Best Crumbl Milk Chocolate Chip Cookie Copycat Recipe

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Crumbl Cookies Milk Chocolate Chip Cookie Copycat Recipe


Stack of thick Crumbl-style milk chocolate chip cookie copycat cookies with gooey melted chips and a glass bottle of milk
Bake up that cozy cookie shop smell at home with this Crumbl milk chocolate chip cookie copycat recipe, packed with buttery dough, crisp edges, and melty chocolate in every bite.

If you love a thick, soft, bakery-style chocolate chip cookie, this one is for you. These Crumbl Cookies Milk Chocolate Chip Cookie copycat cookies are big, buttery, chewy in the middle, and loaded with smooth milk chocolate chips. They have that fresh-from-the-bakery look and taste, but you can make them right at home with simple pantry ingredients.

I’ll be honest. There is something special about biting into a warm cookie that has crisp edges, a tender center, and puddles of creamy milk chocolate in every bite. It feels a little like comfort food and a treat all at once. If you have been craving that famous cookie shop style, this easy copycat Crumbl milk chocolate chip cookie recipe is a great place to start.

Why People Love Crumbl Cookies and Their Milk Chocolate Chip Cookie

Crumbl Cookies has become a huge name in the dessert world in the USA. The brand is known for oversized cookies, rotating weekly flavors, and that fun pink box people love to share on social media. Their cookies are thick, rich, and made to feel a little extra special.

One of their most well-known treats is the Milk Chocolate Chip Cookie. It stands out because it is not just any chocolate chip cookie. It is large, soft, buttery, and filled with mellow, creamy milk chocolate instead of the more common semisweet chips. That gives it a sweeter, smoother flavor and a bakery-style feel that a lot of people crave.

This recipe is inspired by that cookie experience. It is not the original recipe, and it is not made by or for the restaurant. Instead, it is a homemade version created to capture the same cozy, thick, gooey, golden-brown cookie vibe.

What Makes This Copycat Cookie So Good

These cookies bake up with lightly crisp edges and a soft, thick center. The outside turns a gentle golden color while the inside stays tender and rich. The milk chocolate chips melt into sweet little pockets throughout the dough. Think of it like your favorite childhood chocolate chip cookie, but bigger, softer, and more bakery-like.

Here is why this recipe works:

  • Cornstarch helps keep the cookies soft and tender.
  • Brown sugar adds moisture and chew.
  • Cold dough chill time helps the cookies stay thick.
  • A generous amount of dough gives them that oversized cookie shop look.
  • Milk chocolate chips create that signature sweet and creamy flavor.

Ingredients You’ll Need

This recipe makes 8 large cookies.

  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk chocolate chips, plus extra for topping if desired

Optional: flaky sea salt for finishing

Prep Time, Bake Time, Yield, and Nutrition

  • Prep time: 15 minutes
  • Chill time: 30 to 60 minutes
  • Bake time: 12 to 15 minutes
  • Total time: about 1 hour 30 minutes
  • Yield: 8 large cookies

Approximate nutrition per cookie:

  • Calories: 430
  • Carbs: 57g
  • Fat: 21g
  • Protein: 5g
  • Sugar: 34g
  • Sodium: 230mg

Nutrition can vary depending on the exact ingredients and portion size you use.

How to Make Crumbl-Style Milk Chocolate Chip Cookies

If you are new to baking, don’t worry. We’ll take this one step by step.

  1. Preheat the oven.
    Set your oven to 375°F. Line two baking sheets with parchment paper. Parchment helps the cookies bake more evenly and makes cleanup easier.
  2. Cream the butter and sugars.
    In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture looks light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer. Do not rush this step. It helps give the cookies a better texture.
  3. Add the eggs and vanilla.
    Mix in the eggs one at a time. Then add the vanilla extract. Scrape down the sides of the bowl so everything mixes evenly.
  4. Mix the dry ingredients.
    In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. This helps spread the ingredients evenly through the dough.
  5. Combine wet and dry.
    Add the dry mixture to the wet ingredients a little at a time. Mix just until no flour streaks remain. Be careful not to overmix. Overmixing can make cookies tougher instead of soft and tender.
  6. Fold in the milk chocolate chips.
    Use a spoon or spatula to gently stir in the milk chocolate chips. If you want that bakery look, save a few chips to press on top before baking.
  7. Chill the dough.
    Cover the bowl and chill the dough for at least 30 minutes. If you have time, chilling for 1 hour is even better. This helps the cookies stay thick instead of spreading too much.
  8. Portion the cookies.
    Scoop the dough into 8 large balls. Each one should be about 1/3 cup of dough. Place them well apart on the baking sheets because they will spread some.
  9. Shape for that bakery look.
    If you want the cookies to look more like bakery cookies, gently press each dough ball so the top is slightly flattened. Add a few extra milk chocolate chips to the tops.
  10. Bake.
    Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers still look a little soft. The cookies will continue to set as they cool. For most ovens, 13 minutes is a good place to check.
  11. Cool before moving.
    Let the cookies rest on the baking sheet for 10 minutes. This is important because large cookies are delicate right out of the oven. Then transfer them to a wire rack to cool.
  12. Serve and enjoy.
    These are especially good slightly warm, when the milk chocolate is soft and creamy.

