crumble cookie copycat recipe

You want that thick, gooey, bakery-size cookie without waiting in a line that wraps around the block? Same. I obsessed over this “crumble cookie copycat recipe” for months, and my neighbors now greet me like I carry a cookie truck. You can nail that plush center and crisp rim at home, and you don’t need a culinary degree or a ring light.

I tested different flours, baking temps, and scoop sizes until I hit the sweet spot. I kept the instructions simple, the ingredients easy, and the results ridiculously good. Ready to bake cookies that actually taste like the ones you crave?

What makes a “crumble”/Crumbl-style cookie so addictive?

Ever notice how one cookie feels like a whole dessert course? That’s not an accident. These cookies mix smart technique with unapologetic heft, and the combo hits every craving in one bite.

• You get a giant size with a soft, gooey center and lightly crisp edges.
• The dough uses a blend of all-purpose flour and cake flour for a tender bite.
• A touch of cornstarch keeps the crumb soft and tall.
• Short bake times at 350°F (175°C) lock in that underbaked center without raw dough drama.

The ultimate crumble cookie copycat recipe (base dough)

This base dough gives you that thick, tender cookie you want from a real-deal crumble cookie copycat recipe. Use it for chocolate chip, frosted sugar, snickerdoodle, or whatever flavor drops in your brain at 11 p.m.

Ingredients (makes 10 giant 4-oz cookies)

• 226 g (1 cup) unsalted butter, cool room temp, cubed
• 200 g (1 cup packed) light brown sugar
• 150 g (3/4 cup) granulated sugar
• 2 large eggs, room temp
• 2 tsp pure vanilla extract (add 1/4 tsp almond for sugar-cookie vibes)
• 300 g (2 1/2 cups) all-purpose flour
• 150 g (1 1/4 cups) cake flour
• 8 g (1 Tbsp) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• Optional: 225 g (1 1/4 cups) chocolate chips/chunks or other mix-ins

Ingredient notes & smart swaps

• Use cool room temp butter so the dough holds shape. If the butter feels greasy or shiny, your cookies will spread too much.
• Blend AP flour + cake flour for structure and tenderness. IMO, cake flour makes the crumb plush without turning cakey.
• Add cornstarch for thickness. It helps lock moisture and stops excessive spread.
• Choose more brown sugar than white for chew and flavor. Brown sugar brings a caramel backbone you can taste.
• Stir in quality chocolate or mix-ins you love. I rotate between semisweet chunks and a dark-milk mix for contrast.

Step-by-step: from mixing bowl to gooey center

Preheat your oven to 350°F (175°C). Line two light-colored sheet pans with parchment.

1. Cream the butter and sugars on medium speed for 2–3 minutes until the mixture looks fluffy and slightly lighter. Scrape the bowl.
2. Add eggs one at a time and mix until smooth. Add vanilla and mix to combine.
3. Whisk the flours, cornstarch, baking powder, baking soda, and salt. Add the dry mix in two additions and mix on low until it almost comes together.
4. Fold in chips or mix-ins. Stop mixing as soon as the streaks disappear.
5. Weigh the dough into 4-oz (113 g) balls. Pack the dough high and slightly rough on top for extra height.
6. Chill the scooped dough for 10–15 minutes if your kitchen runs warm.
7. Space the mounds at least 3 inches apart.
8. Bake one tray at a time for 11–13 minutes until the edges look set and the tops look puffy and matte, not glossy.
9. Let the cookies sit on the hot pan for 10 minutes to finish setting the centers.
10. Nudge the edges with a large round cutter or a jar ring to make perfect circles, if you want that bakery look.

Size and bake time guide

• 2-oz minis: bake 8–9 minutes
• 3-oz mediums: bake 10–11 minutes
• 4-oz giants: bake 11–13 minutes

Want more height and that signature soft middle? Keep the dough in tall mounds, and avoid pressing them down before baking. That little move changes the texture more than you expect.

