Crumbl Cookies Mom’s Recipe Copycat

Soft, chewy, and packed with chocolate chips, peanut butter chips, oats, and toffee bits—this Crumbl Cookies Mom’s Recipe Copycat is everything we love about a homemade cookie. You’ll love how this version of Crumbl’s nostalgic favorite brings warm, gooey goodness right to your kitchen.

What Are Crumbl Recipe Mom’s Cookies? 

Crumbl Mom’s recipe is a soft and chewy oatmeal cookie that’s been upgraded with rich chocolate chips, melty peanut butter chips, buttery toffee bits, and a sprinkle of flaky sea salt. It’s like your favorite childhood cookie, but with a few grown-up additions that make each bite irresistibly satisfying. This cookie captures that homemade flavor in a big bakery-style format that’s every bit as comforting as the real deal.

While the original version from Crumbl is thick, soft, and loaded with mix-ins, this copycat lets you control every bite—how gooey, how chocolatey, how peanut-buttery you want it to be. The browned butter adds a caramelized richness that brings everything together, and that final sea salt sprinkle? Absolute magic. Whether you’re baking a batch for a get-together or sneaking one as a late-night snack, these cookies hit the spot every single time.

Ingredients You Need

• Melted Browned Butter – Browning the butter gives it a deep, toasty aroma and infuses the dough with a subtle nutty richness that you just can’t get from regular melted butter.
• Sugar – Using both light brown sugar and granulated sugar creates a perfectly balanced sweetness while keeping the cookies moist and chewy in the center.
• Vanilla Extract – A splash of pure vanilla adds warmth and depth that brings out all the other flavors in the dough.
• Eggs – One egg plus an extra yolk gives the cookies structure and richness without drying them out.
• Oats – Rolled oats add texture and a cozy, hearty flavor.
• Flour – All-purpose flour helps form the sturdy base for these thick cookies and holds all the mix-ins together.
• Cinnamon – A pinch of ground cinnamon adds warmth and an almost nostalgic spice that ties in beautifully with the oats.
• Baking Soda – This helps the cookies rise and spread just enough for that perfect bakery-style texture.
• Kosher Salt – Just a touch wakes up all the flavors in the dough and balances the sweetness.
• Chocolate Chips – Semi-sweet chocolate chips melt into gooey pockets that make every bite extra comforting.
• Peanut Butter Chips – These melt right into the dough and add a creamy, salty-sweet peanut butter flavor.
• Toffee Bits – Sweet and crunchy, toffee bits bring in a buttery caramel crunch that makes the cookies extra special.
• Sea Salt – A final sprinkle of flaky sea salt brings a pop of savory contrast that makes all the other flavors shine.

How to Make Crumbl Mom’s Recipe Cookies

1. Cream. Add the browned butter, brown sugar, and granulated sugar to the bowl of a stand mixer or large mixing bowl. Blend until everything is smooth and creamy.
2. Beat. Crack in the egg and egg yolk, then pour in the vanilla. Mix until the wet ingredients are well combined and slightly fluffy.
3. Mix the Dough. In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Gently fold in the chocolate chips, peanut butter chips, and toffee bits until evenly mixed.
4. Scoop. Use a large cookie scoop or your hands to portion the dough into equal-sized balls. Place them on a lined or greased baking sheet, leaving space between each one. Lightly press down on each cookie to flatten the tops.
5. Bake. Slide the cookies into the oven and bake until the edges are set and lightly golden, while the centers stay soft.
6. Cool. Once out of the oven, sprinkle each cookie with flaky sea salt. Let them cool slightly before transferring to a wire rack.

Variations

• Swap the Chips – Try white chocolate, butterscotch, or dark chocolate chips in place of semi-sweet for a fun flavor twist.
• Nuts – Chopped pecans or walnuts bring an extra crunch and nutty flavor that pairs perfectly with the toffee and oats.
• Chocolate – Melt a little chocolate and drizzle it over the cooled cookies for a bakery-style finish.
• Make Them Mini – Use a small cookie scoop and reduce the bake time for bite-sized versions.
• Go Gluten-Free – Use a 1:1 gluten-free flour blend and certified gluten-free oats to make them safe for everyone.
• Coconut – A small handful of shredded coconut adds a tropical flair and extra chewiness.
• Almond Extract – Swap a little of the vanilla for almond extract to give the cookies a slightly nutty edge.

