Have you ever stood in line at Crumbl, staring at that pink box, knowing you’re about to spend way too much money on cookies? Yeah, me too. More times than I’d like to admit.
But I figured something out. You can make those giant, warm, peanut butter cookies right in your own kitchen. I’m going to show you how to make my version of the Crumbl Peanut Butter Reese’s Cookie, and honestly, it might even be better.
This isn’t some super complicated recipe. It’s just a few simple steps to get a cookie that’s soft in the middle, a little crispy on the edges, and loaded with so much peanut butter and chocolate flavor you won’t know what to do. You can totally do this.
Why This Recipe Just Works
Look, there are a million cookie recipes out there. But this one is different.
It’s all about getting that perfect texture. You know, the one that’s chewy and dense, not light and cakey. We’re going for a cookie that has some real substance.
And the flavor is just wild. We’re using peanut butter in the dough, a peanut butter drizzle on top, and stuffing it with chopped-up Reese’s cups. It’s a whole situation.
Plus, you get to have them fresh out of the oven. Nothing, not even a fancy pink box, beats a warm cookie that melts in your mouth.
What You’ll Need
Okay, let’s talk ingredients. Getting the right stuff is pretty important here, so try not to eyeball it. Baking is kind of like science, but way more delicious.
I like to use specific brands for some of these because it just works better. For peanut butter, stick with the regular creamy kind like Jif or Skippy. The “natural” kind where the oil separates can make the dough act weird.
For the Cookie Dough
This is the main event. This is what makes the cookie a cookie.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Creamy peanut butter | 1 cup |
| Granulated sugar | 1 cup |
| Light brown sugar | ¾ cup, packed |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Reese’s Cups | 1 cup, chopped |
A quick note on the butter: make sure it’s softened, but not melted. Just leave it on the counter for an hour or so before you start. If you press it with your finger, it should leave a little dent. That’s the sweet spot.
For the Topping & Drizzle
This part is what makes them look like they came from a fancy cookie shop.
| Ingredient | Amount |
|---|---|
| Creamy peanut butter | ½ cup |
| Powdered sugar | 2 tbsp |
| Milk | 1-2 tbsp |
| Mini Reese’s Cups | About 12 |
The milk for the drizzle is just to thin it out. Start with one tablespoon and see how it looks. You want it to be thick enough to stay on the cookie but thin enough to drizzle easily.
The Tools for the Job
You don’t need a professional kitchen, I promise. Just a few basic things will get you through it.
- Stand Mixer or Hand Mixer: You can mix this by hand, but it’s a workout. A mixer makes creaming the butter and sugar way easier.
- Big Mixing Bowls: One for your dry stuff, one for your wet stuff.
- Measuring Cups & Spoons: Baking needs precision!
- Baking Sheets: Two is ideal so you can have one batch ready to go while the other is in the oven.
- Parchment Paper: This is a lifesaver. It stops the cookies from sticking and makes cleanup a breeze.
- Large Cookie Scoop: A 3-tablespoon scoop is perfect for getting those giant, uniform Crumbl-sized cookies.
- Spatula: For scraping the sides of the bowl. Don’t leave any of that good dough behind.
Let’s Get Baking: The Step-by-Step Guide
Alright, are you ready? We’re going to break this down into super simple steps. Just follow along and you’ll be golden.
Step 1: Prep Your Stuff
First things first, get your oven preheating to 350°F (175°C). You always want your oven fully heated before the cookies go in.
Line your baking sheets with parchment paper. This is a non-negotiable step for me. Seriously, it makes life so much easier. While you’re at it, chop up your regular-sized Reese’s cups. I like to cut them into quarters.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, just whisk together your flour, baking soda, and salt. This helps make sure everything is evenly distributed so you don’t get a salty bite. Then just set that bowl aside for a minute.
Step 3: Cream the Butter and Sugars
In the big bowl of your stand mixer (or using a hand mixer), beat the softened butter and peanut butter together until it’s nice and smooth. This should take about a minute.
Now, add in the granulated sugar and the packed brown sugar. Turn the mixer on medium-high and let it go for a good 2-3 minutes. You want it to get light and fluffy. This step is super important because it whips air into the dough, which helps with the texture.
Step 4: Add the Eggs and Vanilla
Add your eggs one at a time, mixing well after each one. Scrape down the sides of the bowl with your spatula to make sure everything is getting mixed in. After the eggs are in, mix in your vanilla extract.
Step 5: Combine Wet and Dry
Okay, time to bring it all together. Turn your mixer down to low and slowly add your dry ingredient mixture to the wet mixture. Mix it only until the flour is just combined. If you overmix here, your cookies can get tough, and nobody wants a tough cookie.
Gently fold in your chopped Reese’s Cups with your spatula.
