This ultimate Crumbl Peanut Butter Cookie Copycat recipe is a perfect knockoff of those huge cookies sold at your local Cumbl Bakery. With peanut butter in three different layers, these super soft & tender cookies are melt-in-your-mouth delicious!
If you want the ultimate peanut butter cookie, this is the recipe for you. It’s a warm peanut butter cookie that’s been stuffed with a peanut butter filling and rolled in sugar. AMAZING! Honestly, we have served these to a lot of people with rave reviews every time. Each group we take these to says it's the best cookie they have ever had. We agree!
The best thing about a Crumbl cookie is their giant size and tenderness. They feature new flavors on the weekly rotating menu, but the two standard options are the chilled sugar cookies and the milk chocolate chip cookies.
Their weekly menu features different specialty flavors such as muddy buddy, rocky road, sea salt toffee, raspberry cheesecake, confetti cake, biscoff lava, churro cookies, coconut lime, and orange creamsicle to name a few. However, peanut butter is one of my love languages so these are by far my favorite Crumbl cookie!
If you love cookies as much as I do, be sure to try my other favorite cookie recipes like this perfect chocolate chip cookie recipe or these Chocolate Peanut Butter Chip Crumbl Cookies. Or these Millionaire Shortbread Cookies and Chocolate Andes Mint Cookies. For the holidays, we love this Christmas Crumbl Sugar Cookie! So many delicious cookies for your cookie jar!
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Why it’s the best copycat cookie recipe!
- These are not mini cookies. They are huge and freshly baked. We’ve got the secret for creating the extra-large cookies that the bakery sells. And what is better than a giant fresh-from-the-oven cookie?
- The texture is a spot-on copycat of Crumbl 's Ultimate Peanut Butter Cookie. The dough is soft and moist inside with just a touch of chewines on the outer edges. Perfect with a glass of cold milk!
- We have mastered the warm peanut butter filling. Just filling the center with plain peanut butter won’t give you the same middle that Crumbl has.
- Crumbl Bakery cookies come in a famous pink box and cost $4 a cookie. Yet for less than the cost of two cookies, you can have a baker's dozen with no need to drive to a Crumbl store!
Ingredients for Crumbl peanut butter cookie copycat
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Flour: Both all-purpose flour and cake flour are used to help create a super tender cookie.
- Cornstarch: Cornstarch is a secret ingredient used in many bakery-style cookies that ensure the tender texture.
- Sugar: It’s essential to use granulated and light brown sugar. Dark brown sugar can be used but the flavor won’t be quite like the original.
- Peanut butter: For the best end result a processed peanut butter containing sweeteners and emulsifiers is the best.
- Peanut butter baking chips: We have used the Reese's brand successfully.
Helpful kitchen tools
How to make Crumbl peanut butter cookie copycat
Traditionally cookies are baked around 350 degrees, but in this case we are going to crank up the heat to 410 degrees.
Before making the dough, it is best to make the filling so it can set up in the freezer. Start by melting together the peanut butter chips and the peanut butter for one minute. Stir until thoroughly combined. Add in the powdered sugar. Scoop the mixture onto a cookie sheet that is lined with parchment or wax paper. We found it easiest to use a one tablespoon scoop (affiliate), but a regular measuring spoon will work as well. Place in the freezer while you prepare the dough.
For the cookie dough, combine both flours, baking powder, baking soda, cornstarch, and salt in a large bowl. Then, in a separate large mixing bowl or in a stand mixer, beat the butter and both sugars on medium-high speed for three minutes until light and fluffy. This is one of the most important steps. The air that gets incorporated helps to keep the cookie tall and tender. Add in the peanut butter and beat until combined. Add in vanilla extract and the eggs, one at a time. Be sure to scrape the sides of the bowl after each addition.
For best results add in the flour mixture on low speed just until incorporated and the batter is smooth. The key is to be as light-handed as possible. Overworking the flour will make a dry and tough cookie.
To achieve a cookie that’s the same size as the ones in the bakery, use a 3.25 ounce cookie scoop (affiliate) or ⅓ cup measuring cup plus a tablespoon of dough. Fill the scoop ⅔ of the way with dough and place one of the filling disks in the center. Then finish filling the rest of the scoop with dough making sure that the disk of filling is completely covered.
Take the finished cookie dough balls and roll them in sugar. Place on a 18 x 13 inch cookie sheet (affiliate) and use a flat-bottomed measuring cup or bottom of a glass to slightly flatten the ball of dough. You just want to take the dome off the top without smashing it too flat. Place 6 cookies on each prepared baking sheet lined with parchment paper and freeze for 30 minutes. If you don't chill the dough they will be delicious, but they will flatten out and not have the same chewy texture as the original.
Bake one sheet at a time in a preheated oven for 10 minutes exactly. They should be puffy and starting to look dry on the top.
Once they have cooled on the sheet for 10 minutes, remove with a spatula to a cooling rack and allow them to cool completely. Be gentle as these are soft cookies and thick cookies. To decorate the tops, take a little bit of peanut butter and melt it in the microwave. Drizzle on with a spoon or place the warm peanut butter in a zip top bag and swirl around. If you do this on a warm cookie the topping will slide off.
FAQs
The best way to freeze this peanut butter cookie dough is once it has been rolled in sugar and flattened. Bake straight from frozen for an extra minute or two. The fully baked cookies can also be frozen. Place on a cookie sheet and freeze completely. Then wrap tightly and place in a freezer bag. Thaw before eating.
