How to Make Crumbl Cookies at Home: Easy Copycat Recipes

Recreates the soft, thick, and chewy Crumbl cookies you love with this simple recipe. Perfect for any occasion, these homemade cookies are easy to make and taste just like the bakery’s best!

1. Chocolate Chip Cookie

To make Crumbl-style Chocolate Chip Cookies, here’s a detailed recipe based on popular variations:

Ingredients

• 1 cup unsalted butter, softened
• 1 ¼ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 ¼ cups milk chocolate chips (plus extra for topping)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy about 3 minutes. This step is crucial for achieving a soft texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix until just combined; do not overmix to keep the cookies soft.
6. Fold in Chocolate Chips: Gently fold in the milk chocolate chips using a spatula or wooden spoon. Reserve some chips to press into the tops of the cookies after baking for presentation.
7. Portion the Dough: Use a cookie scoop or measuring cup to portion out about 4.2 ounces (approximately ⅓ cup) of dough for each cookie. Roll into a ball, then break it in half to create a jagged top by turning the broken edges up before pressing them back together.
8. Bake the Cookies: Place the cookie dough balls on the prepared baking sheet with about 3 inches of space between each. Bake for 10 to 11 minutes or until the edges are lightly golden but the centers are still soft.
9. Add Extra Chocolate Chips: Immediately after removing from the oven, press additional chocolate chips into the tops of each cookie for that signature Crumbl appearance.
10. Cool and Serve: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed warm and can be stored in an airtight container at room temperature for up to three days or frozen for up to 30 days for optimal freshness. Enjoy your homemade Crumbl chocolate chip cookies!

2. Peanut Butter and Jelly Cookies

Here’s a delicious recipe for Crumbl Peanut Butter and Jelly Cookies, inspired by the popular bakery’s treat:

Ingredients

For the Cookies:

• ½ cup smooth peanut butter
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ⅓ cup granulated sugar
• 1 large egg, at room temperature
• ½ teaspoon vanilla extract
• 1 ⅓ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the Peanut Butter Buttercream:

• ¼ cup unsalted butter, softened
• ⅓ cup smooth peanut butter
• 5 tablespoons powdered sugar

For Topping:

• ⅓ cup raspberry jam

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Cookie Dough:
   • In a mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
   • Add in the egg and vanilla extract, mixing until well combined.
   • Gradually add the flour, baking powder, baking soda, cornstarch, and salt. Mix just until the flour is incorporated.
3. Shape the Cookies:
   • Using a large cookie scoop, portion out about 8 equal cookie dough balls.
   • Roll them in your hands to form smooth balls, then gently flatten them to about ⅔ of an inch thick.
   • Place the flattened dough on a plate or tray and freeze for about 15 minutes.
4. Bake the Cookies:
   • Bake in the preheated oven for 12 to 13 minutes. The cookies may look slightly underbaked but will continue to cook as they cool.
   • Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
5. Make the Peanut Butter Buttercream:
   • In a separate bowl, cream together the softened butter and peanut butter until smooth.
   • Gradually add powdered sugar and mix until light and fluffy.
6. Frost the Cookies:
   • Once the cookies are completely cooled, pipe or spread the peanut butter frosting around the edge of each cookie in a swirl.
   • Fill the center with raspberry jam.

Enjoy!

These cookies combine a thick peanut butter base with creamy frosting and sweet jam for a delightful treat reminiscent of childhood favorites. They are perfect for sharing or enjoying as a special dessert!

3. S’mores Cookies

Here’s a delightful recipe for Crumbl S’mores Cookies, inspired by the popular bakery’s treat. These cookies combine the flavors of graham crackers, chocolate, and toasted marshmallows for a delicious twist on the classic campfire dessert.

Ingredients

For the Cookies:

• 8 tablespoons unsalted butter (1 stick), browned
• ½ cup light brown sugar, packed
• ⅓ cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ⅓ cup all-purpose flour
• 4 sheets graham crackers, crushed into fine crumbs (about ½ cup)
• ¾ teaspoon baking soda
• ⅛ teaspoon salt
• ¾ cup milk chocolate chips
• 8 large marshmallows, cut in half horizontally

For the Chocolate Ganache Drizzle (optional):

• 2 tablespoons milk chocolate chips
• 1 tablespoon unsalted butter

For the Buttered Graham Cracker Topping (optional):

