10 Oversized Crumble Cookie Copycat Recipes

Have you ever bitten into one of those massive, bakery-style cookies with a buttery crumble topping that just melts in your mouth? I sure have—and it takes me right back to my childhood summers at Grandma’s house. We’d spend afternoons in her cozy kitchen, rolling out dough for oversized treats loaded with chocolate chips and oats. Those weren’t fancy copycats, just pure love in cookie form, but they sparked my lifelong obsession with perfecting that crave-worthy texture: soft centers, crisp edges, and that irresistible crumbly crown.

Lately, I’ve been on a mission in my own kitchen, experimenting with viral oversized crumble cookie recipes inspired by those trendy bakery chains popping up everywhere. After a few flops (hello, overly crumbly disasters), I nailed down these copycat versions that capture the magic at home. In a world of rushed snacks, these oversized beauties remind us why homemade baking matters—they’re indulgent, shareable, and way cheaper than the drive-thru.

Chocolate Chip Sea Salt Crumble Cookie

This classic copycat mimics the fan-favorite bakery staple with gooey chocolate chunks and a flaky sea salt crumble top. Ingredients (makes 8 large cookies): 2 ½ cups flour, 1 tsp baking soda, 1 tsp salt, 1 cup butter (softened), ¾ cup brown sugar, ½ cup white sugar, 2 eggs, 2 tsp vanilla, 2 cups chocolate chips, ½ cup oats (for crumble), ¼ cup melted butter (crumble), flaky sea salt.

Mix dry ingredients (flour, baking soda, salt). Cream butter and sugars, add eggs and vanilla, then fold in dry mix and chocolate chips. For crumble: combine oats, melted butter, a pinch of sugar, and sea salt. Scoop huge ¼-cup dough balls onto a lined sheet, top with crumble, and bake at 350°F for 12-14 minutes until golden. Benefits: Balances sweet-salty flavors, provides a satisfying crunch, and delivers that bakery-fresh comfort without the line.

Lemon Blueberry Crumble Cookie

Bright and zesty, this copycat rivals summer-limited flavors with tangy lemon curd filling and juicy blueberries under a buttery crumble. Ingredients: 2 ¼ cups flour, 1 tsp baking powder, ½ tsp salt, 1 cup butter, 1 cup sugar, 1 egg, zest/juice of 2 lemons, 1 cup blueberries, ½ cup lemon curd, ¾ cup oats/flour/brown sugar/butter for crumble.

Cream butter, sugar, lemon zest/juice, and egg. Add dry ingredients, fold in blueberries. Chill dough 30 mins. Mix crumble ingredients. Form large balls, press thumbprint and fill with lemon curd, top with crumble. Bake at 350°F for 13-15 mins. Benefits: Refreshing citrus burst aids digestion, antioxidants from berries boost health, perfect for brightening any day.

Peanut Butter Oreo Crumble Cookie

A decadent twist copying indulgent chocolate-peanut lovers’ dreams, stuffed with crushed Oreos for crunch. Ingredients: 2 ½ cups flour, 1 tsp baking soda, 1 cup peanut butter, ½ cup butter, 1 cup brown sugar, ½ cup sugar, 2 eggs, 1 tsp vanilla, 1 ½ cups chocolate chips, 12 crushed Oreos, crumble: ½ cup oats/peanut butter/sugar.

Cream peanut butter, butter, sugars; add eggs/vanilla. Mix in flour, baking soda, chips, and Oreos. Prep crumble with oats, peanut butter, sugar. Scoop massive portions, press crumble on top, bake 350°F 14 mins. Benefits: Protein-packed from PB for sustained energy, fun texture contrast satisfies cravings guilt-free.

Snickerdoodle Cinnamon Crumble Cookie

Warm spices define this copycat of cozy cinnamon-sugar icons, with a cinnamon-oat crumble for extra flair. Ingredients: 2 ¾ cups flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp salt, 1 cup butter, 1 ½ cups sugar (divided), 2 eggs, 2 tsp cinnamon (plus more for crumble), ½ cup oats/butter/sugar/cinnamon.

Cream butter, 1 ¼ cups sugar, eggs; add dry (flour etc.). Roll dough in cinnamon-sugar. Crumble: oats, butter, sugar, cinnamon. Top large scoops with crumble, bake 375°F 11-13 mins. Benefits: Anti-inflammatory cinnamon supports immunity, nostalgic comfort elevates mood.

