These Crumbl peanut butter bar cookies are a tribute to the no-bake peanut butter bar recipes out there. They are made with a thick peanut butter oat cookie that is then topped with a smooth and creamy homemade chocolate frosting. This recipe gives you the best of both worlds and allows you to have a cookie that tastes just like a peanut butter cup!
If you love peanut butter, you need to try the Crumbl peanut butter Reese’s pieces cookies, Crumbl Reese’s peanut butter cup cookies, Crumbl peanut butter muddy buddy cookies and even Crumbl Monster cookie recipe – M&M’s, Peanut butter chips, Chocolate Chips.
If you know me you know that I have a soft spot for anything peanut butter. I mean I can literally service off of a jar of smooth peanut butter without any issues whatsoever.
Crumbl Snickers Peanut Butter Cookies
So recreating the Crumbl peanut butter bar cookies was a cup of tea for me. I made sure to keep the cookies thick and soft just like the ones you would get from Crumbl then topped it with the smoothest most luscious cream cheese chocolate frosting on top.
These cookies are honestly great for any time of the year but would be even better during the holidays. I can totally see myself making minis of this recipe around Christmas and thanksgiving as well.
The cool thing about these cookies and the thing that I think personally takes them to the next level is the use of that chocolate fudge frosting. I mean, can you name a better combo than chocolate and peanut butter?! I think not!
Thick Crumbl Peanut Butter Reese's Cookies
Here are the ingredients you will need to make these cookies at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
This is how you can make Crumbl PB bar cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
Since this is a cookie recipe that is served chilled, you can store them in an airtight container in the fridge for up to 5 days.
Copycat Crumbl Ultimate Peanut Butter Cookies
Yes 🙂 I would recommend flash-freezing these cookies on a flat baking sheet until fully solid. Transfer the cookies to an airtight container making sure to separate the cookies with wax or parchment paper and freeze for up to 2 months.
But if you would rather use store-bought, I love the Simple Mills frosting. It states the best out of all the store-bought ones I purchased.
To make these PB oat cookies smaller, you can make 18 instead of 9. Now instead of baking them for 13 minutes, bake them for 10 minutes instead. Frost them as you would the larger cookies and enjoy!
Crumbl Cookies (l To R) Salted Caramel Cheesecake, Milk Chocolate Chip, Chocolate Potato Chip, And Peanut Butter Bar. (mark Haynes, Clarksville Online)
If you made these Crumbl peanut butter bar cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
These Crumbl peanut butter bar cookies are soft and thick cookies made with peanut butter and oats then topped with a homemade chocolate frosting.
Calories: 540 Calories Carbohydrates: 70 g Protein: 10 g Fat: 26 g Saturated Fat: 12 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 66 mg Sodium: 381 mg Potassium: 230 mg Fiber: 3 g Sugar: 31 g Vitamin A: 595 IU Calcium: 63 mg Iron: 3 mg
Crumbl Reese's Peanut Butter Cookies
If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!
This post may contain affiliate posts, meaning that at no cost to you I will get a small percentage of every purchase you make!These indulgent Crumbl Peanut Butter Bar Cookies are large, thick, and topped with a decadent chocolate fudge buttercream. The base is a chewy peanut butter oatmeal cookie and the frosting is perfectly fudge-y and made with real chocolate. Serve these cookies freshly frosted or chilled out of the fridge–just like Crumbl!
Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Read more here.
Crumbl Reese's Peanut Butter Cup Cookies Copycat Recipe
This Crumbl Peanut Butter Bar Cookies recipe is the latest to join my lineup of Crumbl Copycat Recipes and it’s a gooood one. These easy cookies start with thick chewy peanut butter oatmeal cookies and are topped with my favorite chocolate buttercream.
I tested a few different recipes to get a really indulgent (and easy to make) fudge-y buttercream, but I stuck with my favorite chocolate buttercream of all time which I learned from Deb at Smitten Kitchen. It’s easy, fun to make, and perfectly delicious.
I use it to top all kinds of desserts, but I especially love it on top of these giant Crumbl style peanut bar cookies. Both the cookie and frosting alone are a treat (no shame in eating a spoonful or two of frosting!), but together? Indulgence itself!
