✔ Updated · 27 Crumbl-inspired cookies, from the classics to fall flavors
These 27 Crumbl copycat cookie recipes bring those giant, soft, frosted cookies into your own kitchen, from the warm milk chocolate chip to the chilled pink sugar cookie. Chocolate-chip cookies are already my family's favorite bake, so this list was a happy project for us.
Crumbl-style cookies are big, thick and soft. To copy them at home, use about 4 oz of dough per cookie, add a little cornstarch for a tender middle, roll the dough balls tall instead of flat, bake hot and short (350°F to 400°F for 9 to 12 minutes) and pull them while the centers still look underdone. Frosted flavors are best served chilled.
- Most popular: milk chocolate chip and chilled pink sugar, the two flavors that stay on the menu.
- Easiest: lemon glaze, dark dream and iced oatmeal.
- Food safety: heat-treat flour to 165°F for any unbaked cookie dough topping.
The Crumbl Classics
These two are the cookies Crumbl keeps on the menu every single week, and the two I'd bake first. Everything else on this list rotates in and out, so a copycat is the only way to get your favorite whenever you want it.
1. Milk Chocolate Chip
The warm, thick, chewy cookie that never leaves the Crumbl menu, packed with milk chocolate chips and gooey in the middle.
How: Make a brown sugar dough with a little cornstarch, roll 4 oz balls tall, bake at 400°F for 9 to 11 minutes and let them set on the pan.
2. Chilled Pink Sugar
A soft almond sugar cookie under a thick swirl of pink almond buttercream, served cold from the fridge.
How: Bake a soft vanilla almond sugar cookie at 350°F until just set and pale, cool, pipe on pink almond frosting and chill 30 minutes.
Chocolate Crumbl Cookies
My rule for any chocolate cookie: pull it a minute early. Dark dough hides the browning, and an extra minute turns fudgy into dry.
3. Cookies and Cream
A dark chocolate cookie loaded with chocolate sandwich cookie chunks under a cookies and cream frosting.
How: Make the chocolate chip dough with 1/2 cup cocoa replacing 1/2 cup flour, fold in chopped sandwich cookies, bake, then frost with vanilla buttercream mixed with cookie crumbs.
4. Cosmic Brownie
A fudgy brownie-style cookie with a glossy chocolate ganache and rainbow candy chips on top, like the lunchbox treat.
How: Bake a fudgy chocolate cookie dough at 350°F for 10 minutes, cool, spread with ganache (equal parts chocolate and hot cream) and scatter rainbow chips.
5. Dark Dream
A deep, dark double chocolate cookie with semi-sweet chips, for real chocolate people.
How: Use dark cocoa powder for 1/2 cup of the flour in the chocolate chip dough and swap the milk chocolate for semi-sweet chips. Pull them while the centers look soft.
6. Molten Lava
A warm chocolate cookie hiding a soft fudge center that oozes when you break it open.
How: Wrap a 2 oz chocolate dough ball around a frozen teaspoon of ganache, seal it well, and bake at 375°F for 10 to 12 minutes. Serve warm.
7. Rocky Road
A chocolate cookie with mini marshmallows, chopped almonds and a chocolate drizzle.
How: Press mini marshmallows and toasted almonds onto chocolate dough balls in the last 3 minutes of baking so the marshmallows puff, then drizzle with melted chocolate.
8. Muddy Buddies
A chocolate peanut butter cookie topped with a peanut butter frosting and a pile of powdered sugar coated cereal snack mix.
How: Bake a chocolate peanut butter cookie, frost with peanut butter buttercream, and top with crisp rice cereal squares tossed in melted chocolate, peanut butter and powdered sugar.
Candy Bar and Mix-In Cookies
These start with a buttery base and pile the fun on top. Let caramel layers set for 20 minutes before the chocolate goes on, or it all slides.
9. Twix
A buttery shortbread-style cookie with a layer of caramel, a chocolate topping and chopped caramel cookie bar pieces.
How: Bake a thick butter cookie, spread with thick caramel, let it set, then top with melted milk chocolate and chopped caramel cookie bars.
10. Turtle
A chocolate cookie topped with chewy caramel and toasted pecans, like the classic candy.
How: Bake chocolate cookies, drizzle with soft caramel while warm and press toasted pecan halves on top. A pinch of flaky salt finishes it.
11. Sea Salt Toffee
A brown butter cookie studded with toffee bits and finished with flaky sea salt.
How: Brown the butter for the chocolate chip dough, chill it until soft-set, swap the chips for toffee bits and finish each warm cookie with flaky salt.
12. Birthday Cake
A soft vanilla cake-style cookie full of sprinkles, topped with vanilla frosting and more sprinkles.
