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Giant Thick and Loaded Crumbl Cookie Recipe

These giant, thick, and loaded Crumbl-style cookies have crisp edges, gooey centers, and a perfect bakery texture without the drive-thru price.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Course crumbl cookie recipe, Dessert
Cuisine American
Servings 6 servings
Calories 620 kcal

Ingredients
  

  • 3 cups 360 g all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1 cup 226 g unsalted butter, cold and cut into small cubes
  • 4 oz 113 g cream cheese, cold
  • 1 cup 200 g packed light brown sugar
  • ½ cup 100 g granulated sugar
  • 1 large egg cold
  • 1 large egg yolk cold
  • 2 tsp pure vanilla extract
  • 1 cup 180 g semi-sweet chocolate chips
  • ½ cup 90 g white chocolate chips or chunks

Instructions
 

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the cold cubed butter and cold cream cheese on medium speed until combined but still chunky, about 1 minute. Do not cream until smooth – small butter lumps are fine.
  • Add both sugars and beat on medium-high for 2 minutes until light and fluffy. Scrape down the sides.
  • Add the whole egg, egg yolk, and vanilla extract. Beat on low until just incorporated, about 30 seconds. Scrape again.
  • With the mixer on low, gradually add the dry ingredients. Mix until no streaks of flour remain – do not overmix. The dough will be soft but not sticky.
  • Fold in the semi-sweet chocolate chips and white chocolate chips with a spatula. If the dough feels too warm, chill it for 10 minutes before scooping.
  • Scoop the dough into 6 equal portions using a ½-cup measure (or a large cookie scoop). Roll each portion into a tall cylinder (like a hockey puck shape) – this helps them bake thick.
  • Place the dough cylinders on the prepared baking sheets, spacing them at least 4 inches apart (only 3 per sheet). Cover with plastic wrap and refrigerate for exactly 30 minutes.
  • Bake one sheet at a time on the center rack for 10–13 minutes, until the edges are golden and the centers look slightly underdone and puffy. Do not overbake – centers should jiggle slightly.
  • Let the cookies rest on the hot baking sheet for 5 minutes. They will continue to cook and set. Then transfer to a wire rack to cool completely, or eat warm (obviously).

Notes

1. Flour measurement: For best results, weigh the flour (360 g).
2. If using cups, spoon the flour into the cup and level it off – never scoop directly from the bag.
3. Cold ingredients: Keep butter, cream cheese, and egg cold all the way through mixing. Warm dough leads to flat cookies.
4. Chilling is mandatory: The 30-minute chill solidifies the fat and prevents excessive spreading.
5. Don’t skip it or your cookies will be wide and thin.
6. Freezing dough: Scoop and shape dough balls, freeze on a tray, then transfer to a bag.
7. Bake from frozen at 375°F for 13–15 minutes.
8. Storage: Store baked cookies in an airtight container at room temperature for up to 3 days.
9. Add a slice of bread to keep them soft.
10. Freeze baked cookies for up to 3 months.
11. Substitution tips: For dairy-free, use vegan butter and vegan cream cheese.
12. For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum.
13. For egg-free, try a flax egg (1 tbsp ground flax + 3 tbsp water) – but the texture will be slightly less tender.
14. Weigh your flour with a kitchen scale (360 g for 3 cups).
15. Scooping with a cup packs in extra flour and gives you dry, sad cookies.
16. I’ve ruined many batches this way – learn from me.
17. Do not overmix the dough.
18. Once the flour disappears, stop.
19. Overmixing develops gluten and makes the cookies dense instead of tender.
20. Chill the dough balls for exactly 30 minutes in the fridge before baking.
21. This solidifies the butter so the cookies bake up thick, not flat.
22. No longer than 45 minutes, or the texture changes.
23. Bake one tray at a time on the center rack.
24. Use a light-colored baking sheet – dark pans over-brown the bottoms before the centers set.
25. Pull the cookies out when the edges are golden but the centers still look slightly underdone and puffy.
26. They’ll continue baking on the hot tray for 5 minutes, giving you that gooey middle.