If you’re a fan of Crumbl’s famous cookies, this copycat Reese’s Peanut Butter Cookie recipe is about to become your new favorite indulgence. These cookies are thick, soft, and loaded with everything a peanut butter lover could want. Imagine a melt-in-your-mouth peanut butter cookie, perfectly stuffed with Reese’s peanut butter cups, and topped with a generous drizzle of melted peanut butter chips and even more chopped peanut butter cups for extra flavor and texture. It’s an irresistible combination that will leave you reaching for more.
Why You’ll Love These Peanut Butter Reese’s Cookies
Melt-in-Your-Mouth Texture: These cookies are soft, thick, and oh-so-tender. Every bite is perfectly chewy with a creamy center.
Packed with Peanut Butter Flavor: Made with rich peanut butter, Reese’s peanut butter cups, and topped with melted peanut butter chips, these cookies are a triple-threat of peanut buttery goodness.
Perfect Copycat: If you love Crumbl’s cookies but want to make them at home, this recipe is spot on. It’s easy, delicious, and delivers that bakery-style quality.
Ingredients You’ll Need
- Peanut Butter: Use creamy peanut butter to get that rich and smooth taste.
- Reese’s Peanut Butter Cups: Chopped up and mixed into the dough, they add extra gooey sweetness.
- Peanut Butter Chips: Melted and drizzled on top to finish these cookies perfectly.
- Basic Baking Staples: Flour, sugar, butter, eggs, baking soda, and salt.
Step-by-Step Instructions
- Prepare the Dough: Start by creaming together the butter, sugar, and peanut butter until fluffy. Add in the egg and vanilla extract.
- Mix in the Dry Ingredients: Gradually mix in the flour, baking soda, and salt until just combined. Then gently fold in the chopped Reese’s peanut butter cups.
- Shape and Bake: Scoop out balls of dough and place them on a lined baking sheet. Bake at 350°F for about 10-12 minutes until golden brown.
- Add the Toppings: While the cookies are still warm, drizzle melted peanut butter chips over the top and sprinkle with additional chopped Reese’s cups.
Tips for the Best Crumbl Copycat Cookies
- Don’t Overbake: These cookies are best when they stay soft and slightly underbaked in the center.
- Chill the Dough: Chilling the dough for about 30 minutes before baking can help achieve that thick, bakery-style texture.
- Use Quality Peanut Butter: A good quality creamy peanut butter will make a big difference in the taste and consistency of the cookies.
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Frequently Asked Questions
Can I Use Chunky Peanut Butter? Yes, you can…I don’t, I prefer Creamy for this recipe…but technically you can, just keep in mind that using chunky peanut butter will add a bit more texture to the cookies. If you prefer a smooth and tender bite, stick with creamy peanut butter.
How Should I Store These Cookies? Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls and bake them fresh whenever you’re craving a sweet treat.
Enjoy Your Peanut Butter Bliss
These Crumbl Copycat Reese’s Peanut Butter Cookies are an absolute dream for anyone who loves peanut butter. Whether you’re sharing them with friends and family or enjoying them all to yourself, they’re sure to be a hit. Give this recipe a try and bring the Crumbl magic into your own kitchen!
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Crumbl Copycat Peanut Butter Reese’s Cookies
If you’re a peanut butter lover, these Reese’s Peanut Butter Cup Cookies are pure bliss! Inspired by Crumbl, they feature thick, melt-in-your-mouth peanut butter cookies stuffed with Reese’s peanut butter cups. Topped with a drizzle of melted peanut butter chips and sprinkled with chopped peanut butter cups, each bite is a rich, peanut buttery dream come true. Perfect for satisfying those peanut butter cravings!
- Total Time: 30 minutes
- Yield: 24 1/2 cookie servings 1x
Ingredients
Peanut Butter Cookie Base
1/2 cup smooth Peanut Butter – I use creamy
1/2 cup Butter softened
1/2 cup Brown Sugar
1/3 cup Granulated Sugar
1 Egg at room temperature
1/2 teaspoon Vanilla Extract
1 & 1/3 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Corn Starch
1/4 teaspoon Salt
1/2 cup Reese’s Peanut Butter Cups Roughly chopped, about 5 Reese’s
Peanut Butter Cookie Toppings
2/3 cup Reese’s Peanut Butter Chips
1 & 1/2 teaspoon Vegetable Oil or Canola Oil
1/2 cup Reese’s Peanut Butter Cups Roughly chopped, about 5 Reese’s
Instructions
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Start by preheating the oven to 350F and then prepare a baking sheet by lining it with parchment paper. Set it aside.
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In a bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Mix in the eggs and vanilla extract until well combined.
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Incorporate the flour, baking powder, baking soda, corn starch, and salt into the mixture. Stir until just combined, then gently fold in the roughly chopped Reese’s peanut butter cups.
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Using a large cookie scooper, portion out the dough into 9 equally sized balls. Roll them between your palms, flatten them to about 1 inch, then freeze the dough discs for 15 minutes.
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Bake the cookies in the preheated oven for 12-13 minutes.
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In the microwave, melt the peanut butter chips with the oil in 30-second intervals, stirring in between each time.
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Once the cookies are out of the oven, generously drizzle each with the melted peanut butter chips, ensuring it covers the surface. Sprinkle the chopped Reese’s cups on top. Allow the cookies to cool completely on the baking sheet before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
