Crumbl Peanut Butter Chocolate Chip Cookie Recipe

These are the BEST Chocolate Peanut Butter Chip Cookies you can make! They’re thick and chewy, extra chocolatey, and bursting with peanut butter chips. Thanks to a few special ingredients, these extra large cookies bake up gooey in the middle and slightly crisp on the edges - just like a bakery!

If you want the ultimate chocolate peanut butter cookies, this is the recipe for you. They’re warm, melty chocolate cookies with peanut butter chips in every bite. AMAZING!

Crumbl

As a Crumbl copycat, these cookies match the giant size and tenderness of the version sold at the popular bakery. If you haven’t been yourself they have lots of creative flavors, including muddy buddy, sea salt toffee, raspberry cheesecake, churro, milk chocolate chip cookies, and chilled sugar cookies. Our favorite cookie recipes to make at home are these Ultimate Crumbl Peanut Butter Cookies and these Crumbl Sugar Cookies.

Chocolate Chip Crumbl Cookies Recipe

A full list of the ingredients for this Crumbl cookie recipe is in the recipe card below, but here are a few noteworthy tips:

A stand mixer with a paddle attachment is best for this recipe, but you can also use a large bowl with a hand mixer (affiliate). Beat the cold butter, brown sugar, and white sugar on low for 30 seconds, then increase to medium-high speed for 3-4 minutes. Once it is very light and fluffy, scrape the bowl.

In a separate bowl, combine the dry ingredients. Add the flour mixture to the wet ingredients and combine on low until just combined. Then add the peanut butter chips and combine on low until evenly distributed, being careful not to overmix.

Crumbl Chocolate Peanut Butter Cookies

Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), scoop cookies onto a sheet pan lined with parchment paper. Use a flat measuring cup to gently flatten the cookie dough balls to about ¾ inch thick (see picture). Freeze the prepared cookies for 30 minutes.

While freezing, preheat the oven to 410°F and line a second baking sheet with parchment. Once chilled, bake one cookie sheet at a time (each pan hold 5-6 cookies) for 9-10 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.

If you are making a large amount of these, you can always make them and freeze them ahead, then bake straight from frozen. For best results, make sure to bake only one sheet at a time (I promise it makes a difference!)

Crumbl Classic Peanut Butter Cookies

Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops on a cookie sheet, then store in a freezer bag. Bake straight from frozen at 410F° for an extra minute or two.

These are best served fresh, but the baked cookies will last for 2-3 days stored in an airtight container. I like to reheat mine for a few seconds in the microwave to get the peanut butter chips gooey.

The most common reasons for dry, hard cookies are incorrectly measuring the flour or overbaking. When measuring the flour, be sure to fluff it up first so that it is light and loose when measuring (and don’t skip the cake flour). When baking, pull them out after 9-10 minutes when they are slightly golden on the bottom.

Crumbl Cookies: The New Treat In Town

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How to Store: Store for 2-3 days in an airtight container. I like to reheat mine for a few seconds in the microwave to get the peanut butter chips gooey.

Freezing Instructions: Make the dough, scoop the cookies, and flatten gently as instructed. Freeze cookie scoops completely on a cookie sheet, then store in a freezer zipper bag. Bake straight from frozen at 410F° for an extra minute or two.

Copycat Crumbl Mom's Cookies Recipe

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Ultimate Crumbl Peanut Butter Cookie Copycat

These Crumbl Peanut Butter Cup Cookies are what Reese’s lovers dream about! A delicious Crumbl peanut butter cookie base is topped with melted peanut butter chips and chopped Reese’s peanut butter cups! It’s oh so divine!

I love the Crumbl Classic Peanut Butter Cookies, so it was fun to take that idea and turn it into peanut butter cookies with Reese’s cups! Another delicious version is my Crumbl Peanut Butter Blossom Cookies. And if you’re a fan of Reese’s peanut butter cups, then check out my Reeses Peanut Butter Cup S’mores Skillet! It’s such a fun shareable dessert. Then stick around and try my Crumbl Peanut Butter Brownie Cookies and Chocolate Peanut Butter Chip Cookies too!

Using the palm of your hand, press down on each dough ball until it makes a thick disk, like a hockey puck.This will help the Crumbl peanut butter cup cookies get the cracked edges and be an even thickness. Getting an even thickness in the cookie dough balls helps provide a more even bake.

Copycat Crumbl Chocolate Chip Cookies

You don’t have to chill the cookie dough in this recipe! However, if you want to, you can. Chilling cookie dough develops the flavors and reduces spread while baking. These Reese’s peanut butter cup cookies don’t spread a ton while baking though, so you are fine to skip any cookie dough chilling.

To make ahead of time, store the cookie dough in an airtight container in the fridge for 1-2 days before rolling and baking. You’ll need to pull the container out of the fridge about 30 minutes before baking so the dough becomes soft enough to roll or scoop into balls.

Store the cookies in an airtight container or Ziplock bag at room temperature for 2-3 days or in the fridge for 5-6 days.

Chilled Crumbl Peanut Butter Bar Cookies

To freeze the cookie dough, roll into dough balls and flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and freeze for 1-2 months. Remove from the freezer and bake from frozen. You may need to add an additional minute onto the bake time.

To freeze the cookies, flash freeze for 5-10 minutes until the peanut butter chip mixture is firm. Wrap in plastic wrap and store wrapped cookies in a Ziplock bag or airtight container. Cookies will keep in the freezer for up to 1 month. Remove and let thaw before enjoying.

You can also freeze the cookies without the toppings on. Simply let the cookies cool completely then wrap and store in a Ziplock bag or airtight container. Freeze for 1-2 months. Remove and top with toppings.

Copycat Crumbl Biscoff Cookie Recipe

Yes you can! If you want a bit of the crunchy peanut pieces in the cookie, then you can switch out the creamy peanut butter for crunchy.

I would recommend using a traditional peanut butter. Natural peanut butter has oil separation. This recipe doesn’t account for that extra oil/liquid, so if you use natural peanut butter, expect it to affect the bake of the cookies.

No, just chopped on top. This way the candy doesn’t melt while baking. Putting the Reese’s on top makes it so you get that Reese’s flavor and texture right away!

Crumbl Copycat Chocolate Chip Cookies Recipe

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A thick peanut butter cookie is rolled in granulated sugar then baked until the edges are just set and the middles are still thick and soft. Melted peanut butter chips are melted and smeared on top of each cookie then topped with chopped peanut butter cups. I mean, if there were a cookie recipe that would satisfy all people… it would be this one!