Ultimate Chocolate Peanut Butter Chip Cookies (crumbl Copycat)
Another thing I love? These cookies are easily frozen for later. Yes, this recipe makes a batch of big indulgent cookies, but just pop some in the freezer for later–no problem.
These giant cookies are about 4.25″ in diameter (like Crumbl’s) and feature a peanut oatmeal cookie base with a chocolate-y frosting that I think is a great copycat. Note that these cookies should be stored in the fridge (“chilled”, like Crumbl’s), but I like to allow my cookie to warm up at room temp for about 10 minutes before diving in. SO so good.
This is a simple chocolate buttercream, but I call it a chocolate fudge frosting here because you really do get that fudge-like flavor from it! Yum.
Crumbl Cookies Set To Open In Ocean Towsnhip
Using 2.5 ounces of chocolate instead of 2). However, it’s really convenient to just split a 4-ounce bar of baking chocolate in half and have enough for two recipes of a buttercream–one now and one later. You’ll get a little less chocolate flavor, but do feel free to just use 2 ounces of chocolate if you like.
Yes for sure! This recipe makes 7-8 large peanut butter bar cookies, but you can for sure scoop the dough with a small scoop and make more cookies. You will want to adjust the baking time for the smaller cookies and be cautious not to overbake.
When adjusting cookie size, I like to bake just a couple cookies the first time to get the timing right and then I’ll bake the rest of the batch!
Recipe: Pb&j Crumble Bar Cookies
After a few hours in the fridge, this frosting sets up pretty well so cookies can be stacked between wax paper and stored in an airtight container in the fridge. I also took my chances and stacked them between wax paper while the frosting was still fresh and they came out fine.
Freeze frosted cookies in an air tight container up to 1-2 months. They don’t freeze completely solid, so within a few minutes of pulling one out of the freezer you can be indulging in a homemade Peanut Butter Bar Cookie.
Cream: Use a hand mixer with beaters attached to cream the softened butter and sugars until smooth and a bit fluffy. Add the peanut butter and vanilla extract and beat until combined. Add the egg and beat until just combined.
Peanut Butter Cookie Recipe
Dry ingredients: Sprinkle the flour, oats, baking soda, and salt over the mixture and combine. The dough will be soft and just a bit sticky.
Bake: Use a1/3 cup scoopor measuring cup to scoop/measure 7-8 cookies. Lightly pat down the tops so they are slightly flattened. Bake for about 16-18 minutes.
Melt chocolate: In a small bowl, slowly melt the unsweetened chocolate in the microwave until totally melted. Set aside to cool for 15 minutes.
Copycat Crumbl Reese's Peanut Butter Cup Cookie
Cream: Meanwhile, add the butter to a large bowl and use a hand mixer to beat it until creamy, about a minute or two. Add the confectioner’s sugar in small amounts, beating it until completely combined and very fluffy. About 3-4 minutes.
Add the chocolate: Add the melted & cooled chocolate, cream, and vanilla extract and beat until combined and fluffy, another minute. Optional: add a tiny pinch of salt for more flavor.
You'll love this Crumbl Copycat recipe for Peanut Butter Bar Cookies! These extra-large peanut butter oatmeal cookies are topped with a decadent fudge-y buttercream. Easy to make, easy to freeze for later, and completely delicious!
Crumbl Cookie Recipe
The chocolate buttercream recipe is slightly adapted from my very favorite recipe from Smitten Kitchen. I’ve made it countless times and it’s just the best.
Storing the cookies: Unfrosted cookies may be stored at room temperature in an air-tight container for up to three days. Frosting can be stored in the fridge for up to 3-4 days. Allow it to come to room temperature for about 30 minutes, beat it with the hand mixer to re-fluff, and use.
Frosted cookies should also be stored in the fridge. I like to allow my cookie to come to room temp for about 10 minutes or so before digging in.
Gluten Free Buckeye Cookies: Crumbl Copycat
Freezing the cookies: Freeze unfrosted cookies or frosted cookies for up to 1-2 months and allow to thaw in the fridge. Do not re-freeze.
Calories: 552 kcal Carbohydrates: 72 g Protein: 8 g Fat: 29 g Saturated Fat: 14 g Polyunsaturated Fat: 3 g
Posting Komentar untuk "Crumbl Peanut Butter Bar Cookie Recipe"