This Crumbl Cookies Mom’s Recipe Copycat creates an absolutely delicious and decadent dessert or snack. Loaded with peanut butter chips, chocolate chips, toffee bits, and oats, they’re soft, chewy, and topped with a sprinkle of salt. These are a cookie lover’s dream and taste just as good as the real thing! 

Side view of 6 Crumbl Cookies Mom's Recipe copycat cookies on top of each other.

What Are Crumbl Recipe Mom’s Cookies? 

Crumbl Cookies is the name of a nationwide cookie store that started in Logan, Utah in 2017. Mom’s Cookies are one of their most popular flavors and originated as a family recipe. 

They are described as having, “a little taste of something everyone will love.” And it’s true!

Similar to Kitchen Sink Cookies, they’ve got little nibbles of everything in each decadent bite to curb your cravings no matter what you’re in the mood for. 

Why You Need These In Your Life ASAP 

If you didn’t already know, Crumbl Cookies establishments rotate their menus weekly. That means that the infamous Mom’s Cookies aren’t always on the menu. 

So, what are you supposed to do when you need them now? Make them at home, obviously! 

This homemade Mom’s Recipe Crumbl Cookie copycat is: 

  • Easy to make at home. 
  • Ready in just over 30 minutes
  • Just as delicious, if not even better, than the original. 
  • Perfect for holidays, bake sales, after-school snacks, and every occasion in between

What’s in Mom’s Recipe Crumbl Cookies? 

As mentioned, these cookies have a little bit of everything, but here’s exactly what you’ll need: 

  • Melted Browned ButterLearn how to brown butter with ease, and use it to add a rich, nutty taste to the base of the dough. 
  • Sugar – A combination of brown sugar and granulated sugar sweetens the cookie dough while keeping it soft and moist. 
  • Vanilla Extract – Use high-quality pure vanilla extract. Trust us. You can taste the difference! 
  • Eggs – You’ll use a large egg and an egg yolk to provide structure to the cookies while making them extra decadent and moist. 
  • Oats – Use rolled oats, and make sure they’re certified gluten-free if needed. 
  • Flour – All-purpose flour forms the base of the dough. We haven’t tested it, but a 1:1 gluten-free all-purpose flour should also work. 
  • Cinnamon – Ground cinnamon adds a subtle sweetness and just a hint of spice for extra depth that takes these cookies to the next level. 
  • Baking Soda – Make sure it’s fresh! 
  • Kosher Salt – Just a pinch helps enhance the flavor of the rest of the ingredients. 
  • Chocolate Chips – Semi-sweet chocolate chips are folded into the dough just as they would be with regular chocolate chip cookies
  • Peanut Butter Chips – Find these in the baking section of your local grocery store or online! 
  • Toffee Bits – Buy pre-made toffee bits from the store or just chop up Heath bars. 
  • Sea Salt – Not to be confused with kosher salt, sea salt is bigger and sprinkled on top for a savory taste that balances the sweetness fabulously. 

How to Make a Copycat Crumbl Cookie Mom’s Recipe

Although they look impressive, these cookies are actually really easy to make. Just follow the instructions below, and scroll down to the recipe card for the complete details! 

  1. Cream. Add the melted browned butter, brown sugar, and granulated sugar to a stand mixer or large bowl, and cream until smooth and fluffy. 
  2. Beat. Add the egg, egg yolk, and vanilla extract, and beat the wet ingredients on medium speed. 
  3. Combine the Wet and Dry Ingredients. Pour the dry ingredients except for the mix-ins into the bowl of wet ingredients, and beat until they’re just combined. Fold in the mix-ins until they’re evenly distributed. 
  4. Portion. Divided the dough into even balls, and arrange them on a greased baking sheet, leaving space in between each piece. Gently flatten each cookie dough ball with your hand. 
  5. Bake. Transfer the baking sheet to the oven until they’re just beginning to turn golden and the edges are set. 
  6. Cool. Sprinkle the cookies with the sea salt, and transfer them to a wire rack to cool. 

