Soft Crumbl Milk Chocolate Chip Cookies Recipe 5 Easy Tips for Perfect Cookies

Let me tell you, the scent of warm, gooey milk chocolate chips melting into a soft, buttery cookie fresh from the oven is enough to make anyone’s mouth water. The first time I baked these soft Crumbl milk chocolate chip cookies, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It took me back to those lazy Saturday afternoons when I was knee-high to a grasshopper, sneaking bites of my grandma’s secret cookie dough, hoping she wouldn’t catch me. Years ago, I stumbled onto this recipe while trying to recreate that perfect soft cookie texture I’d tasted at a friend’s house, and honestly, I wish I’d discovered it way sooner.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know what? These cookies are dangerously easy to make and provide pure, nostalgic comfort—just the right balance of softness and that melty milk chocolate goodness. They’re perfect for potlucks, a sweet treat for your kids after school, or to brighten up your Pinterest cookie board with a tried-and-true recipe. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. If you’re looking for a soft Crumbl milk chocolate chip cookies recipe that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Soft Crumbl Milk Chocolate Chip Cookies Recipe

Honestly, this soft Crumbl milk chocolate chip cookies recipe is a game-changer, and here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for last-minute cookie cravings or busy weeknights.
• Simple Ingredients: Uses pantry staples you probably already have—no trips to specialty stores needed.
• Perfect for Any Occasion: Whether it’s a cozy family night, potluck, or holiday cookie swap, these cookies always shine.
• Crowd-Pleaser: Kids and adults alike rave about the soft texture and rich milk chocolate flavor.
• Unbelievably Delicious: That perfect chewy-soft bite and melty chocolate combo is pure comfort food.

This recipe isn’t just another chocolate chip cookie—it’s the best version you’ll find. The secret? A little extra butter and a touch of cornstarch to keep the cookies soft and tender, plus a chill time that makes all the difference in texture. The milk chocolate chips add a creamy sweetness that feels just right—neither too bitter nor too sugary. After the first bite, you’ll close your eyes and feel that warm, nostalgic satisfaction. It’s comfort food at its finest, made easier and faster but with all the soul-soothing satisfaction you crave. Perfect for impressing guests without the stress, or just treating yourself because, well, you deserve it.

What Ingredients You Will Need

This soft Crumbl milk chocolate chip cookies recipe uses simple, wholesome ingredients to deliver bold flavor and that melt-in-your-mouth texture without fuss. Most of these are pantry staples, and you can easily tweak a few for dietary needs.

• Unsalted butter, softened (adds richness and tenderness – I prefer Land O’Lakes for consistent results)
• Granulated sugar (for that classic cookie sweetness and slight crisp edge)
• Brown sugar, packed (adds moisture and depth of flavor – light or dark brown sugar works)
• Large eggs, room temperature (helps bind and adds moisture)
• Pure vanilla extract (use good quality—homemade or Nielsen-Massey if you want that extra flavor punch)
• All-purpose flour (for the soft but sturdy cookie structure)
• Cornstarch (secret ingredient to keep cookies soft and tender)
• Baking soda (for just enough rise and spread)
• Fine sea salt (balances sweetness beautifully)
• Milk chocolate chips (the star of the show – Ghirardelli or Guittard chips melt wonderfully)

If you want a gluten-free version, swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend. You can also swap regular butter for dairy-free margarine if needed, but the flavor and texture might shift a bit. In warmer months, you might try stirring in a few chopped toasted nuts or swapping some chocolate chips for white chocolate for a fresh twist. But honestly, sticking to this classic ingredient lineup is what makes the soft Crumbl milk chocolate chip cookies recipe so reliably delicious.

Equipment Needed

• Mixing bowls: One large bowl for wet ingredients and another for dry ingredients.
• Hand or stand mixer: While you can mix by hand, using a stand mixer or electric hand mixer makes creaming the butter and sugars easier and faster.
• Measuring cups and spoons: Precise measurements are key for consistent cookies.
• Baking sheets: I recommend using heavy-duty, rimmed baking sheets to prevent warping and uneven baking.
• Parchment paper or silicone baking mats: Prevents sticking and promotes even baking.
• Cookie scoop or tablespoon: For uniform cookie sizes and even baking.

If you don’t have a stand mixer, a sturdy wooden spoon and a bit of muscle work just fine. For budget-friendly baking sheets, Nordic Ware pans have served me well over the years without warping. Silicone mats are a worthwhile investment—they clean easily and give your cookies that perfect bottom crust. And if you want to get fancy, a cooling rack ensures your cookies cool evenly and keep their soft texture without getting soggy underneath.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking. This usually takes about 10 minutes.
2. Cream the butter and sugars: In a large mixing bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 3/4 cup (165g) packed brown sugar until the mixture is light and fluffy. This takes around 3-4 minutes with an electric mixer. You’ll notice the color lighten and texture become creamy—this step is crucial for soft cookies.
3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then mix in 2 teaspoons pure vanilla extract. Make sure everything is well combined, but don’t overmix here to keep the dough tender.
4. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Cornstarch is the secret to that melt-in-your-mouth softness, so don’t skip it!
5. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Overmixing can lead to tougher cookies, so stop as soon as there are no visible streaks of flour.
6. Fold in milk chocolate chips: Gently stir 2 cups (340g) milk chocolate chips into the dough. You want an even distribution but keep the dough light and airy.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). This step helps control spread and enhances flavor. I’ve found chilling makes these cookies SO much better—don’t skip it!
8. Shape the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 tablespoons (30g) each onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Bake for 10-12 minutes or until edges are just starting to turn golden but centers still look soft. The cookies will continue to set as they cool, so you don’t want them fully browned in the oven.
10. Cool properly: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them hold their shape and maintain that soft texture.

