Thick Reese’s Crumbl Peanut Butter Cookie Recipe
Thick and rich peanut butter cookies with that Crumbl texture we all know and love, but BETTER. These cookies are baked with peanut butter cups studded throughout the cookie dough, and then topped with more melted peanut butter cups, because peanut butter needs chocolate! I’ve never been more obsessed with a cookie and I just know you’re going to love them!
This recipe is inspired but the Crumbl peanut butter cup cookie, but with my own personal twist. I just couldn’t help myself by adding more melted Reese’s on top, PLUS Reese’s pieces. No brainer.
The Crumbl cookie obsession
Crumbl is a gourmet cookie bakery that has become incredibly popular over the last couple of years, with a huge following. The obsession is with the soft, thick, cookie dough-like texture and also the anticipation for the exciting flavors that are released weekly. Picture a fancy cupcake shop, but cookies. I’m not one to go too crazy over wild flavors, for example, this week they have an everything bagel cookie with cream cheese topping… I’ll pass on trying to recreate that recipe, but this soft, decadent peanut butter cookie? I need this every single day.
What you’ll love about this Crumbl peanut butter cookie recipe:
A few notes about the ingredients for recipe success
mini Peanut butter cups
This recipe is written using the mini unwrapped Reese’s peanut butter cups, but you can use any size, and just chop them up. I also like to top the cookies with additional chopped peanut butter cups… along with the crunchy Reese’s pieces.
Peanut butter
You want to use good old fashioned Jif peanut butter, or Skippy. The straight forward, creamy kind. You don’t want to use a natural or organic peanut butter that requires stirring.
flour measurement
Use the spoon method for the flour, instead of the scoop method. Spoon the flour into the measuring cup and level off the top with a butter knife. Do not scoop the flour directly out of the bag with the measuring cup, this yields a different measurement.
room temperature butter
Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft. The butter should still be cool to the touch and make an indent like the picture below when you push into it. If your finger slides down the butter or pushes right through it, your butter is too soft.
How to make this Crumbl peanut butter cookie recipe
MAKE THE cookie DOUGH
In the bowl of a stand mixer using the paddle attachment, cream together the butter and the peanut butter on medium high speed for 1 minute. Add the sugars and cream together for another 2 minutes. Scrape down the sides of the bowl as needed.
Add in the egg and vanilla extract and mix for another 2 minutes. Mix in the baking soda, flour, corn starch, and the salt until incorporated. Be careful not to over-mix! Using a rubber spatula, fold in the chopped peanut butter cups.
CHILL THE cookie DOUGH
Cover the bowl and place in the refrigerator for 30 minutes. This step is key! Chilling the dough is what gives us that thick, chewy texture. If you don’t chill, the cookies will spread.
ROLL INTO BALLS & BAKE
Pre-heat the oven to 350 and remove the cookie dough from the refrigerator. Using a 3 tablespoon cookie scoop, or a large ice cream scoop, make 10 equal sized balls. Place 5 balls on each cookie sheet, and press them down with your fingertips to slightly flatten. They should be about 1-inch tall.
Bake for 10 minutes and allow to cool completely on the cookie sheet. They will look doughy in the center, but they will continue baking on the hot cookie sheet.
MELT THE REESE’S CUPS & TOP THE COOKIES
While the cookies cool, place the mini peanut butter cups for topping in a small microwave safe bowl. Microwave in 10 second increments, stirring after each time, until you have smooth melty chocolate. Be sure to follow the 10 second increment rule, to keep the chocolate from burning.
Let the cookies sit for an hour before serving, as they need to set.
Crumbl peanut butter cookie recipe FAQs & concerns
Can i make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days in advance, just let it sit for 20-30 minutes before forming into balls so that it’s easier to work with.
Can I use crunchy peanut butter?
Absolutely! Crunchy or creamy will work, as long as it is not a natural or organic kind that has the oil separation. I recommend Jif.
My cookies are too thick after baking
Easy fix! Take a 1 cup measuring cup and use the bottom to lightly press down on the cookie while it’s still hot.
How to store
Keep the cookies in an air tight container for 2 days, or in the refrigerator for up to one week.
Handy tip: Bake a few, freeze the rest!
Want to make just a few cookies? Bake just a few, and freeze the dough balls for next time.
Thick Reese’s Crumbl Peanut Butter Cookie Recipe
Ingredients
Method
- In the bowl of an electric mixer, or using a hand mixer, beat the butter, peanut butter, and sugars together until smooth for 3 minutes.
- Add in the egg and vanilla, and beat for 2 more minutes. Scrape down the sides as needed.
- Add in the flour, baking soda, cornstarch, and salt. Mix on low, until just combined.
- Using a rubber spatula, or wooden spoon, fold in the chopped peanut butter cups. Cover the bowl and chill in the refrigerator for 30 minutes.
- Preheat oven to 350° F and line two large baking sheets with parchment paper.
- Using a large 3 tablespoon scoop (or ice cream scoop), place 5 equal sized balls on each cookie sheet, spread apart as much as possible. Using your fingertips, lightly press down the tops of each ball to slightly flatten.
- Bake for 10 minutes, until cookie centers are set. Let the cookies cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
- While the cookies cool, place the chopped mini peanut butter cups (for the topping) in a microwavable safe bowl. Microwave for 20 second increments, stirring in between each increment, until smooth. Be careful not to over cook, it can burn!
- Top each cookie with a large tablespoon full of the melted chocolate. Sprinkle the chopped Resee's pieces on the cookies.
- Let them sit for at least 20 minutes before serving.
Notes
- Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft.
- This recipe uses the mini unwrapped Reese’s that come already unwrapped in a bag
- You can refrigerate the dough for up to 2 days in advance, just let it sit for 20-30 minutes before forming into balls so that it’s easier to work with.
- If cookies are too thick after backing, Take a 1 cup measuring cup and use the bottom to lightly press down on the cookie while it’s still hot.
- Keep the cookies in an air tight container for 2-3 days, or in the refrigerator for up to one week.
