This Crumbl Reese’s Peanut Butter Cookie recipe is rich, decadent, and the perfect treat to share with the peanut butter fans in your life! Peanut butter lovers, this cookie is for you!
Do you have a Crumbl bakery near you? Their oversized cookies are a hit anywhere we bring them, and with an ever-changing variety of flavors, there’s always something for everyone. But if you’re looking to save money and recreate some of those Crumbl cookie recipes at home, this one’s a keeper.
These Reese’s Peanut Butter Cookies with chopped Reese’s Peanut Butter Cups are Day 1 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – You’re on it!
Day 2 – 11/26/22
Day 3 – 11/27/22
Day 4 – 11/28/22
Day 5 – 11/29/22
Day 6 – 11/30/22
Day 7 – 12/1/22
Day 8 – 12/2/22
Day 9 – 12/3/22
Day 10 – 12/4/22
Day 11 – 12/5/22
Day 12 – 12/6/22
The key to a good Crumbl copycat recipe is not to skimp on quality ingredients. In this recipe, don’t be afraid to load up on Reese’s Peanut Butter cups and high-quality creamy peanut butter in the mix for best tasting cookie. Use a large cookie scoop to imitate those oversized, delicious cookies.
Gather the following ingredients to make these Crumbl Reese’s peanut butter cup cookies:
This is a great cookie to add to your holiday trays since the dough can be made ahead of time. Simply roll the dough to the desired size, flatten the cookie dough balls and freeze. The dough can be frozen for up to 2 months. Remove from the freezer, thaw overnight in the refrigerator, and bake the following day. However, the frosting should be made just before topping the cookies.
First, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
In a medium bowl, add flour, baking powder, and cream of tartar. Whisk to combine.
In the large bowl of a stand mixer, add butter, peanut butter, brown sugar, and powdered sugar. Using the paddle attachment, cream butter, and sugars together. Scrape down the sides of the bowl with a silicone or rubber spatula.
Add vanilla extract and eggs, mixing in one at a time. Mix well again, scraping down the sides of the bowl as needed.
Add your flour mixture to the wet ingredients and mix on low speed until well combined. Fold in chopped Reese’s Peanut Butter cups using a rubber spatula.
Scoop 10 balls of dough, using a large cookie scoop or about 3 tablespoons of dough for each ball. Place them evenly on the prepared cookie sheet. Using the bottom of a flat glass, flatten each cookie to about ½ inch thickness.
Bake cookies for 10 minutes and allow them to cool completely on a cooling rack before adding the topping.
To make the cookie topping, place peanut butter chips and coconut oil in a microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between.
Using a spoon, pour peanut butter over the top of each cookie. Sprinkle generously with chopped Reese peanut butter cups and enjoy!
I used a large OXO cookie scoop; it holds 3 tablespoons of dough.
Another option is to weigh the dough using a kitchen scale; divide the whole amount by 10 cookies. If you’d like smaller cookies, you can use a smaller scoop, just watch the bake time as cookies will bake more quickly.
You’ll need to allow the cookie to cool before frosting it, so slightly warmed-up cookies are delicious! However, my kids have eaten them straight from the fridge too!
If your peanut butter cookies are too crumbly and falling apart, that means you’ve probably used too much flour. Your batter may look too wet, but resist adding “just a little more flour”. The dough should be thick and soft for peanut butter cookies.
It may also be that you’ve baked your cookies for too long. Take them out of the oven when they no longer look wet or raw. They will not look browned like other cookies and will finish baking on the tray as they cool.
Store leftover cookies in an airtight container on the counter for up to 3 days, in the refrigerator for up to 7 days, or in the freezer for up to 2 months. If you store them in the refrigerator allow them to come to room temperature before serving. If you freeze them, thaw them in the refrigerator, then bring them to room temperature before eating.
If you love peanut butter in your sweets, you’ll love our Peanut Butter Brownies or our No-Bake Peanut Butter Pie. If you like cheesecake, try this recipe for Mini Peanut Butter Cup Cheesecakes.
When you can’t have the real thing, a copycat recipe is the next best thing! Try some of our favorites:
A peanut butter cookie filled with chopped Reese’s Peanut Butter Cups, topped with even more chopped peanut butter cups and a delicious peanut butter frosting. These cookies are hard to resist and will be a cookie that isn’t just for the holidays!
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