Copycat Crumbl Toffee Milk Chocolate Chip Cookie Recipe – March 2-7, 2026 Menu
This might be the most underrated Crumbl cookie and I finally nailed the copycat. Warm, chewy, loaded with toffee and milk chocolate chips, and finished with a dash of flaky sea salt. You need to try this one.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 4 oz
- light brown sugar 1 cup
- granulated sugar 0.5 cup
- large egg 1 piece
- pure vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- cornstarch 2 tbsp
- baking soda 1 tsp
- milk chocolate chips 1.25 cups
- toffee bits 0.75 cup
Seasonings/Sauce
- kosher salt 0.5 tsp
- flaky sea salt 1 tsp
Nutrition summary
Carbohydrates
70 g
50%
Protein
7 g
5%
Fat
28 g
45%
Cooking steps
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1
Cream 1 stick unsalted butter, 4 oz cream cheese, 1 cup light brown sugar, and 0.5 cup granulated sugar in a stand mixer for 3-4 minutes until pale and fluffy—this replicates Crumbl's ultra-tender texture.
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2
Add 1 large egg and 2 tsp pure vanilla extract; mix until thoroughly combined, scraping the bowl as needed.
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3
Whisk together 2.25 cups all-purpose flour, 2 tbsp cornstarch, 1 tsp baking soda, and 0.5 tsp kosher salt in a separate bowl, then slowly mix into the wet ingredients on low speed until just a few streaks of flour remain.
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4
Fold in 1.25 cups milk chocolate chips and 0.75 cup toffee bits by hand—save a handful of each for topping later.
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5
Portion dough into 8 oversized balls (about 4–5 inches across, 135g each), flatten slightly, and chill uncovered on a pan for at least 1 hour; chilling keeps cookies thick and prevents flattening, a Crumbl hallmark.
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6
Preheat oven to 350°F (177°C). Arrange chilled dough balls on a parchment-lined sheet, spaced far apart. Bake for 13–15 minutes until edges are just set and centers look slightly underbaked.
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7
Immediately top hot cookies with reserved toffee bits and milk chocolate chips, then sprinkle each with 1 tsp flaky sea salt. Let cookies cool on tray for at least 10 minutes before serving—this locks in the signature gooey center.
Personalized Q&A
Q. Does this actually taste like the Crumbl Toffee Milk Chocolate Chip cookie?
Yes, this recipe closely matches Crumbl’s iconic version using cream cheese and cornstarch for the signature soft, thick texture. Chilling the dough keeps the cookies tall and gooey, while milk chocolate chips and toffee bits layered as both mix-ins and topping deliver that classic sweet, crunchy flavor.
Q. Why did my cookies spread too thin instead of staying thick?
Most often, cookies spread if dough is not chilled properly or butter is too soft. Be sure to chill your portioned dough balls for at least 1 hour as indicated. Also, avoid overmixing and always start with cold dough to keep your cookies tall and pillowy like Crumbl’s.
Q. Can I substitute all-purpose flour for bread flour in this recipe?
Yes, you can use all-purpose flour as written. While bread flour can add a bit more chew, the cornstarch and cream cheese in this recipe are specifically included to ensure the cookies stay tender and thick with all-purpose flour, so substitutions won’t harm the copycat result.
Q. How many calories and grams of carbs are in each cookie?
Each Crumbl-sized cookie contains about 560 kcal, 70g of carbohydrates, 7g of protein, and 28g of fat. The carb content is about 50% of total calories, reflecting the oversized nature and richness of the classic recipe.
Q. How should I store or freeze these cookies for best freshness?
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies or unbaked dough balls for up to 2 months. Thaw overnight and rewarm slightly to revive that gooey, fresh-from-the-oven texture.
