crumbl

These CRUMBL chocolate chip cookies are the perfect copycat recipe. Each cookie is thick, soft, chewy, and packed with all the milk chocolate chips your heart could desire.

CRUMBL chocolate chip cookies copycat recipe

& 1/2 stick butter (cold)

shortening

brown sugar

sugar

eggs

tbsp vanilla extract

all purpose flour

corn starch

tsp baking soda

tsp salt

milk chocolate chips

Preheat the oven to 375F and line a baking sheet with parchement paper then set aside.

In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy.

Add in the eggs and the vnailla extract and mix until combined.

Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold.

Using a 1/4 cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked.

As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them.

These CRUMBL inspired coconut lime sugar cookies are made with a soft coconutty limey sugar cookie base then topped with a tart lime frosting and decorated with a lime wedge.

Fresh chilled CRUMBL lime coconut sugar cookies

butter (softened)

sugar (100 grams)

egg (at room temperature)

lime juice

lime

tsp coconut flavoring

flour (228 grams)

tsp baking powder

tbsp butter (Softened 57 grams)

tbsp lime juice (Cold)

Lime wedges

Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.

Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.

Add the egg, lime juice,lime zest, and coconut extract to the sugar butter mixture and mix until combined.

Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls and place on a parchement lined baking sheet .

Spray the bottom of a glass or measuring cup with cooking spray, dip into a plate of granulated sugar,  and gently press the cookie down. Make sure not to smash the cookies too thin.

Bake for 8 minutes, cool on the baking sheet for 10 minutes before transferring  them to a wire rack to cool fully  before frosting.

In a large bowl or in a stand mixer bowl using a paddle attachement, cream the buter, powdered sugar, lime juice, and lime zest until light and fluffy.

Generously spread the lime frosting on the chilled lime coconut cookie, top with a lime wedge, and serve!

Make the tangy lime frosting

These CRUMBL inspired corn bread cookies are soft and chewy with a deep butter honey flavor. Each cookie is topped with a honey buttercream and a drizzle of honey.

Crumbl Corn bread cookie

& 1/2 stick butter (softened)

tbsp Vegetable or canola oil

& 1/2 tsp vanilla flavoring

butter

tbsp honey

& 1/2 cup all purpose flour

1/2sp tsp baking powder

tsp cream of tartar

cornmeal

tbsp Butter (softened)

Powdered sugar

Honey

Vanilla flavoring

heavy cream or milk (to thin out buttercream)

Preheat the oven to 350, then line a bakig sheet with parchement paper and set aside.

Cream the butter, oil, granulated sugar, and brown sugar until light and fluffy. Add in the egg, vanilla flavoring,butter flaving, and honey and mix until combined.

Sift in the flour, corn starch, baking soda, baking powder, salt, and cream of tartar into the creamed butter mixture. Add in the corn meal and mix until the flour mixture disappears.

Using a large cookie scooper, scoop out 14 equally sized cookie dough balls, gently flatten them with your hands to about 2 cm in thickness and bake in the preheated oven for 8-9 minutes.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool down fully.

Cream the butter, powdered sugar, honey, and vanilla flavoring together until light and creamy. If the buttercream is too thick add in 1/2 tbsp heavy cream or milk at a time and stir until the desired consistency is reached.

Top each cooled down cookie with a dollop of honey buttercream and a drizzle of honey and enjoy.

Make the honey buttercream

These CRUMBL inspired circus animal sugar cookies are soft and chewy with a super soft center. They are decorated with melted white chocolate on top, extra sprinkles and a frosted anical cookie.

Softest CRUMBL circus animal sugar cookies

butter (softened, salted or unsalted.)

tsp vanilla extract

tsp almond extract

tbsp nonpareil sprinkles

frosted circus animal cookies (for decoration)

oz white chocolate

tsp coconut oil, vegetable oil, or canola oil

Preheat the oven to 350F and line a baking sheet with parchement paper then set aside.

Cream the butter, granulated sugar, powdered sugar, and brown sugar*** until light and creamy.

Add in the egg, egg yolk, vanilla extract, and almond extract and mix until combined.

Add in the flour, salt, cream of tartar, and baking powder, and mix just until the flour mixture disappears. Fold it the sprinkles.

