Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat. Lining the pan helps the cookies bake more evenly and prevents them from sticking.

Soften or melt the butter if needed. If using softened butter, ensure it’s at room temperature. If melting, allow it to cool slightly so it doesn’t scramble the eggs.

In a large mixing bowl (or stand mixer), combine the unsalted butter, granulated sugar, and light brown sugar.

Cream the mixture on medium speed for about 2–3 minutes, or until it appears pale and fluffy. This step incorporates air, contributing to a tender cookie crumb.

Crack the 2 large eggs into a small bowl to check for shell fragments.

Add the eggs and vanilla extract to the creamed butter and sugar mixture.

Mix on low to medium speed until just combined, scraping down the sides of the bowl as necessary to ensure an even blend. Be careful not to overmix; excessive beating at this stage can make your cookies tougher.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Slowly add the dry ingredients to the wet mixture in several batches, mixing on low speed.

Continue until no streaks of flour remain, but avoid overmixing once the flour is incorporated.

If you’re adding chocolate chips, white chocolate chips, or any other mix-ins, gently fold them into the dough with a spatula.

Make sure they’re evenly distributed throughout the dough so each cookie gets a generous amount of delicious add-ins.

Transfer the dough to a sealed container or cover your bowl with plastic wrap.

Chill in the refrigerator for at least 30 minutes (or up to 24 hours). Chilling helps the dough develop deeper flavor and a chewier texture. If you’re short on time, you can skip this step, but for the most authentic Crumbl-like experience, it’s highly recommended.

Portion your cookies into large dough balls (about 3–4 tablespoons of dough each). The hallmark of Crumbl cookies is their generous size, so don’t be afraid to make them bigger than your average homemade cookie.

For even baking, consider weighing the dough balls. Aim for around 2 ounces per cookie, but you can go larger if you want the truly massive Crumbl vibe.

Place each dough ball on the baking sheet, spaced about 2 inches apart, as they will spread slightly during baking.

Slide the baking sheet onto the center rack of your preheated oven.

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underdone, but they will continue to set after being removed from the oven. This is key for achieving that soft interior.

If you prefer your cookies a bit more well-done, leave them in the oven for an additional 1–2 minutes, but be cautious not to overbake.

Remove the baking sheet from the oven and let the cookies rest on it for 2–3 minutes. This step allows them to firm up slightly without overbaking.

Transfer the cookies to a cooling rack to cool completely.

If desired, frost your cookies with a buttercream or cream cheese frosting once they are fully cooled. You can also add sprinkles, drizzle melted chocolate, or top them with flaky sea salt for a gourmet twist.