Copycat Crumbl Reese’s Peanut Butter Cup Cookie
Imagine having Crumbl cookies any time you want them. Thankfully, with this copycat recipe, now you can!
Peanut butter lovers are in for a treat with these delicious cookies. Made with creamy peanut butter and Reese’s Peanut Butter Cups both in and on top of the cookies, it’s the ultimate treat.
Just Like The Real Thing
There have been plenty of Sundays where I was craving some Crumbl cookies, and they were closed. Now, we can eat these any day of the week.
The easy cookie recipe turns out cookies that are just like the original and with plenty of peanut butter flavor that we all love.
These large cookies are the perfect snack or hand-held dessert, so bake up a batch of them today!
Ingredients for Making Reese’s Peanut Butter Cup Crumbl Cookie Copycat
Crumbl peanut butter cup cookies may taste indulgent, but the simple ingredients prove that you can master this recipe!
To make these tasty cookies, you’ll need:
- All-purpose flour
- Baking soda
- Salt
- Butter
- Creamy peanut butter
- Light brown sugar
- White sugar
- Eggs
- Vanilla
- Chopped up Reese’s Peanut Butter Cups
- Reese’s Peanut Butter Baking Chips
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Here’s How to Make This Copycat Crumbl Peanut Butter Cup Cookie Recipe
It all starts with getting your oven warmed up. I know it’s sometimes hard to wait for an oven to preheat because you just want those cookies now.
But allow it to get to 350 degrees first so your cookies will bake evenly and gather your ingredients.
Grab a small bowl and add all the dry ingredients. That’s the flour, baking soda, and salt. Mix it together and set it aside.
Grab another bowl, or stand mixer if you have one. This one will be used for combining the butter, peanut butter, and both the brown and white sugars.
Grab the paddle attachment and let your mixer beat this all together for you until you get a nice, smooth texture.
If you don’t have a stand mixer, use a large bowl and a hand mixer.
When the mixture is smooth, add the egg and vanilla extract and continue beating it together until combined.
The flour mixture will go in next, and you’ll want to stir that in until it has fully incorporated with the rest of the mixture.
And now, the fun ingredients! You’ll stir in your chopped Reese’s Peanut Butter Cups.
When the cookie dough is ready, you are going to separate it until you have eight uniform pieces. You will roll each of these eight pieces into cookie dough balls, and then you’re going to put them on your cookie sheet.
Flatten the cookies until they are about 1/2 inch thick.
Bake cookies for about 12 minutes.
Tips For Baking
- First, use parchment paper. Parchment paper is great for helping the cookies bake more evenly, and they won’t stick to the cookie sheet when you take them off with a spatula.
- The second tip is to use two standard-sized cookie sheets. This recipe yields eight really big cookies, and they need room to spread out. If you split them up, so you have four on one sheet and four on another, that should give them plenty of room to spread a little bit while they bake.
- Once you’ve got them arranged on your cookie sheets, flatten them so they’re roughly 1/2 an inch in thickness. Then you can pop them in the oven…about 12 minutes should do it.
What you’re looking for here is edges that are nice and set while the centers look soft. One crucial thing to note here is that while they should look soft in the middle, they should not look wet.
When they’re ready, take them out of the oven and let them cool.
Yes, I know you’ll want to eat them at this point (I know I did), but they aren’t quite done yet.
As they cool, go ahead and melt the peanut butter baking chips along with some butter.
You can do this with a double boiler, but if you don’t have one or you just want to speed things along, you can do it in a microwave-safe bowl. Set the microwave timer for 15 seconds at a time to prevent burning them.
Once they’ve melted, stir them until they have a nice and smooth texture.
You’ll then spread a spoonful of that melted peanut butter deliciousness on the top of each golden brown cookie.
Finish it off with more chopped-up peanut butter cups, doing so quickly before that melted peanut butter chip mixture sets.
They’re now ready for you to devour or share. Whichever comes first!
Optional Ingredients
If you want to add a little variety to your cookies, here are a few ingredients you can add at different times.
- Natural peanut butter instead of the peanut butter chips on top of the cookie. Peanut butter drizzle is always a good thing.
- A sprinkle of flaky sea salt on top to add a little flavor variety.
- A small sprinkling of ground cinnamon and brown sugar on top for a warm brown sugar cinnamon delight.
- Milk chocolate chips in the batter for even more chocolate.
- Dark brown sugar instead of light for a deeper flavor.
How to Store Crumbl Copycat Peanut Butter Cup Cookies
Tempting as it is to gobble all eight chewy cookies down yourself, they’re filling.
To store them, put them in either an airtight container or a Ziplock bag. You can keep them at room temperature for up to three days, but I bet they won’t even be there for 24 hours!
More Delicious Desserts
- Easy Reese’s Peanut Butter Fudge
- Reese’s Chocolate Peanut Butter Dessert
- Reese’s Pieces Cookies
- The best peanut butter pie
- Peanut butter pie (with Reese’s Peanut Butter Cups) from Miss In The Kitchen.
12 Days of Christmas Cookies
- Copycat Crumbl peanut butter cup cookies
- Buttery Christmas Spritz cookies
Copycat Crumbl Peanut Butter Cup Cookies
This is truly the ultimate peanut butter cookie! It’s every peanut butter lover’s dream, and if you scroll down to the recipe card, you’ll find all the details you need to make it right now!
Copycat Crumbl Peanut Butter Cup Cookies
Ingredients
Cookies
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/3 cup creamy peanut butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 5 Reese’s Peanut butter cups chopped
Topping
- 2/3 cup peanut butter baking chips I used Reese’s brand
- 1 Tablespoon butter
- 2-3 Chopped peanut butter cups
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the flour, baking soda, and salt and set it aside.
- In a large mixing bowl or stand mixer, combine butter, peanut butter, white and brown sugar and beat until smooth.
- Add egg and vanilla, and beat until combined.
- Stir in the flour mixture until fully incorporated.
- Gently stir the chopped peanut butter cups into the cookie dough with a spatula.
- Separate the dough into eight equal pieces and roll each into balls of dough, and arrange on a baking sheet with plenty of space between each one. (I baked five on a standard-sized cookie sheet – these cookies are pretty big)!
- Flatten cookies to about a half-inch thick.
- Bake cookies for about 12 minutes until the edges are set. (The centers still look soft but not wet).
- Remove the cookies from the oven and let them cool.
- While the cookies cool, melt the peanut butter baking chips and 1 tablespoon of butter together. Melt for either 15 seconds at a time in the microwave or in a double boiler.
- When chips are melted, stir until smooth and creamy.
- Spread a spoonful of the melted chips onto the top of each cookie.
- Top with additional chopped Reese’s Peanut Butter Cup pieces before the topping sets.
Video
Notes
Tips For Baking The Cookies
- For best results, use parchment paper.
- Use two standard-sized cookie sheets. This recipe yields eight really big cookies, and they need room to spread out. Split them up so you have four on one sheet and four on another. That should give them plenty of room.
- Once you’ve got them arranged on your cookie sheets, flatten them so they’re roughly 1/2 an inch in thickness. Then you can pop them in the oven…about 12 minutes should do it.