Tips for the Best Bakery-Style Cookies

  • Use softened butter, not melted butter. Softened butter gives structure. Melted butter can make the cookies spread too much.
  • Measure flour the right way. Spoon the flour into the measuring cup and level it off. Scooping straight from the bag can pack in too much flour.
  • Do not overbake. The centers should look slightly underdone when you pull them out. That is the secret to a soft cookie.
  • Use parchment paper. It helps the bottoms bake more gently.
  • Top with extra chips. This simple step makes homemade cookies look much more bakery-style.

If your first batch spreads too much, your butter may have been too warm or the dough may need a little more chill time. That small fix often solves the problem right away.

Food Safety Tips for Home Bakers

Baking cookies is simple, but food safety still matters.

  • Use clean bowls, tools, and hands before starting.
  • Because the dough contains raw eggs and raw flour, do not eat raw cookie dough.
  • For best safety, cookies should be baked until fully set and reach an internal temperature of about 190°F to 200°F in the center if you are checking with a food thermometer.
  • Store baked cookies in an airtight container.
  • If your kitchen is warm, do not leave baked goods out for extended periods with perishable mix-ins or frostings. For plain cookies like these, room temperature storage is generally fine for a few days.

Easy Shortcuts and Time-Saving Ideas

Want to make this recipe even easier? Here are a few simple ideas:

  • Use a cookie scoop to portion the dough quickly and evenly.
  • Freeze dough balls for later. Bake straight from frozen and add 1 to 2 more minutes to the baking time.
  • Use parchment instead of greasing pans for easier cleanup.
  • Make smaller cookies if you want quicker baking and more servings. Just reduce the bake time to about 9 to 11 minutes.

You can also make the dough a day ahead and chill it overnight. In fact, many bakers think cookie dough tastes even better after a longer rest because the flavors get a little deeper.

Allergy-Friendly and Preference-Based Swaps

One thing that makes a good homemade cookie recipe so useful is flexibility. If you need to work around allergies or food preferences, here are some smart swaps.

For gluten-free cookies:

  • Use a 1-to-1 gluten-free baking flour that includes xanthan gum.
  • Let the dough rest for 10 to 15 extra minutes before baking so the flour can hydrate.
  • Check that your chocolate chips are certified gluten-free.

For dairy-free cookies:

  • Use dairy-free butter sticks instead of regular butter.
  • Use dairy-free milk chocolate style chips if available. If not, dairy-free semisweet chips can work, though the flavor will be a little less like the original style.

For egg-free cookies:

  • Replace each egg with a flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water. Let it sit for 5 minutes before using.
  • The texture may be a little softer and slightly less puffy, but still tasty.

For vegan cookies:

  • Use plant-based butter.
  • Use flax eggs or a store-bought egg replacer.
  • Use vegan chocolate chips.
  • Double-check your sugar brand if strict vegan standards matter to you.

For lower sweetness:

  • Reduce the milk chocolate chips to 1 cup.
  • Use a mix of milk chocolate and semisweet chips for a more balanced flavor.

For nut concerns:

  • This recipe does not include nuts, but always check labels on chocolate chips and other packaged ingredients for cross-contact warnings.

For a more old-fashioned homemade cookie flavor:

  • Swap some or all of the milk chocolate chips for chopped chocolate or semisweet chips.
  • Add 1/4 teaspoon almond extract for a subtle bakery twist, if you like.

How to Store and Freeze These Cookies

These cookies keep well, which is great if you want to bake them ahead for parties, lunch boxes, or weekend treats.

  • At room temperature: Store in an airtight container for up to 4 days.
  • In the freezer: Freeze baked cookies for up to 2 months.
  • Freezing cookie dough: Scoop the dough into balls and freeze on a tray. Once solid, move them to a freezer bag or container.

To refresh a baked cookie, warm it in the microwave for about 10 seconds. That little bit of heat makes the chocolate soft again, almost like it just came out of the oven.

Serving Ideas

These oversized cookies are perfect on their own, but if you want to make dessert feel extra fun, try one of these ideas:

  • Serve warm with a cold glass of milk
  • Break one over vanilla ice cream
  • Pack them in a cookie box for gifting
  • Make smaller sandwich cookies with a scoop of ice cream in the middle

If you ask me, the best way is still the simplest: a warm cookie, a comfy chair, and a few quiet minutes.

Frequently Asked Questions

Why are my cookies flat?
Usually, flat cookies come from butter that was too warm, not enough flour, or skipping the chill time.

Can I use semisweet chocolate chips?
Yes, but the cookies will taste a little different. Milk chocolate gives this recipe the sweeter, creamier flavor that makes it more like a Crumbl Cookies milk chocolate chip cookie copycat.

Can I make these smaller?
Absolutely. Just use less dough per cookie and shorten the bake time.

Do I need a stand mixer?
No. A hand mixer works great, and you can also mix by hand with a sturdy spoon if needed.

Final Thoughts

If you have been searching for the best copycat Crumbl milk chocolate chip cookie recipe, I hope this one hits the spot. It is easy enough for a beginner, delicious enough for a cookie lover, and simple enough to make whenever that bakery cookie craving shows up.

If you try this recipe, I’d love for you to share it with friends and family. Better yet, leave a comment and let us know how it turned out. Did you keep it classic, or did you try one of the gluten-free, dairy-free, or vegan swaps? Your tips and feedback help other home bakers too.

Disclaimer

This is a copycat recipe inspired by the style and flavor of Crumbl Cookies' Milk Chocolate Chip Cookie. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Crumbl Cookies.

Also, Simply Copycat Recipes is an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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