Okay, I’ll be honest—I was late to the Crumbl Cookie craze. While everyone and their mom was obsessing over these massive, pillowy cookies last year, I was over here skeptical. “They’re just cookies,” I thought. “How different can they really be?”
Then a friend brought one over to my tiny Portland apartment, and I took one bite. Game. Over.
That buttery, vanilla-frosted, impossibly soft center paired with that crispy, brown-butter edge? I immediately understood the hype. And of course, my immediate second thought was: I need to figure out how to make these at home.
After way too many failed batches (and a kitchen that smelled like a bakery exploded), I finally cracked the code. These aren’t your typical cookies—they’re more like edible clouds with intentional crispy edges. Today, I’m sharing exactly how to make them. Trust me on this one.
What Makes Crumbl Cookies So Special?
Here’s the thing about Crumbl cookies that makes them different from the chocolate chip cookies we grew up with: it’s all about the contrast. I’m obsessed with texture and contrast in food—that’s kind of my thing—and these cookies nail it perfectly.
They’re intentionally thick (like, genuinely thick), with edges that are crispy and caramelized while the center stays buttery soft. Plus, they’re substantial enough that one cookie actually feels like a treat. No wimpy, thin cookie vibes here.
The other magic? It’s the brown butter. That nutty, toasted flavor elevates these way beyond basic vanilla cookies. And yes, the vanilla frosting is important too, but we’ll get to that.
The Secret to Perfect Crumbl Cookies
Before you start, let me share what I’ve learned the hard way (and I mean the hard way):
Use high-quality butter. Seriously. Brown butter is the star here, and mediocre butter will show. Your kitchen will smell absolutely incredible while these bake, so prepare yourself.
Don’t overbake them. This was my biggest mistake. The centers should look slightly underdone when you pull them out. They’ll continue cooking on the baking sheet for a few minutes, and that’s when the magic happens.
Chill the dough. I know, I know—everyone hates chilling dough. But this is non-negotiable if you want thick, puffy cookies instead of flat pancakes. I learned this trick the hard way after ruining three batches.
Room temperature matters. Make sure your eggs and butter are genuinely room temperature. Cold ingredients won’t blend properly, and you’ll end up with a grainy dough.
How to Make Crumbl Cookies at Home
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Frosting:
- ½ cup softened butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons heavy cream (to reach spreadable consistency)
Instructions:
Step 1: Brown Your Butter In a small saucepan over medium heat, melt the butter. Let it simmer for about 5–7 minutes, stirring occasionally, until it turns golden brown and smells nutty. Watch it carefully—the line between beautifully browned and burnt is thin.
Pour into a bowl and let it cool for about 10 minutes. Don’t skip this step; it’s where the flavor magic happens.
Step 2: Combine Sugars and Butter Pour the cooled brown butter into a mixing bowl and add both sugars. Mix for about 1–2 minutes until combined. The mixture should look slightly grainy, which is perfect.
Step 3: Add Eggs and Vanilla Add the whole egg and egg yolk one at a time, mixing well after each addition. Then add your vanilla extract. The mixture should be smooth and slightly fluffy.
Step 4: Mix Dry Ingredients In a separate bowl, whisk together flour, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined. Don’t overmix—overmixing develops gluten, which makes cookies tough instead of tender.
Step 5: Chill the Dough Cover the dough and refrigerate for at least 2 hours. I know this feels like forever, but honestly, I’ve messed this up more times than I care to admit by skipping this step. Your future self will thank you.
Step 6: Scoop and Bake Preheat your oven to 350°F. Using a 2-tablespoon cookie scoop (this is one of my favorite kitchen tools), scoop the dough onto a parchment-lined baking sheet, spacing them about 3 inches apart. These cookies spread a bit.
Bake for 11–13 minutes. Here’s the trick: they should look slightly underdone in the center when you pull them out. The edges should be golden brown, but the middle will still look a little soft. Don’t worry if it looks messy—mine always does!
Step 7: Cool Properly Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This is crucial—it creates that perfect contrast between the crispy edges and soft center.
Step 8: Make the Frosting While cookies cool, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt. Mix until smooth. Add heavy cream one tablespoon at a time until you reach a spreadable consistency.
Step 9: Frost and Finish Once cookies are completely cool, spread a generous layer of frosting on top. Some people dip them in frosting (very on-brand for Crumbl), or you can spread it thick like I do. No judgment either way.
Tips & Tricks From My Kitchen
Make it gluten-free: My partner Jamie is gluten-free, so I’ve tested this with a 1:1 gluten-free flour blend. It works surprisingly well! The cookies are just as soft. If you’re looking for more gluten-free baking inspiration, you might love my white chocolate cake (gluten-free).