Pro tip: If you find your cookies are spreading too much, chill the dough longer or add a pinch more flour next batch. If they’re too cakey, reduce the cornstarch slightly. The texture should feel soft but sturdy when cooled, with the chocolate chips still melty and luscious.

Cooking Tips & Techniques

Let me share a few tricks I’ve picked up after many batches of this soft Crumbl milk chocolate chip cookies recipe:

• Don’t skip chilling: It’s tempting to bake right away, but chilling the dough prevents spreading and deepens the flavor.
• Use room temperature eggs and butter: This helps mix ingredients evenly without overworking the dough.
• Cornstarch is key: Adding cornstarch might sound odd, but it’s the magic behind the soft texture. It tenderizes the flour proteins and keeps cookies from turning tough.
• Watch your baking time carefully: Cookies can go from soft to crispy in a minute or two. Pull them out when the edges are just golden but the centers are still pale and puffy.
• Use quality chocolate chips: Milk chocolate chips can sometimes be too sweet or waxy. I find Ghirardelli chips melt beautifully and add just the right creamy sweetness.
• Multitask by prepping dough ahead: Make the dough the night before and bake fresh cookies whenever the craving hits. Freshly baked cookies taste worlds better than store-bought!
• Don’t overmix: Once flour is added, mix just until combined to avoid gluten development, which leads to tough cookies.
• Let cookies cool on the pan: They’ll firm up enough to transfer without breaking but won’t lose that soft texture.

Honestly, the first few times I made these, I learned the hard way that skipping chilling or overbaking ruins that signature soft bite. But once you get these down, you’ll nail the perfect soft Crumbl milk chocolate chip cookies every time.

Variations & Adaptations

Want to shake things up or meet special dietary needs? Here are some tasty tweaks for this soft Crumbl milk chocolate chip cookies recipe:

• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking blend. Add a teaspoon of xanthan gum if your blend doesn’t already contain it to keep the texture soft.
• Vegan: Replace butter with vegan margarine or coconut oil and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Use dairy-free chocolate chips to keep it fully vegan.
• Flavor boost: Add 1/2 teaspoon ground cinnamon or a splash of espresso powder to the dry ingredients to deepen the flavor profile.
• Nutty twist: Stir in 1/2 cup chopped toasted walnuts or pecans for added crunch and richness.
• Seasonal flair: In fall, swap half the milk chocolate chips for pumpkin spice white chocolate chips or add dried cranberries for a tart contrast.

I personally love adding a pinch of flaky sea salt on top of each cookie right before baking—it’s a tiny detail that makes a big difference in balancing the sweetness. Feel free to customize based on what you have or prefer—you can’t really go wrong with this soft Crumbl milk chocolate chip cookies recipe!

Serving & Storage Suggestions

These cookies are best enjoyed warm from the oven when the milk chocolate chips are still melting and the dough is soft. Serve them with a cold glass of milk or a hot cup of coffee for the ultimate cozy treat. They’re also fantastic plated alongside vanilla ice cream for a simple dessert.

To store, place cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake fresh from frozen—just add a couple of extra minutes to the baking time. You can also freeze baked cookies in an airtight container, separated by parchment paper, and thaw at room temperature or warm slightly in the microwave.

Over time, the flavors develop even more, and the cookies stay soft and luscious if stored properly. If they ever dry out a bit, a quick 5-second zap in the microwave will bring back that fresh-baked softness.

Nutritional Information & Benefits

Each soft Crumbl milk chocolate chip cookie (based on 24 cookies from this recipe) contains approximately:

Nutrient	Amount per cookie
Calories	150 kcal
Fat	8g
Carbohydrates	20g
Sugar	12g
Protein	2g

While these cookies are an indulgence, they include wholesome ingredients like real butter and eggs, which provide fat-soluble vitamins and protein. Using brown sugar adds a touch of molasses, offering trace minerals. For those watching gluten intake, swapping flour for gluten-free blends makes this recipe accessible. Note: contains dairy and eggs, so not suitable for dairy allergies unless substitutions are made.

From a wellness perspective, I believe treats like these are best enjoyed mindfully and as part of a balanced diet—because you deserve delicious moments of joy!

Conclusion

This soft Crumbl milk chocolate chip cookies recipe is a keeper. It’s simple, quick, and reliably delicious—the kind of recipe you’ll want to make over and over. Whether you stick to the classic or try one of the variations, these cookies promise soft, melty bites full of nostalgic comfort. I love it because it reminds me of family, laughter, and those sweet moments that make life a little brighter.

Give it a try, tweak it to your taste, and let me know how your batch turns out! Don’t forget to share your cookie pics and tips in the comments—I’m always excited to hear your cookie adventures. Happy baking, friends!

FAQs About Soft Crumbl Milk Chocolate Chip Cookies

How do I keep my milk chocolate chip cookies soft?

Chilling the dough before baking and adding cornstarch to the flour helps keep cookies soft and tender. Also, avoid overbaking—pull them from the oven when the edges are set but centers still look soft.

Can I use dark or semi-sweet chocolate chips instead of milk chocolate?

Absolutely! Dark or semi-sweet chocolate chips work well, but milk chocolate provides a creamier, sweeter bite that’s classic to this recipe.

What’s the best way to store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze dough balls or baked cookies in a freezer-safe container.

Can I make this recipe vegan?

Yes! Use vegan butter or coconut oil, flax eggs instead of regular eggs, and dairy-free chocolate chips to make it vegan-friendly.

Why is cornstarch used in this recipe?

Cornstarch softens the cookies by tenderizing the flour proteins, resulting in a chewy, melt-in-your-mouth texture that’s hard to achieve with flour alone.

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