How to Make Browned Butter

Creating browned butter is a fairly simple process but it helps develop a sweet, nutty flavor that makes these cookies oh-so-good. Essentially, all you have to do is cook the butter just past its melting point in order to brown some of the milk fats. 

The process takes about three to five minutes, and all you need is butter, a pan or saucepot, and a whisk, or spatula. However, if you are using a non-stick pan, we recommend opting for a silicone whisk or spatula to avoid scraping up the bottom of your pot! 

A ball of Crumbl Cookies Mom's Recipe copycat cookie dough on a baking sheet.

Tips for Success

The tips below are crucial to creating a Crumbl Cookie recipe that tastes just like the real deal! 

  • Don’t Overmix. Combine the ingredients just until the batter is smooth. Continuing to mix will overwork the gluten in the dough, causing the cookies to become dense and tough. 
  • Avoid Overbaking. Keep a close eye on the oven, and remove the cookies as soon as the tops are golden and the edges are set. Remember, they’ll continue to bake as they cool! 
  • Portion Evenly. Use a large cookie scoop or a ½ cup measuring cup to portion the dough evenly and ensure every cookie is the same size. 
  • Chill the Dough. The dough can sometimes spread in the oven. If you want to prevent this, try chilling it in the fridge for 15 minutes before portioning and baking. This step isn’t necessary, but it can help! 

Storage Options 

It’s pretty unlikely that you’ll have any leftovers. However, if you do, these Mom’s Recipe cookies store well. 

  • Room Temperature: Place the cookies in a sealable bag or airtight container, and keep them in a cool, dry place at room temperature for up to five days. 
  • Refrigerator: Place the cookies in an airtight container, and store them in the fridge for up to one week. We recommend letting them come to room temperature or popping them in the microwave for a few seconds before eating! 

Can I Freeze These Cookies?

You bet! These Mom’s Recipe Crumbl Cookies can be frozen either baked or unbaked. 

  • Unbaked: Create and portion the dough, arranging it on a baking sheet. Then, place the dough balls in the freezer for a few hours or until hard. Transfer them to a freezer-safe container, and keep them stored for up to three months
  • Baked: Transfer baked cookies to a freezer-safe container, and keep them frozen for up to three months. To prevent them from sticking together, place a piece of parchment paper between each cookie! 
  • To Enjoy: Bake the dough from frozen, adding a few extra minutes as needed, or let it thaw in the fridge overnight. Or, let the frozen baked cookies thaw in the fridge and warm them in the microwave for a few seconds! 
Crumbl Cookies Mom's Recipe copycat cookie on a wire rack with a bite taken out.

Common Questions About This Crumbl Cookies Mom’s Recipe Copycat

Can I use instant oats or quick oats? 

We don’t recommend it, because they will blend into the dough and have a different texture that could cause your cookies to become too soft. 

Can I use milk chocolate chips? 

Sure! Feel free to use any kind of chocolate chips you like best. 

What can I use in place of peanut butter chips? 

If you can’t find peanut butter chips or don’t want them, you can omit them completely. Or, use butterscotch chips instead. Just note that the flavor of your cookies will change. 

More Crowd-Pleasing Cookie Recipes

Craving more crowd-pleasing cookie recipes? Try out more of our family’s favorites below! 

a stack of copycat crumbl mom's cookies.

Crumbl Cookies Mom’s Recipe Copycat

5 from 4 votes
Author: Food Dolls
Servings: 6 servings
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
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!


  • 1/2 cup melted browned butter
  • 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
  • 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


  • 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.



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.


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.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 4 votes (2 ratings without comment)

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  1. Boy! That brown butter sure makes a difference in a cookie recipe. these were delicious! I’ve never seen such large flakes of sea salt anywhere like on your pictured cookie.

    1. We’re so glad you enjoyed them, Chrys! You’ll want to look for large sea salt flakes. We love the Maldon brand!

      Alia & Radwa

  2. How much baking soda ?
    Tried these tonight and didn’t come out great . I used 1/2 tsp baking soda As a guess