The first time I tried Crumbl Ruby Chocolate Chip Cookies, I just stood there in the parking lot taking that first bite. I couldn’t move. That soft, thick cookie with those gorgeous pink ruby chocolate chips was unlike anything I’d ever tasted. I knew right then I had to figure out how to make them at home.

And guess what? You don’t need a fancy bakery to get that same experience. After testing this recipe more times than I can count, I finally cracked it. I’ve been baking for over ten years, and this one quickly became a favorite in my kitchen. Your friends and family are going to be seriously impressed.

What Makes Crumbl Ruby Chocolate Chip Cookies So Special

Honestly, these aren’t your average chocolate chip cookies. There’s a reason people line up for them. Let me break down exactly what makes Crumbl Ruby Chocolate Chip Cookies stand out from everything else in the cookie world.

Ruby chocolate chips: Ruby chocolate is a naturally pink chocolate made from ruby cocoa beans. It has a fruity, slightly tangy flavor that’s completely different from milk, dark, or white chocolate. No artificial coloring involved.
The texture: Thick, dense, and soft in the center with just enough chew. That bakery-style thickness is everything.
The flavor profile: You get a nutty, rich base from the almond butter, then that bright, berry-like hit from the ruby chips. It’s unexpected in the best possible way.

No flour needed: The almond butter does all the heavy lifting, which means these are naturally gluten free without any weird substitutions.

Ingredients for Crumbl Ruby Chocolate Chip Cookies

Good news — you only need a handful of things to make these. Here’s exactly what to grab before you start:

1 cup almond butter, creamy or crunchy — either works, but creamy gives you a smoother dough that’s easier to roll

1 cup granulated white sugar — don’t swap this for brown sugar without reading the notes below first
1 large egg, room temperature — pull it out of the fridge about 30 minutes before you start
1/2 cup ruby chocolate chips — look for these at specialty grocery stores or order them online; they’re the star of the whole recipe

That’s genuinely it. Four ingredients. I know it sounds too simple, but trust me, the ruby chips do something magical here that makes these cookies taste way more complex than the ingredient list suggests.

Ingredient Notes and Substitutions for Crumbl Ruby Chocolate Chip Cookies

Here’s what you need to know before you start swapping things out:

Almond butter: You can use peanut butter instead, and the cookies will still be delicious. Just know the flavor shifts — you’ll lose that subtle nuttiness and pick up a stronger peanut taste.

Sugar: Stick with granulated white sugar here. Brown sugar adds moisture and can make the dough too soft to hold its shape.
Egg: Don’t skip the room temperature part. A cold egg doesn’t blend as smoothly and can make the dough uneven.
Ruby chocolate chips: White chocolate chips are the closest substitute, but you’ll miss that fruity, tangy flavor that makes these Crumbl Ruby Chocolate Chip Cookies so unique. It’s worth tracking down the real thing.

Equipment You Will Need

Nothing fancy here, I promise. You probably already have everything sitting in your kitchen right now:

A large mixing bowl
A baking sheet — go for a light-colored one if you have it; dark pans run hotter and can over-brown the bottoms before the centers are done
Parchment paper — this is a must for easy cleanup and preventing sticking

A fork for flattening the dough balls
A wire cooling rack — letting the cookies cool on a rack keeps the bottoms from getting soggy
A spoon or small cookie scoop for portioning the dough evenly

How to Make Crumbl Ruby Chocolate Chip Cookies

Okay, let’s get into it. These come together so fast you’ll be shocked. Here’s exactly what to do, step by step:

Preheat your oven to 350 degrees F. Do this first, before you even touch the dough. You want it fully heated when the cookies go in.
Mix your almond butter, sugar, and egg in a large bowl. Stir until everything is completely smooth and combined. No dry streaks, no lumps. This only takes about a minute or two by hand.
Fold in your ruby chocolate chips. Stir gently so they’re evenly distributed throughout the dough.

Scoop and roll the dough into balls — about one tablespoon each. Place them on your parchment-lined baking sheet with a couple inches of space between each one.
Flatten each ball with a fork. Press down once, then again in the other direction to get that classic crosshatch pattern. Aim for an even thickness so they bake at the same rate.
Bake for 10 to 12 minutes. Here’s the key thing — pull them out when the edges look set but the centers still look slightly underdone. They’ll firm up as they cool. Trust the process.

Let them rest on the baking sheet for 5 minutes before moving them to a wire rack. They’re fragile straight out of the oven, so don’t rush this part or they’ll fall apart on you.

