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Mom's Recipe Cookies (Crumbl Copycat)


Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 17 minutes
Total Time 1 hour 27 minutes
Servings 10 cookies
Mom's Recipe Crumbl Cookie Copycats on table.
This copycat recipe for Mom's Recipe from Crumbl Cookies is loaded with cinnamon, chocolate, toffee, and peanut butter while having its classic soft, chewy texture. They are sweet and cozy perfection!

Ingredients  

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.
    Dry ingredients for cookies being whisked together in a bowl.
  • 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.
    Butter and sugar creamed together in a mixing bowl.
  • Add in 1 large egg, 2 additional egg yolks, and 1 tablespoon vanilla bean paste and beat until light and creamy. About 5 minutes.
    Egg being added to creamed butter and sugar in a mixing bowl.
  • Add the dry ingredients to the wet ingredients a little at a time, mixing between each addition. 
    Dry ingredients being added to cookie dough in a mixing bowl.
  • Fold in 1 cup peanut butter chips 1 cup semisweet chocolate chips, and ½ cup toffee bits.
    Chocolate chips, peanut butter chips, and toffee bits being added to cookie dough.
  • 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.
    Overhead balls of cookie dough on a pan.
  • 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.
    Overhead photo of baked cookies on a pan with parchment.
  • 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.
    Mom's cookie recipe from Crumbl.

Notes

  1. Chill the dough as stated in the directions because it allows you to get thick, chewy cookies.
  2. Let cool on the pan for at least a few minutes before transferring to a cooling rack.
  3. #16 scoop for 18 (3-ounce) cookies - bake for 12 to 14 minutes.
  4. # scoop for 36 (1.5-ounce) cookies - bake for 10 to 12 minutes.
  5. 54 to 55 ounces total dough.

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.5mg
Find it online: www.sugarandsoul.co/moms-recipe-crumbl-cookies/