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    Home » Recipes » Dessert

    Published: Mar 17, 2022 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Chocolate Peanut Butter Chip Cookies (Crumbl Copycat)

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    Hand holding melty chocolate cookie with text overlay on top.
    Chocolate peanut butter cookies stacked on wire rack with teal towel underneath and text overlay on top.

    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! 

    Melty chocolate peanut butter chip cookies stacked on a wire rack with a teal towel underneath.
    These Chocolate Peanut Butter Chip Cookies are thick, fudgey, and soft!
    Skip to:
    • 🏅 Why this recipe is great
    • 🥜 Ingredients
    • 🔪 How to make chocolate peanut butter chip cookies
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 More dessert recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    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! 

    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. 

    If you're big on the chocolate peanut butter combo, you'll also love this Chocolate Peanut Butter Pie!

    🏅 Why this recipe is great

    • Thick, chewy cookies with a deliciously gooey center
    • Extra large, just like the bakery sells
    • Super soft in the middle, but crisp on the edges
    • Great for freezing ahead
    • Satisfy all your cookie cravings

    🥜 Ingredients

    Ingredients to make Crumbl chocolate cookies on counter top.
    To make this Crumbl copycat recipe spot-on, use cake flour, dark cocoa powder, and cornstarch.

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

    • Butter: This recipe starts with cold butter instead of room temperature, which helps the cookie keep its shape while staying soft and fluffy. 
    • Cocoa powder: Dark unsweetened cocoa powder is the best for this. I use Hershey’s Dark but any dark or dutch processed cocoa powder will work.
    • Flour: Both all-purpose flour and cake flour are used to help create a super tender cookie. Don’t substitute the cake flour, it makes a big difference. If you don’t have any, use this cake flour substitute method.  
    • Cornstarch: Cornstarch: A little bit of cornstarch is a secret ingredient used in many bakery-style cookies that ensure the tender texture and slightly crispy edges.

    🔪 How to make chocolate peanut butter chip cookies

    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. 

    Beat in the one large egg at a time, then scrape the bowl well. 

    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. 

    Creamed butter and adding egg (picture 1 and 2), adding flour and combining (picture 3 and 4), and adding chips and flattening dough (picture 5 and 6).
    Don't forget to flash freeze the dough before baking to keep the cookies thick and fluffy.

    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.

    Then dig into the BEST chewy chocolate cookies with peanut butter chips. Don't even try to resist.

    Overhead view of chocolate cookies with peanut butter chips on a wire rack.
    Peanut butter chip cookies are great for making and freezing ahead. Bake straight from frozen for a special treat anytime!

    👨‍👩‍👧‍👦 For a crowd

    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!)

    🙋 Questions and Answers

    Can I freeze copycat Crumbl 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. 

    How long do Crumbl cookies last? 

    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. 

    Why are my cookies dry?

    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.

    Hands cracking open a melty chocolate peanut butter cookie.
    This Crumbl copycat recipe is best served warm from the oven... warm cookies are the best cookies!

    👨🏼‍🍳 Tips & Tricks

    • Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in. 
    • ​​Don’t substitute the cake flour. All purpose flour will make a heavy cookie.If you don’t have any, use this cake flour substitute method.
    • Don't skip the freezing. I know it's tempting to skip, but the chill time is so worth it so your cookies end up thick and fluffy, not flat and wimpy. 
    • Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.

    📖 More dessert recipes

    • Crumbl Peanut Butter Cookies - This is my favorite cookie recipe and regularly called the best peanut butter cookies ever in the reviews! 
    • The Perfect Chocolate Bundt Cake - This is my go-to dessert because it’s ultra-simple and gets rave reviews. 
    • Orange Loaf Cake - Super moist and packed with fresh orange flavor!

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Melty chocolate peanut butter chip cookies stacked on a wire rack with a teal towel underneath.

    Chocolate Peanut Butter Chip Cookies (Crumbl Copycat)

    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!
    5 from 6 votes
    Print Pin Save Saved! Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chill Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 10 -11 large cookies
    Calories: 543kcal
    Author: Borrowed Bites

    Ingredients

    • 1 cup butter cold, cut into small cubes
    • 1 cup brown sugar packed
    • ½ cup sugar
    • 2 eggs
    • ½ cup dark cocoa powder
    • 1½ cups cake flour
    • 1 cup all-purpose flour
    • 1 teaspoon cornstarch
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1⅓ cups peanut butter chips
    Prevent your screen from going dark

    Instructions

    • In a stand mixer with a paddle attachment or large bowl with a hand mixer, beat the cold butter and sugars 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.
      1 cup butter, 1 cup brown sugar, ½ cup sugar
    • Beat in the eggs on medium-low speed one at a time, then scrape the bowl well.
      2 eggs
    • In another medium bowl, combine the dry ingredients. Add the flour mixture to the butter mixture and combine on low until just combined.
      ½ cup dark cocoa powder, 1½ cups cake flour, 1 cup all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
    • Add the peanut butter chips and combine on low until evenly distributed, being careful not to overmix.
      1⅓ cups peanut butter chips
    • 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 to about ¾ inch thick (see picture). Freeze the prepared cookies for 30 minutes on the sheet pan.
    • While freezing, preheat the oven to 410°F and line a second sheet pan 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.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    Tips & Tricks
    • Measure the flour with a light hand for tender cookies. Fluff it up with a fork before measuring, or use the spoon and level method. Don’t pack it in. 
    • ​​Don’t substitute the cake flour. All purpose flour will make a heavy cookie.If you don’t have any, use this cake flour substitute method.
    • Don't skip the freezing. I know it's tempting to skip, but it's so worth it so your cookies end up thick and fluffy, not flat and wimpy. 
    • Bake one sheet pan at a time in the center of the oven for evenly baked, uniform cookies.
     
    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. 

    Add Your Own Notes

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    Nutrition

    Calories: 543kcal | Carbohydrates: 70g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 410mg | Potassium: 145mg | Fiber: 3g | Sugar: 41g | Vitamin A: 615IU | Calcium: 39mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Ren says

      March 21, 2023 at 5:04 pm

      5 stars
      Great copycat option! Tastes wonderful! Only thing is I needed to bake for about 14 mins. First batch was about 12 and they were super gooey in the middle only (still ate them lol) and second batch is still cooling but i think those ones will be perfect! Thank you for posting this!!!

      Reply
      • Misty says

        March 21, 2023 at 9:52 pm

        Glad you liked them! Every oven is different, so definitely bake them until they’re just right for you. Enjoy!

        Reply
    2. Amber Krieger says

      February 04, 2023 at 12:13 pm

      5 stars
      Super! Fantastic! Very Delicious! That is all. ❤️

      Reply
      • Danielle says

        February 06, 2023 at 10:29 am

        You are so welcome! Chocolate and peanut butter is my all-time favorite combination! Thank you for taking the time to let us know. It really makes our day!

        Reply
    3. Diane says

      September 11, 2022 at 3:57 pm

      5 stars
      By far the most accurate “copycat” recipe I’ve ever come across for anything ever! Thank you so much for this. The detailed instructions and tips were great, super easy to follow. Def interested in seeing what other recipes you have!

      Reply
      • Danielle says

        September 12, 2022 at 7:10 am

        Gosh, what a compliment! I am so happy to hear that our tips helped! Definitely try some more recipes and let us know how they go! Happy Eating!

        Reply

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    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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