When I first learned about Craig’s Cookies recipe, what caught me wasn’t just the cookie — it was the story.
Craig Pike started baking in a tiny Toronto apartment, using his mom’s old Newfoundland chocolate chip recipe. He mixed the dough by hand, packed cookies in paper boxes, and delivered them on his bike.
That image stayed with me — someone chasing a dream one cookie at a time. His cookies are thick, soft, and filled with little surprises like pieces of candy and chocolate bars.
They remind people of home, of simple moments that taste like care.
I wanted to bring that same feeling into my kitchen — a recipe that feels real, cozy, and easy to make wherever you live. So here’s my copycat recipe of Craig’s Cookies, made with that same love and comfort baked right in.
Craig’s Cookies vs Crumbl Cookies
I’ve tried both, and let me tell you — Craig’s cookies have a very homestyle feel. They’re chewy in the middle, not too thick, not too thin. Crumbl cookies, on the other hand, are much larger, more cake-like, and come in a bunch of fancy flavors.
Craig’s cookies focus on taste over looks. They’ve got that perfect balance of brown sugar sweetness and melted butter flavor. Crumbl cookies are good if you like extra sweet or decorated ones, but Craig’s cookies win for that “fresh from the oven” homemade bite. The texture is more natural too — a little crisp edge with a soft center that melts in your mouth.
I think if you want comfort and simplicity, Craig’s cookies will always hit the spot.
Why You’ll Love This Craig’s Cookies
- Simple ingredients: You probably already have everything in your kitchen.
- Soft and chewy texture: That center stays moist even after cooling.
- That buttery, sweet smell: It fills the room while baking — pure joy.
- Perfect for everyone: Kids, friends, or even just you after a long day.
- Tastes great warm or cold: Trust me, they taste amazing even the next day.
When I baked these cookies, my house smelled like a bakery. It’s an easy recipe that gives you bakery-style cookies right at home.
Craig’s Cookies Ingredients
- 2 ¼ cups All-Purpose Flour – This is the base that holds everything together. It gives the cookies their soft, chewy body and that perfect homemade texture.
- 1 teaspoon Baking Soda – Just a small spoon helps the dough rise and stay fluffy inside, so the cookies don’t turn out flat or dense.
- ½ teaspoon Salt – A pinch brings balance. It tones down the sweetness and makes every bite taste fuller and more buttery.
- ¾ cup Butter (melted and cooled) – Butter is what makes these cookies rich and tender. It gives that melt-in-your-mouth texture Craig’s Cookies are known for.
- ½ cup White Sugar – This adds crisp edges and that little snap on the outside while keeping the color golden and the sweetness light.
- 1 cup Brown Sugar – Brown sugar brings moisture and a deep caramel flavor. It’s what gives the cookies that chewy middle everyone loves.
- 2 teaspoons Vanilla Extract – A splash of vanilla makes the dough smell amazing and adds warmth that ties all the flavors together beautifully.
- 2 large Eggs – Eggs keep the dough smooth and soft. They add structure while locking in the moisture for a perfect bite every time.
- 1 ½ cups Chocolate Chips – The best part! They melt into little pockets of sweetness, making every bite rich, gooey, and full of chocolate joy.
How To Make Craig’s Cookies
Step 1 – Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This mix keeps the cookies soft and helps them bake evenly later.
Step 2 – Blend Sugars and Butter
In a large bowl, add both sugars. Mix until smooth and creamy, then slowly pour in the melted butter while stirring. It should look shiny and thick.
Step 3 – Add Eggs and Vanilla
Crack in the eggs one at a time. Add the vanilla extract and mix until the batter turns smooth and silky. This builds the cookie’s rich texture.
Step 4 – Combine Dry and Wet Mixtures
Add the flour mix a little at a time into your wet batter. Stir slowly so it all blends well. Don’t rush — smooth dough is key.
Step 5 – Fold in Chocolate Chips
Toss in the chocolate chips and gently fold them through the dough until they’re spread evenly. Every scoop should get a few chips.
Step 6 – Chill the Dough
Wrap the dough in plastic wrap and chill it for 24 hours in the fridge. This resting time makes the cookies thicker and more flavorful.
Step 7 – Bake the Cookies
Preheat the oven to 375°F (190°C). Scoop out small balls of dough and place them on a lined baking sheet. Bake 4–5 minutes, rotate the tray, then bake 4 more minutes until golden.
Step 8 – Cool and Enjoy
Take the cookies out and sprinkle a pinch of salt or powdered sugar on top if you like. Let them cool a bit — best enjoyed warm and soft.
Tips for Perfect Cookies
- Don’t skip chilling the dough — it really helps with texture.
