15 Copycat Crumbl Cookie Recipes With Soft Centers

Last updated: May 24, 2026

These copycat Crumbl cookie recipes are homemade versions of Crumbl-style cookies that mimic the thick, soft centers, bakery-size portions, and big frosting flavors most people love, and the simplest default approach is to start with one reliable “Crumbl base dough” and swap mix-ins and toppings to create your favorite flavors.

If you want the easiest win, bake your cookies slightly underdone (think 1–2 minutes before you’re sure) and let them finish setting on the pan for 10 minutes so you get that signature soft middle.

1. Pink Sugar Cookie Copycat

Ingredients

1. 1 cup unsalted butter, room temperature
2. 1 1/4 cups granulated sugar
3. 1 large egg + 1 egg yolk
4. 1 teaspoon vanilla extract
5. 1/4 teaspoon almond extract
6. 3 cups all-purpose flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt

Frosting Ingredients

1. 1/2 cup unsalted butter, room temperature
2. 2 cups powdered sugar
3. 1 teaspoon vanilla extract
4. 1/8 to 1/4 teaspoon almond extract
5. 1–2 tablespoons milk
6. Pink food coloring

Instructions

1. Preheat oven to 350°F and line 2 baking sheets with parchment.
2. Cream butter and sugar for 2–3 minutes until fluffy.
3. Mix in egg, yolk, vanilla, and almond extract.
4. Whisk flour, cornstarch, baking powder, and salt, then mix into wet ingredients until combined.
5. Portion into 4–5 ounce dough balls, flatten slightly, and bake 9–11 minutes until edges set.
6. Cool on the pan 10 minutes, then move to a rack.
7. Beat frosting ingredients until thick and spreadable, tint pink, and frost cooled cookies.

2. Thick Chocolate Chip Copycat

Ingredients

1. 1 cup unsalted butter, room temperature
2. 1 cup brown sugar
3. 1/2 cup granulated sugar
4. 2 large eggs + 1 egg yolk
5. 2 teaspoons vanilla extract
6. 3 cups all-purpose flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking soda
9. 1 teaspoon salt
10. 2 cups semi-sweet chocolate chips
11. 4 ounces chopped chocolate (optional but amazing)

Instructions

1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugars 2–3 minutes.
3. Mix in eggs, yolk, and vanilla.
4. Whisk flour, cornstarch, baking soda, and salt, then mix into wet ingredients.
5. Fold in chips and chopped chocolate.
6. Portion into 4–5 ounce balls, flatten slightly, bake 9–12 minutes.
7. Cool 10 minutes on the pan before moving.

3. Cookies And Cream Copycat

Ingredients

1. 1 cup unsalted butter, room temperature
2. 1 cup granulated sugar
3. 1/2 cup brown sugar
4. 2 large eggs + 1 yolk
5. 2 teaspoons vanilla extract
6. 3 cups all-purpose flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking soda
9. 1 teaspoon salt
10. 1 1/2 cups crushed chocolate sandwich cookies
11. 1 cup white chocolate chips

Instructions

1. Preheat oven to 350°F and line pans.
2. Cream butter and sugars, then mix in eggs, yolk, and vanilla.
3. Add whisked dry ingredients and mix just until combined.
4. Fold in cookie pieces and white chips.
5. Portion 4–5 ounces each, press extra cookie chunks on top.
6. Bake 9–12 minutes and cool 10 minutes on pan.

4. Birthday Cake Cookie Copycat

Ingredients

1. 1 cup unsalted butter, room temperature
2. 1 1/4 cups granulated sugar
3. 1 large egg + 1 egg yolk
4. 2 teaspoons vanilla extract
5. 3 cups all-purpose flour
6. 1 tablespoon cornstarch
7. 1 teaspoon baking powder
8. 1/2 teaspoon salt
9. 1/2 cup rainbow jimmies sprinkles

Frosting Ingredients

1. 1/2 cup butter, room temperature
2. 2 cups powdered sugar
3. 1 teaspoon vanilla
4. 1–2 tablespoons milk
5. Optional: 2 tablespoons cream cheese for tang

Instructions

1. Preheat oven to 350°F and line pans.
2. Cream butter and sugar, then mix in egg, yolk, and vanilla.
3. Add whisked dry ingredients and mix until combined.
4. Fold in sprinkles gently.
5. Portion 4–5 ounces, bake 9–11 minutes, cool fully.
6. Beat frosting until thick, spread on cooled cookies, add extra sprinkles.

5. Brownie Cookie Copycat

Ingredients

1. 1/2 cup unsalted butter
2. 6 ounces semi-sweet chocolate (melted with butter)
3. 1 cup granulated sugar
4. 2 large eggs
5. 1 teaspoon vanilla extract
6. 1 cup all-purpose flour
7. 1/4 cup cocoa powder
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1 cup chocolate chunks or chips

Instructions

1. Preheat oven to 350°F and line pans.
2. Melt butter and chocolate, cool 5 minutes.
3. Whisk in sugar, then eggs and vanilla.
4. Fold in flour, cocoa, baking powder, and salt.
5. Fold in chocolate chunks.
6. Portion into 4 ounce mounds and bake 9–11 minutes.
7. Cool on pan 10 minutes for fudgy centers.

