These Copycat Crumbl Mom's Cookies are chewy oatmeal cookies loaded with chocolate chips, peanut butter chips, toffee bits, cinnamon, and flaky sea salt—just like the famous Crumbl cookie!
If you enjoyed this recipe, don't miss my growing collection of Copycat Recipes! From famous restaurant dishes and luxury hotel cookies to bakery favorites and nostalgic grocery store treats, there's something for everyone.
I've been on a mission to recreate some of the most famous cookies around, from DoubleTree Hotel and Subway to Disney Resorts and Jacques Torres. One of the most surprising cookies I've made is Crumbl's Mom's Cookie. These aren't my mom's cookies; these are inspired by a cookie that has been on the menu at Crumbl Cookies. I wanted to create my own version, so I started by using my copycat Chick-fil-A chocolate chunk cookie dough as a base. It's the perfect oatmeal cookie (not too heavy on oats, but you still get the essence). At first glance, it looks like a simple oatmeal chocolate chip cookie, but one bite reveals layers of chocolate, peanut butter chips, buttery toffee, warm cinnamon, and flaky sea salt.
This copycat Crumbl Mom's Cookie recipe captures everything I love about the original. The cookies are bakery-style with crisp golden edges, soft, chewy centers, and plenty of mix-ins in every bite. If you're a fan of sweet-and-salty cookies with lots of texture, this recipe is definitely one to add to your baking list.
Why I Love This Recipe
- Just like Crumbl's Mom's Cookie. Everything that makes the original so popular is here—oatmeal cookie dough, chocolate chips, peanut butter chips, toffee bits, cinnamon, and flaky sea salt.
- Bakery-style cookies. These oversized cookies have crisp edges with soft, gooey centers.
- The perfect balance of sweet and salty. Chocolate, peanut butter, buttery toffee, and flaky sea salt create an irresistible flavor combination.
- Great for freezing. Bake a batch now, then freeze the rest for fresh, bakery-style cookies anytime.
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What Makes Crumbl Mom's Cookies So Good?
Unlike a traditional oatmeal chocolate chip cookie, Crumbl's Mom's Cookie combines several flavors that don't seem like they should work together—but somehow they do. The oatmeal provides a hearty base while chocolate chips, peanut butter chips, toffee bits, cinnamon, and flaky sea salt create layers of sweet, salty, buttery flavor in every bite. It's easy to see why this has become one of Crumbl's most beloved cookies.
Tips & Tricks
- Use a large (3-tablespoon) cookie scoop for bakery-style cookies.
- Don't overmix the dough once you add the flour.
- Press a few extra chocolate chips, peanut butter chips, and toffee bits onto the tops before baking for bakery-worthy cookies.
- Bake only until the edges are lightly golden. The centers should still look slightly underbaked.
- Sprinkle with flaky sea salt while warm.
- Wrap individual cookies in plastic wrap once cooled to keep them soft for days (one of my favorite cookie storage tricks).
Ingredients
- Butter: I always bake with salted butter or a combination of salted butter. Butter gives these cookies a rich flavor and soft, chewy centers.
- Sugar: a combination of brown sugar and white sugar. Using more brown sugar than white sugar creates moist, bakery-style cookies.
- Eggs: Provide richness and help bind everything together.
- Vanilla Extract: have you tried making your own vanilla extract? It's easy to do and delicious in recipes!
- All-Purpose Flour
- Baking Soda, Baking Powder and Salt: for leavening and flavor.
- Ground Cinnamon: The secret ingredient! Cinnamon adds warmth and depth that ties together the chocolate, peanut butter, and toffee.
- Oats: you can use quick oats or old fashioned oats. I prefer old fashioned oats for this recipe.
- Chocolate Chips and Peanut Butter Chips: 1 cup of each is all you need. The cookie are sweet so I used semi-sweet chocolate chips instead of milk chocolate chips.
- Toffee Bits (Heath): these can be found in the baking aisle.
- Flaky Sea Salt: sprinkled on the top, the salt brings out the flavors of the cookie. This is my favorite flaky sea salt.
See the recipe card for full information on ingredients and quantities.
How To Make Mom's Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt before gradually adding the dry ingredients to the butter mixture.
Step 2: Add the Oats and Mix-Ins
Stir in the old-fashioned oats, chocolate chips, peanut butter chips, and toffee bits until everything is evenly distributed throughout the dough. Be careful not to overmix once the flour has been incorporated so the cookies stay soft and tender.
Step 3: Scoop the Cookie Dough
Using a large cookie scoop (about 3 tablespoons), portion the dough onto parchment-lined baking sheets, leaving about 2 inches between each cookie. For bakery-style cookies, gently press a few extra chocolate chips, peanut butter chips, and toffee bits into the tops of each dough ball before baking. Sprinkle with a pinch of flaky sea salt if desired.
Step 4: Bake and Cool
Bake until the edges are lightly golden and the centers still look slightly underdone, about 12 minutes. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack. They'll continue to set as they cool, creating soft, chewy centers with crisp edges—just like the famous Crumbl Mom's Cookies.
Keep cookies fresh by storing in an airtight container or (and this is my preferred method) wrapping each cookie in plastic wrap.
This recipe makes 24 large cookies.
Mom's Cookies FAQs
They're one of Crumbl's classic oatmeal cookies loaded with chocolate chips, peanut butter chips, toffee bits, cinnamon, and flaky sea salt.
The cinnamon doesn't make the cookies taste like snickerdoodles—it simply adds warmth and enhances all of the other flavors.
Yes, but I prefer old-fashioned oats because they provide better texture.
Absolutely. The cookies will still be delicious, although the peanut butter chips are one of the signature ingredients that make them taste like Crumbl's version.
Yes! Scoop the dough into portions and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.
Store them in an airtight container or wrap each cookie individually in plastic wrap once completely cooled.
More Copycat Cookie Recipes
If you enjoyed this recipe, don't miss my growing collection of Copycat Recipes! From famous restaurant dishes and luxury hotel cookies to bakery favorites and nostalgic grocery store treats, there's something for everyone.
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Mom's Cookies Recipe
Ingredients
- 1 cup butter softened
- 1 ½ cups brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup oats old fashioned rolled oats
- 1 cup semisweet chocolate chunks
- 1 cup peanut butter chips
- ¾ cup toffee bits
- flaky sea salt
Instructions
- Preheat oven to 350 degrees.
- Cream butter, brown sugar, and white sugar in a large mixing bowl using a hand mixer or stand mixer.
- Beat in eggs and vanilla.
- In a medium bowl combine flour, baking soda, baking powder, cinnamon and salt. Stir. Add dry ingredients to wet ingredients and stir until combined.
- Stir in oats.
- Stir in chocolate chips, peanut butter chips and toffee bits.
- Using a large cookie scoop (3 Tbsp.) scoop cookie dough on baking sheets lined with parchment paper. Bake 6 cookies per sheet to allow for room to spread.
- Bake cookies for 12 minutes. Immediately sprinkle flaky sea salt onto the top of each cookie.Allow cookies to rest on the baking sheet for 3 minutes before transferring them to a wire rack.
Tina Kanaris says
I bake most of my cookies at 350
Brandy says
Hi everyone! Brandy here, this has become our go-to recipe to bring to get-togethers. My 13 year old has made and shared them several times. They are easy to make, but have such a unique flavor combo!
Melissa_in_NJ says
Just curious why you use 350 instead of the usual 375 for cookies?
Brandy says
I bake at 375 for many cookie recipes, but for me it seems that the ones with oats do well at 350 degrees. They stay softer in the center and don't brown too quickly. 🙂