This Crumbl Copycat for Mom’s Recipe is the BEST one to hit the internet! Like the original – it’s loaded with cinnamon, chocolate, and peanut butter while having its classic soft, chewy texture. And we confidently crown this recipe as the best thanks to one simple recipe tweak that all the other copycat recipes are missing!
You Can Make Mom’s Crumbl Cookie Recipe At Home!
If you’re like me and don’t live within reasonable driving distance to a Crumbl Cookie, then you depend heavily on copycat recipes that are spot on! As with all of my copycat recipes, I don’t stop recipe testing and tweaking until the recipe tastes identical to what I’m aiming for.
So here we finally have the BEST copycat for Mom’s Crumbl Cookie Recipe at home! Wondering what makes ours the best copycat recipe out there?
Easy! Most copycat recipes leave out the almond from the ingredients list. However, in our experience, the flavor doesn’t indicate almond extract and since there aren’t any chopped nuts in the recipe, we chose to build up the cookie with almond flour.
This not only helps to nail the flavor of the cookie, but it also gives it an extra soft and chewy texture that mimics the original Crumbl Cookie. So now we can all save driving time (and money!) by making a batch of Mom’s Recipe Crumbl Cookies right at home!
Rebecca’s Recipe Review
Taste: These cookies are an amplified oatmeal cookies that’s loaded with cinnamon, chocolate, and peanut butter!
Texture: soft and chewy with a slightly crisp edge (which can be crispier if you bake them longer).
Ease: 5/10 – similar to basic cookie recipes but does require a couple of unique ingredients and chill time.
Pros: Uses cold butter, is super flavorful, and cheaper than Crumbl!
Cons: Lots of ingredients and chill time.
Would I Make This Again? Yes, this is one of my favorite Crumbl Cookie flavors, and I’m so excited to finally replicate it at home since the closest one is 2 hours away!
Mom’s Cookie Recipe Ingredients
Begin building the foundation of these Crumbl Copycat cookies by combining all-purpose flour, 1-minute oatmeal, super-fine almond flour, malted milk powder, and cornstarch.
The cornstarch and the 1-minute oatmeal are both key players in this recipe to create deliciously soft and chewy cookies! From there you’ll also need a hint of ground cinnamon, baking soda, dark brown sugar, granulated sugar, and vanilla bean paste.
By using vanilla bean paste we give the cookies little specks of vanilla beans all through them! However, if you already have vanilla extract on hand you can use an equal amount of extract to replace the paste.
Unsalted butter, salt, a large egg, and additional egg yolks are also needed for this cookie recipe. Once the cookie dough is formed mix-ins such as peanut butter chips, semisweet chocolate chips, and toffee bits are folded in by hand.
Once the cookies come out of the oven, they’re sprinkled with flaky sea salt to round off the flavor profile of Mom’s Recipe Cookies!
How To Make Crumbl Cookie’s Mom’s Recipe
A full recipe card with step-by-step photos and ingredient quantities for this recipe can be found at the end of the post. Leave a comment if you have any questions about this copycat cookie recipe!
- Whisk all-purpose flour, 1-minute oatmeal, super-fine almond flour, malted milk powder, corn starch, ground cinnamon, and baking soda together in a medium bowl.
- Cream dark brown sugar, unsalted butter, granulated sugar, and salt the bowl of a stand mixer that’s fitted with a paddle attachment.
- Beat in a large egg, additional egg yolks, and vanilla bean paste until the mixture becomes light and creamy.
- Add the bowl of dry ingredients into the wet ingredients a little to a time, mixing after each addition.
- Fold in peanut butter chips, semi-sweet chocolate chips, and toffee bits into the cookie dough using a rubber spatula.
- Portion the cookie dough out onto a prepared baking sheet and then press additional chocolate chips on top of each mound of dough.
- Chill the pans of cookie dough in the refrigerator.
- Bake the cookies in a preheated oven on parchment-lined baking sheets. Remove the cookies from the oven once the edges are golden brown.
- Press additional chocolate and peanut butter chips into the tops of the warm cookies as soon as the batch is removed from the oven. Once the chips have melted, sprinkle a bit of flaky sea salt over the tops of the cookies.
- Cool the cookies on the cookie sheet before transferring them to a wire rack to finish cooling completely.
Use 1-Minute Oats – When grabbing your ingredients to make this Crumbl copycat recipe make sure you reach for Quick Cooking oats. These oats give the cookies their chewy, hearty texture without being too tough.
Butter – I prefer to make this recipe using cold butter, but you can use room temperature if you’d like.
Three Size Options – Pick your cookie size! For ten 5.4-ounce cookies, use a #8 scoop or use a #16 scoop for eighteen 3-ounce cookies, and for thirty-six cookies, measure out 1.5-ounce portions. I prefer the 3-ounce cookie size (the smaller one shown in the photo below)!