Step 6: The Most Important Step… Chill!
This is the secret. You have to chill the dough. Cover the bowl with plastic wrap and stick it in the fridge for at least 30-60 minutes. This stops the cookies from spreading into flat, sad pancakes in the oven. Trust me on this. Don’t skip it.
Step 7: Scoop and Bake
Once the dough is chilled, use your large cookie scoop to make dough balls. Place them on your prepared baking sheet, leaving a few inches between them because they will spread a little.
Bake for 12-14 minutes. The edges should look set and slightly golden, but the middle will still look a little soft and underdone. That is exactly what you want. Take them out. They will finish cooking on the hot pan.
Step 8: The Finishing Touches
Let the cookies cool on the baking sheet for about 10 minutes. This is crucial. If you try to move them too soon, they’ll fall apart.
While they’re cooling, press one mini Reese’s Cup into the center of each warm cookie.
Now, make the drizzle. In a small bowl, mix the ½ cup of peanut butter with the powdered sugar. Add one tablespoon of milk and stir. If it’s too thick to drizzle, add a little more milk until you get the right consistency. Drizzle this over the cookies.
And that’s it! You did it. You made amazing cookies.
My Pro Tips for Perfect Cookies
I’ve made a lot of cookies in my life. A lot. Here are a few things I’ve learned that make a real difference.
- Don’t Guess Your Flour: How you measure flour matters. Don’t just scoop it out of the bag with your measuring cup. That packs it in and you end up with too much flour, which leads to dry cookies. Instead, use a spoon to fluff up the flour in the bag, then spoon it into your measuring cup and level it off with a knife.
- The “Cookie Scoot”: If your cookies come out of the oven a little misshapen, you can fix it. While they are still hot on the pan, take a round cookie cutter or the rim of a glass that’s slightly larger than the cookie and place it over the cookie. Gently “scoot” it around in a circle. This will tuck in the edges and make a perfect circle.
- Room Temperature Eggs: This sounds fussy, but it actually helps. Room temperature eggs mix more evenly into the batter and help create a lighter texture. If you forget to take them out, just put them in a bowl of warm water for 5 minutes.
- Bang the Pan: For an extra chewy, wrinkly texture, you can try this trick. About 10 minutes into baking, open the oven and carefully lift the baking sheet a few inches and drop it back onto the rack. This deflates the center and creates yummy ridges. Do it again right when you take them out of the oven.
Substitutions and Fun Variations
Want to mix things up? Go for it. Baking should be fun.
- Other Candies: Not a Reese’s fan? First of all, what? But second, you could totally use chopped-up Snickers, M&M’s, or even chocolate chips instead.
- Crunchy Peanut Butter: If you like a little texture, you can use crunchy peanut butter in the dough. I wouldn’t recommend it for the drizzle, though.
- Add Some Salt: For a salty-sweet vibe, sprinkle a tiny bit of flaky sea salt on top of the cookies right after you drizzle them. It’s a game-changer.
Making Them Ahead & Storing Leftovers
These cookies are best fresh, but they also store really well.
To Make Ahead: You can make the cookie dough and chill it in the fridge for up to 3 days. You can also scoop the dough into balls and freeze them on a baking sheet. Once they’re frozen solid, toss them into a freezer bag. You can bake them right from frozen; just add an extra 2-3 minutes to the baking time.
Storing Leftovers: Store the baked cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. If you put a slice of bread in the container with them, it will help keep them soft even longer. It sounds weird, but it works.
Frequently Asked Questions
Q1. Why did my cookies spread out so much?
Ans: You probably skipped the chilling step! Chilling the dough solidifies the butter, which means it melts slower in the oven, preventing the cookies from spreading into thin crisps.
Q2. Can I use natural peanut butter?
Ans: You can, but it might change the texture. Natural peanut butters have more oil and can make the dough greasier and cause more spread. It’s best to stick with a classic processed peanut butter like Jif for this recipe.
Q3. My cookies turned out dry. What did I do wrong?
Ans: Two things could have happened: you either added too much flour, or you overbaked them. Remember to spoon and level your flour, and pull the cookies from the oven when the centers still look a little soft.
Q4. Do I have to use a stand mixer?
Ans: Nope! A hand mixer works great. If you don’t have either, you can mix it by hand with a whisk and a good spatula, it’ll just take a bit more arm muscle to get the butter and sugar properly creamed.
Wrapping Up
See? That wasn’t so hard. You just made bakery-level cookies in your own house. Now you can get that warm, gooey, peanut-buttery goodness whenever you want, without the long line or the high price.
The best part is sharing them, so grab a glass of milk and find someone to impress with your new baking skills.
If you make these, I’d love to hear about it! Drop a comment below and let me know how they turned out or if you tried any fun variations. Happy baking