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.
Crystal says
Can you make these cookies Diabetic friendly? By using Sugar alternatives...like Monk Fruit/Allulose.
I want the indulgence...but I have to be careful of my sugar intake.
Thank you.
Danielle says
I wish I could say, but we do not have any experience with sugar alternatives. If decide to give it a try, we would love to know how it turns out.
Shanae says
These are the absolute best peanut butter cookies that I have ever had. They have crisp edges, a tender chewy texture and a gooey peanut butter center. I have made these multiple times and I am on my way to make more.
Danielle says
Thank you for taking the time to let us know! It makes our day knowing that people are finding them as yummy as we do.
Karen says
I love the way you write out your recipe where you reiterate the ingredients needed in each step! With a longer list and instructions, that saves a lot of scrolling up and down!
Misty says
So glad you find that helpful!
Kathleen Truluck says
Getting ready to make these, and I was just wondering if I could throw some mini chocolate chips in the dough??
Danielle says
I don't see why not. That sounds amazing! If you try it please let us now how it turns out. Happy baking!
Kathleen Truluck says
I will!! Making them this afternoon!!
Bea says
I know one should not ask when it comes to indulging! Ha! But is te calorie count per cookie? Looking forward to trying it out! Love all the recipes you share so I’m sure this too will not disappoint!
Danielle says
No problem asking! Each of our recipes contains a nutrition section in the recipe card. However, all nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements. I'm sure you will love them though! Happy baking!
Heather says
I made these last night and they were AMAZING!! Please do more Crumbl copycat recipes!!
Misty says
We're so happy to hear that! Another favorite of ours is the Crumbl Chocolate Peanut Butter cookie recipe on our site. Let us know if you give it a try!
Jasmine E says
Hello,
I am a fairly experienced baker and had trouble with these spreading even after 30 minutes of chill time. To troubleshoot, do you think an hour chill time would effect baking time? They got rave reviews on taste.
Misty says
Hi Jasmine! No, there should not be an issue with chilling them longer. My suggestions would be to chill them in the freezer for an extra cold chill, and also to ensure the butter is not too soft when beginning. It should be softened, but firm. I hope this helps, but we're always happy to troubleshoot. Enjoy!
Kelly says
Is the 410 in the oven on convection or regular baking? Just don't want to mess it up!!
Danielle says
The directions are written for a standard oven, not convection. Hope that helps!
Shawna Murphy says
Safe to say these are the best cookies I’ve ever baked!!! My husband’s favorite of all time. I bake a fair amount of cookies and I’m always looking for the one recipe and this is it!!! Thank you
Danielle says
Safe to say this is one of the best comments we have ever received! Thank you so much for taking the time to let us know how much you loved them!
Michelle Felser says
This recipe looks wonderful. What could you use substitute for peanut butter chips. We don't get them where I live..Thank you
Danielle says
I am so sorry to say this, but I do not believe there are any good substitutes for the peanut butter chips. You can make just the cookie part and skip the filling. They will still be delicious!
Val says
I used peanut butter in place of the chips and it worked just fine! I also don’t like the un-done cookie Center that crumbl is known for, so I made them a little smaller and lowered the temp to 375 and baked for 12 minutes. They turned out amazing.
Misty says
Sounds amazing! Glad you liked them!
Carey says
THESE ARE THE BEST PEANUT BUTTER COOKIES EVER!!!!
Danielle says
Thanks! We agree! Yummy! Thank you so much for taking the time to let us know.
Lauren says
This recipe is so good. They came out perfect! My husband and I both say they are the best cookies we've ever had!!
Misty says
What high praise! We're so glad you like them!
Caron says
I baked this recipe yesterday although I didn’t roll in sugar or chill the cookie dough before baking. I do see now why chilling is a great step and won’t omit it next time. Couldn’t achieve 410 degrees and the first batch came out with some overdone edges. Loved the taste and consistency of the cookie and plan to make again to give as gifts.
Misty says
Yes, chilling this particular dough is really important and totally worth it! Enjoy the next batch!
grey says
I made these as a gift for a coworker and made some extra for myself and they're amazing. I skipped the filling and instead folded in the chips and rolled some cookies in Reese's pieces and it was perfect. I will absolutely make these again.
Misty says
Glad you enjoyed them!
Mary says
OMG these were incredible! It must be the cake flour and the flash freezing that really helps these cookies keep their shape. Thanks for sharing a wonderful recipe that I will certainly be making again!
Danielle says
So happy to hear it! Thanks for taking the time to let us know.
Ella Hartung says
These cookies are so yummy!!! Do you think it would change the consistency of the dough to half the recipe?
Misty says
Hi Ella, so glad you like them! It should work just fine to half the recipe. My only note would be that you if you're using a stand mixer that's very large, it may not mix it well (sometimes too little dough in a large mixer doesn't turn out the same). But a 5 qt mixer or hand beaters should work well. Enjoy!
Carol Murphy says
These cookies are absolutely amazing and an identical match to crumbles peanut butter delight cookies. The texture, the taste and the flavor is absolutely amazing. You guys nailed this one! I am really looking forward to looking at all of your other recipes . This is the first time I have found your site. Thank you so much!
Danielle says
Thank you so much for taking the time to leave your feedback! We love this recipe and are so happy you do too! Enjoy!