Flavor variations: Want to elevate these? Try adding a teaspoon of almond extract to the dough for extra depth, or swap half the frosting with a brown butter frosting. Your kitchen will smell absolutely incredible.
Storage hack: These stay soft for 3–4 days in an airtight container. I always double-wrap them so they don’t dry out. Honestly, they rarely last that long in my house.
The freezer is your friend: Freeze the dough balls for up to 3 months, then bake from frozen (add 1–2 minutes to baking time). Perfect for when you need fresh cookies without the wait.
Why I’m Obsessed With These
These cookies remind me why I started baking in the first place. There’s something genuinely special about pulling a tray of thick, gooey, impossibly soft cookies out of the oven. It’s comfort, it’s indulgence, and it’s totally worth the effort.
Plus, once you nail the technique here, you’ve got the foundation for so many variations. Brown butter frosted cookies, salted caramel Crumbl cookies, even chocolate-filled versions—the possibilities are endless.
If you love these thick, indulgent cookies, check out my Earl Grey cookies for a totally different flavor vibe, or explore my full dessert collection for more sweet treats worth your time.
Final Thoughts
Honestly, I’ve messed up these cookies more times than I’d like to admit. But that’s the beauty of cooking (and baking)—every mistake teaches you something. Once you understand why the thick, puffy center matters and why that brown butter makes all the difference, you’re basically unstoppable.
And yeah, you might make a mess. Your kitchen will probably get a little chaotic. But the moment someone bites into one of these cookies? The smile on their face makes it all worth it.
Your kitchen will smell absolutely incredible while these bake. That’s a promise.
Crumbl Cookies Recipe – Soft, Thick, and Gooey Perfection
Ingredients
Equipment
Method
- Step 1: Brown the ButterPlace 1 cup of unsalted butter in a small saucepan over medium heat. Allow it to melt, then continue heating for 5-7 minutes, stirring occasionally. The butter will go through several stages—foaming, then turning golden brown with a nutty aroma. Watch carefully, as the line between beautifully browned and burnt is thin. Once golden brown, pour into a bowl and let cool for about 10 minutes. This step is crucial for developing that signature Crumbl cookie flavor.
- Step 2: Combine Wet IngredientsPour the cooled brown butter into a large mixing bowl. Add both granulated sugar and brown sugar, then mix for 1-2 minutes until combined. The mixture should look slightly grainy, which is exactly what you want. Add the whole egg and egg yolk one at a time, mixing well after each addition. This ensures proper emulsification. Finish by adding the vanilla extract and mix until the mixture is smooth and slightly fluffy. Don't skip this step—proper mixing creates that signature texture.
- Step 3: Prepare Dry IngredientsIn a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is evenly distributed—this prevents baking soda clumps that can affect your cookies.
- Step 4: Combine Wet and DryGently fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined—this is important. Overmixing develops gluten, which makes cookies tough instead of tender. You want the dough to come together without being overworked.
- Step 5: Chill the DoughCover the dough bowl with plastic wrap and refrigerate for at least 2 hours. Overnight chilling is even better if you can wait. This step is non-negotiable if you want thick, puffy cookies instead of flat pancakes. The cold dough prevents spreading during baking and creates that signature Crumbl texture.
- Step 6: Preheat and ScoopPreheat your oven to 350°F (175°C). Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing them about 3 inches apart (these cookies spread a bit). For uniform-looking cookies, drop each scoop in a mound shape and gently round the tops with your fingers.
- Step 7: Bake to PerfectionBake for 11-13 minutes. Here's the critical tip: the cookies should look slightly underdone in the center when you remove them from the oven. The edges should be a beautiful golden brown, but the middle will still look a little soft and slightly glossy. This underbaking is what creates that signature Crumbl cookie contrast—crispy edges with a soft, gooey center.
- Step 8: Cool ProperlyLet the cookies cool on the baking sheet for exactly 5 minutes—no more, no less. This time allows them to set slightly while still being soft enough to transfer. Then, carefully transfer to a wire cooling rack. This step is crucial for achieving that perfect textural contrast. Let cool completely before frosting (about 30 minutes).
- Step 9: Make the FrostingWhile the cookies cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy and light, about 1-2 minutes. Gradually add the sifted powdered sugar a little at a time, mixing on low speed to avoid a powdered sugar cloud. Add the vanilla extract and a pinch of salt. Mix until smooth. If the frosting seems too thick, add heavy cream one tablespoon at a time until you reach a spreadable consistency—not too thick, not too thin.
- Step 10: Frost and FinishOnce the cookies are completely cool, spread a generous, thick layer of frosting on top of each cookie. Some people dip the tops in frosting for extra coverage (very on-brand for Crumbl), while others prefer a thick spread. Both methods work beautifully. If using sea salt garnish, sprinkle lightly on top while the frosting is still soft.