A Crumbl Ultimate Peanut Butter Cookie is absolutely incredible and perfect for peanut butter lovers. Big peanut butter cookies are stuffed with peanut butter, rolled in sugar, baked to perfection, and topped with peanut butter drizzle. These homemade cookies are delightful and great for sharing.
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What Makes Crumbl Ultimate Peanut Butter Cookies So Good?
People are divided into two camps when it comes to peanut butter. For peanut butter lovers, there’s no better way to satisfy a sweet craving than nibbling on an ultimate Crumbl Peanut Butter Cookie.
These giant, light, and chewy cookies may look basic, but they have a surprisingly intense flavor. Topped with a drizzle of peanut butter with more hidden in the center, these cookies are dangerously delicious.
Why You Should Try This Recipe?
All the deliciousness of ultimate Peanut Butter Crumbl cookies comes at a price. Crumbl cookies aren’t cheap, and even a moderate addiction can put a pretty big dent in your food budget.
The biggest bummer is driving all the way to the store to buy Peanut Butter Cookies, only to find out that there aren’t any! With so many other flavors, Crumbl may not always have your favorites in stock. So sad!
However, once you know how to make these cookies at home, you’ll never be disappointed and can save money!
Ultimate Peanut Butter Crumbl Cookie Ingredients
For these cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- White granulated sugar, divided
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Creamy peanut butter
An electric hand or stand mixer will help a lot when making the dough, but you can get by with a wooden spoon if you have the arm strength (or a willing assistant.) A bowl scrapper will help ensure you don’t leave any cookie dough behind. Using a three-ounce cookie scoop makes portioning a breeze, but a quarter-cup measuring cup will also work.
Piping the peanut butter onto the cookies with a small round tip is less messy than using a fork, but it’s not strictly necessary.
The one thing you should definitely use is parchment paper to line the cookie sheets. The parchment paper helps prevent the bottoms of the cookies from getting too brown.
How to Make Crumbl Peanut Butter Cookies
To prepare the cookie dough:
- Take the butter out of the fridge and let it soften on the counter for at least 15 minutes.
- Combine the flour, baking soda, baking powder, and salt in a medium bowl.
- In a separate large bowl, combine the softened butter and one cup each of light brown sugar and white granulated sugar.
- Beat the butter at high speed to incorporate all the sugar. Continue beating until the butter is light and airy.
- Reduce the speed of the mixer to medium and add the eggs one at a time.
- Add the vanilla extract, flour mixture, and one cup of peanut butter.
- Continue mixing until the batter is smooth without any patches of dry ingredients.
- Scrape down the bowl with a rubber spatula or bowl scraper, cover the bowl with plastic wrap, and chill for around 30 minutes.
To make the cookies:
- Preheat the oven to 350 degrees.
- Line two baking trays with parchment paper and set aside.
- Add the remaining white granulated sugar to a shallow and wide container and put to the side.
- Portion out the cookie dough using a 3-ounce cookie scoop (about a quarter of a cup) and roll each piece into a ball. Place the balls on the parchment-lined baking tray.
- Use your thumb to make an indentation in the center of each dough ball. Place a teaspoon of peanut butter into each indentation.
- Pinch the indentation closed over the peanut butter and roll the dough into a ball.
- Press the cookie into a thick disk
- Coat the disk in the white granulated sugar.
- Place on the prepared baking tray at least four inches from the sides and other cookies.
- Repeat steps five to seven with the remaining cookie dough balls.
- Bake the cookies for 13 to 15 minutes until done. Turn the baking trays and swap racks halfway through the cooking time.
- Take the baking trays out of the oven and let the cookies rest for a minute before transferring them to a wire cooling rack.
- Once the cookies are cool, heat the remaining peanut butter in 25-second bursts at 50 percent power in the microwave until it’s loose enough to drizzle over the cookies.
- Use a fork or a pastry bag to drizzle the warmed peanut butter over the cookies.
What to Serve With Crumbl Peanut Butter Cookies
Who could say no to the classic peanut butter and ice-cold milk pairing? Or how about a mug of coffee or tea? These huge cookies also make fabulous ice cream sandwiches.
How to Store Them
Let the cookies cool completely on a wire rack before transferring them to an airtight container. To keep the cookies from sticking together, place a piece of parchment or waxed paper between each layer.
To save the cookies longer, freeze them. Place the cookies in one layer on a baking tray and freeze. Store the frozen cookies in a freezer bag and thaw before serving, or try them frozen for a refreshing treat.
How Long Do They Last?
Room-temperature cookies should last about three days before going stale, but frozen cookies will stay fresh for a month or longer.
More Copycat Cookie Recipes
- Crumbl Sugar Cookies
- Lemonades Girl Scout Cookies
- S’mores Girl Scout Cookies
- Samoas Girl Scout Cookies
- Tagalong Girl Scout Cookies
- Thin Mints Girl Scout Cookies
Favorite Peanut Butter Recipes
- 3 Ingredient Peanut Butter Cookies
- Chocolate Covered Peanut Butter Balls
- Homemade Reese’s Peanut Butter Cups
- Peanut Butter Ice Cream
- Reese’s Peanut Butter Pie
Crumbl Ultimate Peanut Butter Cookies
- 8 ounces unsalted butter softened (2 sticks)
- 1 cup packed light brown sugar
- 1 1/2 cups white granulated sugar divided use
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup creamy peanut butter divided use
- Using an electric mixer, cream together the butter, brown sugar, and 1 cup of white granulated sugar in a large mixing bowl. Mix on high until light and fluffy, about 2 minutes. Add the eggs and mix until incorporated. Then add the vanilla extract, flour, baking soda, baking powder, salt, and 1 cup of peanut butter and mix until well blended. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Divide the chilled dough into 75-gram or 1/4-cup portions (they will be big). Roll each portion into a round, smooth ball using the palms of your hands.
- Press your thumb into the center of each cookie dough ball, creating a large crater. Add about 1 teaspoon of peanut butter into each crater, pinch the opening back together, and roll each cookie through the remaining 1/2 cup of white sugar, covering each ball completely.
- Gently press the cookies between your hands to flatten them slightly into the shape of a disk.
- Place the cookies about 4 to 4 1/2 inches apart on the parchment-lined baking sheet and bake for 11 to 13 minutes for slightly underdone cookies or 13 to 15 minutes for more well-done cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- As the cookies are cooling, add the remaining peanut butter to a sandwich-size Ziplock bag. Cut the smallest hole possible from one corner of the bag. Squeeze the peanut butter through the hole and pipe zig-zag lines onto the face of each cookie. Serve warm right away or at room temperature.