- Use real butter, not margarine. It changes everything.
- Mix gently; overmixing can make cookies tough.
- Always let butter cool before mixing.
- A sprinkle of flaky salt on top adds the best flavor.
- If you like softer cookies, bake them one minute less.
- Store in an airtight box to keep them chewy for days.
Creative Variations & Substitutions
- Peanut Butter Twist: Swap a bit of butter with peanut butter for a nutty flavor.
- Oat Cookie Style: Add a handful of oats for extra chew.
- Dark Chocolate Lovers: Replace half the chips with dark chocolate chunks.
- Add Nuts: Walnuts or pecans go great here for a crunch.
- Holiday Touch: Add crushed peppermint or cinnamon for festive flavor.
- No Brown Sugar? Use all white sugar, but add a spoon of honey for moisture.
What to Serve with Craig’s Cookies
When I bake Craig’s Cookies, I like to keep the sides simple and comforting. These are my favorite ways to enjoy them:
Drinks
Cold Milk or Shake – Classic and simple. The cold milk softens each bite just right and balances the sweetness perfectly.
Hot Coffee – The warm coffee cuts through the cookie’s richness and makes the chocolate taste deeper.
Hot Cocoa – I love this on cool nights. The mix of cocoa and cookie feels warm and soothing.
Desserts
Vanilla Ice Cream – A scoop of vanilla on top of a soft cookie melts slightly and tastes creamy and sweet.
Chocolate Pudding – Smooth and light, pudding pairs nicely with the chewy cookie and makes every spoonful extra good.
Fruits
Fresh Strawberries – Their gentle tart flavor brightens up the sweetness of the cookie.
Sliced Bananas – The soft texture of bananas goes well with the buttery cookie. Simple but comforting.
Extra Treats
Whipped Cream – A small swirl of cream adds a nice airy touch beside the cookie.
Salted Nuts – I like a few roasted almonds or pecans for a bit of crunch between bites.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can! If you use salted butter, just skip adding extra salt in the recipe. It won’t hurt the flavor at all.
Why do I need to chill the dough?
Chilling helps the butter firm up and lets the flavors blend together. It also stops cookies from spreading too thin while baking.
Can I skip brown sugar?
You can, but brown sugar adds that deep flavor and chewiness. If you skip it, your cookies might taste flatter and be more crispy.
How do I store the cookies?
I keep mine in a sealed jar or airtight box at room temp. They stay soft for around 4–5 days easily.
Can I freeze the dough?
Yes! You can freeze the dough balls and bake them straight from frozen. Just add 1–2 minutes more in the oven.
My cookies turned out hard. Why?
That happens if they bake too long or if the dough wasn’t chilled. Try baking one minute less next time.
Can I use margarine instead of butter?
You can, but it changes the taste and texture. Butter gives that rich flavor that Craig’s cookies are known for.
Can I add white chocolate or candy pieces?
Of course! These cookies are great for experimenting. Add candy bits, nuts, or white chocolate chips for fun.
Why did my cookies spread too much?
Usually it’s because the butter was too warm or dough wasn’t chilled. Make sure it’s firm before baking.
Craig’s Cookies Recipe
Ingredients
Method
- Mix dry stuff first: In a bowl, add flour, baking soda, and salt. Give it a good whisk and set aside.
- Blend sugars and butter: In another large bowl, add white sugar and brown sugar. Mix them together until smooth. Slowly pour in the melted butter while mixing.
- Add eggs and vanilla: Crack in the eggs one by one, then pour in vanilla. Mix until it all looks creamy.
- Combine the dry with wet: Add your flour mix in small parts. Stir slowly so the batter stays smooth. Don’t rush this step.
- Add chocolate chips: Once the dough forms, toss in the chocolate chips. Stir until they’re spread evenly through the dough.
- Chill the dough: Wrap the dough in plastic wrap and chill it in the fridge for about 24 hours. This makes the flavor deeper and texture better.
- Bake them up: Preheat your oven to 375°F. Scoop small balls of dough onto a baking sheet. Bake for about 4–5 minutes, then turn the sheet around and bake another 4 minutes until golden brown.
- Cool and enjoy: Take them out, sprinkle a tiny bit of salt or powdered sugar on top if you like. Let them cool just a little before eating. They’re best warm, right from the tray.
That’s it, my simple and delicious Craig’s cookies recipe — right from my kitchen to yours. These cookies never fail to bring smiles and sweet comfort.
I hope you’ll give them a try and enjoy that fresh, warm cookie smell that fills your home.
If you bake them, share your experience with us and don’t forget to follow us on Pinterest for more easy recipes and baking ideas. You’ll love how good your home smells after making a batch of these!