Frostings that nail the vibe

You can eat them plain, but frosting turns a “good cookie” into a “texts-your-friends” cookie. Which one do you crave?

Pink almond buttercream (for chilled sugar cookies)

• 113 g (1/2 cup) unsalted butter, softened
• 240 g (2 cups) powdered sugar, sifted
• 1 tsp vanilla + 1/4 tsp almond extract
• 1–2 Tbsp milk or cream
• Pinch salt + a drop of pink gel color

Beat butter until creamy. Add powdered sugar, salt, and extracts. Add milk to reach a thick, spreadable consistency. Tint pink and spread on cooled or chilled sugar cookies.

Cream cheese frosting (for red velvet or pumpkin)

• 113 g cream cheese, cool room temp
• 56 g (1/4 cup) unsalted butter
• 300 g (2 1/2 cups) powdered sugar
• 1 tsp vanilla + pinch salt

Beat until smooth and thick. Spread generously on cooled cookies.

Simple chocolate ganache (for brownie or chocolate cookie)

• 170 g semi-sweet chocolate, chopped
• 120 g (1/2 cup) heavy cream

Heat cream to steaming, pour over chocolate, wait 2 minutes, then whisk smooth. Chill briefly to thicken, then spoon and swirl.

Peanut butter frosting (for PB lovers)

• 1/2 cup creamy peanut butter
• 2 Tbsp unsalted butter, softened
• 160 g (1 1/4 cups) powdered sugar
• 2–3 Tbsp milk + pinch salt

Beat until fluffy. Pipe big loops or swoops.

Flavor variations that crush

Crave a weekly rotation without a weekly price tag? These spins keep the base but flip the personality.

• Chilled Pink Sugar: Skip chips. Add 1/4 tsp almond extract. Bake, cool, then chill and frost with pink buttercream.
• OG Chocolate Chip: Use mix of chips and chunks. Finish with flaky salt for balance.
• Cookies & Cream: Fold in crushed Oreo pieces and white chips. Top with a small Oreo crumb shower.
• Biscoff Bliss: Swirl warmed cookie butter into the dough and add crushed Speculoos. Drizzle more cookie butter after baking.
• Churro: Roll dough in cinnamon sugar before baking. Brush warm cookies with melted butter and more cinnamon sugar.
• Lemon Glaze: Add 1 Tbsp lemon zest to dough. Drizzle with lemon icing (powdered sugar + lemon juice).
• S’mores: Use milk chocolate chunks, press a piece of graham on top, and dollop toasted marshmallow post-bake.
• Triple Chocolate: Swap 30 g flour for 30 g cocoa powder and use dark + milk chocolate mix-ins.

Troubleshooting like a pro

Cookies spread too much? Dry in the middle? I made those mistakes so you don’t have to. Let’s fix the usual suspects fast.

• My cookies look flat.
  
  • Your butter ran warm or you creamed too long. Use cool butter, mix 2–3 minutes, and chill dough 10–20 minutes.
  • Add 1 extra tablespoon flour if the dough looks glossy or slack.
• The centers taste raw.
  
  • You shaped baseballs that never set. Press a tiny shallow divot in the dough tops before baking to help even the bake.
  • Bake 1–2 minutes longer and let the cookies rest on the hot sheet for 10 minutes.
• The texture feels dry.
  
  • You over-baked. Pull them when the edges set and the top looks matte.
  • Measure flour correctly. Use a scale or spoon-and-level, and avoid packing the cup.
• The cookies taste too sweet.
  
  • Balance with flaky salt and a bittersweet chocolate mix-in.
  • Add toasted nuts to cut sweetness and add crunch.
• Pale color, no caramel notes.
  
  • Use a higher ratio of brown sugar next time or add 1 tsp molasses.
  • Bake on a light aluminum pan and avoid silicone mats that fight browning.

Storage, reheating, and freezing

You baked a dozen monster cookies and now your counter looks like a pastry case. Nice problem. Handle them right and you keep that bakery texture for days.

