Copycat Crumbl Cake Batter Blondie Cookie Recipe
Joy! Absolute joy! Who doesn't love a playful, oversized cookie that's crispy where it needs to be, soft and tender on the inside, and decorated with friendly, colorful sprinkles. And Crumbl sure knows how to do it best. Known for its larger-than-life cookies and weekly rotation of flavors, Crumbl was definitely onto something with the Cake Batter Blondie Cookie, a white chocolate-speckled, rainbow sprinkle-rimmed treat that's just as appealing to look at as it is to eat.
For those who don't live near a Crumbl location or prefer the fresh taste of a homemade cookie, I've gotten just about as true to Crumbl-form as I could master at home with this recipe (meaning you can master 'em too). This copycat recipe particularly captures the essence of Crumbl's iconic Cake Batter Blondie Cookie, but with a key sugar modification to make them not quite as cloyingly sweet as a treat you might pick up in-store. Instead of using both granulated sugar and brown sugar in this recipe, we opt for only brown; naturally, you're still going to end up with a sweet cookie, but one that has some balance. Your inner child will still be happy, but a more grown-up palate will be pleased — it's a win-win for cookie lovers everywhere.
Gather the ingredients for copycat Crumbl cake batter blondie cookies
To make the cookie base, start with softened unsalted butter, light brown sugar, an egg, vanilla extract, flour, cornstarch, baking soda, and salt. White chocolate chips serve as the primary mix-in to provide added pops of sweetness and creaminess, while rainbow sprinkles give the cookies that distinctively colorful flair.
Step 1: Line cookie sheets
Line two large cookie sheets with either silicon mats or parchment paper. Set aside.
Step 2: Add butter to a stand mixer bowl
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.
Step 3: Beat together the butter and brown sugar
Add the brown sugar to the bowl and beat on medium until fluffy and combined.
Step 4: Beat in the egg and vanilla
Add the egg and vanilla, beat to combine.
Step 5: Whisk together the dry ingredients
Place the flour, cornstarch, baking soda, and salt in a large bowl. Whisk to combine.
Step 6: Mix the dry ingredients into the butter mixture
Add the dry ingredients to the mixing bowl and stir to combine the cookie dough.
Step 7: Stir in the white chocolate chips
Add the white chocolate chips to the cookie dough and stir on low until combined.
Step 8: Divide the dough
Divide the dough into 8 even portions.
Step 9: Cover and chill the dough
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 10: Preheat the oven
Preheat the oven to 350 F.
Step 11: Roll the chilled dough into balls
Once chilled, roll the dough into balls.
Step 12: Put the sprinkles in a bowl
Place the sprinkles into a shallow bowl.
Step 13: Roll the edges of the dough balls in sprinkles
Roll the edges of the dough balls in the sprinkles, pressing gently with your hands to adhere.
Step 14: Place the dough balls onto cookie sheets
Place the dough on the prepared cookie sheets, placing 4 portions per sheet (these are big cookies). Gently flatten the cookies with your hands into a thick puck.
Step 15: Bake the cookies
Place the cookie sheets in the oven and bake for 12 to 15 minutes or until crispy on the outside and soft in the center.
Step 16: Cool the cookies before serving
Remove from the oven and transfer the cookies to a wire rack to cool before serving.
What can I serve with copycat Crumbl cookies?
Copycat Crumbl Cake Batter Blondie Cookie
Crispy on the inside, tender on the outside, and rimmed with colorful sprinkles, our recipe is a perfect copycat of Crumbl's iconic Cake Batter Blondie Cookie.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ⅔ cup rainbow sprinkles
Directions
- Line two large cookie sheets with either silicon mats or parchment paper. Set aside.
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.
- Add the brown sugar to the bowl and beat on medium until fluffy and combined.
- Add the egg and vanilla, beat to combine.
- Place the flour, cornstarch, baking soda, and salt in a large bowl. Whisk to combine.
- Add the dry ingredients to the mixing bowl and stir to combine the cookie dough.
- Add the white chocolate chips to the cookie dough and stir on low until combined.
- Divide the dough into 8 even portions.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 F.
- Once chilled, roll the dough into balls.
- Place the sprinkles into a shallow bowl.
- Roll the edges of the dough balls in the sprinkles, pressing gently with your hands to adhere.
- Place the dough on the prepared cookie sheets, placing 4 portions per sheet (these are big cookies). Gently flatten the cookies with your hands into a thick puck.
- Place the cookie sheets in the oven and bake for 12 to 15 minutes or until crispy on the outside and soft in the center.
- Remove from the oven and transfer the cookies to a wire rack to cool before serving.
Nutrition
| Calories per Serving | 415 |
| Total Fat | 19.1 g |
| Saturated Fat | 11.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 55.0 mg |
| Total Carbohydrates | 57.1 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 38.2 g |
| Sodium | 183.2 mg |
| Protein | 4.5 g |
What are some fun ways to decorate these cookies for a full Crumbl experience?
Anyone familiar with Crumbl knows that many of the cookies come positively decked out with frosting swirls and extra toppings for an optimal fully sparkly experience. Although the Cake Batter Blondie Cookie itself doesn't come with frosting or extra garnishes (outside of the sprinkles, of course), I've intentionally provided ample room to play with this copycat recipe and make the cookies a creation all your own.
Perhaps the most obvious Crumbl-approved addition would be a thick frosting swirl. Both store-bought canned frosting and homemade buttercream will work here, and you can pile on a nice thick layer to play up the cake-inspired nature of the sweets. A standard sugar cookie glaze would also work well here, and since the cookies end up with natural wells in the middle after cooling completely, it would help keep the glaze from running. You can also easily play with the sprinkle color scheme; rainbow sprinkles are always fun, but feel free to reach for your favorite color or take another cue from Crumbl and go with a pink approach.
What types of sprinkles work best for this cookie recipe?
If you're a seasoned baker, you may be well aware that not all sprinkles are created equal. There are quite a few types of sprinkles to work with, ranging from jimmies (the long ones shaped like tiny rods, which I used in this recipe), nonpareils (tiny, crunchy balls), sugar pearls, sanding sugar, or quins (flat discs that can be round or come in various shapes). While all of these sprinkles have a place in the baking world, not all of them will work well in this recipe.
Jimmies are your best bet here for a few different reasons. They hold their shape well, aren't too incredibly hard (but still offer up a slight bite to contrast an otherwise soft cookie), and most importantly of all, won't bleed their colors easily when baking. Nonpareils, on the other hand, are more prone to bleeding in the oven, meaning your finished cookies might be stained with the colors from the sprinkles. Quins also aren't the best option here because they will easily bend, warp, or even burn in the oven, so like nonpareils, they're a sprinkle type best suited for post-bake decorating. Considering that I intentionally toned down the sweetness of the cookies in this recipe, you also don't want to reach for something like sanding sugar, which will crank that sweetness right back up. Finally, those big pearl-like sprinkles are a no-go as well, as they'll become tooth-breakingly hard in the oven.