Reese’s Peanut Butter Cup Cookies are a Crumbl Copycat recipe that includes a melt in your mouth thick peanut butter cookie stuffed with peanut butter cups, topped with melted peanut butter chips and chopped peanut butter cups. This is every peanut butter lovers dream!
Copycat Recipe for Crumbl’s Reese’s Peanut Butter Cup Cookie
It isn’t any secret that I absolutely love chocolate and peanut butter together- I am going to go out on a limb here and say that Crumbl’s Reese’s Peanut Butter Cup cookie may be one of the best cookies I’ve ever had in my entire life. I’m not even exaggerating. 😉
The only downfall is that there are so many people out there that don’t even live near a Crumbl and the fact that this cookie isn’t available every single week. If it was, I’d buy one every week. Enter, this copycat recipe. This recipe is one I’ve tested and created to mimic the real deal as close as possible. I’ve consumed far too many peanut butter cookies in the process. A sacrifice I’m willing to make.
Ingredients in Peanut Butter Cup Cookies
- Salted Butter– I always use salted butter, if you only have unsalted, just add an extra pinch of salt to the recipe. Make sure the butter is softened or room temperature before getting started.
- Peanut Butter– I use the generic brand creamy peanut butter. Crumbl makes their cookies using creamy peanut butter but if you’d like the little extra crunch of peanuts in there, go ahead and use crunchy peanut butter.
- Brown Sugar– Make sure to pack the brown sugar into the measuring cup!
- Granulated Sugar
- Canola Oil– This will give the cookie that nice crispy buttery outside that we all love about Crumbl’s cookies.
- Flour– All purpose flour will do the trick! Nothing fancy needed here.
- Baking Powder
- Baking Soda
- Reese’s Peanut Butter Cups– We will chop these up to put inside of the cookie and to top the cookie with.
- Peanut Butter Chips– This is the topping on the cookie, melted peanut butter chips. I just purchase these at my local grocery store by the chocolate chips.
How to Make Crumbl Peanut Butter Cup Cookies
To make the cookies, the first thing we will want to do is preheat that oven to 350°. Nothing is worse than getting your cookie dough finished to realize you have a cold oven. Preheat that oven!
Next, in either the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, peanut butter and sugars. This should be a very creamy mixture when everything is mixed together.
Next, add in the liquid ingredients. In this recipe that is the vanilla, eggs and canola oil. Scrape the sides of the bowl with a silicone spatula to make sure that everything is being mixed every.
Lastly, add in the dry ingredients, flour, baking powder, baking soda, and salt. Mix until the the cookie dough has formed. The cookie dough will be soft and should stick together easily. Mix in some chopped peanut butter cups and then you are ready to start scooping.
Portion out this dough into heaping 1/3 cup portions. I use a 3.25 oz scoop to help portion out the dough. You can purchase this scoop on. amazon if you are interested!
Flatten the cookies slightly before baking them, the cookies will spread and expand a little, but will retain their thickness. So flatten the cookies to about your desired thickness of your final cookie.
Bake the cookies for 13-15 minutes, the cookies will expand a bit and start to crinkle a little bit. The edges will just start turning golden brown right before you pull them out of the oven.
Allow the cookies to cool on the pan for 15 minutes and then top with melted peanut butter chips and some extra chopped peanut butter cups. Serve warm!
Can I make these cookies smaller?
Yes! Just use 3 tbsp of dough and bake for 3-4 minutes shorter.
How to store leftover cookies
Store in an airtight container. They will stay fresh on the counter for 3 days, in the fridge for 1 week or in the freezer for 1 month.
More Crumbl Recipes
Copycat Crumbl Peanut Butter Cup Cookies
- Preheat the oven to 350°.
- In the bowl of a stand mixer or using an electric hand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Mix until well combined.
- Scrape the sides and add in the eggs, canola oil and vanilla extract. Mix to incorporate all of the ingredients.
- Add in the flour, baking powder, baking soda and salt. Mix until the dough comes together.
- Fold in 1 cup of the chopped peanut butter cups.
- Scoop the dough out in heaping 1/3 cup portions, flatten each portion slightly so it is about 1 inch thick and then arrange on your pan. Place 6 cookies on to each pan.
- Bake at 350° for 13-15 minutes. You'll know the cookies are done once they have expanded a bit, the cookies are just starting to crackle a little and the very edges of the cookie just barely start turning a golden brown.
- Allow the cookies to cool on the pan for 15 minutes.
- Melt the peanut butter chips in a microwave safe bowl. Microwave the peanut butter chips for 1 minute, stirring at the 30 second mark.
- Portion out 1 1/2 tbsp of melted peanut butter chips onto each cookie and spread to cover the top of the cookie.
- Immediately top with some of the leftover chopped peanut butter cups.
- Serve warm.