Crumbl Cookies Mom’s Recipe Copycat
Ingredients:
- 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
- 1/8 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
Directions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the melted browned butter, dark brown sugar, and granulated sugar until smooth.
3. Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture, whisking until fully combined.
4. In a separate bowl, mix the rolled oats, all-purpose flour, cinnamon, baking soda, and kosher salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Fold in the semi-sweet chocolate chips, peanut butter chips, and toffee bits.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Lightly sprinkle sea salt on top of each cookie dough ball.
9. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: Approximately 220 kcal per cookie | Servings: About 12 cookies
Tips:
Use browned butter for a rich, nutty flavor that enhances the cookie’s depth.
Chill the dough for 30 minutes before baking to prevent excessive spreading and achieve a thicker cookie.