If you plan on eating these in the near future they stay incredibly soft at room temperature for about 3-4 days. Keep them in the refrigerator if you need them longer than that. Either way an airtight container is best.
If you follow all the tips and tricks these cookies should come out soft and chewy. But the most common reasons for dry and hard cookies is 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. Watch carefully at the end of the designated baking time, and pull them when they look just dry on the top.
Tips and tricks
- Use processed peanut butter. They will not turn out the same with natural-style peanut butter.
- Make sure to beat the butter and sugar until very light and fluffy.
- When adding in the four use a light hand. It will help to ensure a tender cookie.
- Be sure to use cake flour. Using only all-purpose flour will create a heavier cookie.
- The dough doesn’t have to be chilled before baking, but they will flatten out if baked immediately. For a thick and chewy cookie, be sure to chill the dough first.
- Bake one cookie sheet at a time in the center of the oven. Crowding the oven will result in oddly shaped cookies.
Other great copycat recipes
- Cracker Barrel’s Chicken Tenders is a copy cat recipe with only three ingredients!
- Applebee’s White Chocolate Blondie is a blondie with ice cream and a maple cream syrup drizzled on top.
- Pizza Hut Deep Dish Pizza is a no-knead pizza that is perfect for a Friday night.
- Crumbl Chocolate Peanut Butter Chip Cookies are gooey, melty, and amazing.
Recipe
Ultimate Crumbl Peanut Butter Cookie Copycat
Ingredients
Filling
- 1 cup peanut butter chips
- ¼ cup peanut butter creamy
- 2 tablespoon powdered sugar
Dough
- 1 cup all-purpose flour
- 1⅓ cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar plus extra for rolling
- 1 cup light brown sugar packed
- 1 cup peanut butter creamy
- 2 teaspoon vanilla extract
- 2 large eggs
Topping
- 2-4 tablespoon peanut butter creamy
Instructions
- Preheat oven to 410°F.
Filling
- Place peanut butter chips and peanut butter in a bowl. Microwave for 1 minute. Stir until fully combined. Stir in the powdered sugar.1 cup peanut butter chips, ¼ cup peanut butter, 2 tablespoon powdered sugar
- Using a 1 tablespoon scoop or a tablespoon measuring spoon, scoop the filling onto a cookie sheet that has been lined with wax paper or parchment. It should make 14 disks. Set in the freezer while you make the dough.
Dough
- Mix flours, powder, soda, cornstarch, and salt in a large bowl.1 cup all-purpose flour, 1⅓ cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cornstarch, 1 teaspoon salt
- In a separate bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 3 minutes. Add in peanut butter and mix until well combined. Add in vanilla and eggs, one at a time, scraping down the bowl after each addition.1 cup butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 cup peanut butter, 2 teaspoon vanilla extract, 2 large eggs
- Add in dry ingredients on low speed until just incorporated and there are no dry pockets.
Forming Cookies
- Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), fill it ⅔ of the way with dough. Add 1 frozen filling disc, then fill the rest of the scoop up with dough to cover the filling. Roll in sugar and place on a parchment lined cookie sheet. Since these are so large only 6 cookies will fit on each baking sheet. Use a flat measuring cup to lightly flatten the cookie dough. Set in the freezer for 30 minutes.
- Bake at 410° for 10 minutes. Allow to cool on the cookie sheet for 10 minutes. Then use a spatula to carefully transfer them to a cooling rack.
Decorating Cookies
- Once cookies are cool, microwave peanut butter until loose. Drizzle with a spoon in a random pattern. For a more exacting look, place melted peanut butter in a zip bag and cut a small hole in the end and drizzle.2-4 tablespoon peanut butter
Notes
- Use processed peanut butter. Save the natural peanut butter for your toast.
- Make sure to beat the butter and sugar until very light and fluffy.
- When adding in the four use a light hand. It will help to ensure a tender cookie.
- Be sure to use cake flour. Only all-purpose will create a heavier cookie.
- The dough doesn’t have to be chilled before baking, but they will flatten out.
- Bake one cookie sheet at a time in the center of the oven. Crowding the oven will result in oddly shaped cookies.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
It took several tries to get these to be the most authentic copycat cookie possible. We combined the idea for the filling from My Recipe Treasures and a modified version of the dough from Gimme Some Oven. Both of those combined with a unique baking temperature and there you have it! An Ultimate Crumbl Peanut Butter Cookie Copycat recipe that's just a good as the gourmet cookie company.
Naomi says
These are really good! I've never had crumbl cookies so I can't compare, but these are soft, chewy and delicious! they're a little too sweet for my taste but still good. lesson learned. the dough made 15 cookies for me. I fit 8 on a sheet, and the cookies spread into one another. they came out so big I think you should really only do 4 or 5 a sheet.
Misty says
Hi Naomi! We're so glad you liked them! 6 cookies should fit great on a standard cookie sheet. I hope that is helpful!
Janine says
I can’t wait to try these! Question: I’m making these for a family gathering and I’d like to make them more of a traditional size since we’ll have a few other desserts and I’d hate for everyone to grab a huge cookie and not finish it. Cookie abuse!. Can this be done and what adjustments should I make? Or is it a bad idea? ;P
Misty says
Hi Janine! I haven't made them a normal size before, so I can't say for sure. You would definitely want to make the little peanut butter fillings a lot smaller so that they fit inside the smaller cookie, and reduce the baking time likely by a few minutes. The other option is to make them as directed, but cut them into halves or quarters when serving. I hope this helps and hope you like them!