dough has started to spread out. The chocolate chip cookies will be slightly pale.

11. Broil for 3-4 minutes to slightly brown and crisp the tops of the chocolate chip cookies. Keep a close eye on the cookies to prevent burning or overcooking.

12. The cookies will feel very soft when coming out of the heat even after broiling. Thy will become more solid after they have set for 10-15 minutes cooling off.

We hope you enjoy this copycat Crumbl Chocolate Chip Cookies recipe that gives you all the flavor of a Crumbl cookie without the high price tag. Preheat your oven and get ready to enjoy some deliciousness!

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Yield: 12 big cookies

Copycat Crumbl Chocolate Chip Cookies Recipe

Print

This copycat Crumbl Chocolate Chip Cookies recipe comes pretty close to the real thing! Huge, delicious cookies that are crispy on the edges, perfectly soft and crumbly in the center, and packed with milk chocolate chips.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• ½ cup butter, softened
• 1 cup refined coconut oil, solid
• ¾ cup granulated sugar
• 1 cup brown sugar, not packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 3.4 oz box vanilla Jello instant pudding mix
• 1 tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 4 cups all-purpose flour
• 1 ½ cups milk chocolate chips

Instructions

1. Preheat the oven to 375 degrees F and line a large cookie sheet with parchment paper.
2. Begin by adding the butter, coconut oil, brown sugar, and granulated sugar to a medium-sized bowl. Cream together with a wooden spoon.
3. To the butter and sugar mixture, add the three eggs and the vanilla. Stir until well combined 3-4 minutes.
4. In a large bowl, add the flour, baking powder, baking soda, salt, and instant pudding. Whisk together to combine.
5. Add the egg mixture to the flour mixture and blend.
6. Keep stirring until all ingredients come together to form the thick cookie dough. If stirring with a spoon, the mixture will be loose with lots of crumbs, but bind together when squeezing the dough in your hand.
7. Stir in the chocolate chips.
8. Make two 2-3 tbsp balls with the dough and push them together. It should resemble a chocolate chip cookie snowman.
9. Place on a cookie sheet and only push down slightly. The dough should still somewhat stand up. Repeat with the rest of the dough.
10. Bake at 375 degrees F for about 20 minutes or until dough has started to spread out. The chocolate chip cookies will be slightly pale.
11. Broil for 2-3 minutes to slightly brown and crisp the tops of the chocolate chip cookies. Keep a close eye on the cookies to prevent burning or overcooking.T
12. The cookies will feel very soft when coming out of the heat even after broiling. Thy will become more solid after they have set for 10-15 minutes cooling off.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 662Total Fat: 34gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 430mgCarbohydrates: 75gFiber: 2gSugar: 40gProtein: 8g

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