Crumbl Peanut Butter Brownie Cookies (Thick & Fudgy Copycat Recipe)
These Crumbl Peanut Butter Brownie Cookies are ultra-thick, rich, and fudgy with a deep chocolate brownie base, topped with smooth, creamy peanut butter and finished with a decadent chocolate drizzle. This easy copycat recipe delivers that signature Crumbl texture—soft centers, slightly crisp edges, and bakery-style indulgence—perfect for chocolate and peanut butter lovers craving a homemade version of the viral favorite.
Servings 12 large cookies
Calories 420kcal
Cost $7 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size)
- wire cooling rack
- Spatula
- Microwave-safe bowl (for melting chocolate)
Ingredients
Chocolate Brownie Cookie Base
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup semi-sweet chocolate chips
Peanut Butter Frosting
- ¾ cup creamy peanut butter
- ½ cup powdered sugar
- 2 tbsp unsalted butter softened
- 1–2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips.
- Chill dough for 30 minutes.
- Scoop large dough balls (about ¼ cup each) and place on baking sheet. Slightly flatten tops.
- Bake for 9–11 minutes until edges are set and centers are slightly underbaked.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
- In a bowl, beat peanut butter, butter, and powdered sugar until smooth.
- Add vanilla, salt, and heavy cream until thick and spreadable.
- Melt chocolate chips and coconut oil in microwave in 30-second intervals, stirring until smooth.
- Spread or pipe peanut butter frosting onto cooled cookies.
- Drizzle melted chocolate over the top and let set before serving.
Notes
- For that signature Crumbl-style thick cookie texture, always chill the dough before baking—this prevents spreading and keeps the centers soft and fudgy.
- Slightly underbake the cookies for a rich brownie-like center while the edges stay set and chewy.
- Use high-quality cocoa powder for a deeper chocolate flavor that mimics a true brownie cookie base.
- The peanut butter topping should be thick and creamy, not runny—add heavy cream slowly to control consistency.
- Let cookies cool completely before adding frosting to prevent melting and keep that classic bakery-style finish.
- For best results, use a large cookie scoop to achieve the oversized Crumbl cookie look and even baking.
- These cookies taste even better the next day as the flavors deepen, making them perfect for make-ahead desserts.
- Store in an airtight container to maintain softness and prevent the cookies from drying out.