Using a large cookie scoop or a 1/4 measuring cup, scoop out 10 equally sized cookie dough balls and place them on the prepared baking sheet. Leaving about 2 inches of spaces in between them, flatten to about 1 inch in thickness, and bake in the preheated oven for 10 minutes.

Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool compltely.

Once the cookies are at room temperature, place the white chocolate and the oil in a microwave safe bowl and melt in 30 second intervals, stirring in between until fully melted.

Top the cookies with 2-3 tsp white chocolate, spread it over the cookie, add sprinkles, and place a frosted circus animal cookie on top. ENJOY!

Let&#039;s decorate the cookies!

These CRUMBL chilled Caramel Coconut Fudge cookies are what all dreams are made out of. The base is a thick sugar cookie, topped with caramel coconut and a drizzle of milk chocolate.

Chilled CRUMBL Caramel Coconut Fudge Cookies

oil oil

heavy cream

flour

coconut flakes (toasted)

caramels (individually wrapped Kraft caramels)

tsp coconut oil (or any flavorless oil)

Add the egg, vanilla extract, and heavy to the sugar butter mixture and mix until combined.

Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 8 equally sized cookie balls and place on a parchement-lined baking sheet, gently flatten to about 1 inch in thickness.

Bake for 11-12 minutes then cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully.

Melt the milk chocolate chips and the coconut oil. Dip the bottom of the cooled-down sugar cookies in the melted chocolate then place back on the parchement lined baking sheet, top with a rounded tablespoon or two of the coconut caramel mixture (read make the coconut caramel topping for directions to make that), and gently spread around. Drizzle with leftover melted chocolate and enjoy immediately or chill for a bit longer.

Melt the caramel and the heavy cream in a medium microwave-safe bowl in 30-second increments, stirring in between until smooth, then add in the toasted coconut and stir until fully coated.

Scoop out 2 tbsp of the coconut caramel mixture onto the cooled-down cookie and gently spread. Drizzle with the extra melted chocolate and enjoy right away or let the cookies chill again before enjoying.

Make the coconut caramel topping

Best vegan crumbl cookies recipe you&#039;ll ever try! This is a vegan version of the iconic chocolate chip crumbl cookies that are not vegan.

Vegan Crumbl Cookies

vegan butter (preferably salted vegan butter

brown sugar (packed)

tbsp aquafaba (liquid from can of chickpeas)

flour (unbleached all-purpose flour)

tbsp corn starch

salt

chocolate chips (dark/semi-sweet)

In a medium bowl whisk together; flour, corn starch, baking powder, baking soda, and salt. Set aside.

In a stand mixer, or a hand mixer with a bowl, cream together the vegan-friendly butter until fluffy, about 1 minute.

Add brown and granulated sugars and cream together until smooth and fluffy, about 3-5 minutes, scraping down the sides of the bowl as needed.

Mix in 3 tbsp aquafaba and mix for 1 minute on medium speed. Repeat with remaining 3 tbsp of aquafaba, and vanilla.

On a slow speed, add the flour mixture to the butter mixture, 1 cup at a time. Mix just until combined and do not over mix.

Fold in the chocolate chips on a slow speed.

Using a 4.2 ounce scoop, or a 1/3 cup measuring cup, scoop out the cookie dough and place onto the prepared baking sheet 2-3 inches apart.

Using your fingers, cut the dough balls in half (use a pinching motion) and then place the part you removed on top of the bottom of the half. Place the sheets in the freezer for 30 mins.

Preheat your oven to 350F and line a baking sheet with parchment or a silicone baking mat.

Bake cookies for 10 mins, the cookies will be just barely golden at the edges.

Leave them on the baking sheet to cool for 10-15 minutes. Then transfer to a wire rack.

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Top 6 crumbl recipes from across the web

The most viewed crumbl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CRUMBL chocolate chip cookies copyc...

Fresh chilled CRUMBL lime coconut s...

Crumbl Corn bread cookie

Softest CRUMBL circus animal sugar ...

Chilled CRUMBL Caramel Coconut Fudg...

Vegan Crumbl Cookies

The most viewed crumbl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine