A peanut butter cookie filled with warm, melty peanut butter, rolled in sugar and drizzled with even more peanut butter on top. The Ultimate Peanut Butter cookie for the ultimate peanut butter lover!
Crumbl Copycat Ultimate Peanut Butter Cookies
With an ever rotating menu of cookie flavors the Crumbl possibilities are endless. And if you love Crumbl cookies like I do, I have got your back with lots of copycat recipes that are better than the original! Recipes like Chocolate Heath Cake cookies, Cookies and Cream Milkshake cookies and Salted Caramel Cheesecake cookies!
But you guys, when I call this an ULTIMATE peanut butter cookie, I am not kidding! This is peanut butter, on top of peanut butter, stuffed with more peanut butter! Make sure to keep the cold milk close by because this ooey gooey peanut butter cookie is not for the faint of heart! It is a peanut butter lovers dream and I know you will love it as much as I do.
Ingredients In Ultimate Peanut Butter Cookies
- Softened Butter- It can be salted or unsalted, but make sure it is softened. You want to use room temperature butter so that it can cream together with the sugars.
- Granulated Sugar
- Brown Sugar- Using a combination of sugars will keep you cookie nice and soft, plus it gives you the perfect chewy texture that you want in a cookie!
- Creamy Peanut Butter- The recipe calls for a cup and a half, but that is divided. You will use 1 cup in the cookies and save 1/2 cup for the gooey center.
- Flour- All purpose flour will do the trick.
- Baking Powder
How To Make Ultimate Peanut Butter Cookies
We will start with a preheating an oven to 350 degrees.
In a bowl or in a stand mixer, cream together the butter and brown sugar and 1 cup of the granulated sugar until it is light and fluffy. Scrape the sides of the bowl and add the eggs, vanilla and 1 cup of peanut butter and mix again until well combined.
Add in your dry ingredients and mix again until it just comes together. Once the flour is added you want to be careful not to overmix the dough or you will activate the gluten and your texture will get more bready rather than the chewy, cookie texture that you want.
Scoop the dough out and portion it into equal size balls by using a 1/2 cup measuring cup. Scoop just shy of 1/2 cup of dough. The dough should make 10 huge cookies.
Roll the cookie dough into a ball. Using your thumb push a pocket into the middle of the dough ball.
Spoon a 1/2 tablespoon portion of peanut butter into the pocket and close up the cookie around the peanut butter. Flatten the cookie slightly with your hands so that it kind of looks like a hockey puck, and repeat with the remaining dough balls.
Pour the last 1/2 cup sugar into a bowl and press each of the dough balls into the sugar coating them evenly.
Bake at 350 degrees for 17-20 minutes.
Once you have removed the cookies from the oven, let them cool on the pan for an additional 15 minutes.
After they have cooled for 15 minutes place the remaining peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter up by massaging the peanut butter in the bag.
Snip the corner off of the bag and drizzle the peanut butter onto the cookies in a circular motion.
Repeat with all the cookies and then serve warm.
How to Store Crumbl Cookies
The best rule of thumb is that if it is served chilled, it needs to be stored in the fridge. If it is served warm, most of the time it is okay to be stored at room temperature. Although, I find that the cookies stay fresh for longer when stored in the fridge so I generally store all of my Crumbl Copycat cookies in the fridge.
These Peanut Butter Cookies will stay fresh at room temperature for a few days, for up to a week in the fridge or for 2 months in the freezer.
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More Peanut Butter Recipes To Try!
- Crumbl Chocolate Peanut Butter Chip Cookies
- Chocolate Peanut Butter Chex Bars
- Peanut Butter Pie
- Peanut Butter Cups
- Sugar Cookie Recipe
- Cosmic Brownie Cookies
- Cadbury Egg Cookie
Crumbl Copycat Ultimate Peanut Butter
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar divided
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups creamy peanut butter divided
- 3 1/4 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- Preheat the oven to 350°.
- In the bowl of a stand mixer, cream together the butter, 1 cup granulated sugar and brown sugar.
- Scrape the sides of the bowl and add in the eggs, vanilla and 1 cup of the peanut butter. Mix until well combined.
- Add the flour salt and baking powder to the bowl and mix until combined.
- Scoop the dough out using a 1/2 cup measuring cup to divide the dough evenly into 10 cookies.
- Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
- Measure out the remaining 1/2 cup of peanut butter.
- Spoon approx 1/2 tbsp of creamy peanut butter into each pocket and then close the cookie dough around the peanut butter.
- Slightly flatten the cookie so the cookie looks like a hockey puck. Repeat with remaining cookie dough.
- Add the remaining 1/2 cup of sugar to a bowl, roll and press the sugar onto the outside of each of the cookies.
- Bake at 350° for 17-20 minutes.
- Allow the cookies to cool on the pan for 15 minutes.
- Once they have cooled for 15 minutes, add the rest of the creamy peanut butter (about 1/4 cup) into a zip top bag. Warm the peanut butter in your hand by massaging it a bit.
- Snip the corner of the baggie and drizzle the warm peanut butter cookies in a circular looping motion. Repeat with all of the cookies. Serve warm.
I LOVE your cookie recipes. I’ve made so many. I am wondering if you could add an option to switch to the metric system? It makes cutting the recipe in half easier. I’m not as good with fractions like you are LOL. Plus using a scale is so much easier.
These sound delicious, as do all of the other cookies! However, making giant cookies does not seem like a great idea for my situation. I may try to make them smaller, just wonder if I can manage the PB bit in the middle in a smaller version?
Morning, just wondering if you’ve got the recipe converted to grams by any chance?
Karli Bitner says
Yeah, you should be able to stuff a smaller cookie! Just use a smaller amount of PB. 🙂
Cooking with Karli says
Thanks for the comment Crystal. I have learned how to do fractions from all my cookie making. I’m sorry to say that I am not as familiar with the metric system. I know they have some conversion calculator online that might work well. Happy baking.
Cooking with Karli says
Darcy, thanks of the comment. I have unfortunately not been able to convert them. Here is a link to a conversion chart that should make it very easy: https://whatscookingamerica.net/equiv.htm
Amazing!! Such a luxurious cookie dough. My kids and I stuffed half of our batch with marshmallow fluff and the other with Nutella. We took them to a football party and they were a huge hit. Thank you so much for sharing these recipes. This was my first try I can’t wait to try out all of the other recipes on your site.
Allison Clark says
Made these and they turned out amazing! Best peanut butter cookies ever. My family always asks me to make them.
Freakin fantastic! I followed the recipe exactly and they were perfect! I added just a dash of sea salt to the top! I think I will try it with drizzled caramel next time!!!
So delicious!! I have made quite a few and these are up there on my list of favs. Thanks for sharing!!!!!!!!
Yum! I love peanut butter, so this was totally the recipe for me. So tasty, and hard to stop myself from eating the whole thing.
The only change I made was adding a peanut butter buttercream instead of peanut butter swirl.
Just made these so I good if you love peanut butter!
These cookies are insane. Insanely delicious. That stuffed peanut butter layer is perfection, and the first time I’ve ever successfully stuffed a cookie with anything!