Crumbl Cookies Mom's Recipe Copycat
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!
Servings: 6 servings
Equipment
Ingredients
- 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
- 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.
Video
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.
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