Bakery-Style Monster Cookies (Crumbl Copycat)
Thick, chewy, and loaded with peanut butter flavor, oats, colorful chocolate candies, and semi-sweet chunks—just like your favorite Crumbl cookies.
Print
Save
Pin
Ingredients
- ½ cup unsalted butter, softened 113g
- ½ cup brown sugar 105g
- ¼ cup granulated sugar 50g
- ½ cup creamy peanut butter 130g
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour 95g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup quick oats 90g
- ½ cup semi-sweet chocolate chips regular or mini chocolate chips
- ½ cup M&M’S® Candies
- ¼ cup peanut butter chips
Instructions
Cream the butter and sugars:
- In a large bowl, cream together the softened butter, brown sugar, and white sugar on medium speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
Add wet ingredients:
- Mix in the peanut butter until smooth. Add the egg and vanilla extract, then beat until combined.
Combine dry ingredients:
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix into the wet ingredients. Add the quick oats and stir until just combined.
Add mix-ins:
- Fold in the semi-sweet chocolate chunks, M&M’S® Candies, and any extra add-ins like mini chips or peanut butter chips. Don’t overmix.
Scoop and shape:
- Use a 3 tablespoon cookie scoop (or scoop about 3–4 tablespoons of dough) and roll into large balls. Place on a lined baking sheet, spaced at least 2 inches apart. Press extra candies or chips on top for that Crumbl cookie look.
Bake:
- Bake at 350°F (175°C) for 13–16 minutes, until the edges are golden brown and the centers are slightly soft. Let cool for 2–3 minutes on the pan, then transfer to a wire rack.
Notes
Storage Tips:
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
-
Selling? Wrap individual cookies in cellophane bags and seal for freshness.
– Link to my favorite cellophane bags
– Link to my favorite heat sealer -
To freeze:
– Baked cookies: Freeze in a single layer, then transfer to a zip-top bag.
– Raw dough balls: Freeze for up to 2 months.
– Link to my favorite container for freezing dough balls
Baker’s Notes
I use a cookie scoop for easy portioning.- 2-ounce scoop – yields 12 standard cookies
- 4-ounce scoop (combine 2 scoops) – yields 6 Crumbl-style cookies
