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 – Linzer Cookies
Day 3 – Chocolate Dipped Orange Cookies
Day 4 – Turtle Tassies
Day 5 – Fruity Pebbles Cookies
Day 6 – Brownie Mix Cookies
Day 7 – Cornflake Wreaths
Day 8 – Double Chocolate Peppermint Cookies
Day 9 – Pizzelles
Day 10 – Bourbon Toffee Cookies
Day 11 – Peppermint Gooey Bars
Day 12 – Chocolate Cherry Thumbprints
SAVE THIS COPYCAT CRUMBL REESE’S PEANUT BUTTER CUP COOKIES TO YOUR FAVORITE PINTEREST BOARD!
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.
What ingredients do I need for this recipe?
Gather the following ingredients to make these Crumbl Reese’s peanut butter cup cookies:
- all-purpose flour
- baking powder
- cream of tartar
- salted butter, room temperature
- creamy peanut butter
- brown sugar
- powdered sugar
- vanilla extract
- large eggs
- Reese’s Peanut Butter Cups
- Reese’s peanut butter chips
- coconut oil
What substitutions could I make for these cookies?
- You could use unsalted butter; you’ll want to add ½ a teaspoon of salt to the dry ingredients.
- You could use creamy peanut butter instead of peanut butter chips in the frosting.
- I would not recommend crunchy peanut butter in the cookie base, as it would change the texture of the cookie. You could try natural peanut butter as well if needed.
- If you need to make a substitution for the coconut oil in the topping, you could use butter, shortening, or another neutral cooking oil like avocado or vegetable oil.
Can I make this dough ahead of time and freeze it?
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 two 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.
How to make copycat Crumbl peanut butter cup 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!
How do I make these peanut butter cookies so large?
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.
Should these peanut butter cup cookies be served warm or cold?
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!
How do I keep my peanut butter cookies from falling apart when baked?
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.
How to store leftover cookies
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.
Other Peanut Butter Recipes
Copycat Recipes you have to try
When you can’t have the real thing, a copycat recipe is the next best thing! Try some of our favorites:
- Texas Roadhouse Copycat Rolls
- Olive Garden Breadsticks
- Chipotle’s Cilantro Lime Rice
- Copycat Chick-fil-a Frosted Lemonade
- Red Lobster Copycat Cheddar Bay Biscuits
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!
Copycat CRUMBL Reese’s Peanut Butter Cookies
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cream of tartar
- ½ cup butter room temperature
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ½ cup copped Reese's Peanut Butter Cups
- 1 tsp coconut oil
- 1 cup Reese's Peanut Butter Chips
- ½ cup chopped Reese's Peanut Butter Cups
- Preheat oven to 350°F. and line two cookie sheets with parchment paper.
- In a medium mixing bowl, add flour, baking powder, and cream of tartar. Whisk to combine.
- In the bowl of a stand mixer, fitted with a paddle attachment, add butter, peanut butter, brown sugar, and powdered sugar. Mix well and then scrape down the sides of the bowl.
- Add vanilla and eggs and mix well. Scrape down the sides of the bowl.
- Add flour mixture to the wet ingredients and mix on low speed until just combined.
- With a rubber spatula fold in chopped Reese’s Peanut Butter Cups.
- Using a large cookie scoop equal to 3 tablespoons of dough, scoop cookie dough into 10 balls.
- Spread evenly on the prepared cookie sheet. You will probably be able to fit 4 to a cookie sheet depending on its' size, and bake the cookies in 2-3 batches.
- Using the bottom of a flat glass or measuring cup, flatten the cookie to about ½ inch in thickness.
- Bake cookies for 10 minutes and allow them to cool completely after baking on a wire rack.
Peanut Butter Frosting
- To make cookie topping, melt peanut butter chips and coconut oil in the microwave for 30 seconds. Stir and then microwave for additional 10 second increments, if needed. Stir in between until completely melted and smooth.
- Using a spoon, pour peanut butter over the top of each cookie, and spread.
- Sprinkle with chopped Reese peanut butter cups.
- Store 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.
- 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
- Use a large cookie scoop that holds 3 tablespoons of dough.