I’ve spent months perfecting a homemade Crumbl cookie recipe that rivals the bakery’s signature treats. The secret lies in browned butter, a touch of cornstarch, and just the right mix of sugars for that crisp edge and chewy center. But there’s one unexpected ingredient that takes these cookies to the next level—something most recipes overlook. If you’re after that iconic texture and flavor, you’ll want to see what sets this version apart.
Recipe
There’s something magical about sinking your teeth into a Crumbl cookie—crisp edges, chewy centers, and flavors that make you close your eyes and savor every bite.
But here’s the secret: you don’t need to wait in line or pay premium prices to enjoy that bakery-quality perfection.
This homemade Crumbl cookie recipe is the real deal, and I’ll bet my favorite mixing bowl it’s just as good (if not better) than the original.
The key? Brown butter for depth, a touch of cornstarch for that signature softness, and a generous pinch of flaky salt to balance the sweetness.
One bite of these warm, gooey cookies, and you’ll swear they were smuggled straight out of the Crumbl kitchen.
Trust me, once you try this version, you’ll never look back.
Ingredients
Great cookies start with great ingredients—and a few insider tricks. For the best Crumbl-style cookies at home, quality matters (especially the butter and chocolate), but we’ve also included smart swaps for flexibility. Here’s what you’ll need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour – Spoon and level it to avoid dense cookies.
- ½ tsp baking soda – Freshness is key; check the expiration date.
- ½ tsp salt – Balances the sweetness; use fine sea salt for even distribution.
Wet Ingredients:
- ¾ cup unsalted butter, melted and slightly cooled – Browned butter adds depth (just cook until golden). *No unsalted? Use salted but reduce added salt by half.*
- ¾ cup light brown sugar – Pack it tight for chewy centers.
- ¼ cup granulated sugar – For that crisp edge.
- 1 large egg + 1 yolk – The extra yolk makes them extra fudgy.
- 2 tsp vanilla extract – Splurge on real vanilla—imitation will taste flat.
Mix-Ins:
- 1 ½ cups semi-sweet chocolate chips – High-quality chips (like Ghirardelli) melt better. *Swap in dark chocolate or chopped bars for gourmet flair.*
- Flaky sea salt (optional) – A pinch on top right after baking elevates flavor.
Pro Tip: Let the dough rest for 30 minutes before baking—it hydrates the flour for a softer texture.
Want bakery-style thickness? Chill overnight!
How to Make the Best Crumbl Cookie Ingredients List
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract for a rich flavor. Adding eggs gradually helps them emulsify evenly into the mixture.
- Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Sifting these dry ingredients guarantees there are no lumps and helps them combine evenly.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop once no streaks of flour remain.
- Fold in your mix-ins, such as chocolate chips or sprinkles, gently with a spatula. This guarantees they’re evenly distributed without overworking the dough.
- Scoop the dough into large balls, about ¼ cup each, and place them on the prepared baking sheet. Leave plenty of space between each cookie—they’ll spread as they bake.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly underdone. This keeps the cookies soft and chewy. Watch closely to avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the sheet helps them set without becoming too fragile. Enjoy warm or at room temperature!
Nutrition
Crumbl cookies are known for their rich flavors and soft texture. Below is the nutrition information for a homemade Crumbl cookie recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Cholesterol | 35 mg |
| Sodium | 220 mg |
| Total Carbs | 42 g |
| Dietary Fiber | 1 g |
| Sugars | 28 g |
| Protein | 4 g |
Chef Tips
While making these cookies, I’ve found that using room-temperature butter is key for achieving the perfect soft texture. Don’t overmix the dough—it can make them dense.
Chill it for at least 30 minutes to prevent spreading. Use a cookie scoop for uniform sizing, and slightly underbake them to keep the centers chewy.
Rotate the baking sheet halfway through for even browning. Let them cool before transferring.