How: Make the pink sugar cookie dough with extra vanilla and 1/3 cup rainbow sprinkles, bake until pale, then frost with vanilla buttercream and sprinkles.
13. Chocolate Chip Cookie Dough
A chocolate chip cookie topped with a thick layer of eggless cookie dough frosting, served chilled.
How: Heat-treat the flour to 165°F first, beat it with butter, brown sugar, milk and mini chips for the topping, spread it over cooled cookies and chill.
Fruity, Creamy and Peanut Butter Cookies
Anything with a cream cheese topping lives in the fridge, covered, and tastes best cold. Eat it within 3 days.
14. Raspberry Cheesecake
A graham-style brown sugar cookie with a cream cheese topping and a swirl of raspberry jam.
How: Bake a brown sugar cookie with a few spoonfuls of graham crumbs, cool, spread with sweetened cream cheese frosting and swirl in seedless raspberry jam. Keep chilled.
15. Lemon Glaze
A soft, zesty lemon cookie with a sweet-tart lemon glaze that sets with a shine.
How: Add 2 tablespoons lemon zest to the sugar cookie dough, bake until pale, then dip the tops in powdered sugar whisked with lemon juice.
16. Key Lime Pie
A graham cracker cookie topped with tangy key lime cream, whipped cream and lime zest.
How: Bake a graham cracker cookie, cool, spread with cream cheese whipped with lime juice, zest and sugar, and finish with whipped cream. Serve cold.
17. Peanut Butter and Jelly
A soft peanut butter cookie topped with peanut butter frosting and a spoon of grape or strawberry jam.
How: Bake soft peanut butter cookies, pipe a ring of peanut butter frosting on top and fill the center with jam.
18. Peanut Butter Chip
A chewy, salty-sweet peanut butter cookie loaded with peanut butter chips.
How: Beat 3/4 cup creamy peanut butter into a brown sugar dough, fold in peanut butter chips, and bake at 375°F until the edges just set.
Cake and Velvet Cookies
These are softer and more cake-like than the classics. A little extra baking powder and a gentle bake keep them pillowy.
19. Red Velvet White Chip
A soft red velvet cookie with a hint of cocoa and plenty of white chocolate chips.
How: Add 2 tablespoons cocoa and red gel color to the sugar cookie dough, fold in white chips and bake at 350°F for 9 to 10 minutes.
20. Pink Velvet Cake
A pink velvet cake cookie with a swirl of cream cheese frosting and a sprinkle of cake crumbs.
How: Bake a velvet cookie colored pink, cool, pipe on cream cheese frosting and crumble one spare cookie over the top.
21. Snickerdoodle Cupcake
A cinnamon cake cookie with a swirl of cinnamon cream cheese frosting and a dusting of cinnamon sugar.
How: Bake a soft snickerdoodle dough with cream of tartar, rolled in cinnamon sugar, then pipe on cinnamon cream cheese frosting.
Cinnamon and Fall Flavors
October in my kitchen means pumpkin and caramel apple on repeat. The cinnamon ones disappear the fastest, though.
22. Churro
A buttery cinnamon sugar cookie with a cinnamon buttercream swirl and extra cinnamon sugar on top.
How: Roll sugar cookie dough in cinnamon sugar, bake, cool, swirl on cinnamon buttercream and dust again.
23. Cinnamon Roll
A cinnamon swirl cookie topped with cream cheese icing, like the center of a warm cinnamon roll.
How: Spread a thin sheet of sugar cookie dough with cinnamon butter, roll it up, chill, slice into thick rounds, bake, and drizzle with cream cheese icing.
24. Pumpkin Cake
A soft, cakey spiced pumpkin cookie with cream cheese frosting, a fall favorite.
How: Mix pumpkin puree, pumpkin pie spice and a little extra flour into a cakey sugar cookie dough, bake at 350°F, cool and frost with cream cheese frosting.
25. Caramel Apple
A brown sugar cookie with soft cinnamon apple pieces and a caramel drizzle.
How: Cook small diced apples with butter and cinnamon until soft, cool, fold into the brown sugar dough and drizzle the baked cookies with caramel.
26. Pecan Pie
A brown sugar cookie topped with a gooey pecan pie filling.
How: Make a well in each dough ball, spoon in a thick pecan pie filling (brown sugar, butter, egg, pecans) and bake until the filling is set at the edges.
27. Iced Oatmeal
A chewy brown sugar oatmeal cookie with a hint of cinnamon and a sweet vanilla icing.
How: Make a chewy oatmeal cookie with old-fashioned oats and cinnamon, cool, and dip the tops in a thick vanilla glaze.
How to Get the Crumbl Look at Home
A few small techniques make the biggest difference. This is how I get thick, bakery-size cookies from a home oven.