• Store cookies in an airtight container at room temp for 2–3 days.
• Freeze baked cookies for up to 2 months. Wrap individually, then bag.
• Freeze scooped dough balls for 2 months. Bake from frozen at 350°F and add 1–2 minutes.
• Reheat baked cookies at 300°F for 3–4 minutes to refresh the edges and soften the center.
• Chill frosted sugar cookies before serving to mimic that “chilled case” texture.

Tools I actually use (and why)

I love gear that earns its keep. You don’t need fancy gadgets, but a few basics change the game. FYI, one purchase made every batch easier.

• Kitchen scale: You get consistent 4-oz dough balls and perfect ratios every time.
• #8 or #10 cookie scoop: You portion cleanly and quickly.
• Stand mixer or hand mixer: You cream butter evenly and avoid overmixing.
• Light aluminum sheet pans + parchment: You get even browning and less spread.
• Oven thermometer: You verify 350°F actually means 350°F.
• Large round cutter (or a wide mug ring): You “scoot” warm cookies into perfect circles.

Mini comparison: what actually changes the texture?

Curious which tweaks move the needle? I tested the usual suspects so you can skip guesswork.

• Cold butter vs. soft butter: Cold butter keeps thickness but strains your mixer. Soft-but-cool butter creams faster and still holds shape.
• AP only vs. AP + cake flour: AP-only hits chewier; AP + cake flour hits tender and tall.
• Cornstarch vs. no cornstarch: Cornstarch adds insurance for thick, soft centers.
• Chill vs. no chill: Quick chill (10–20 minutes) reduces spread and evens the bake. Long chill deepens flavor, but the quick chill works for weeknights.

Nutrition and portions (keep it real)

A 4-oz cookie lands around 480–550 calories, depending on mix-ins and frosting. I respect your goals, but I also respect your taste buds. Share a cookie, or savor the whole thing and call it dessert. Balance works better than guilt.

Frequently asked quick Qs

• Do I need cake flour?
  You can skip it and use all AP, but you lose some tenderness. I prefer the blend for that signature soft bite.
  
• Can I use salted butter?
  Yes. Reduce the added salt by 1/4 tsp and keep everything else the same.
  
• How do I get thick cookies every time?
  Use cool butter, weigh your flour, shape tall dough mounds, and avoid overbaking.
  
• Do I have to chill the dough?
  Not always. If your dough feels cool and sturdy, bake right away. If it feels warm or glossy, chill for 10–20 minutes.
  
• How do I frost like the shops?
  Use a large round tip and pipe a spiral. Smooth the top with an offset spatula and finish with sprinkles or flaky salt.
  

The “why it works” snapshot

Want the short science? The AP + cake flour blend lowers protein and keeps tenderness. Cornstarch softens the crumb and slows spread. More brown sugar boosts moisture and chew. Big portions plus short bakes create a set exterior and a creamy middle. You control texture with dough temperature, mound height, and rest time.

Quick printable recipe card

• Preheat to 350°F (175°C) and line pans with parchment.
• Cream: 226 g butter + 200 g brown sugar + 150 g white sugar for 2–3 minutes.
• Add: 2 eggs + 2 tsp vanilla.
• Mix dry: 300 g AP + 150 g cake flour + 8 g cornstarch + 1 tsp baking powder + 1/2 tsp baking soda + 3/4 tsp salt.
• Combine dry with wet until almost smooth; fold in 225 g mix-ins if using.
• Portion 4-oz balls, chill 10–15 minutes if warm.
• Bake 11–13 minutes; rest on pan 10 minutes.
• Frost or top as desired.

Final thoughts: you’ve got this

You can bake a bakery-size cookie at home, and you can repeat it anytime you crave one. Keep the butter cool, weigh your dough, and pull the tray when the tops look just set. You’ll land the thick, soft center that makes this crumble cookie copycat recipe a keeper.

Now grab your scoop, cue a good playlist, and bake the cookie you actually want to eat. Then text a friend and flex your new signature dessert :).