Copycat Crumbl Salted Toffee Cookies with dark chocolate
This Copycat Crumbl Salted Toffee and Chocolate Cookies are truly out of this world! These cookies are loaded with buttery toffee bits and sweet milk and dark chocolate, then topped with flaky sea salt for the best flavour bomb of a cookie!
When my daughter Sadie and I went to Florida in March for her volleyball camp, she was adamant that we find a Crumbl and grab some of their ginormous and iconic cookies. Crumbl isn’t available in Canada, and ever since, I’ve had it in my mind to try to recreated these massive and delicious cookies.
Let’s dive in a make these cookies, shall we? Also, your pocketbook will thank you ;-) !
How to re-create Crumbl Cookies
Crumbl cookies are known for their huge size, so this recipe for Salted Toffee Cookies with dark chocolate makes quite a lot of cookie dough.
Butter - I use salted butter, softened slightly in the microwave.
White and Brown sugar
Eggs
Vanilla extract - 1/2 tbsp (I know, it’s a lot…but we’re making a lot!)
Flour - all-purpose flour
Baking Soda and Baking Powder
Toffee bits - I used a bag of Skor bits
Dark Chocolate Chips or a dark chocolate bar, roughly chopped into chunks
Flaky Sea Salt - for sprinkling
You’ll want to preheat your oven to 375F. If you have a stand mixer, this is a great place to pull it out. The dough is substantial. Once you mix the wet and dry ingredients together, and stir through your toffee and chocolate bits, you’ll roll the cookie dough into large balls - about 1/4 cup each - and place on a parchment lined baking tray.
I baked these 6 at a time per tray so as to not crowd them. Don’t forget to sprinkle the cookies with flaky sea salt when they come out of the oven and are still warm! Chef’s Kiss*
Copycat Crumbl Salted Toffee Cookies with Dark Chocolate
Ingredients:
1 1/2 cups salted butter, softened
3/4 cup white sugar
1 1/2 cups brown sugar
2 eggs
1 1/2 tbsp vanilla extract
4 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups dark chocolate chips
1 1/2 cups toffee bits
flaky sea salt
Directions:
Preheat your oven to 375F.
In a large bowl, combine the butter, sugars and mix well until fully combined. Add in the eggs, mixing well after each addition. Then add the vanilla extract.
In a separate bowl, combine the flour, baking soda, baking powder and salt. Add this to the wet ingredients, mixing until fully combined.
Stir in the chocolate and toffee bits, reserving some chocolate pieces for topping each cookie.
Roll about 1/4 cup portions of dough into balls and place on a parchment lined cookie sheet. I baked 6 at a time, so that I didn’t crowd them. Bake for 11-13 minutes. Finish with a little pinch of flaky sea salt over each cookie.
Allow the cookies to cool for about 10 minutes before digging in!
How do I store my Copycat Crumbl Salted Toffee Cookies?
You can store your cooled cookies at room temperature in an air tight container for up to 3 days. If you’d like them to last longer, you can store in the fridge for 1 week or you can freeze for up to 3 months! Just set the cookies out at room temperature for about 30 minutes and they will taste like they were baked the same day!
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