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!
Servings: 14 cookies
- 1 cup peanut butter chips
- ¼ cup peanut butter creamy
- 2 tablespoon powdered sugar
- 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
- 2-4 tablespoon peanut butter creamy
Place peanut butter chips and peanut butter in a bowl. Microwave for 1 minute. Stir until fully combined. Stir in the 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.
Mix flours, powder, soda, cornstarch, and salt in a large bowl.
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.
Add in dry ingredients on low speed until just incorporated and there are no dry pockets.
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.
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.
Tips & Tricks
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 want to make these without the filling they are still quite delicious, but they the recipe will only yield 13 cookies.
- 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.
Serving: 14 | Calories: 539kcal | Carbohydrates: 58g | Protein: 12g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 546mg | Potassium: 222mg | Fiber: 3g | Sugar: 38g | Vitamin A: 444IU | Calcium: 52mg | Iron: 2mg