Many of us have stood in line at Crumbl Cookies, dreaming about that perfect, soft-centered, slightly crispy-edged cookie. Now, you can recreate that magic in your own kitchen with this foolproof copycat recipe.
Why This Recipe Works
- Uses a combination of butter and shortening for the perfect texture.
- Incorporates both brown and white sugar for a depth of flavor.
- Chilling the dough ensures thick, bakery-style cookies.
- Precise baking times guarantee a soft center with a slight crisp on the edges.
- Simple ingredients come together to mimic the iconic Crumbl taste.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
Equipment Needed
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Step 1: Cream the Fats and Sugars
In your stand mixer, beat together the softened butter, shortening, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your dough, leading to a lighter cookie.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. This ensures your cookies have a uniform texture and rich flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 2 hours, or overnight. This step is non-negotiable for achieving the thick, chewy texture Crumbl cookies are known for.
Step 5: Bake to Perfection
Preheat your oven to 375°F. Scoop 1/4 cup portions of dough onto parchment-lined baking sheets, spacing them 3 inches apart. Bake for 10-12 minutes, until the edges are just set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips and Tricks
For those looking to elevate their cookie game, consider these advanced tips. First, using a cookie scoop ensures uniform size and even baking. Second, rotating your baking sheets halfway through baking promotes even browning. Lastly, for an extra soft cookie, slightly underbake and let them finish cooking on the hot baking sheet out of the oven.
Recipe Variations
- Chocolate Chip: Fold in 2 cups of semi-sweet chocolate chips before chilling.
- Peanut Butter: Replace 1 cup of flour with 1 cup of peanut butter powder.
- M&M’s: Mix in 1 1/2 cups of M&M’s for a colorful, crunchy twist.
- Double Chocolate: Add 1/2 cup cocoa powder to the dry ingredients and 1 cup white chocolate chips.
Frequently Asked Questions
Can I use all butter instead of shortening?
Yes, but the texture will be slightly different. Shortening helps keep the cookies soft and thick, while all-butter cookies tend to spread more and have a crispier edge.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or the dough balls for up to 3 months.
Why did my cookies spread too much?
This could be due to not chilling the dough long enough, using too much butter, or your baking soda being expired. Ensure your dough is well-chilled and your leaveners are fresh.
Summary
This Crumbl Cookie copycat recipe delivers thick, soft-centered cookies with a slight crisp on the edges, just like the bakery version. With simple ingredients and precise steps, you can enjoy these delicious treats anytime.