Can I Store Leftovers?

If you store these cookies at room temperature in an airtight container, they’ll stay soft for a few days. Just be sure to let them cool completely first.

They’ll last longer in the fridge (up to 1 week), though they may firm up a bit. You can always pop them in the microwave for a few seconds to bring back the gooey texture.

To freeze, let the cookies cool, then place them in a freezer-safe bag or container. They’ll stay good for up to 3 few months.

Common Questions About This Crumbl Cookies Mom’s Recipe Copycat

More Craveable Cookies

While we’ll always reach for this copycat Crumbl recipe to satisfy a sweet tooth, we have more than a few other recipes that will have everyone’s hands reaching for the cookie jar! 

The Best Chewy Chocolate Chip Cookies

Jam Thumbprint Cookies

Ghraybeh (Middle Eastern Shortbread Cookies)

Date Cookies with Chocolate Chips and Walnuts

Crumbl Cookies Mom’s Recipe Copycat

5 from 7 votes

Author: Food Dolls

Servings: 6 servings

Prep: 20 minutes mins

Cook: 12 minutes mins

Total: 32 minutes mins

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Skip the store, and make your own Crumbl Cookies Mom’s Recipe Copycat cookies for an easy homemade option that tastes just like the real deal!

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup melted browned butter (made from 10 tablespoons butter or 5 ounces)
• ▢ 1/3 cup dark brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 cup rolled oats not quick-cooking or instant
• ▢ 1 cup all-purpose flour
• ▢ ⅛ teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 cup semi-sweet chocolate chips
• ▢ 1/2 cup peanut butter chips
• ▢ 1/4 cup toffee bits
• ▢ Sea salt for topping

Instructions 

• Preheat the oven to 350 degrees Fahrenheit. Grease a large baking sheet, and set aside.
• In a bowl of a stand mixer or using a hand mixer, cream together the melted browned butter, brown sugar, and granulated sugar.
  1/2 cup melted browned butter, 1/3 cup dark brown sugar, 1/4 cup granulated sugar
• Add the egg, egg yolk, and vanilla extract. Beat for 1 minute on medium speed.
  1 large egg, 1 egg yolk, 1 Tablespoon vanilla extract
• Add the rolled oats, flour, cinnamon, baking soda, and salt to the bowl of wet ingredients, and beat just until combined. Don’t overmix!
  1 cup rolled oats, 1 cup all-purpose flour, ⅛ teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
• Fold the chocolate chips, peanut butter chips, and toffee bits into the mixture until evenly distributed.
  1/2 cup semi-sweet chocolate chips, 1/2 cup peanut butter chips, 1/4 cup toffee bits
• Scoop the dough into 1/2 cup portions, rolling them into balls. Place the dough on the prepared baking sheet, leaving space between each cookie. Use a palm to gently flatten each mound of dough.
• Bake for 10-12 minutes or until the dough is lightly golden and the edges are set. Immediately sprinkle with sea salt.
  Sea salt for topping
• Transfer to a cooling rack.
• Serve warm or at room temperature.

Equipment

1 Stand Mixer

1 Baking sheet

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. 

Freeze the baked cookies for up to 3 months. 

To freeze the dough, form and portion it as normal. Arrange the balls on a baking sheet, and transfer them to the freezer for 1-2 hours or until solid. Then, transfer the cookie dough to a freezer-safe container, and freeze for up to 3 months. Bake from frozen, adding extra time as needed. Or, let the dough thaw in the fridge overnight first.

Note: Yields 6 large cookies. For smaller cookies, portion them out into 1/4 cup dough for 12 cookies.

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Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 60g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 438mg | Potassium: 199mg | Fiber: 3g | Sugar: 32g | Vitamin A: 677IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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