Use Scoops or a Kitchen Scale for Consistency – I prefer Vollrath Disher scoops for portioning out cookie dough. However, you can also use a kitchen scale instead. Regardless of the method, the goal is to have consistent size cookies so that they all bake up evenly in the batch!
Enjoy Warm – It’s best to allow the cookies to finish setting up right out of the oven. Then, after about 10 minutes, they should be ready to enjoy if you prefer biting into warm cookies! Pop one in the microwave to reheat for 10 to 15 seconds to enjoy a warm cookie later.
How To Store Homemade Cookies
For cookie storage, place Mom’s Recipe Cookies in an airtight container or Ziploc bag with the excess air squeezed out of it. Then keep the cookies at room temperature to eat up within 3 to 5 days.
If you enjoy warm cookies, feel free to pop your cookie in the microwave for 10 to 15 seconds before devouring it with an ice-cold glass of milk!
How To Freeze Crumbl Cookies
Transfer the completely cooled cookies into an airtight freezer-safe container or Ziploc freezer bag with parchment paper separating the layers. If you prefer, you can also store the cookies individually by wrapping each cookie with plastic wrap and again with aluminum foil.
Then, place the cookies in the freezer to store and enjoy for up to 3 months. Thaw Crumbl Mom’s Recipe Cookies at room temperature to enjoy!
More Crumbl Copycat Recipes
- Dirt Cake Cookies – Chocolate buttercream frosted cookies topped with crushed Oreos and gummy worms!
- Key Lime Pie Cookies – A dense cookie filled with creamy lime filling!
- Cookie Dough Cookies – Delicious gourmet-style cookies that are topped with edible cookie dough!
- Molten Lava Cake Cookies – Chocolaty cookies with a gooey lava hot fudge surprise center!
Did You Make This Recipe?
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there.
Mom’s Recipe Cookies (Crumbl Copycat)
Ingredients
- 1½ cups all-purpose flour 195g
- 1¼ cups 1-minute oatmeal 100g
- ¼ cup super-fine almond flour 56g
- 2 tablespoons malted milk powder 20g
- 2 tablespoons corn starch 18g
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¾ cup unsalted butter 170g, cold
- 1 cup dark brown sugar 225g, packed
- ½ cup granulated sugar 110g
- 1 tablespoon vanilla bean paste
- 1 teaspoon salt 6g
- 1 large egg room temperature
- 2 additional egg yolks room temperature
- 1 cup peanut butter chips 185g, plus more for topping
- 1 cup semisweet chocolate chips 185g, plus more for topping
- ½ cup toffee bits
- flaky sea salt for topping
Instructions
- In a medium bowl, whisk together the 1½ cups all-purpose flour, 1¼ cups 1-minute oatmeal, ¼ cup super-fine almond flour, 2 tablespoons malted milk powder, 2 tablespoons corn starch, ½ teaspoon ground cinnamon, and ½ teaspoon baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1 cup dark brown sugar, ¾ cup unsalted butter, ½ cup granulated sugar, and 1 teaspoon salt until smooth.
- Add in 1 large egg, 2 additional egg yolks, and 1 tablespoon vanilla bean paste and beat until light and creamy. About 5 minutes.
- Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition.
- Fold in 1 cup peanut butter chips 1 cup semisweet chocolate chips, and ½ cup toffee bits.
- Measure the dough with a #8 cookie scoop, or about 5.4 ounces each (see alternative size options in notes – I personally prefer the 3-ounce size). If you'd like, press additional chocolate chips on top of the dough.
- Chill uncovered in the fridge for at least 2 hours, preferably 24.
- Preheat oven to 350°F and line two large baking sheets with parchment paper. Add 4 cookie dough balls at least 5 inches apart. Bake for 13 to 16 minutes until the edges are golden brown. Begin baking the next batch on the second pan, do not bake two pans at a time.
- Press additional chocolate and peanut butter chips into the cookies immediately after removing them from the oven. Then, use a large round cookie cutter to swirl the baked cookies inside to make them nice and round. As soon as the chips melt and soften, sprinkle with flaky sea salt.
- Let the cookies cool on the pan for several minutes before transferring to a wire rack. Chill the pan in the freezer for a couple of minutes between batches so you don't put the dough down on a hot pan.
Video
Notes
- Chill the dough as stated in the directions because it allows you to get thick, chewy cookies.
- Let cool on the pan for at least a few minutes before transferring to a cooling rack.
- #16 scoop for 18 (3-ounce) cookies – bake for 12 to 14 minutes.
- # scoop for 36 (1.5-ounce) cookies – bake for 10 to 12 minutes.
- 54 to 55 ounces total dough.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Rebecca says
These cookies are packed with so much flavor and I can’t believe how chewy they are – love the almond flour and oatmeal combo!