Cookie Dough Crumbl Cookie Recipe Made Easy and Delicious

If you’re a fan of indulgent desserts, the Cookie Dough Crumbl Cookie is an absolute must-try! This recipe perfectly blends the irresistible charm of soft, chewy cookies with the nostalgic, creamy goodness of cookie dough.

Imagine biting into a warm, buttery cookie that carries the rich flavors of vanilla and brown sugar, studded with melty chocolate chips in every bite. Whether you’re planning a cozy night in, a festive gathering, or simply want a treat that satisfies your sweet tooth, this recipe delivers on all fronts.

What makes this cookie dough crumbl cookie so special is its texture and flavor balance. It’s soft but not underbaked, rich but not too sweet, and versatile enough to be customized with your favorite mix-ins.

Plus, making this at home means you get to enjoy the freshest cookies ever, straight from your oven. So, grab your apron and get ready to bake a batch of these delightful cookies that are sure to become a new favorite in your dessert rotation!

Why You’ll Love This Recipe

This Cookie Dough Crumbl Cookie recipe stands out because it captures the essence of bakery-style cookies without the need for fancy ingredients or equipment. The dough is easy to prepare, with common pantry staples that you likely already have on hand.

The cookies come out soft, chewy, and perfectly thick, making them ideal for those who enjoy a more substantial cookie experience. Unlike some recipes that yield thin and crispy cookies, this one gives you that classic Crumbl cookie feel — tender edges with a slightly gooey center.

Additionally, this recipe is flexible. You can add nuts, swap out chocolate chips for white chocolate or peanut butter chips, or even fold in some sprinkles for a festive look.

The dough also freezes well, so you can bake fresh cookies anytime without starting from scratch.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Optional: ½ cup chopped nuts, white chocolate chips, or sprinkles

Equipment

• Mixing bowls (large and medium)
• Electric mixer or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet(s)
• Parchment paper or silicone baking mat
• Cooling rack
• Cookie scoop or tablespoon

Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream together the butter and sugars in a large bowl using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid over-mixing to keep cookies tender.
6. Fold in the chocolate chips and any optional mix-ins like nuts or sprinkles.
7. Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set as they cool.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For softer cookies, slightly underbake by 1-2 minutes and let cool on the baking sheet.

Want to switch things up? Here are some great ideas:

• Peanut Butter Swirl: Gently fold ½ cup of peanut butter into the dough before adding chocolate chips.
• Double Chocolate: Replace ¼ cup of flour with unsweetened cocoa powder and add white chocolate chips.
• Oatmeal Cookie Dough: Add 1 cup of old-fashioned oats for a heartier texture.
• Vegan Friendly: Substitute butter with vegan butter and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

To keep dough fresh, wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge before baking.

Nutrition Facts

Serving Suggestions

Cookie Dough Crumbl Cookies are incredibly versatile in how you enjoy them. Serve warm with a scoop of vanilla ice cream for a decadent dessert experience.

They also pair wonderfully with a cold glass of milk, coffee, or hot chocolate.

For parties or gifting, stack them in decorative tins or wrap individually with a pretty ribbon. You can also get creative and use broken cookies as a topping for milkshakes or cupcakes.

Want more sweet inspiration? Check out these delicious recipes:

• Clementine Bakery Vegan Recipes for Delicious Treats
• Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy
• Best Vegan Holiday Cookie Recipe for Festive Treats

Conclusion

This Cookie Dough Crumbl Cookie recipe is a delightful treat that anyone can master, whether you’re a baking beginner or a seasoned pro. Its soft, chewy texture combined with rich, buttery flavors makes it irresistibly delicious.

The best part? It’s highly customizable, so you can make it your own by adding different mix-ins or adjusting sweetness levels.

Baking these cookies is a wonderful way to bring warmth and joy to your kitchen, perfect for sharing with family and friends or enjoying as a special indulgence for yourself. If you love this recipe, be sure to explore more easy and tasty ideas on our blog to keep your dessert game strong!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cookie Dough Crumbl Cookie Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A soft and chewy cookie dough-inspired treat with rich chocolate chips. Perfectly balanced sweetness and texture for cookie lovers.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “12 cookies”, “recipeIngredient”: [“1 cup unsalted butter, softened”, “1 cup brown sugar, packed”, “1/2 cup granulated sugar”, “2 large eggs”, “2 teaspoons vanilla extract”, “2 1/2 cups all-purpose flour”, “1 teaspoon baking soda”, “1/2 teaspoon salt”, “1 1/2 cups semi-sweet chocolate chips”, “1/2 cup mini chocolate chips”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Cream together butter, brown sugar, and granulated sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Add eggs one at a time, then stir in vanilla extract.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk flour, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually blend dry ingredients into wet mixture.”}, {“@type”: “HowToStep”, “text”: “Fold in both chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Drop dough by rounded tablespoons onto baking sheet.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes or until edges are golden.”}, {“@type”: “HowToStep”, “text”: “Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “2 g”, “fatContent”: “11 g”, “carbohydrateContent”: “29 g”}}