Go Back
Crumbl peanut butter cup cookies with creamy peanut butter topping, chocolate drizzle, and chopped Reese’s cups on thick bakery-style cookies
Print Pin

Crumbl Peanut Butter Cup Cookies (Thick Bakery-Style Copycat)

These Crumbl Peanut Butter Cup Cookies are thick, soft, and loaded with peanut butter flavor, then topped with a smooth melted peanut butter layer, rich milk chocolate drizzle, and chopped peanut butter cups. This easy copycat recipe delivers the perfect bakery-style texture with gooey centers and irresistible chocolate peanut butter flavor.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10 large cookies
Calories 430kcal
Cost $8 for entire recipe

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Parchment paper
  • Large cookie scoop

Ingredients

Cookie Dough

  • ¾ cup unsalted butter softened
  • ¾ cup creamy peanut butter Jif-style
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1½ teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped peanut butter cups

Topping

  • ¾–1 cup peanut butter chips
  • 1–2 teaspoons neutral oil or milk if needed
  • 2-3 tablespoons melted milk chocolate
  • Extra chopped peanut butter cups

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Cream butter, peanut butter, and sugars together for 2–3 minutes until light and fluffy.
  • Add egg, egg yolk, and vanilla and mix until smooth.
  • Whisk dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) in a separate bowl, then mix into the dough just until combined.
  • Fold in chopped peanut butter cups evenly.
  • Scoop large dough balls (about ¼ cup each), roll smooth, and gently flatten into thick discs.
  • Bake for 11–13 minutes until edges are set and centers remain soft. Let cool on the pan for 10–15 minutes, then transfer to cool completely.
  • Melt peanut butter chips in short microwave bursts, stirring until smooth. Add a small amount of oil or milk if needed for a spreadable consistency.
  • Spread a thick layer of melted peanut butter on each cooled cookie.
  • Drizzle melted milk chocolate over the top.
  • Sprinkle chopped peanut butter cups and gently press to set.

Notes

  • Use creamy peanut butter (like Jif or Skippy) for the most authentic Crumbl-style texture. Natural peanut butter can separate and make the cookies oily or crumbly.
  • For thick bakery-style cookies, measure flour correctly (spoon and level) and avoid packing it into the cup. Too much flour will make the cookies dry.
  • Slightly underbake the cookies—the centers should look soft when you pull them out. They will continue to set as they cool, creating that signature Crumbl texture.
  • The cornstarch is key for soft, tender centers. Don’t skip it if you want that thick, melt-in-your-mouth consistency.
  • Let cookies cool completely before adding the topping. Adding the peanut butter layer too early will cause it to melt and slide off.
  • When melting peanut butter chips, heat in short intervals and stir frequently to prevent burning or seizing.
  • The topping should be a smooth, glossy peanut butter layer, not stiff like frosting. Add a small amount of oil or milk only if needed to loosen it.
  • For the best presentation, add extra chopped peanut butter cups on top right after spreading the peanut butter layer so they stick and look bakery-style.
  • If your dough feels too soft, chill for 10–15 minutes before baking to help maintain thick cookies.
  • Store cookies in an airtight container at room temperature to keep them soft and fresh for several days.