• 1 graham cracker
• 2 teaspoons unsalted butter, melted

Instructions

1. Brown the Butter: In a saucepan over medium-low heat, melt the butter. Once melted, increase the heat slightly and stir frequently until the butter begins to bubble. Keep an eye on it as it turns golden brown and develops a nutty aroma. Remove from heat and let cool for about 10 minutes.
2. Prepare the Cookie Dough:
   • In a large mixing bowl, combine the browned butter with both sugars and mix until well combined.
   • Add in the egg and vanilla extract, mixing until incorporated.
   • Gradually add the flour, crushed graham crackers, baking soda, and salt. Mix until just combined.
   • Fold in the milk chocolate chips.
3. Shape and Bake the Cookies:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Scoop out large portions of dough (about ¼ cup each) and place them on the prepared baking sheet, spacing them about 3 inches apart.
   • Bake for about 10 minutes or until the edges are set but the centers are still soft.
4. Add Marshmallows:
   • Immediately after removing the cookies from the oven, press two marshmallow halves into the top of each cookie.
   • Turn off the oven and switch to broil. Place the cookies back in for 1-2 minutes or until the marshmallows are lightly golden brown. Watch closely to prevent burning.
5. Make Chocolate Ganache Drizzle (Optional):
   • In a microwave-safe bowl, melt together the chocolate chips and butter until smooth. Drizzle over cooled cookies.
6. Prepare Buttered Graham Cracker Topping (Optional):
   • Mix melted butter with crushed graham crackers and sprinkle over cookies for added texture.
7. Cool and Serve: Allow cookies to cool on a wire rack before serving.

These S’mores Cookies are perfect for any occasion and will surely satisfy your sweet tooth! Enjoy your homemade Crumbl-style treat!

4. Blueberry Crumb Cake Cookies

Here’s a delightful recipe for Crumble Blueberry Crumb Cake Cookies, inspired by the popular bakery’s treat. These cookies combine the flavors of blueberry and a crumbly topping, resembling a soft cake-like texture.

Ingredients

For the Blueberry Filling:

• ½ cup fresh blueberries
• 2 teaspoons granulated sugar
• 2 teaspoons lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons water

For the Cookies:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon whole milk, at room temperature
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Crumble Topping:

• ¼ cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon light brown sugar, packed
• ¼ teaspoon kosher salt
• 2 tablespoons unsalted butter, melted and cooled slightly

Instructions

Prepare the Blueberry Filling:

1. In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Cook until the sugar dissolves and the blueberries release their juices, about 5 minutes.
2. In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the blueberry mixture, stirring constantly. Cook for an additional 1-2 minutes until thickened. Remove from heat and let cool slightly.

Make the Cookie Dough:

3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda; set aside.
5. In a stand mixer fitted with a paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 2 minutes).
6. Add in the eggs, milk, and vanilla extract; mix until combined.
7. Gradually add the flour mixture to the wet ingredients and mix until just incorporated.
8. Gently fold in the fresh blueberries.

Prepare the Crumble Topping:

9. In a small bowl, mix together the flour, granulated sugar, brown sugar, and salt. Drizzle in the melted butter and stir until crumbly.

Assemble and Bake:

10. Spread about half of the blueberry filling over half of the cookie dough in the mixing bowl without mixing it in completely.
11. Use a scoop (about 1 ½ tablespoons) to portion out cookies onto the lined baking sheet (aim for about 16 cookies total).
12. Spread the remaining blueberry filling over the rest of the cookie dough in the bowl and scoop out more cookies onto the baking sheet.
13. Top each cookie with a spoonful of crumble topping, gently pressing it into the dough.
14. Bake for 14-16 minutes or until edges are set and lightly browned while centers remain soft.
15. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

These Blueberry Crumb Cake Cookies are perfect for any occasion and provide a delicious combination of flavors that are sure to please!

5. Coconut Lime Cookies

Here’s a refreshing recipe for Crumble Coconut Lime Cookies, inspired by the popular bakery’s treat. These cookies feature a delightful combination of coconut and lime flavors, topped with a tangy lime frosting.

