There’s nothing quite like the joy of biting into a warm, freshly baked cookie, especially when it’s as decadent as a Crumbl creation. If you’re craving that perfect blend of chewy, crispy, and utterly irresistible sweetness, you’re in for a treat. Get ready to discover 32 copycat recipes that’ll bring that bakery magic right into your kitchen—your sweet tooth will thank you!
Classic Milk Chocolate Chip Crumbl Cookies
Fabulously, if you’ve ever dreamed of hugging a cookie the size of your face, you’re in the right place—these milk chocolate chip Crumbl-style behemoths are about to become your new best friends, with a texture that’s crisp on the outside, gloriously soft within, and packed with melty chocolatey joy that’ll make you forget all your problems (or at least your lunch plans).
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, softened
– 3/4 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups milk chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
4. Tip: Scrape down the sides of the bowl halfway through mixing to ensure even creaming.
5. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
6. Mix in 2 teaspoons vanilla extract until just combined.
7. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a dough forms, being careful not to overmix.
8. Tip: Overmixing can lead to tough cookies, so stop as soon as no flour streaks remain.
9. Fold in 2 cups milk chocolate chips with a spatula until evenly distributed throughout the dough.
10. Scoop 1/4-cup portions of dough and roll into balls, placing them 3 inches apart on the prepared baking sheets to allow for spreading.
11. Tip: For extra-thick cookies, slightly flatten the top of each dough ball with your palm before baking.
12. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone.
13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
Perfectly, these cookies emerge with a crackly top giving way to a chewy, tender interior, where pools of melted milk chocolate create sweet pockets of bliss—serve them warm with a cold glass of milk for the ultimate comfort combo, or crumble them over ice cream to level up dessert in seconds.
Peanut Butter Chocolate Lover’s Crumbl Cookies
Tantalizingly tempting and utterly irresistible, these cookies combine the dream team of peanut butter and chocolate in a soft, crumbly masterpiece that’ll have you sneaking back to the cookie jar all day long. They’re the kind of treat that makes you forget all about that sad, store-bought nonsense.
Ingredients
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup semi-sweet chocolate chips
– 1/4 cup powdered sugar (for rolling)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Mix with a spatula until fully incorporated and smooth.
4. Gently fold in 1 cup semi-sweet chocolate chips until evenly distributed.
5. Place 1/4 cup powdered sugar in a shallow bowl.
6. Scoop dough into 1.5-inch balls using a cookie scoop or tablespoon.
7. Roll each ball in the powdered sugar until generously coated.
8. Place dough balls 2 inches apart on the prepared baking sheet.
9. Flatten each ball slightly with the palm of your hand to about 1/2-inch thickness.
10. Bake for 10-12 minutes at 350°F until the edges are lightly golden but centers still look soft.
11. Remove from oven and let cookies cool on the baking sheet for 5 minutes to set.
12. Transfer cookies to a wire rack to cool completely.
Unbelievably soft and crumbly with a rich peanut butter base, these cookies feature melty chocolate chips in every bite. Serve them slightly warm with a cold glass of milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for an indulgent dessert upgrade.
Double Whammy Chocolate Fudge Crumbl Cookies
Zesty and utterly irresistible, these Double Whammy Chocolate Fudge Crumbl Cookies are about to become your new obsession—they’re so decadent, they might just need their own fan club. Packed with double the chocolate and a fudgy crumble topping, these cookies deliver a one-two punch of rich flavor and chewy-meets-crispy texture that’ll have you sneaking back for just one more… or three.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
– 1/2 cup cocoa powder
– 1/2 cup fudge sauce
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, softened, 1 cup granulated sugar, and 1 cup brown sugar, packed, using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing and a smoother dough.
3. Add 2 large eggs and 2 tsp vanilla extract to the butter mixture, and beat on medium speed for 1 minute until fully incorporated.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 cup cocoa powder until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms, being careful not to overmix.
6. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
8. Press your thumb gently into the center of each dough ball to create a small indentation.
9. Spoon 1/2 tsp of 1/2 cup fudge sauce into each indentation. Tip: Warm the fudge sauce slightly for easier handling and a smoother fill.
10. Bake in the preheated oven at 350°F for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, avoid overbaking; they will firm up as they cool.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Heavenly doesn’t even begin to cover it—these cookies boast a fudgy, melt-in-your-mouth center with a crisp edge and a chocolate chip crunch. Serve them warm with a glass of cold milk for the ultimate comfort treat, or crumble them over ice cream to take dessert to a whole new level of deliciousness.
Lemon Glazed Crumbl Cookies
Oh, the audacity of these lemon-glazed cookies—they’re so irresistibly zesty, they’ll have you questioning all your life choices (in the best way possible). With a buttery crumble and a tangy-sweet glaze, they’re basically sunshine in cookie form, perfect for brightening even the gloomiest of days. Trust me, your taste buds are about to throw a party, and everyone’s invited!
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 2 tablespoons fresh lemon juice
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup powdered sugar
– 2 tablespoons milk
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt, whisking until fully blended for an even texture.
3. Add 1/2 cup softened unsalted butter to the dry ingredients, using a pastry cutter or your hands to mix until coarse crumbs form, which creates that signature crumbly base.
4. Stir in 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice, mixing just until a dough comes together without overworking it to keep the cookies tender.
5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet to allow for spreading.
6. Bake the cookies in the preheated oven at 350°F for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
7. Remove the cookies from the oven and let them cool completely on the baking sheet for about 30 minutes to firm up before glazing.
8. While the cookies cool, whisk together 1 cup powdered sugar and 2 tablespoons milk in a small bowl until smooth for a pourable glaze, adding more milk if needed for consistency.
9. Drizzle the glaze over the cooled cookies using a spoon or piping bag, allowing it to set for 10–15 minutes before serving.
What a delight these cookies are—the crumbly texture melts in your mouth, while the bold lemon glaze adds a refreshing zing that’s pure magic. Serve them alongside a cold glass of milk or crumble them over vanilla ice cream for an extra indulgent treat that’ll have everyone begging for the recipe!
Cookies and Cream Crumbl Cookies
Eureka! We’ve cracked the code on how to make those insanely popular Cookies and Cream Crumbl Cookies at home—no waiting in line required. Get ready for buttery, crumbly perfection that’ll have you doing a happy dance with every bite. Seriously, these might just ruin all other cookies for you (you’re welcome).
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 15 Oreo cookies, crushed
– 1 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large eggs one at a time, then mix in 2 tsp vanilla extract.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in 15 crushed Oreo cookies and 1 cup white chocolate chips with a spatula.
7. Scoop dough into 3-tablespoon portions and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro tip: For extra-thick cookies, chill the dough for 30 minutes before baking. These beauties boast a soft, chewy center with a satisfying crunch from the Oreo bits, and the white chocolate adds a creamy sweetness that balances the cocoa perfectly. Serve them slightly warm with a glass of cold milk for the ultimate nostalgic treat—or crumble them over ice cream for a next-level dessert hack!
Cinnamon Roll Crumbl Cookies
Ladies and gentlemen, prepare your taste buds for a flavor rollercoaster that combines the cozy warmth of cinnamon rolls with the irresistible crunch of cookies—because why choose between breakfast and dessert when you can have both in one glorious bite? This mashup is about to become your new obsession, guaranteed to disappear faster than your motivation on a Monday morning. Get ready to bake up some pure magic that’ll have everyone begging for the recipe!
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1 tbsp ground cinnamon
– 1/2 cup cream cheese, softened
– 1/4 cup powdered sugar
– 1/2 cup cinnamon chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp ground cinnamon until well combined.
3. In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 2-3 minutes until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing and a smoother dough.