Matcha White Chocolate Crumble Cookie

Trendy and earthy, this green tea copycat features premium matcha and creamy white chocolate chunks. Ingredients: 2 ¼ cups flour, 1 Tbsp matcha powder, 1 tsp baking soda, 1 cup butter, ¾ cup sugar, ½ cup brown sugar, 1 egg, 2 tsp vanilla, 1 ½ cups white chocolate chips, crumble: ½ cup oats/flour/matcha/butter/sugar.

Whisk matcha into dry ingredients. Cream butters/sugars/egg/vanilla, combine. Crumble: mix oats, flour, matcha, butter, sugar. Dollop huge cookies, crumble on top, bake 350°F 12 mins. Benefits: Matcha’s antioxidants fight fatigue, lighter profile for mindful indulgence.

Birthday Cake Confetti Crumble Cookie

Funfetti vibes in oversized form, copying celebratory sprinkle-loaded treats with vanilla cake crumble. Ingredients: 2 ½ cups flour, 1 tsp baking powder, ½ tsp salt, 1 cup butter, 1 cup sugar, 2 eggs, 2 tsp vanilla/cake extract, ½ cup sprinkles, 1 cup white chocolate, crumble: ¾ cup cake mix/oats/butter.

Cream butter/sugar/eggs/extracts; add dry, fold in sprinkles/chips. Crumble from cake mix, oats, butter. Top dough balls generously, bake 350°F 13 mins. Benefits: Joyful colors lift spirits, versatile for parties or self-celebration.

Salted Caramel Pretzel Crumble Cookie

Sweet-salty perfection copying gourmet salted caramel hits, with pretzel crunch in the crumble. Ingredients: 2 ½ cups flour, 1 tsp baking soda, 1 cup butter, ¾ cup brown sugar, ½ cup sugar, 2 eggs, ¼ cup caramel sauce, 1 ½ cups chocolate chips, crumble: ½ cup crushed pretzels/oats/caramel/butter/salt.

Cream butters/sugars/eggs/caramel; add dry/chips. Crumble: pretzels, oats, caramel, butter, sea salt. Press into large cookies, bake 350°F 14 mins. Benefits: Pretzels add fiber, caramel’s richness curbs sweet tooth effectively.

Raspberry Cheesecake Crumble Cookie

Tangy cheesecake stuffed inside raspberry-swirled dough, crumble-topped like deluxe bakery specials. Ingredients: 2 ¼ cups flour, 1 tsp baking powder, 8 oz cream cheese, ½ cup butter, 1 cup sugar, 1 egg, 1 cup raspberries, crumble: ¾ cup oats/flour/sugar/butter.

Blend cream cheese into creamed butter/sugar/egg; add dry/raspberries. Crumble mix. Fill thumbprints with extra cream cheese/raspberries, top crumble, bake 350°F 15 mins. Benefits: Probiotic cream cheese aids gut health, berries provide vitamin C.

Espresso Chocolate Crumble Cookie

Bold coffee kick in a mocha copycat, with dark chocolate and espresso crumble for afternoon pick-me-up. Ingredients: 2 ½ cups flour, 2 Tbsp espresso powder, 1 tsp baking soda, 1 cup butter, 1 cup brown sugar, ½ cup sugar, 2 eggs, 2 tsp vanilla, 2 cups dark chocolate chips, crumble: oats/espresso/butter/sugar.

Incorporate espresso into dry. Cream wet, combine with chips. Crumble: oats, espresso, butter, sugar. Top scoops, bake 350°F 12-14 mins. Benefits: Caffeine + antioxidants energize without crash, sophisticated flavor profile.

Pumpkin Spice Oat Crumble Cookie

Fall favorite copycat with pumpkin puree and warming spices under a hearty oat crumble. Ingredients: 2 ¼ cups flour, 1 tsp cinnamon/ginger/nutmeg, 1 tsp baking soda, ½ cup butter, ½ cup pumpkin puree, ¾ cup brown sugar, 1 egg, 1 ½ cups oats/chips, crumble: 1 cup oats/butter/pumpkin spice/sugar.

Mix spices into dry. Cream butter/pumpkin/sugar/egg; add dry/oats/chips. Crumble oats, butter, spices, sugar. Large cookies topped, bake 350°F 14 mins. Benefits: Pumpkin’s fiber supports digestion, seasonal spices boost metabolism.

These oversized crumble cookie copycats are your ticket to bakery bliss at home—grab your apron, preheat that oven, and treat yourself (and friends) to a batch today. Which flavor will you conquer first? Share your bakes in the comments!