Tips for Perfect Crumbl Ruby Chocolate Chip Cookies Every Time

I’ve made these more times than I can count, and these are the things that actually make a difference:

Use a room temperature egg — it blends into the dough so much more smoothly than a cold one straight from the fridge

Don’t overbake — seriously, this is the number one mistake; those centers should look soft when you pull the tray out
Press each dough ball to the same thickness so every cookie bakes evenly and finishes at the same time
Let the cookies cool completely before stacking or storing — they need that time to fully set up or they’ll stick together

Use a light-colored baking sheet to avoid over-browning on the bottoms before the tops are done
Don’t skip the parchment paper — cleanup is so much easier and the cookies release perfectly every single time

Crumbl Ruby Chocolate Chip Cookies Variations

Once you’ve nailed the base recipe, it’s so fun to play around with it. Here are a few of my favorite ways to mix things up:

Sprinkle flaky sea salt on top right before baking — that sweet and salty combo with the ruby chocolate is absolutely incredible
Swap the ruby chips for dark chocolate chips if you want something a little more rich and less fruity — totally different vibe but still delicious
Add a splash of vanilla to the dough for a little extra warmth and depth — just half a teaspoon does the trick

Mix in chopped almonds or pecans for some crunch — about a quarter cup folded into the dough gives every bite a nice toasty contrast to those creamy ruby chips

How to Store and Reheat Crumbl Ruby Chocolate Chip Cookies

These cookies keep really well, which is great because the batch goes fast in my house. Store them in an airtight container at room temperature and they’ll stay soft and fresh for about 5 days. I like using a hard-sided container rather than a zip bag — it protects them better and keeps humidity from making them go sticky.

If you want to freeze them, go for it. They freeze beautifully for up to 2 months. Just layer them between sheets of parchment paper so they don’t stick together.

To reheat, pop one in the microwave for about 10 seconds. That’s all it takes to bring back that fresh-baked softness. Don’t overdo it or the ruby chips will get too melty and the texture gets a little off.

Serving Suggestions for Crumbl Ruby Chocolate Chip Cookies

These cookies are honestly great on their own, but a little thought goes a long way when it comes to serving them. Here are my favorite ways to enjoy them:

With a cold glass of milk — classic for a reason, and it pairs perfectly with that fruity ruby chocolate flavor

Alongside a scoop of vanilla ice cream — the warm cookie with cold ice cream is just dreamy
On a dessert platter for gatherings — their naturally pink color makes them stand out and people always ask about them
Packaged as a homemade gift — stack them in a little box or bag with a ribbon and you’ve got something really thoughtful

Nutritional Information

Here’s a quick look at what you’re getting per cookie. Keep in mind these are estimates — your actual numbers may shift a little depending on the specific brands you use for the almond butter and ruby chocolate chips.

Serving Size: 1 cookie
Calories: 120
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Sugar: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg
Sodium: 0mg

Not bad for a cookie that tastes this good, right? The almond butter brings in healthy unsaturated fats and a little protein, which I always appreciate in a treat.

Frequently Asked Questions About Crumbl Ruby Chocolate Chip Cookies

I get a lot of questions about this recipe, and honestly, most of them come up every single time I share these cookies with someone new. So let me answer the most common ones right here.

What Is Ruby Chocolate and Where Can You Find It

Ruby chocolate is a naturally pink chocolate made from specially processed ruby cocoa beans — no added dyes or artificial coloring, which is pretty cool. It has a slightly fruity, almost berry-like flavor that makes it totally different from regular milk or white chocolate. You can find ruby chocolate chips at specialty grocery stores like Whole Foods, or just order them online — that’s honestly the easiest route.

Can You Make Crumbl Ruby Chocolate Chip Cookies Gluten Free

Good news — this recipe is naturally gluten free because the base is almond butter instead of flour. There’s no wheat anywhere in the core three ingredients. That said, always check the labels on your ruby chocolate chips and any other packaged ingredients you use, just to make sure there’s no cross-contamination risk.

How Do You Keep Crumbl Ruby Chocolate Chip Cookies Soft

The biggest thing is not overbaking them — pull them out when the edges just set, even if the centers look a little underdone. Store them in an airtight container at room temperature, and here’s my favorite trick: tuck a slice of bread in the container with them. The cookies absorb the moisture from the bread and stay soft for days.

Can You Freeze Crumbl Ruby Chocolate Chip Cookies

Yes, absolutely — both the baked cookies and the raw dough balls freeze really well. Pop them in a freezer-safe bag or container and they’ll keep for up to 2 months. For baked cookies, just let them thaw at room temperature for about 20 minutes. For dough balls, thaw them in the fridge overnight and then bake as usual.

Did You Try This Crumbl Ruby Chocolate Chip Cookies Recipe

I’d love to hear how your cookies turned out! Drop a star rating and leave a comment below — tell me everything. Did the ruby chocolate blow your mind? Any fun twists you tried? And if you snapped a photo, share it on social media and tag me. Seeing your bakes genuinely makes my day.

Crumbl Ruby Chocolate Chip Cookies Done Right

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Ivan
Total Time: 22 minutes
Yield: 12 cookies 1x
Diet: Gluten Free

Print Recipe

Description

Easy and delicious 3-ingredient almond butter cookies.

Ingredients

Scale

1 cup almond butter
1 cup sugar
1 egg

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix almond butter, sugar, and egg until smooth.
Form small balls of dough and place them on a baking sheet.
Flatten each ball with a fork.
Bake for 10-12 minutes or until edges are golden.
Let cool before serving.

Notes

Store cookies in an airtight container.
Use creamy or crunchy almond butter based on preference.
Add chocolate chips for extra flavor.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 0mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg