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The world of cookies has been revolutionized by Crumbl in recent years. Their colossal cookies, unique flavors, and the sheer fun of comparing notes with friends have created a national sensation. But there’s a downside to this cookie craze: the heartbreak of missing out on your favorite flavor or falling in love with a cookie that disappears from the menu forever.
Enter the heartbreak.
But dry those eyes because I’ve got some sweet news. Cooking with Karli has cracked the Crumbl code, reverse-engineering many of their most beloved cookies to bring you the secrets. Now, you can recreate your favorite Crumbl cookies anytime, anywhere.
What Are Crumbl Cookies?
Crumbl is a phenomenal cookie company known for its gigantic cookies in a dazzling array of flavors. Their rotating menu means there’s always something new and exciting to try each week. And yes, they even deliver until midnight – perfect for those late-night cookie cravings.
But what if you don’t have a Crumbl nearby? Or what if your cookie addiction is starting to dent your wallet? Fear not! These copycat recipes bring you the same delicious experience at a fraction of the cost.
Imagine biting into a warm, gooey cookie that’s perfectly crisp on the edges but soft and chewy in the center, bursting with the unique flavors you’ve come to love from Crumbl. With these recipes, you can recreate that magic right in your own kitchen. Whether it’s the classic chocolate chip, the decadent churro, or the tangy lemon glaze, you’ll find a recipe to satisfy every craving.
The Magic of Making Crumbl Cookies at Home
One of the joys of making Crumbl cookies at home is the ability to customize them to your heart’s content. Want a little extra chocolate in your chocolate chip cookie? Go for it! Prefer a thicker layer of frosting on your sugar cookie? Pile it on! You have complete control over every delicious detail.
And the best part? No more waiting for your favorite flavor to make a comeback. No more rushing to the store before they sell out. With these recipes, you can have your cookie and eat it too, whenever the mood strikes.
So, grab your apron and preheat your oven. It’s time to bring the Crumbl experience home. Happy baking!
A Crumbl chocolate chip cookie is the ultimate chocolate chip cookie. Picture an enormous cookie filled with generous chunks of milk chocolate. It boasts a thick, crispy exterior while remaining delightfully chewy and perfect on the inside. This copycat recipe captures all the chocolate chip goodness of a Crumbl cookie but at a much more affordable cost!
PREP TIME:10minutes
COOK TIME:15minutes
SERVINGS:12 cookies
Ingredients
1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 cup brown sugar
2 eggs
1 1/2 tbsp vanilla
4 1/4 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups guittard milk chocolate chips
Instructions
Preheat oven to 375°.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
Fold in the chocolate chips.
Portion out the dough into 1/2 cup portions. Roll into a ball, break the ball in half and squish the two halves together, leaving the rough edges up. Arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
Bake for 12-15 minutes, until the cookies are turning golden brown.
Allow the cookies to cool on the pan for 20 minutes before serving or transferring to a wire rack.
Crumbl sugar cookies are soft, buttery delights crowned with a perfectly sweet almond icing. You'll fall in love with this copycat recipe. The almond icing imparts the cookie's signature flavor without being overpowering. Always served chilled, this cookie achieves a wonderfully chewy texture!
PREP TIME:15minutes
COOK TIME:15minutes
SERVINGS:12 Cookies
Ingredients
Sugar Cookies
1 cup salted butter
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 tsp almond extract
3 cups all purpose flour
2 tsp baking powder
Sweet Almond Icing
1/2 cup salted butter, softened
3 cups powdered sugar
1 tsp almond extract
1-3 tbsp milk
neon pink food coloring, optional
Instructions
Preheat oven to 350°.
While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
Scrape the sides, add in the eggs, vanilla extract and almond extract. Beat until mixed.
Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.
Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.
Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.
Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
Allow them to cool on the cookie sheet.
While the cookies are cooling, make the frosting.
Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.
Add 4 drops of neon pink food coloring, if desired.
Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.
Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.
A peanut butter cookie stuffed with gooey, warm peanut butter, coated in sugar, and topped with a luscious drizzle of even more peanut butter. The ultimate treat for any peanut butter enthusiast!
PREP TIME:20minutes
COOK TIME:20minutes
SERVINGS:20 servings (1/2 cookie per serving) Recipe makes 10 Cookies
Ingredients
1 cup salted butter, softened
1 1/2 cups granulated sugar, divided
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups creamy peanut butter, divided
3 1/4 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
Instructions
Preheat the oven to 350°.
In the bowl of a stand mixer, cream together the butter, 1 cup granulated sugar and brown sugar.
Scrape the sides of the bowl and add in the eggs, vanilla and 1 cup of the peanut butter. Mix until well combined.
Add the flour salt and baking powder to the bowl and mix until combined.
Scoop the dough out using a 1/2 cup measuring cup to divide the dough evenly into 10 cookies.
Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
Measure out the remaining 1/2 cup of peanut butter.
Spoon approx 1/2 tbsp of creamy peanut butter into each pocket and then close the cookie dough around the peanut butter.
Slightly flatten the cookie so the cookie looks like a hockey puck. Repeat with remaining cookie dough.
Add the remaining 1/2 cup of sugar to a bowl, roll and press the sugar onto the outside of each of the cookies.
Bake at 350° for 17-20 minutes.
Allow the cookies to cool on the pan for 15 minutes.
Once they have cooled for 15 minutes, add the rest of the creamy peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter in your hand by massaging it a bit.
Snip the corner of the baggie and drizzle the warm peanut butter cookies in a circular looping motion. Repeat with all of the cookies. Serve warm.