- Weigh the dough. About 4 oz (115 g) per cookie gives that oversized 4 1/2 inch cookie. A kitchen scale makes every cookie the same size.
- Roll the balls tall. Shape each one taller than wide. It spreads into a thick round instead of a thin puddle.
- Add cornstarch. 2 teaspoons per batch keeps the middle soft and tender for days.
- Bake hot and short. Pull the cookies when the edges are set and the centers look slightly underdone. They finish on the hot pan in 10 minutes.
- Chill the frosted ones. Thirty minutes in the fridge firms the frosting so it slices and stacks cleanly, the way the chilled flavors are served.
- Pipe the swirl. A large round piping tip, or a zip-top bag with the corner snipped off, gives that smooth, thick swirl on top.
All 27 Crumbl Copycat Cookies at a Glance
Every flavor on this page, with how it is best served.
| Cookie | Group | Serve | Our recipe |
|---|---|---|---|
| Milk Chocolate Chip | Classics | Warm | Quick how-to |
| Chilled Pink Sugar | Classics | Chilled | Quick how-to |
| Cookies and Cream | Chocolate | Room temp | Quick how-to |
| Cosmic Brownie | Chocolate | Room temp | Quick how-to |
| Dark Dream | Chocolate | Room temp | Quick how-to |
| Molten Lava | Chocolate | Warm | Quick how-to |
| Rocky Road | Chocolate | Room temp | Quick how-to |
| Muddy Buddies | Chocolate | Room temp | Quick how-to |
| Twix | Candy bar | Room temp | Quick how-to |
| Turtle | Candy bar | Room temp | Quick how-to |
| Sea Salt Toffee | Candy bar | Room temp | Quick how-to |
| Birthday Cake | Candy bar | Room temp | Quick how-to |
| Chocolate Chip Cookie Dough | Candy bar | Chilled | Quick how-to |
| Raspberry Cheesecake | Fruity + creamy | Chilled | Quick how-to |
| Lemon Glaze | Fruity + creamy | Room temp | Quick how-to |
| Key Lime Pie | Fruity + creamy | Chilled | Quick how-to |
| Peanut Butter and Jelly | Fruity + creamy | Room temp | Quick how-to |
| Peanut Butter Chip | Fruity + creamy | Room temp | Quick how-to |
| Red Velvet White Chip | Cake + velvet | Room temp | Quick how-to |
| Pink Velvet Cake | Cake + velvet | Room temp | Quick how-to |
| Snickerdoodle Cupcake | Cake + velvet | Room temp | Quick how-to |
| Churro | Cinnamon + fall | Room temp | Quick how-to |
| Cinnamon Roll | Cinnamon + fall | Warm | Quick how-to |
| Pumpkin Cake | Cinnamon + fall | Room temp | Quick how-to |
| Caramel Apple | Cinnamon + fall | Room temp | Quick how-to |
| Pecan Pie | Cinnamon + fall | Room temp | Quick how-to |
| Iced Oatmeal | Cinnamon + fall | Room temp | Quick how-to |
More Copycat Cookies from My Kitchen
Still in a cookie mood? Try my copycat McDonald's chocolate chip cookies, the Panera kitchen sink cookies or a classic snickerdoodle cookie. For a plain cut-out style dough, my easy sugar cookies are a great base. Browse more restaurant favorites in our copycat recipes collection.
Frequently Asked Questions
What is the most popular Crumbl cookie?
Milk chocolate chip is the best-known Crumbl cookie, and the chilled pink sugar cookie is a close second. Both stay on the menu every week while the other flavors rotate, which is why they are the two most copied at home.
Why are Crumbl cookies so thick?
They use a large amount of dough per cookie, about 4 oz or more, shaped into tall balls and baked hot and fast. A little cornstarch and pulling them while the centers look soft keeps them thick, tender and gooey.
What makes the Crumbl pink sugar cookie taste different?
Almond extract. The cookie and the pink frosting both get a little almond flavor, and the cookie is served chilled, which gives it that dense, soft bite. Vanilla alone tastes like a regular sugar cookie.
Can I freeze Crumbl copycat cookies?
Yes. Freeze the dough balls on a tray, then bag them for up to 3 months and bake from frozen with 2 extra minutes. Baked, unfrosted cookies freeze for 2 months. Frost after thawing.
How long do frosted Crumbl-style cookies last?
Cookies with buttercream keep 2 days at cool room temperature or 4 days in the fridge in an airtight container. Anything with cream cheese frosting or a cheesecake topping should stay in the fridge and be eaten within 3 days.
Are these the official Crumbl recipes?
No. These are copycat recipes inspired by Crumbl flavors, written and baked in my home kitchen. Crumbl does not publish its recipes, and this site is not affiliated with Crumbl.