Ingredients

For the Cookies:

• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• 3 tablespoons powdered sugar
• 1 large egg, at room temperature
• 1 tablespoon fresh lime juice
• 1 tablespoon lime zest
• 1 teaspoon coconut extract
• 2 ⅓ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder

For the Lime Frosting:

• 6 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare the Cookie Dough:
   • In a large mixing bowl or stand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
   • Add in the egg, lime juice, lime zest, and coconut extract. Mix until well combined.
   • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
3. Shape the Cookies:
   • Using a cookie scoop or your hands, portion out about 2 tablespoons of dough for each cookie and roll them into balls.
   • Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball to flatten it slightly.
4. Bake the Cookies: Bake in the preheated oven for about 8-10 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
5. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Lime Frosting:
   • In a medium bowl, beat together the softened butter, powdered sugar, lime juice, and lime zest until smooth and fluffy.
7. Frost the Cookies: Once the cookies are completely cooled, generously spread or pipe the lime frosting on top of each cookie.
8. Serve and Enjoy: Optionally, garnish with additional lime zest or a small lime wedge for decoration before serving.

These Coconut Lime Cookies are perfect for summer gatherings or any time you want a tropical treat! Enjoy your homemade Crumbl-inspired cookies!

6. Caramel Coconut Fudge Cookies

Here’s a delicious recipe for Crumble Caramel Coconut Fudge Cookies, inspired by the popular bakery’s treat. These cookies feature a thick sugar cookie base, topped with caramelized toasted coconut and drizzled with chocolate.

Ingredients

For the Cookie Base:

• ½ cup unsalted butter, softened
• ¼ cup vegetable oil (or canola oil)
• ½ cup granulated sugar
• 2 tablespoons powdered sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Topping:

• 24 caramels, unwrapped
• 2 tablespoons heavy cream (for melting the caramels)
• 1 cup sweetened shredded coconut, toasted
• 1 cup milk chocolate chips (for drizzling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough:
   • In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
   • Add in the egg and vanilla extract, mixing until well combined.
   • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
3. Shape the Cookies:
   • Scoop out large portions of dough (about 2 tablespoons each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
   • Gently flatten each ball to about ½ inch thick.
4. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
5. Prepare the Topping:
   • In a small saucepan over low heat, melt the caramels with heavy cream until smooth.
   • Once melted, remove from heat and stir in the toasted shredded coconut until well combined.
6. Assemble the Cookies:
   • Once cookies are cooled slightly, spoon a generous amount of the caramel-coconut mixture on top of each cookie.
   • Allow to set for a few minutes.
7. Drizzle with Chocolate:
   • In a microwave-safe bowl, melt the milk chocolate chips until smooth (about 30 seconds at a time in the microwave).
   • Drizzle melted chocolate over each cookie using a fork or piping bag.
8. Cool and Serve: Allow cookies to cool completely before serving so that toppings set properly.

Enjoy!

These Caramel Coconut Fudge Cookies are perfect for any occasion and provide a delightful combination of flavors that will satisfy your sweet cravings!

7. Molten Lava Cookies

Here’s a delicious recipe for Crumbl Molten Lava Cookies, inspired by the popular bakery’s treat. These cookies feature a rich chocolate exterior with a gooey fudge center, making them a decadent dessert.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon light corn syrup
• 3 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 cup Dutch-processed cocoa powder
• 2 teaspoons cornstarch
• 1 ½ teaspoons baking soda
• 1 teaspoon salt

For the Filling:

• 1 cup hot fudge sauce (chilled or cold, not warm)

For Topping:

• ¼ cup powdered sugar (for dusting)

Instructions

1. Prepare the Fudge Filling:
   • In a small saucepan over low heat, combine the hot fudge sauce until it is smooth. Once melted, allow it to cool slightly before using. You can also scoop it into small balls and freeze them for easier handling later.
2. Make the Cookie Dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
   • Add in the eggs one at a time, mixing well after each addition. Then mix in the corn syrup and vanilla extract.
   • In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Assemble the Cookies:
   • Scoop out about 2 tablespoons of cookie dough and flatten it in your hand. Place a ball of chilled fudge in the center and wrap the dough around it to completely enclose the fudge.
   • Roll it into a ball and place it on the prepared baking sheet. Repeat with the remaining dough.
4. Bake the Cookies:
   • Bake in the preheated oven for 10-11 minutes or until the edges are set but the centers still look soft. The cookies will continue to cook as they cool.
   • Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
5. Dust with Powdered Sugar:
   • Once cooled, dust with powdered sugar for an elegant finish.

Enjoy!

These Molten Lava Cookies are perfect for chocolate lovers and make an indulgent dessert that is sure to impress! Enjoy your homemade Crumbl-inspired treat!

8. Twix Cookies

Here’s a delicious recipe for Twix Cookies, inspired by the popular candy bar. These cookies feature a buttery base topped with caramel, chocolate, and chopped Twix bars for an indulgent treat.

