Description
Recreate the famous oversized Crumbl Cookies at home with this step-by-step recipe. Known for their thick texture, soft centers, and endless flavor variations, these cookies are a treat for any occasion. Whether you’re baking classic chocolate chip or trying the frosted pink sugar variety, this recipe delivers cookies that rival the originals.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mix-ins (e.g., chocolate chips, white chocolate chunks, sprinkles)
Instructions
Prepare the Dough:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla and almond extracts (if using).
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in your chosen mix-ins, ensuring they’re evenly distributed.
Shape the Cookies:
- Scoop out approximately 4-ounce portions of dough (about the size of a golf ball). Roll into balls and flatten slightly to about 3/4 inch thick.
- Place the dough on a parchment-lined baking sheet, leaving 2 inches of space between each cookie.
Chill the Dough:
- Refrigerate the shaped dough for at least 30 minutes to prevent spreading.
Bake:
- Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are set but the centers still appear slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frosting and Decorating (Optional):
- For frosted cookies, prepare a cream cheese frosting by mixing 8 ounces cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Pipe or spread frosting onto the cooled cookies and garnish with sprinkles, crushed candies, or a drizzle of melted chocolate.
Notes
- Storage: Store at room temperature in an airtight container for up to 3 days. Frosted cookies can be refrigerated for up to 5 days.
- Freezing: Freeze raw dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Flavor Variations:
- Classic Chocolate Chip: Use semi-sweet chocolate chips and sprinkle flaky sea salt on top before baking.
- Pink Sugar: Add almond extract to the frosting and top with pink food coloring and sprinkles.
- Snickerdoodle: Roll dough balls in a cinnamon-sugar mixture before baking.
- Seasonal: Add pumpkin puree and spices for a fall twist, or crushed peppermint for holiday flair.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
Nutrition
- Serving Size: 12 oversized cookies