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Crumbl Ultimate Peanut Butter Cookies Copycat Recipe

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Yes, everyone is headed to the gym in masses because of New Year’s Resolutions. But just because it is the New Year doesn’t mean that we have to stop living our best life with cookies. It’s all about moderation, amIright? Live healthy and treat yo’ self from time to time. Today, we are sharing a treat with you – an amazing copycat recipe of the Crumbl Ultimate Peanut Butter Cookies.

Peanut Butter Cookies on Blue Plate

Come on, it’s not like Crumbl is shutting down because it’s the New Year, right? People are still going to eat cookies. And if you don’t live near a Crumbl Cookie Shop, we are here for you with the most amazing copycat recipes that taste just as good (if not better!) than the original Crumbl varieties.

The Ultimate Peanut Butter Cookie is a soft peanut butter cookie stuffed with melty peanut butter, rolled in sugar and topped with peanut butter drizzle. It’s a peanut butter lover’s dream!

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

GIANT OR MINI COOKIES?

You probably know that we are obsessed with making MINI Crumbl cookies because not only do we not like to share but they are more manageable. That is normally the case with our copycat Crumbl Cookies.

But this time is different.

We have to go big or go home with these Ultimate Peanut Butter Cookies. If we did a mini version, the melty peanut butter center would get lost or missed completely and we just couldn’t have that happen. The melty middle is the star of the show and you need a big enough cookie to give it the platform it deserves.

So, these are regular sized cookies but you don’t have to share. Have one all to yourself and live your best life!

ULTIMATE PEANUT BUTTER COOKIES INGREDIENTS

Peanut Butter Ingredients
  • Butter – salted or unsalted will work.
  • Granulated Sugar
  • Brown Sugar – dark or light brown sugar will work
  • Peanut Butter – creamy
  • Egg
  • Vanilla Extract – use the REAL extract and not the imitation
  • Flour – all-purpose works best
  • Cake Flour
  • Baking Soda
  • Baking Powder
  • Salt
Peanut Butter Filling

PEANUT BUTTER LAYER

  • Creamy Peanut Butter
  • Peanut Butter Chips
  • Powdered Sugar

HOW TO MAKE ULTIMATE PEANUT BUTTER COOKIES

1. Preheat oven to 375 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

MAKE THE PEANUT BUTTER FILLING

1. Put the peanut butter chips and 2 TBSP peanut butter in a microwave safe dish and microwave for 1 minute until melted. Stir. Stir in the 1 TBSP powdered sugar.

2. Using a 1 tbsp scoop or spoon, scoop the peanut butter filling onto a cookie sheet lined with a silpat or parchment paper. You should have 12 peanut butter discs. Place the peanut butter discs in the freezer.

Peanut Butter Discs

MAKE THE COOKIE DOUGH

1. Cream the butter, brown sugar and granulated sugar 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.

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

3. Add in all-purpose flour, cake flour, baking powder, cornstarch, salt and baking soda. Mix until all combined.

Peanut Butter Cookie Step by Step

4. Remove peanut butter filling discs from the freezer.

5. Fill a 3 ounce cookie scoop 1/2 full with peanut butter dough. Place a frozen peanut butter disc in the scoop and then top with dough until you fill the scoop.

NOTE: You can also use 1/4 cup of dough and shape it around the peanut butter disc in your hands.

Peanut Butter Cookie in Spoon

6. Roll the cookie dough ball in your hands to completely seal it around the peanut butter disc and then roll in granulated sugar. Place 6 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1″ thickness.

Peanut Butter Cookie Ball

7. Place cookie dough balls in freezer for 30 minutes.

8. Remove from freezer and bake at 375 degrees for 10-12 minutes. Remove from oven and cook on cookie sheet for 10 minutes. Carefully remove to cooling rack.

Peanut Butter Cookie on Cooling Rack

DECORATING THE COOKIES

1. Microwave 3 TBSP of creamy peanut butter for 30-45 seconds until melted. Drizzle on the top of the cooled cookies with a spoon or fork.

Peanut Butter Glaze
Crumbl Peanut Butter Cookies
Peanut Butter Cookies on Blue Plate

Crumbl Ultimate Peanut Butter Cookies

Hollie Schultz
A soft peanut butter cookie stuffed with melty peanut butter and drizzled with more peanut butter. A true peanut butter lover's dream!
No ratings yet
Prep Time 15 mins
Cook Time 12 mins
Freeze Time 30 mins
Total Time 1 hr
Course cookies
Cuisine American
Servings 12 cookies
Calories 330 kcal

Ingredients
  

Peanut Butter Filling

  • 1/2 cup peanut butter chips
  • 2 tbsp peanut butter creamy
  • 1 tbsp powdered sugar

Peanut Butter Cookie Dough

  • 1/2 cup all-purpose flour
  • 2/3 cup cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter creamy
  • 1 tsp vanilla extract
  • 1 egg

Peanut Butter Topping

  • 3 tbsp peanut butter creamy

Instructions
 

  • Preheat oven to 375 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

MAKE THE PEANUT BUTTER FILLING

  • Put the peanut butter chips and 2 TBSP peanut butter in a microwave safe dish and microwave for 1 minute until melted. Stir. Stir in the 1 TBSP powdered sugar.
  • Using a 1 tbsp scoop or spoon, scoop the peanut butter filling onto a cookie sheet lined with a silpat or parchment paper. You should have 12 peanut butter discs. Place the peanut butter discs in the freezer.

MAKE THE COOKIE DOUGH

  • Cream the butter, brown sugar and granulated sugar 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.
  • Add in the egg and vanilla and beat until combined.
  • Add in all-purpose flour, cake flour, baking powder, cornstarch, salt and baking soda. Mix until all combined.
  • Remove peanut butter filling discs from the freezer.
  • Fill a 3 ounce cookie scoop 1/2 full with peanut butter dough. Place a frozen peanut butter disc in the scoop and then top with dough until you fill the scoop.
    NOTE: You can also use 1/4 cup of dough and shape it around the peanut butter disc in your hands.
  • Roll the cookie dough ball in your hands to completely seal it around the peanut butter disc and then roll in granulated sugar. Place 6 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1″ thickness.
  • Place cookie dough balls in freezer for 30 minutes.
  • Remove from freezer and bake at 375 degrees for 10-12 minutes. Remove from oven and cook on cookie sheet for 10 minutes. Carefully remove to cooling rack.

DECORATING THE COOKIES

  • Microwave 3 TBSP of creamy peanut butter for 30-45 seconds until melted. Drizzle on the top of the cooled cookies with a spoon or fork.

Nutrition

Calories: 330kcalCarbohydrates: 35gProtein: 8gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 35mgSodium: 264mgPotassium: 146mgFiber: 2gSugar: 22gVitamin A: 256IUCalcium: 31mgIron: 1mg
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