Ingredients

For the Cookie Base:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Topping:

• 16 ounces caramel sauce (or unwrapped caramel candies with 2 tablespoons heavy cream)
• 1 cup milk chocolate chips
• 1 cup chopped Twix bars (plus extra for garnish)

Instructions

1. Prepare the Cookie Dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Add in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
2. Shape the Cookies:
   • Using a cookie scoop or spoon, portion out about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
3. Bake the Cookies:
   • Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
   • Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
4. Prepare the Topping:
   • If using unwrapped caramels, melt them with heavy cream in a microwave-safe bowl or saucepan until smooth.
   • Once cookies are cooled slightly, drizzle or spoon melted caramel over each cookie.
5. Add Chocolate and Twix Topping:
   • Melt milk chocolate chips in a microwave-safe bowl until smooth. Drizzle over the caramel-topped cookies.
   • Sprinkle chopped Twix bars on top while the chocolate is still warm.
6. Cool and Serve: Allow cookies to cool completely so that the chocolate sets before serving.

Enjoy!

These Twix Cookies are perfect for any occasion and provide a delightful combination of flavors that resemble your favorite candy bar! Enjoy your homemade treats!

9. Salted Caramel Cheesecake Cookies

Here’s a delicious recipe for Crumble Salted Caramel Cheesecake Cookies, inspired by the popular bakery’s treat. These cookies feature a graham cracker base topped with creamy cheesecake frosting and a drizzle of salted caramel.

Ingredients

For the Cookie Base:

• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ⅓ cup all-purpose flour
• 1 cup finely crushed graham crackers (about 7 sheets)
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• ¼ cup caramel sauce (store-bought or homemade)
• Coarse sea salt, for sprinkling

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough:
   • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Add in the egg and vanilla extract, mixing until well combined.
   • Gradually add in the flour, crushed graham crackers, baking soda, baking powder, and salt. Mix until just combined.
3. Shape the Cookies:
   • Using a large cookie scoop, portion out about 2 tablespoons of dough for each cookie and roll them into balls.
   • Place the dough balls on the prepared baking sheet and gently flatten them to about ½ inch thick.
4. Bake the Cookies: Bake in the preheated oven for about 10 minutes or until lightly golden around the edges. The centers may look slightly underbaked; they will firm up as they cool.
5. Cool the Cookies: Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Cream Cheese Frosting:
   • In a mixing bowl, beat together the softened cream cheese and butter until smooth.
   • Gradually add in the powdered sugar and vanilla extract, mixing on high speed until light and fluffy.
7. Frost the Cookies: Once cookies are completely cooled, pipe or spread a generous amount of cream cheese frosting on top of each cookie.
8. Add Caramel and Sea Salt: Drizzle caramel sauce over each frosted cookie and sprinkle with coarse sea salt for that perfect finishing touch.

Enjoy!

These Salted Caramel Cheesecake Cookies are perfect for any occasion and provide a delightful combination of flavors that will satisfy your sweet cravings! Enjoy your homemade Crumbl-inspired treat!

10.  Red Velvet White Chip Cookies

Here’s a delightful recipe for Red Velvet White Chip Cookies, inspired by the popular treat. These cookies combine the classic flavors of red velvet cake with the sweetness of white chocolate chips.

Ingredients

For the Cookie Dough:

• 8 oz unsalted butter, melted and cooled
• 1 ¼ cups brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons liquid red food coloring
• 2 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups white chocolate chips

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat for about 2 minutes until lighter in color.
   • Add the egg, egg yolk, vanilla extract, and red food coloring. Beat for another 2 minutes until fluffy.
2. Mix Dry Ingredients:
   • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
3. Add Chocolate Chips:
   • Gently fold in the white chocolate chips until evenly distributed throughout the dough.
4. Chill the Dough:
   • Cover the dough and refrigerate for at least 30 minutes to help firm it up.
5. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Shape the Cookies:
   • Using a large cookie scoop or spoon, portion out about 2 tablespoons of dough for each cookie. Roll them into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies:
   • Bake in the preheated oven for about 10-12 minutes or until the edges are set but the centers are still soft. The cookies will continue to cook as they cool.
8. Cool and Serve:
   • Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

These Red Velvet White Chip Cookies are perfect for any occasion and provide a delightful combination of flavors that will satisfy your sweet cravings! Enjoy your homemade treats!

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