Crumbl Reese’s Peanut Butter Cup Cookies Copycat Recipe

I just have a feeling that the Crumbl Reese’s Peanut Butter Cup Cookies are coming back soon. These deliciously soft, peanut butter cookies stuffed with chopped Reese’s peanut butter cups and topped with a peanut butter ganache are cookies not to be missed.

While we are waiting for these delightful cookies to grace the Crumbl menu again (and for those who don’t have a Crumbl cookie shop in their area!), we are showing you how to make your very own at home. Yup, another Crumbl copycat recipe and this one is just as good (if not better!) than the original.

And by now, you probably already know that we love to do Crumbl MINI cookies and that’s what we are doing today!

If you want to check out some of the other copycat cookie flavors, may we suggest you start with these:  Ultimate Peanut Butter Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Pink Velvet Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies. 

CRUMBL COOKIES GIANT OR MINI?

Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but I hate to share my cookies. I like my own perfectly round, un-touched cookie so mini cookies are right up my alley.

Don’t get me wrong, when we go to Crumbl, I share. When I make them at home, they are ALL MINE.

This Reese’s Peanut Butter Cup Cookie recipe makes 32 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4 of a cup of cookie dough for each cookie and I suggest about 1 tablespoon of dough in order to make these a more manageable size.

If you prefer GIANT cookies, make only 10-12 cookies with this recipe and they will be GIANT!! If you prefer smaller cookies, make 32 with the dough. So, you do you.

CRUMBL PEANUT BUTTER CUP COOKIES INGREDIENTS

PEANUT BUTTER CUP COOKIES

• Butter – The butter for this recipe should be softened.
• Peanut Butter – Regular, CREAMY peanut butter.
• Brown Sugar – Unlike many other cookie recipes, you are going to use more brown sugar than granulated sugar. It works. Trust us.
• Granulated Sugar
• Egg
• Baking Soda
• Baking Powder
• Corn Starch
• Salt
• Vanilla – Go for the real vanilla extract and NOT the imitation.
• Flour – All-purpose flour is all you need.
• Reese’s Peanut Butter Cups (mini or regular – doesn’t matter because you are chopping them)

PEANUT BUTTER GANACHE

• Reese’s Peanut Butter Chips
• Vegetable Oil (or Canola Oil)
• Reese’s Peanut Butter Cups

HOW TO MAKE PEANUT BUTTER CUP COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, peanut butter, and sugars in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, baking soda, corn starch, salt and baking powder. Mix until all combined.

5. Gently stir in the chopped up Reese’s peanut butter cups.

6. Scoop out about 1 tablespoon (or use a 1 tbsp cookie scoop) and roll into a dough ball and slightly flatten into a 1″ high disc. Place dough discs on a wax covered plate and freeze for 15 minutes.

7. Remove the dough from the freezer and bake at 350 degrees on the prepared baking sheet for 9 minutes.

8. Add the peanut butter chips and oil to a microwave safe bowl and microwave in 30 second increments until melted.

9. Top each slightly cooled cookie with a spoonful (about 1 teaspoon) of the melt peanut butter and spread carefully. Top with a few pieces of chopped up Reese’s peanut butter cups.

10. Enjoy.