If you love thick, bakery-style cookies with crisp edges and soft, gooey centers, these Quick Crumbl-Style Cookies are about to become your new obsession. Inspired by the famous cookie shop, this homemade version delivers huge cookies, rich flavor, and that signature soft texture—without long chilling times or complicated steps.

Perfect for busy bakers, last-minute desserts, or when a serious cookie craving hits, these cookies come together fast and bake into oversized, indulgent treats that taste like they came straight from a bakery box.

In this guide, you’ll learn exactly how to make Crumbl-style cookies at home, why they’re different from regular cookies, and how to customize them with endless flavor variations.

Why You’ll Love These Quick Crumbl-Style Cookies

These cookies aren’t just big—they’re engineered for texture and flavor.

Thick and soft centers with lightly crisp edges
Bakery-size cookies (one cookie feels like a dessert)

No long chill time required
Easy, beginner-friendly recipe
Customizable with mix-ins and toppings

Perfect for parties, gifting, and special occasions

If you’ve ever wondered how Crumbl cookies stay so soft and thick, the secret lies in ingredient ratios, mixing method, and baking temperature—all covered below.

What Makes Crumbl-Style Cookies Different?

Crumbl-style cookies are not your average homemade cookies. They stand out because of:

1. Size

These cookies are large and thick, often weighing 4–5 ounces each. One cookie is meant to be shared (or not).

2. Texture

They’re soft-baked with a slightly underdone center. No crunch throughout—just tender, rich dough.

3. Flavor Density

Crumbl-style cookies use more butter, sugar, and mix-ins, creating a rich, indulgent bite every time.

4. Shape

The dough is often rolled into tall balls rather than flat discs, which helps keep the centers soft.

This recipe replicates all of that—quickly and reliably.

Ingredients for Quick Crumbl-Style Cookies

These are pantry-friendly ingredients you likely already have.

Dry Ingredients

All-purpose flour
Cornstarch (key for softness)
Baking powder

Baking soda
Salt

Wet Ingredients

Unsalted butter (softened)

Granulated sugar
Brown sugar
Large eggs

Vanilla extract

Mix-Ins (Classic Option)

Chocolate chips or chunks

Why cornstarch matters: It softens the flour proteins, giving you that bakery-style, tender crumb.

How to Make Quick Crumbl-Style Cookies (Step by Step)

Step 1: Cream the Butter and Sugars

Beat softened butter with granulated sugar and brown sugar until light and fluffy. This step incorporates air and sets the foundation for thick cookies.

Step 2: Add Eggs and Vanilla

Mix in eggs one at a time, then add vanilla. Don’t overmix—stop as soon as everything is combined.

Step 3: Mix the Dry Ingredients Separately

Whisk flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Mix just until no dry flour remains.

Step 5: Fold in Mix-Ins

Gently fold in chocolate chips or chunks. Reserve a few to press on top before baking.

Step 6: Shape Oversized Dough Balls

Use a large scoop or kitchen scale. Each dough ball should be tall and thick, not flattened.

Step 7: Bake at High Temperature

Bake at 400°F (205°C) for a short time. This sets the edges quickly while keeping the center soft.

Step 8: Cool Briefly

Let cookies rest on the baking sheet for 10 minutes before transferring. They’ll firm up slightly while staying soft inside.

Pro Tips for Perfect Crumbl-Style Cookies

Do not overbake. Slightly underdone centers are the goal.
Use room-temperature butter, not melted.

Bake fewer cookies per tray to allow even heat circulation.
Press extra chocolate chips on top for that bakery look.
Weigh dough balls for uniform size and even baking.

Best Baking Temperature for Crumbl-Style Cookies

A higher temperature (around 400°F / 205°C) is crucial.

High heat = crisp edges
Short bake time = soft centers

Prevents cookies from spreading too thin

If your oven runs hot, reduce to 390°F and watch closely.

Flavor Variations (Crumbl-Inspired)

One of the best things about this base recipe is how versatile it is.

Chocolate Chip Classic

Use milk chocolate chunks for the most authentic flavor.

Cookies & Cream

Add crushed chocolate sandwich cookies and white chocolate chips.

Peanut Butter Chocolate

Swirl peanut butter into the dough and add chocolate chunks.

Skip chocolate chips and top with buttercream frosting after baking.

Lemon Crumbl-Style Cookies

Add lemon zest and a simple glaze for a bright, bakery-style cookie.

How to Get Thick Cookies Every Time

If your cookies spread too much, check these points:

Butter too warm → chill dough 15 minutes
Not enough flour → measure properly
Oven too cool → verify temperature

Dough balls too flat → keep them tall

Thickness is intentional—don’t flatten before baking.

Storage and Make-Ahead Tips

Storing Baked Cookies

Room temperature: up to 3 days (airtight container)

Refrigerator: up to 5 days

Freezing Dough

Freeze shaped dough balls
Bake straight from frozen, adding 1–2 minutes

Freezing Baked Cookies

Cool completely, then freeze up to 2 months
Thaw at room temperature for best texture

Are Crumbl-Style Cookies Undercooked?

They may look slightly soft in the center when hot—that’s intentional.

As they cool:

The structure sets
Centers remain tender

Texture becomes bakery-perfect

If the edges are golden and the tops look set, they’re done.

Frequently Asked Questions

Can I make these cookies smaller?

Yes, but they won’t have the same Crumbl-style texture. Reduce bake time accordingly.

Do I need a stand mixer?

No. A hand mixer works perfectly.

Can I chill the dough?

You can, but it’s optional. This recipe is designed to be quick.

Why are my cookies dry?

Likely overbaked or overmixed. Bake less and mix gently.

Can I frost these cookies?

Absolutely. Frosting is common in Crumbl-style cookies, especially sugar cookie versions.

Serving Ideas

These cookies are rich and satisfying on their own, but they’re also great:

With a glass of cold milk

Warmed slightly and topped with ice cream
Cut in half and shared
Gifted in bakery boxes

Perfect for birthdays, holidays, bake sales, or cozy weekends.

Final Thoughts: Bakery Cookies Made Easy

These Quick Crumbl-Style Cookies prove that you don’t need fancy equipment or hours of prep to make thick, soft, bakery-quality cookies at home. With the right technique and a few smart ingredient choices, you can recreate that famous cookie shop experience right from your kitchen.

Whether you stick with classic chocolate chip or experiment with creative flavors, this recipe is a reliable base you’ll come back to again and again.

If you’re looking for a crowd-pleasing, indulgent cookie recipe that’s fast, customizable, and unforgettable, this is it.

Quick Crumbl-Style Cookies (Bakery-Size, Soft & Loaded)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Cream wet ingredients: Beat butter, brown sugar, and granulated sugar until light and fluffy (~3 min). Add egg and vanilla; mix well.
Add dry ingredients: Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined. Fold in chocolate chips.

Chill dough 15–30 minutes (helps prevent overspreading).
Bake giant cookies: Divide dough into 6 equal portions (about ½ cup each). Roll into tall mounds (not flat balls!). Place on sheet, spaced 3″ apart.
Bake 12–14 minutes, until edges are golden but centers look soft and slightly underdone.

Cool on pan 10 minutes—they’ll settle and stay ultra-chewy! Sprinkle with flaky salt if desired.

💡 Pro Tips:
– For extra richness, use brown butter (cool before using).
– Underbake by 1 minute for that signature Crumbl gooey center!
– Store in an airtight container with a slice of bread to keep soft.

Prep Time & Nutrition (per cookie):