4. Beat in 2 large eggs one at a time, followed by 1 tsp vanilla extract, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
6. Fold in 1/2 cup cinnamon chips gently with a spatula.
7. In a small bowl, mix 1/2 cup softened cream cheese and 1/4 cup powdered sugar until smooth to create a swirl filling.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Use your thumb to make a small indentation in the center of each cookie dough ball.
10. Spoon about 1/2 tsp of the cream cheese mixture into each indentation.
11. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Tip: Rotate the baking sheets halfway through baking for even browning.
12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set. Tip: Allow cookies to cool completely on a wire rack to prevent sogginess from residual heat.
13. Transfer the cookies to a wire rack to cool completely before serving.
Yum! These cookies boast a chewy, tender crumb with a crackly top, swirled with a tangy cream cheese center that echoes classic cinnamon roll goodness. Serve them warm with a drizzle of extra cream cheese frosting for an over-the-top treat, or crumble them over vanilla ice cream for a decadent dessert twist—either way, they’re pure bliss in every bite.
Salted Caramel Crumbl Cookies
Ready to elevate your cookie game to legendary status? These salted caramel Crumbl cookies are the chewy, gooey, decadent treat that’ll have you questioning all other desserts—consider this your official warning that one batch is never enough!
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup caramel bits
– 1/2 tsp flaky sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter with 3/4 cup brown sugar and 1/4 cup granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until incorporated.
5. Mix in 1 tsp vanilla extract until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, being careful not to overmix.
7. Fold in 1 cup caramel bits gently with a spatula to distribute evenly throughout the dough.
8. Scoop dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
9. Sprinkle the top of each dough ball lightly with 1/2 tsp flaky sea salt divided among the cookies.
10. Bake for 10-12 minutes at 350°F until the edges are golden brown but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely. Get ready for pure cookie bliss—each bite delivers a perfect chew with melty caramel pockets and a salty-sweet kick that’s downright addictive. Serve them warm with a glass of cold milk or crumbled over vanilla ice cream for an extra indulgent twist!
Snickerdoodle Crumbl Cookies
Aren’t you tired of cookies that just… exist? Let’s make Snickerdoodle Crumbl Cookies that demand attention with their crackly cinnamon-sugar tops and irresistibly soft centers—perfect for when you need a treat that actually justifies the calories.
Ingredients
– 2 ¾ cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ¼ cup granulated sugar
– 2 tablespoons ground cinnamon
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt until fully combined.
3. In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Add 2 large eggs one at a time, mixing well after each addition, then mix in 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together—avoid overmixing for tender cookies.
6. In a small bowl, combine ¼ cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
7. Scoop dough into 2-tablespoon-sized balls and roll each in the cinnamon-sugar mixture until fully coated.
8. Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
9. Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone for that soft, chewy texture.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Now that’s a cookie worth writing home about—each bite delivers a crackly cinnamon-sugar crust giving way to a pillowy-soft center that melts in your mouth. Serve them warm with a cold glass of milk for the ultimate comfort combo, or crumble them over vanilla ice cream to level up dessert in seconds.
Raspberry Cheesecake Crumbl Cookies
Kick off your baking adventure with these Raspberry Cheesecake Crumbl Cookies—they’re the perfect mashup of fruity, creamy, and downright irresistible, guaranteed to make your taste buds do a happy dance! Who needs a fancy bakery when you can whip up these gems at home?
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 1/4 cup raspberry jam
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 large egg
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
4. Add 8 oz softened cream cheese to the butter mixture and beat for another 1-2 minutes until smooth.
5. Mix in 1 large egg and 1 tsp vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms—avoid overmixing to keep the cookies tender.
7. Gently fold in 1/4 cup raspberry jam with a spatula, creating swirls without fully blending to maintain a marbled effect.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this prevents them from breaking.
Craving something extraordinary? These cookies boast a soft, chewy texture with bursts of tangy raspberry and a creamy cheesecake flavor that’s pure bliss. Serve them slightly warm with a dollop of extra jam or crumbled over ice cream for an instant dessert upgrade!