6. Peanut Butter Cookie Copycat

Ingredients

1. 1 cup peanut butter (creamy)
2. 1/2 cup unsalted butter, room temperature
3. 1 cup brown sugar
4. 1 large egg + 1 egg yolk
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all-purpose flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking soda
9. 1 teaspoon salt
10. 1–2 tablespoons milk (only if dough feels dry)

Instructions

1. Preheat oven to 350°F and line pans.
2. Cream peanut butter, butter, and brown sugar.
3. Mix in egg, yolk, and vanilla.
4. Add dry ingredients and mix until combined, adding milk if needed.
5. Portion 4–5 ounces, lightly flatten, and crosshatch with a fork.
6. Bake 9–12 minutes and cool 10 minutes on pan.

7. Reese’s Stuffed Copycat

Ingredients

1. 1 batch peanut butter cookie dough (from recipe above)
2. 8–10 mini peanut butter cups (unwrapped)
3. Optional topping: chopped peanut butter cups

Instructions

1. Portion dough into 4–5 ounce pieces and split each piece in half.
2. Press a mini cup into the center and wrap dough fully around it.
3. Flatten slightly and bake at 350°F for 10–12 minutes.
4. Press chopped cups on top while warm, then cool 10 minutes on pan.

8. Cinnamon Roll Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 cup brown sugar
3. 1/2 cup granulated sugar
4. 2 eggs + 1 yolk
5. 2 teaspoons vanilla
6. 3 cups flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt

Swirl Filling Ingredients

1. 1/4 cup butter, melted
2. 1/3 cup brown sugar
3. 1 tablespoon cinnamon

Frosting Ingredients

1. 4 ounces cream cheese, room temperature
2. 1/4 cup butter, room temperature
3. 2 cups powdered sugar
4. 1 teaspoon vanilla
5. 1–2 tablespoons milk

Instructions

1. Make dough by creaming butter and sugars, then adding eggs, yolk, vanilla, and dry ingredients.
2. Portion dough, flatten into a disk, brush with melted butter, and sprinkle filling.
3. Fold dough back into a ball, then flatten slightly.
4. Bake at 350°F for 9–11 minutes and cool fully.
5. Beat frosting until thick and spread on cooled cookies.

9. Lemon Bar Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 1/4 cups sugar
3. 1 egg + 1 yolk
4. 1 teaspoon vanilla
5. Zest of 1 lemon
6. 3 cups flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1–2 tablespoons lemon juice

Lemon Glaze Ingredients

1. 1 1/2 cups powdered sugar
2. 1–2 tablespoons lemon juice
3. 1 teaspoon lemon zest

Instructions

1. Cream butter and sugar, then add egg, yolk, vanilla, zest, and lemon juice.
2. Mix in dry ingredients until combined.
3. Portion 4–5 ounces, flatten slightly, and bake 9–11 minutes at 350°F.
4. Cool fully, whisk glaze, and spread over cookies.

10. Key Lime Pie Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 cup brown sugar
3. 1/2 cup sugar
4. 2 eggs + 1 yolk
5. 2 teaspoons vanilla
6. 2 3/4 cups flour
7. 1 tablespoon cornstarch
8. 1 teaspoon baking soda
9. 1 teaspoon salt
10. 3/4 cup crushed graham crackers

Lime Frosting Ingredients

1. 4 ounces cream cheese
2. 1/4 cup butter
3. 2 cups powdered sugar
4. 1–2 tablespoons lime juice
5. Zest of 1 lime

Instructions

1. Make dough, then fold graham crumbs into the finished dough.
2. Portion 4–5 ounces, flatten slightly, bake 9–12 minutes at 350°F.
3. Cool fully, beat frosting, top cookies, add extra crumbs and zest.

11. Snickerdoodle Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 1/4 cups sugar
3. 2 eggs + 1 yolk
4. 2 teaspoons vanilla
5. 3 cups flour
6. 1 tablespoon cornstarch
7. 1 teaspoon baking soda
8. 1/4 teaspoon cream of tartar
9. 1 teaspoon salt

Cinnamon Sugar Coating

1. 1/4 cup sugar
2. 1 tablespoon cinnamon

Instructions

1. Make dough by creaming butter and sugar, then mixing in eggs, yolk, vanilla, and dry ingredients.
2. Roll dough balls, coat in cinnamon sugar, and flatten slightly.
3. Bake at 350°F for 9–11 minutes, cool on pan 10 minutes.

