Ultimate Crumbl Peanut Butter Cookie Copycat

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!

Skip to:

• 🥇 Why it’s the best copycat cookie recipe!
• 🥜 Ingredients
• 🍪 How to make a copycat Crumbl Cookie
• 🙋 Questions and Answers
• 👨🏼‍🍳 Tips & Tricks
• 📖 Other great copycat recipes
• 👋🏻 Connect with us!
• 📋 Recipe
• 💬 Comments

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. So many delicious cookies for your cookie jar!

🥇 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

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.

🍪 How to make a copycat Crumbl Cookie

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.

🙋 Questions and Answers

👨🏼‍🍳 Tips & 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.

👋🏻 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

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.