Churro Crumbl Cookies
Hang onto your aprons, folks—we’re diving into a cookie that’s basically a churro’s sassy, crumbly cousin! These Churro Crumbl Cookies are here to shake up your snack game with a cinnamon-sugar hug and a buttery, melt-in-your-mouth texture that’ll have you sneaking seconds (no judgment!).
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/4 cup granulated sugar (for rolling)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. (Tip: Ensure the butter is at room temperature for easier mixing and a smoother dough.)
3. Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract, mixing until fully incorporated after each addition.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a dough forms. (Tip: Avoid overmixing to keep the cookies tender and prevent toughness.)
6. In a small bowl, place 1/4 cup granulated sugar for rolling.
7. Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball evenly in the reserved sugar.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. (Tip: For chewier cookies, slightly underbake and let them cool on the sheet for 5 minutes before transferring.)
10. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Yum—these cookies boast a crisp, sugary exterior that gives way to a soft, cinnamon-kissed center, perfect for dunking in coffee or crumbling over ice cream for an instant dessert upgrade!
Mint Chocolate Chip Crumbl Cookies
Mmm, get ready to meet your new cookie obsession—these Mint Chocolate Chip Crumbl Cookies are like a frosty, chocolate-speckled hug for your taste buds, blending cool minty freshness with rich, melty chocolate in a soft, bakery-style cookie that’s downright irresistible.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp peppermint extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips
– 1/2 cup Andes mint baking chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition to incorporate fully.
4. Mix in the vanilla extract and peppermint extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, being careful not to overmix.
7. Fold in the semi-sweet chocolate chips and Andes mint baking chips with a spatula until evenly distributed.
8. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies boast a tender, slightly crumbly texture with bursts of cool mint and rich chocolate in every bite. Try serving them slightly warm with a glass of cold milk for the ultimate nostalgic treat, or crumble them over ice cream for a decadent dessert twist.
Oatmeal Toffee Crumbl Cookies
Tantalizingly chewy with a satisfying crunch, these oatmeal toffee crumble cookies are the ultimate treat that’ll have you sneaking back to the cookie jar—no judgment here! They’re packed with cozy oats, buttery toffee bits, and just the right amount of sweetness to make any day feel like a celebration. Trust me, your taste buds will thank you (and probably ask for seconds).
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups old-fashioned oats
– 1 cup toffee bits
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Tip: Ensure your butter is properly softened to room temperature for easier mixing and a smoother cookie dough.
4. Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
7. Tip: Scrape down the sides of the bowl occasionally to ensure all ingredients are evenly mixed.
8. Fold in the old-fashioned oats and toffee bits using a spatula until distributed throughout the dough.
9. Scoop tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.
10. Tip: For uniform cookies, use a cookie scoop to measure the dough consistently.
11. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
Delightfully chewy with crispy edges, these cookies boast a rich toffee flavor that pairs perfectly with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert twist.
Key Lime Pie Crumbl Cookies
Tantalizingly tangy and utterly irresistible, these Key Lime Pie Crumbl Cookies combine the zesty punch of Florida’s favorite citrus with the soft, chewy goodness of a classic cookie. They’re like a vacation for your taste buds—no sunscreen required! Get ready to bake up a storm of sunshine in every bite.
Ingredients
– 2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 2 tbsp key lime juice
– 1 tbsp key lime zest
– 1/2 cup white chocolate chips
– 1/2 cup graham cracker crumbs
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup light brown sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Tip: Ensure your butter is truly softened (not melted) for the best cookie texture—it should give slightly when pressed.
5. Beat in 1 large egg, 1 tsp vanilla extract, 2 tbsp key lime juice, and 1 tbsp key lime zest until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.