12. Caramel Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 1/2 cups brown sugar
3. 2 eggs + 1 yolk
4. 2 teaspoons vanilla
5. 3 cups flour
6. 1 tablespoon cornstarch
7. 1 teaspoon baking soda
8. 1 teaspoon salt
9. 1 cup caramel bits (or chopped soft caramels)

Optional Topping

1. 1/3 cup caramel sauce
2. Flaky salt

Instructions

1. Cream butter and brown sugar, then add eggs, yolk, and vanilla.
2. Mix in dry ingredients, then fold in caramel bits.
3. Portion 4–5 ounces, bake 9–12 minutes at 350°F.
4. Cool fully before drizzling caramel sauce, then add flaky salt.

13. S’mores Cookie Copycat

Ingredients

1. 1 batch chocolate chip dough (from above)
2. 3/4 cup crushed graham crackers
3. 1 cup milk chocolate chunks
4. 8–10 large marshmallows (or marshmallow halves)

Instructions

1. Fold graham crumbs and milk chocolate into the finished dough.
2. Portion 4–5 ounces and bake at 350°F for 9–11 minutes.
3. Add marshmallow on top in the last 1–2 minutes of baking, or press on after baking and broil 20–40 seconds.
4. Cool 10 minutes on pan before moving.

14. Red Velvet Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 cup sugar
3. 1/2 cup brown sugar
4. 2 eggs + 1 yolk
5. 2 teaspoons vanilla
6. 2 tablespoons cocoa powder
7. 3 cups flour
8. 1 tablespoon cornstarch
9. 1 teaspoon baking soda
10. 1 teaspoon salt
11. Red food coloring (gel works best)

Cream Cheese Frosting

1. 4 ounces cream cheese
2. 1/4 cup butter
3. 2 cups powdered sugar
4. 1 teaspoon vanilla

Instructions

1. Cream butter and sugars, then add eggs, yolk, vanilla, cocoa, and coloring.
2. Mix in dry ingredients until combined.
3. Portion 4–5 ounces, bake 9–12 minutes at 350°F.
4. Cool fully, then frost.

15. Mint Chocolate Cookie Copycat

Ingredients

1. 1 cup butter, room temperature
2. 1 cup brown sugar
3. 1/2 cup sugar
4. 2 eggs + 1 yolk
5. 2 teaspoons vanilla
6. 1/4 teaspoon peppermint extract
7. 3 cups flour
8. 1 tablespoon cornstarch
9. 1 teaspoon baking soda
10. 1 teaspoon salt
11. 1/2 cup cocoa powder
12. 1 1/2 cups chocolate chips
13. 1 cup mint chocolate pieces (optional)

Instructions

1. Cream butter and sugars, then add eggs, vanilla, and peppermint.
2. Mix in dry ingredients, then fold in chips and mint pieces.
3. Portion 4–5 ounces, bake 9–12 minutes at 350°F.
4. Cool 10 minutes on pan before moving.

Additional Tips After You Bake Them

1. The Best Size For A True Crumbl Feel

Aim for 4–5 ounces of dough per cookie, which usually makes 8–10 large cookies per batch.

If you want smaller cookies, bake 2.5–3 ounces and reduce bake time by about 2 minutes.

2. The Best Bake Rule For Soft Centers

Pull cookies when the edges look set and the center still looks slightly underdone.

They’ll finish baking on the pan, which gives you that thick, soft “bakery” middle.

3. The Easiest Way To Get Perfect Thick Cookies

Chill portioned dough balls for 30–60 minutes if your cookies spread too much.

This is especially helpful for chocolate chip, brownie-style, and any dough with lots of butter.

4. How To Make Frosting Look Like A Bakery Swirl

Use a thick buttercream (1 cup butter to 3–4 cups powdered sugar) so it holds shape.

Pipe with a large round or star tip, or spread thickly with a spoon for the same effect.

5. Storage That Keeps Them Soft

Store unfrosted cookies airtight at room temp for 2–3 days.

Store cream-cheese frosted cookies in the fridge, then bring to room temp for 20–30 minutes before eating.

6. Freezing For “Fresh Baked” Cookies Later

Freeze raw dough balls on a tray, then store in a freezer bag for up to 2 months.

Bake from frozen by adding 1–2 minutes to the bake time and watching the edges.

7. A Simple Texture Fix If They Turn Out Dry

Next batch, reduce flour by 2–3 tablespoons and underbake by 1 minute.

Also make sure you’re spooning flour into the measuring cup instead of scooping it compacted.

Now you’ve got everything you need to make copycat Crumbl cookie recipes at home without overcomplicating it: a thick, soft-baked cookie base, clear mix-in swaps, and frosting that actually looks bakery-style. The biggest difference maker is portion size (4–5 ounces), a slightly underbaked center, and letting the cookies finish setting on the hot pan before you move them.

If you want the most “Crumbl-like” results on your first try, start with Chocolate Chip or Pink Sugar, then branch into frosted flavors once you’re confident in your bake time. Once you dial in your oven and your dough thickness, you can rotate flavors, freeze dough for later, and make a full cookie-box lineup whenever you want.

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