Taste of the Month: Worth the weekly wait at Crumbl

The holiday season is a time of joy, celebration, gift giving and, of course, cookies. Everyone can find unique versions of their favorite cookies at State College’s sweetest new addition, Crumbl Cookies.

Crumbl offers a rotating variety of gourmet cookies and ice cream at its storefront on Colonnade Way in State College, one of the newest outlets of the popular national chain. The cookie confectionary opened in late September, drawing a strong following, according to co-owner Adam Coughran.

“It’s been crazy,” Coughran says of the past couple of months of business. “Normally, weekends are really big for Crumbl. Fridays are pretty good in sales, but Saturdays are even bigger. We’ve already noticed that it’s reversed in State College because everyone comes into town on Friday and then Saturday they’re at the game.”

Coughran co-owns the business with his brother-in-law, Greg Norton. The duo is based in Utah (where Crumbl originated) but owns the State College and Williamsport Crumbl stores. Norton has lived in Williamsport and was familiar with central Pennsylvania. They travel back and forth to this area and wanted to open a store near Penn State because it “sounded like a lot of fun.”

Crumbl offers more than 200 different types of cookies, with five or six different flavors available each week (but always including classic milk chocolate chip). Coughran says the constant rotation keeps customers and Crumbl’s dedicated social media followers engaged in the cookies. 

 “I think it’s the most important part of Crumbl,” he says of the ever-changing menu. “It’s not something you see in other places.”

Whether it is peanut butter and chocolate, raspberry lemonade, or the fan-favorite classic pink sugar cookie, Crumbl features just about any flavor imaginable. Fans just have to wait for their favorites to appear on the menu.

Crumbl bakes large-sized cookies meant for sharing, but Coughran won’t judge if customers keep their purchases for themselves. The rotating flavor offerings are strategically planned to complement each other and even follow themes like the upcoming winter holidays.

“It’s always an adventure because every cookie is different,” Coughran explains. “Each one has a different topping, ingredient, or way to make it.”

Coughran says some cookies develop cult followings, and customers get upset when their favorite cookie’s week is over. But he encourages everyone to give Crumbl a try.

“We don’t expect you to come in every day and buy cookies,” he says. “But every week you look and maybe there will be one that you’re super interested in.”

The cookies are freshly baked in the store—where Coughran says they go through about 1,500 pounds of butter each week. Employees hand measure and combine ingredients in large mixers which can be seen when the customer enters the store. Some cookies are baked on pans, while other feature flavors require pie tins, like a recent banana cream pie cookie.

The treats can be served warm or chilled but are always presented to customers in Crumbl’s signature pink box. 

“There is a lot of time and investment in these recipes,” Coughran says.

While the recipes and flavor schedule are top secret, Coughran says customers can find a new dessert to try each time they visit.

“For anyone who’s never tried Crumbl, I know everyone’s going to try and compare the cookie to their own homemade cookies or their mom’s favorite recipe,” Coughran says. “No one’s trying to replace that. We’re trying to bring a different spin on cookies.”

Coughran says the frequent fan favorites revolve around chocolate, peanut butter, and Oreos, but his personal choice is the fruit flavors like raspberry cheesecake.

As the winter season continues, Crumbl will feature holiday-themed cookies. But cookie fans will have to wait and see which flavors return each week by visiting the store or website or following Crumbl’s social media pages.

Crumbl is located at 10 Colonnade Way in State College. The store is open Monday through Thursday from 8 a.m. to 10 p.m., Friday and Saturday 8 a.m. to midnight, and closed on Sundays. The cookie menu changes every Monday morning. T&G

Hannah Pollock is a freelance writer in State College.