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Irresistible Crumbl Copycat Cookies Six Ways

Crumbl copycat cookies - featured image
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These soft, gooey Crumbl copycat cookies come in six delicious variations, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup granulated sugar (150 g)
  • ¾ cup packed brown sugar (165 g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • Classic Chocolate Chip: 1 ½ cups semi-sweet chocolate chips (270 g)
  • Peanut Butter Swirl: ½ cup creamy peanut butter (125 g)
  • Oatmeal Raisin: 1 cup rolled oats (90 g), ¾ cup raisins (115 g), 1 teaspoon ground cinnamon
  • Double Chocolate: ¼ cup unsweetened cocoa powder (25 g), 1 ½ cups chocolate chunks (270 g)
  • Snickerdoodle: 2 teaspoons ground cinnamon, ¼ cup sugar for rolling (50 g)
  • Lemon Glaze: 1 cup powdered sugar (120 g), 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract until smooth and creamy.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide dough into six equal portions, about ¾ cup (180 g) each.
  7. Customize each portion: fold in chocolate chips for Classic Chocolate Chip; fold in peanut butter for Peanut Butter Swirl; add oats, raisins, and cinnamon for Oatmeal Raisin; mix in cocoa powder and chocolate chunks for Double Chocolate; stir in cinnamon and roll dough balls in cinnamon sugar for Snickerdoodle; bake Classic Chocolate Chip cookies and drizzle with lemon glaze made from powdered sugar and lemon juice for Lemon Glaze.
  8. Use a 2-tablespoon cookie scoop or spoon to drop dough 2 inches apart on prepared baking sheets.
  9. Bake for 10-12 minutes at 350°F (175°C), rotating pans halfway through. Cookies should be set around edges but soft in center.
  10. Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack to finish setting.

Notes

Do not overmix dough to avoid tough cookies. Use room temperature ingredients for best texture. Chill dough 15-20 minutes if cookies spread too much. Rotate pans halfway through baking for even color. Store cookies in airtight container with a slice of bread to keep soft longer. Freeze dough for later baking, adding a couple extra minutes to bake time.

Nutrition

Keywords: Crumbl copycat cookies, soft cookies, chocolate chip cookies, peanut butter cookies, oatmeal raisin cookies, double chocolate cookies, snickerdoodle cookies, lemon glaze cookies, easy cookie recipes

Find it online: https://jodierecipes.com/irresistible-crumbl-copycat-cookies-six-ways-easy-homemade-recipes/