Description
There’s nothing quite like a bakery-style cookie that’s thick, puffy, and soft in the center with a slightly crisp edge. These Homemade Crumbl Cookies bring that iconic experience right into your kitchen. They’re perfect for customizing with your favorite mix-ins—chocolate chips, Oreos, peanut butter cups, or even a cookies & cream explosion. With this recipe, you’ll be creating giant, gooey masterpieces your friends and family will rave about.
Ingredients
Cookie Dough
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1 cup (226g) unsalted butter, softened
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¾ cup (150g) brown sugar
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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1 tbsp vanilla extract
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3 cups (375g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1½ cups mix-ins (chocolate chips, chunks, crushed Oreos, etc.)
Optional Mix-In Ideas
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Cookies & Cream: crushed Oreos
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S’mores: chocolate chips, crushed graham crackers, mini marshmallows
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Peanut Butter: peanut butter chips or chopped Reese’s
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Lemon Poppy Seed: lemon zest + poppy seeds
Instructions
1. Cream Butter & Sugars
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In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy. This creates the airy texture that makes cookies soft and tender.
2. Add Eggs & Vanilla
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Mix in eggs one at a time, fully incorporating each before adding the next.
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Stir in vanilla extract until combined.
3. Combine Dry Ingredients
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Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Optional: add 1 tsp cornstarch for extra soft chew.
4. Merge Wet & Dry
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Gradually add dry ingredients to wet, mixing on low just until flour streaks disappear. Don’t overmix—some small streaks are okay.
5. Fold in Mix-Ins
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Gently fold in your chosen mix-ins by hand with a spatula or wooden spoon.
6. Scoop & Chill
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Using a ¼-cup measuring cup or large cookie scoop, form dough balls and place on a parchment-lined baking sheet.
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Chill dough for 30–60 minutes. This step ensures thick, bakery-style cookies that don’t spread too thin.
7. Bake to Perfection
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Preheat oven to 350°F (175°C).
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Place chilled dough balls on a new parchment-lined sheet, leaving room for spreading.
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Bake 12–14 minutes: edges lightly golden, centers still soft.
8. Cool & Serve
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Let cookies cool on the baking sheet for 15–20 minutes. They’ll finish setting without falling apart.
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Optional: drizzle melted chocolate, spread vanilla glaze, or top with sea salt.
Notes
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Chill dough for thick cookies.
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Don’t overmix after adding flour.
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Use light-colored or insulated baking sheets for even baking.
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Mix-ins are limitless—make it your own!
Nutrition
- Calories: 480 Cal per cookie
- Sugar: 35g
- Fat: 24g
- Carbohydrates: 58 g