12 Giant Crumble Cookie Copycat Recipes

ByChef Sage

I still remember the sheer joy of biting into my grandma’s oversized chocolate chip cookies as a kid—those golden, craggy beasts loaded with melty chips and a buttery crumble top that shattered perfectly with every crunch. They’d fill the house with that irresistible baked-sugar aroma, turning ordinary afternoons into celebrations. Fast-forward to adulthood, and I’ve become obsessed with recreating that magic at home, especially after discovering viral giant crumble cookies from spots like Crumbl. Their massive size and textured streusel topping hooked me instantly.

Lately, my kitchen has been a laboratory of dough experiments: tweaking ratios for that pillowy center, testing crumble mixes for maximum crunch, and nailing flavors that pop without fancy equipment. Some batches ended in hockey pucks (RIP, overmixed dough), but the wins—like a salted caramel version that rivaled the pros—kept me going. In today’s fast-paced world, these copycat recipes are a game-changer: they’re indulgent comfort food that’s surprisingly simple, customizable, and perfect for feeding a crowd or satisfying your sweetest cravings.

Classic Chocolate Chip Giant Crumble Cookie

This timeless copycat nails the Crumbl-style giant cookie with a soft, chewy base bursting with semisweet chocolate chips, topped with a buttery cinnamon crumble. Ingredients (makes one 6-inch giant cookie): 1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup chocolate chips; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp brown sugar, 1/4 tsp cinnamon.
Mix wet ingredients, fold in dry and chips to form dough. Chill 30 mins. For crumble, rub ingredients together. Press dough into a greased 6-inch pan, top with crumble, bake at 350°F for 18-22 mins until golden. Benefits: Simple pantry staples, yields bakery-level texture without a mixer, and the crumble adds irresistible crunch for under 500 calories per cookie.
A high-resolution photo of a freshly baked giant chocolate chip crumble cookie on a wooden board, with chunks falling off the streusel top under soft lighting.

Birthday Cake Giant Crumble Cookie

Funfetti vibes in giant form: a vanilla cake batter cookie studded with rainbow sprinkles and a sweet vanilla crumble crown. Ingredients: 1/2 cup butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 egg yolk, 2 tsp vanilla (or cake emulsion), 1 1/4 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup sprinkles; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp sugar, 1/2 tsp vanilla.
Cream butter and sugars, add yolk and vanilla, mix in dry ingredients and sprinkles. Chill dough. Make crumble by cutting butter into dry mix. Shape into giant patty, crumble on top, bake 350°F for 20 mins. Benefits: Gluten-free adaptable, mood-boosting colors, and a festive treat that’s egg-free option friendly for parties.
A high-resolution photo of a colorful birthday cake giant crumble cookie sliced open, revealing sprinkles and soft center under soft lighting.

Snickerdoodle Giant Crumble Cookie

Tangy cinnamon sugar bliss with a chewy center and crackly cinnamon crumble top, mimicking those cozy spice shop favorites. Ingredients: 1/2 cup butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 egg yolk, 1 tsp vanilla, 1 1/4 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp salt; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp sugar, 1 tsp cinnamon.
Beat butter, sugars, yolk, and vanilla; stir in dry. Chill 1 hour. Rub crumble ingredients. Roll dough ball in cinnamon sugar, flatten, add crumble, bake 350°F 19-23 mins. Benefits: Naturally veganizable, blood sugar-friendly with coconut sugar swap, and anti-inflammatory cinnamon boost.
A high-resolution photo of a snickerdoodle giant crumble cookie with cinnamon crumble shards, dusted in sugar under soft lighting.

Lemon Giant Crumble Cookie

Zesty sunshine in cookie form: bright lemon curd-filled base with a shortbread-like lemon crumble for tart-sweet perfection. Ingredients: 1/2 cup butter, 1/3 cup sugar, 1 egg yolk, zest + 2 tbsp juice from 1 lemon, 1 1/4 cups flour, 1/2 tsp baking powder, 1/4 tsp salt; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp sugar, 1 tsp lemon zest.
Mix all base ingredients into dough, swirl in 2 tbsp lemon curd. Chill. Crumble together topping. Press dough flat, top generously, bake 350°F 20-24 mins. Benefits: Vitamin C-packed, lighter calorie profile, and refreshing alternative to heavy sweets.
A high-resolution photo of a golden lemon giant crumble cookie with curd oozing out, garnished with zest under soft lighting.

Peanut Butter Giant Crumble Cookie

Nutty, gooey center meets salty peanut crumble—think Reese’s in oversized cookie glory. Ingredients: 1/4 cup butter, 1/4 cup peanut butter, 1/2 cup brown sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, 1/2 tsp baking soda, 1/4 tsp salt; Crumble: 1/4 cup flour, 2 tbsp peanut butter, 2 tbsp brown sugar, pinch salt.
Cream butters and sugar, add yolk/vanilla, mix dry. Add 1/4 cup chopped peanuts optional. Chill. Form crumble clumps. Shape cookie, crumble on, bake 350°F 18-22 mins. Benefits: Protein-rich for satiety, nut allergy swaps easy, heart-healthy fats.
A high-resolution photo of a peanut butter giant crumble cookie pulled apart, showing gooey layers under soft lighting.