7. Fold in 1/2 cup white chocolate chips and 1/2 cup graham cracker crumbs with a spatula until evenly distributed.
8. Tip: Don’t overmix the dough after adding the flour to avoid tough cookies—stop as soon as it comes together.
9. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
10. Gently flatten each ball slightly with your palm to about 1/2-inch thickness.
11. Tip: For extra crunch, press a few additional graham cracker crumbs onto the tops before baking.
12. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
14. Repeat with any remaining dough, ensuring the baking sheets cool between batches.
Remarkably soft with a crisp edge, these cookies burst with bright key lime flavor balanced by sweet white chocolate and toasty graham cracker crumbs. Serve them chilled for a refreshing twist, or crumble over vanilla ice cream for an instant dessert upgrade that’ll have everyone begging for the recipe!
Birthday Cake Festive Crumbl Cookies
Every birthday deserves cookies that scream celebration louder than a room full of party horns! These Birthday Cake Festive Crumbl Cookies are basically a confetti-filled party in your mouth, guaranteed to make any day feel like your special day—no actual birthday required.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup rainbow sprinkles
– 1 cup white chocolate chips
– 1/2 cup vanilla frosting
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes—this step is key for that perfect cookie texture, so don’t rush it!
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to avoid any clumps in your batter.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to prevent overmixing, which can make cookies tough.
6. Gently fold in the rainbow sprinkles and white chocolate chips with a spatula until evenly distributed.
7. Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft—they’ll firm up as they cool, so resist the urge to overbake for that chewy perfection.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, spread a dollop of vanilla frosting on top of each cookie and add extra sprinkles for a festive finish.
Keep these cookies stored in an airtight container to maintain their soft, chewy texture, and serve them alongside a cold glass of milk for the ultimate birthday vibe—they’re so fun and colorful, they might just upstage the actual cake!
Pumpkin Spice Crumbl Cookies
Eager for that cozy fall flavor in cookie form? These pumpkin spice crumble cookies deliver all the autumnal vibes with a buttery, crumbly texture that’s downright irresistible—perfect for pairing with your favorite seasonal latte!
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tbsp pumpkin pie spice
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice until fully combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup brown sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Tip: Make sure your butter is softened to room temperature for easier mixing and a smoother dough.
5. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
6. Mix in 1/2 cup pumpkin puree on low speed until the mixture is uniform.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no flour streaks remain.
8. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets.
9. Tip: For evenly baked cookies, use a cookie scoop to ensure consistent size.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
11. Tip: Avoid overbaking; the cookies will firm up as they cool, keeping them tender.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
They’re delightfully soft with a warm spice kick and a melt-in-your-mouth crumble—try serving them warm with a scoop of vanilla ice cream for an epic fall dessert!
Nutella-Stuffed Crumbl Cookies
Just when you thought cookies couldn’t get any more decadent, these Nutella-stuffed wonders crash the party like the ultimate chocolate-hazelnut superhero. Seriously, prepare for your taste buds to do a happy dance that’ll make TikTok jealous. Who needs willpower when you’ve got melty, gooey perfection hiding inside a buttery cookie hug?
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 1/2 cup Nutella
– 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl until fully combined.
3. In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated—don’t overmix!
6. Gently fold in 1/2 cup semi-sweet chocolate chips with a spatula.
7. Scoop 2 tbsp of dough and flatten it into a disc in your palm.
8. Place 1 tsp of Nutella in the center of the disc, then carefully wrap the dough around it, sealing completely to prevent leaks.
9. Roll the stuffed dough into a smooth ball and place it 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Gloriously gooey centers ooze with warm Nutella when you break these cookies open, while the crisp edges and melty chocolate chips create the ultimate texture party. Serve them slightly warm with a cold glass of milk for that classic dunking experience, or get fancy by sandwiching a scoop of vanilla ice cream between two cookies for an instant gourmet dessert.
Conclusion
Gather your baking tools and get ready to indulge! These 32 Crumbl-inspired recipes offer endless sweet possibilities for every craving. We’d love to hear which cookies become your favorites—drop a comment below and share this roundup on Pinterest to spread the cookie joy!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
