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, granulated sugar, and vanilla extract until smooth.
3. Add the whole egg and egg yolk to the mixture and beat until fully combined.
4. In a separate bowl, combine 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. Scoop cookie dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing them about 2 inches apart.
8. Lightly sprinkle each cookie with sea salt before baking.
9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked.
10. Remove from the oven and 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: 12 cookies
Tips:
Use browned butter for a deeper, nutty flavor that elevates the cookie’s taste.
Do not overbake; the cookies should be soft in the center for the perfect chewy texture.