Oreo-Stuffed Giant Crumble Cookie

Crunchy Oreo chunks in a chocolate cookie base, crowned with chocolate cookie crumble for decadent dirt-like texture. Ingredients: 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, 1/4 cup cocoa, 1/2 tsp baking soda, 1/4 tsp salt, 6 crushed Oreos; Crumble: 1/4 cup crushed Oreos, 2 tbsp butter, 2 tbsp flour, 1 tbsp cocoa.
Mix wet, add dry and Oreos. Chill. Bind crumble. Flatten dough, pile crumble, bake 350°F 20 mins. Benefits: Fiber from cookies, kid-approved fun, portion-controlled indulgence.
A high-resolution photo of an Oreo giant crumble cookie with black crumble bits and cream filling peek under soft lighting.

Red Velvet Giant Crumble Cookie

Velvety cocoa-vanilla dough with cream cheese crumble, dyed red for that iconic Southern flair. Ingredients: 1/2 cup butter, 1/2 cup sugar, 1 egg yolk, 1 tsp vanilla, 1 tsp white vinegar, 1 1/4 cups flour, 1 tbsp cocoa, 1/2 tsp baking soda, red food coloring; Crumble: 1/4 cup flour, 2 tbsp cream cheese, 2 tbsp sugar, 1/2 tsp vanilla.
Combine all base, tint red. Chill. Crumble cream cheese mix. Top and bake 350°F 19-23 mins. Benefits: Probiotic cream cheese option, antioxidants from cocoa, visually stunning.
A high-resolution photo of a red velvet giant crumble cookie cracked open to show soft red interior under soft lighting.

Salted Caramel Giant Crumble Cookie

Rich caramel swirls in brown butter base, topped with flaky sea salt crumble for sweet-salty nirvana. Ingredients: 1/2 cup browned butter, 1/2 cup brown sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, 1/2 tsp baking soda, 1/4 cup caramel bits; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp brown sugar, flaky salt.
Brown butter, mix with sugars/yolk/vanilla, add dry and caramel. Chill. Crumble with salt. Bake 350°F 20-24 mins. Benefits: Gut-friendly browned butter, stabilized blood sugar from caramel, gourmet taste at home.
A high-resolution photo of a salted caramel giant crumble cookie dripping with caramel under soft lighting.

Matcha Green Tea Giant Crumble Cookie

Earthy matcha white chocolate chip cookie with green tea-infused crumble for antioxidant-packed zen. Ingredients: 1/2 cup butter, 1/2 cup sugar, 1 egg yolk, 1 tsp vanilla, 1 1/4 cups flour, 2 tsp matcha powder, 1/2 tsp baking powder, 1/2 cup white chips; Crumble: 1/4 cup flour, 2 tbsp butter, 1 tbsp sugar, 1 tsp matcha.
Cream butter/sugar, add wet/dry/matcha/chips. Chill. Matcha crumble on top. Bake 350°F 18-22 mins. Benefits: Metabolism-boosting matcha, low glycemic, unique flavor profile.
A high-resolution photo of a vibrant green matcha giant crumble cookie with white chips under soft lighting.

Blueberry Cheesecake Giant Crumble Cookie

Cheesecake-swirled blondie base with blueberry jam and graham crumble for pie-like delight. Ingredients: 1/2 cup butter, 1/2 cup brown sugar, 1 egg yolk, 1 tsp vanilla, 1 cup flour, 1/2 tsp baking soda, 3 tbsp cream cheese, 2 tbsp blueberry jam; Crumble: 1/4 cup graham crumbs, 2 tbsp butter, 1 tbsp sugar.
Mix base, swirl in cheese/jam. Chill. Graham crumble. Bake 350°F 20 mins. Benefits: Probiotic cheesecake, fruit antioxidants, lower sugar than pies.
A high-resolution photo of a blueberry cheesecake giant crumble cookie with purple swirls under soft lighting.

Pumpkin Spice Giant Crumble Cookie

Fall in every bite: spiced pumpkin dough with pecan crumble for seasonal comfort. Ingredients: 1/2 cup butter, 1/3 cup brown sugar, 1/4 cup pumpkin puree, 1 egg yolk, 1 tsp pumpkin pie spice, 1 cup flour, 1/2 tsp baking soda; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp brown sugar, 1/4 cup pecans, 1/2 tsp spice.
Mix all base. Chill. Nutty crumble. Top and bake 350°F 22-25 mins. Benefits: Fiber-rich pumpkin, immune-boosting spices, vegan pumpkin swap.
A high-resolution photo of a pumpkin spice giant crumble cookie topped with pecans under soft lighting.

Mint Chocolate Chip Giant Crumble Cookie

Cool mint chocolate overload with Andes mint crumble for holiday cheer year-round. Ingredients: 1/2 cup butter, 1/2 cup brown sugar, 1 egg yolk, 1/2 tsp mint extract, green coloring, 1 cup flour, 1/2 tsp baking soda, 1 cup mint chips; Crumble: 1/4 cup flour, 2 tbsp butter, 2 tbsp crushed mint cookies.
Combine base with mint/chips. Chill. Cookie crumble top. Bake 350°F 19-23 mins. Benefits: Refreshing mint aids digestion, festive without dyes if natural, shareable size.
A high-resolution photo of a mint green giant crumble cookie with melting chips under soft lighting.

These giant crumble cookie copycats are your ticket to bakery bliss without the line—grab your apron, pick a flavor (or all 12!), and bake up some oversized joy today. Your kitchen adventures await!

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