I still remember my first trip to that viral cookie shop with the pink boxes. The smell of butter was intoxicating, but when I saw the line wrapping around the block, I thought, “I can do this bigger and wilder at home.” So I went into my kitchen laboratory, grabbed a mountain of butter, and cracked the code on their most famous creation. We are breaking all the portion-control rules today because these cookies are massive, indulgent, and exactly what your sweet tooth demanded.
This isn’t just a cookie; it’s a heavyweight champion. We are talking about thick, soft, colossal cookies packed with those signature Guittard milk chocolate chips that make the original so addictive. They are crisp on the edges, gooey in the center, and absolutely massive. Get your milk ready, because this is the ultimate copycat recipe.
Why This Recipe is a Total Game Changer
- Massive Size: We are using a half-cup of dough per cookie. Go big or go home, right? These are NYC-style monsters that demand attention.
- The Real Deal Flavor: By using Guittard milk chocolate chips, we nail that specific, creamy sweetness that makes the original famous.
- No Chill Time: Unlike some high-maintenance doughs, these huge cookies go straight into the oven so you can get to snacking faster.
- Crowd Pleasers: One batch makes 12 giant cookies, perfect for wowing friends or hoarding for yourself (no judgment here!).
Crumbl Milk Chocolate Chip Copycat Cookies
- Total Time: 50 mins
- Yield: 12 giant cookies
- Diet: Vegetarian
Description
Indulge in these massive, bakery-style treats that perfectly replicate the famous pink-box favorites. These colossal cookies feature a thick, soft texture packed with premium milk chocolate chips and are finished with a signature craggy top for the ultimate decadent experience.
Ingredients
- 1 1/2 cups salted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Guittard milk chocolate chips
Instructions
- Preheat your oven to 375°F and prepare a large baking sheet with parchment paper.
- In a stand mixer, cream together the softened salted butter, granulated sugar, and brown sugar until the mixture is light, airy, and fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat on medium speed until the texture is pale and completely creamy, scraping down the sides as needed.
- Slowly add the flour, baking soda, baking powder, and salt, mixing on low speed just until the dough begins to come together.
- Gently fold in the Guittard milk chocolate chips by hand until they are evenly distributed.
- Portion the dough into large 1/2 cup scoops and roll them into balls.
- Pull each ball apart into two halves and press them back together with the broken, jagged edges facing upward to create a rustic appearance.
- Place six cookies on the baking sheet at a time and bake for 12–15 minutes until the edges are just barely golden brown.
- Remove from the oven and allow the cookies to rest and set on the baking sheet for at least 20 minutes before moving them.
Notes
To achieve the most authentic texture, ensure you use cold or barely softened butter rather than melted butter, and always measure your flour by fluffing it first or using a kitchen scale to avoid a dry cookie. For the best flavor, do not substitute the milk chocolate chips for semi-sweet, as the high-quality milk chocolate is the defining characteristic of this specific copycat recipe.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Find it online: https://cookiescharm.com/crumbl-cookie-recipe-copycat/
The Loaded Pantry
To make these beasts, you need a serious arsenal of ingredients. Don’t skimp on the quality here—especially the chocolate!
- Butter: You’ll need 1 1/2 cups of salted butter. Yes, that’s three sticks. Make sure it’s softened so it creams perfectly with the sugars.
- Sugars: A mix of brown sugar and granulated sugar gives us that perfect chewiness and crisp edge.
- Eggs: Two large eggs bind this massive amount of dough together.
- Vanilla: A generous tablespoon adds that bakery aroma.
- Flour: We are using 4 1/2 cups of all-purpose flour. It seems like a lot, but it supports the massive structure of these cookies.
- Leavening: A combo of baking soda and baking powder gives these their thick, puffy rise.
- Guittard Milk Chocolate Chips: This is non-negotiable! These oversized chips are the secret weapon for that authentic bakery taste.
How to Build a Monster Cookie
Step 1: Cream the Butter and Sugars
Preheat your oven to 375°F. In your stand mixer, throw in the softened butter, granulated sugar, and brown sugar. Beat them until the mixture is light, creamy, and fluffy. This base is crucial for the texture!
Step 2: Add the Wet Ingredients
Crack in the eggs and pour in the vanilla extract. Mix on medium speed until everything is pale and completely creamy. Scrape down the sides of the bowl to ensure no butter is left behind.
Step 3: The Dry Mix
Add the flour, baking soda, baking powder, and salt. Mix on low speed just until the dough starts to come together. Do not overmix, or you’ll end up with tough cookies instead of tender ones.
Step 4: Chocolate Overload
Pour in those glorious Guittard milk chocolate chips. Fold them in gently until they are evenly distributed throughout the dough. It’s going to be a thick, heavy dough—exactly what we want!
Step 5: Shape and Bake
Portion the dough into huge 1/2 cup scoops. Roll each portion into a ball, then break the ball in half and squish the two halves back together with the rough edges facing up. This gives that signature craggy look! Place 6 cookies on a baking sheet and bake for 12–15 minutes until golden brown. Let them cool on the pan for 20 minutes to set.
Riley’s Secrets for Cookie Success
- Don’t Overbake: These cookies are huge, so they carry a lot of residual heat. Pull them out when they are just turning golden; they will finish cooking on the hot baking sheet.
- The Rough Edge Hack: Breaking the dough ball and squishing it back together is how you get that rustic, bakery-style top texture. It looks professional with zero effort!
- Flour Measuring: Fluff your flour before scooping it, or weigh it (684g). Too much packed flour will make these dry instead of soft.
- Storage: Keep these in an airtight container to maintain that soft texture. For more storage hacks, check out our guide on Ultimate Cookie Favorites to keep your treats fresh.
Remix Your Crumbl
- Semi-Sweet Swap: If milk chocolate is too sweet for you, swap in semi-sweet chunks for a more balanced, rich flavor profile.
- Serve Chilled: The original shop often serves these chilled. Pop them in the fridge after baking for a denser, fudgier bite.
- Mini Monsters: If a half-pound cookie is too intimidating, scoop 1/4 cup portions and reduce baking time to 8-10 minutes.
- Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans for a textural contrast that pairs perfectly with the milk chocolate. For more eye-catching ideas, browse our Showstopper Cookie Designs.
Serve It Up Big
These cookies are an event in themselves! Serve them warm, just a few minutes after they’ve set, so the chocolate is still molten. Since they are gigantic, I love cutting them into wedges or quarters—catering style—so everyone can grab a piece without committing to a whole cookie (though I usually eat the whole thing anyway). Pair with a tall glass of cold milk to balance the sweetness. For more fun ways to present your treats, check out our Festive Cookie Moments.
The Sweetest Finish
There you have it—the secrets to making the internet’s favorite cookie right in your own oven. These Crumbl copycats are bold, buttery, and packed with enough chocolate to satisfy any craving. Why wait in line when you can have the whole batch to yourself? If you want to compare notes, check out Cooking with Karli for another take on this classic. Now, go grab that mixer and make some magic! For more fast and delicious ideas, look at our Quick Cookie Solutions.
Share your monster creations with us on Instagram and Pinterest!