Cosmic Brownie Cookies are incredibly fudgy treats featuring a rich fudge glaze and colorful chocolate chips on top. This Crumbl Cookies copycat recipe will revolutionize your cookie game!
These indulgent chocolate cookies boast a soft and chewy interior with a slightly crisp exterior. Finished with a luscious chocolate ganache and sprinkled with rainbow candy bits, these cookies are a chocoholic's dream come true.
PREP TIME:30minutes
COOK TIME:15minutes
CHILL TIME:30minutes
SERVINGS:24 servings (12 cookies)
Ingredients
Cookies
1 1/2 cups salted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
3 eggs
2 tbsp corn syrup
1 tbsp vanilla extract
3 3/4 cup all purpose flour
1 cup dutch processed cocoa powder
1 tbsp cornstarch
2 tsp baking soda
1 tsp salt
Toppings
2/3 cup heavy cream
2 cups semi sweet chocolate chips
1/3 cup rainbow coated chocolate chips
Instructions
Preheat the oven to 350°.
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
While the cookies are baking in the oven, make the fudge frosting by measuring out the heavy cream into a microwave save bowl.
Microwave the cream for 1 1/2 minutes or until it is boiling.
Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.
Allow the chocolate chips to sit in the hot cream for 3 minutes.
After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Set aside and let it cool while the cookies finish baking.
Once the cookies are out of the oven, let them cool on the pan for about 10 minutes and then spoon the frosting onto the top of each cookie and sprinkle with the candy coated chocolate chips while the icing is still wet.
Serve warm.
Imagine a cinnamon and sugar cookie crowned with a rich vanilla cream cheese frosting and a sprinkle of cinnamon sugar. These cookies are pure Snickerdoodle bliss!
PREP TIME:20minutes
COOK TIME:15minutes
COOLING TIME:15minutes
SERVINGS:24 Servings (makes 12 cookies)
Ingredients
Snickerdoodle Cookies
1 1/2 cups salted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 tsp vanilla extract
4 1/2 cups all purpose flour
3 tsp baking powder
1 tsp cinnamon
Cinnamon and Sugar
1/2 cup granulated sugar
1 tsp cinnamon
Vanilla Cream Cheese Frosting
8 oz cream cheese, room temperature
1/4 cup butter, softened
2 tsp vanillla extract
4 cups powdered sugar
milk, to thin, if needed
Instructions
Preheat oven to 350°.
While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
Scrape the sides, add in the eggs, and vanilla extract. Beat until mixed.
Scrape the sides and add in the flour, baking powder and cinnamon. Mix until thoroughly combined.
Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
Combine the sugar and cinnamon in a bowl, seperate out a few tbsp worth of the cinnamon sugar and reserve it for sprinkling on top of the cookie after frosting.
Roll and press the cinnamon and sugar onto the cookie dough. Flatten the cookie dough by gently so it is in the shape of a hockey puck. Repeat with remaining dough.
Arrange 6 cookies per pan. Bake at 350° for 14-17 minutes or until the centers of the cookies have puffed up and are no longer glossy.
While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.
Add the powdered sugar, one cup at a time.
Add milk a tsp at a time until you've reached your desired consistency, if needed.
Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
Sprinkle some extra cinnamon and sugar on top- serve warm!
Crumbl’s Red Velvet White Chip Cookies are enormous, gooey treats bursting with the rich flavor of red velvet and generously loaded with white chocolate chips.
PREP TIME:15minutes
COOK TIME:15minutes
RESTING TIME:10minutes
SERVINGS:24 servings
Ingredients
1 1/2 cup butter, softened
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 egg
1 1/2 tbsp vanilla extract
4 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
red food coloring
2 cup white chocolate chips
Instructions
Preheat oven to 350°.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
Mix in the red food coloring, then fold in the white chocolate chips.
Use a 1/2 cup measuring cup to portion out the dough. Roll the dough and flatten them slightly. Arrange 6 cookies per cookie sheet. This will make 12 cookies.
Bake at 350° for 15-17 minutes- the cookies should spread slightly, crackle a little bit and the centers should no look shiny and wet anymore.
Allow the cookies to cool for at least 10 minutes on the pan before serving. Serve warm.
These delectable graham cracker cookies are crowned with a luscious sweet and tangy key lime topping, capturing all the deliciousness of key lime pie in every bite.
PREP TIME:40minutes
COOK TIME:15minutes
COOL TIME:30minutes
SERVINGS:24 1/2 cookie servings
Ingredients
Graham Cracker Cookie
1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
1 tbsp vanilla extract
3 3/4 cup all purpose flour
3 cups crushed graham crackers, (2 sleeves)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
Key Lime Pie Filling + Toppings
2 8 oz blocks cream cheese, room temperature
1 14 oz can sweetened condensed milk
1/2-3/4 cup lime juice
4 tbsp powdered sugar
2 limes, cut into wedges
whipped cream or frozen whipped topping
Instructions
Preheat oven to 350°.Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it a bit.
Bake for 12-15 minutes, until the cookies are turning golden brown.
After you pull the cookies out of the oven, use the bottom of a measuring cup or drinking glass and gently press the center of the cookie down, making a an indent for the pie filling to go.
Allow the cookies to cool completely.
Once the cookies have cooled completely, make the filling by creaming the cream cheese until smooth.
Add in the can of sweetened condensed milk, mix until thoroughly combined.
Next, add in the powdered sugar and lime juice. Remember, you can always add in more lime juice, you can't take some out. So start small and add more to your preference.
Once your pie filling is finished, scoop and spread it into the center of each of your cookies.
Place in the fridge until ready to serve.
Right before serving, top with a dollop of whipped cream and a fresh lime slice.
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