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
Calories: 539kcal
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
Tips & Tricks
- 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.
Nutrition
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