A Crumbl Ultimate Peanut Butter Cookie is veritably incredible and perfect for peanut butter lovers. Big peanut butter cookies are stuffed with peanut butter, rolled in sugar, baked to perfection, and topped with peanut butter drizzle. These homemade cookies are delightful and unconfined for sharing.
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What Makes Crumbl Ultimate Peanut Butter Cookies So Good?
People are divided into two camps when it comes to peanut butter. For peanut butter lovers, there’s no largest way to satisfy a sweet starving than nibbling on an ultimate Crumbl Peanut Butter Cookie.
These giant, light, and chewy cookies may squint basic, but they have a surprisingly intense flavor. Topped with a drizzle of peanut butter with increasingly subconscious in the center, these cookies are dangerously delicious.
Why You Should Try This Recipe?
All the deliciousness of ultimate Peanut Butter Crumbl cookies comes at a price. Crumbl cookies aren’t cheap, and plane a moderate tendency can put a pretty big wafer in your supplies budget.
The biggest bummer is driving all the way to the store to buy Peanut Butter Cookies, only to find out that there aren’t any! With so many other flavors, Crumbl may not unchangingly have your favorites in stock. So sad!
However, once you know how to make these cookies at home, you’ll never be disappointed and can save money!
Ultimate Peanut Butter Crumbl Cookie Ingredients
For these cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- White granulated sugar, divided
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Creamy peanut butter
Special Equipment
An electric hand or stand mixer will help a lot when making the dough, but you can get by with a wooden spoon if you have the arm strength (or a willing assistant.) A trencher scrapper will help ensure you don’t leave any cookie dough behind. Using a three-ounce cookie scoop makes portioning a breeze, but a quarter-cup measuring cup will moreover work.
Piping the peanut butter onto the cookies with a small round tip is less messy than using a fork, but it’s not strictly necessary.
The one thing you should definitely use is parchment paper to line the cookie sheets. The parchment paper helps prevent the bottoms of the cookies from getting too brown.
How to Make Crumbl Peanut Butter Cookies
To prepare the cookie dough:
- Take the butter out of the fridge and let it soften on the counter for at least 15 minutes.
- Combine the flour, sultry soda, sultry powder, and salt in a medium bowl.
- In a separate large bowl, combine the softened butter and one cup each of light brown sugar and white granulated sugar.
- Beat the butter at upper speed to incorporate all the sugar. Continue vibration until the butter is light and airy.
- Reduce the speed of the mixer to medium and add the eggs one at a time.
- Add the vanilla extract, flour mixture, and one cup of peanut butter.
- Continue mixing until the thrash is smooth without any patches of dry ingredients.
- Scrape lanugo the trencher with a rubber spatula or trencher scraper, imbricate the trencher with plastic wrap, and nippy for virtually 30 minutes.
To make the cookies:
- Preheat the oven to 350 degrees.
- Line two sultry trays with parchment paper and set aside.
- Add the remaining white granulated sugar to a shallow and wide container and put to the side.
- Portion out the cookie dough using a 3-ounce cookie scoop (about a quarter of a cup) and roll each piece into a ball. Place the balls on the parchment-lined sultry tray.
- Use your thumb to make an indentation in the part-way of each dough ball. Place a teaspoon of peanut butter into each indentation.
- Pinch the indentation sealed over the peanut butter and roll the dough into a ball.
- Press the cookie into a thick disk
- Coat the disk in the white granulated sugar.
- Place on the prepared sultry tray at least four inches from the sides and other cookies.
- Repeat steps five to seven with the remaining cookie dough balls.
- Bake the cookies for 13 to 15 minutes until done. Turn the sultry trays and swap racks halfway through the cooking time.
- Take the sultry trays out of the oven and let the cookies rest for a minute surpassing transferring them to a wire cooling rack.
- Once the cookies are cool, heat the remaining peanut butter in 25-second bursts at 50 percent power in the microwave until it’s loose unbearable to drizzle over the cookies.
- Use a fork or a pastry bag to drizzle the warmed peanut butter over the cookies.
What to Serve With Crumbl Peanut Butter Cookies
Who could say no to the archetype peanut butter and ice-cold milk pairing? Or how well-nigh a mug of coffee or tea? These huge cookies moreover make mythological ice surf sandwiches.
How to Store Them
Let the cookies tomfool completely on a wire rack surpassing transferring them to an snapped container. To alimony the cookies from sticking together, place a piece of parchment or waxed paper between each layer.
To save the cookies longer, freeze them. Place the cookies in one layer on a sultry tray and freeze. Store the frozen cookies in a freezer bag and thaw surpassing serving, or try them frozen for a refreshing treat.
How Long Do They Last?
Room-temperature cookies should last well-nigh three days surpassing going stale, but frozen cookies will stay fresh for a month or longer.
More Copycat Cookie Recipes
- Crumbl Sugar Cookies
- Lemonades Girl Scout Cookies
- S’mores Girl Scout Cookies
- Samoas Girl Scout Cookies
- Tagalong Girl Scout Cookies
- Thin Mints Girl Scout Cookies
Favorite Peanut Butter Recipes
- 3 Ingredient Peanut Butter Cookies
- Chocolate Covered Peanut Butter Balls
- Homemade Reese’s Peanut Butter Cups
- Peanut Butter Ice Cream
- Reese’s Peanut Butter Pie
Check out increasingly of my easy cookie recipes and the weightier copycat restaurant recipes on CopyKat!
Crumbl Ultimate Peanut Butter Cookies
Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 ounces unsalted butter softened (2 sticks)
- 1 cup light brown sugar packed
- 1 1/2 cups white granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup creamy peanut butter divided
Instructions
- In a large trencher combine all purpose flour, sultry soda, sultry powder, and salt. Whisk together, and set aside.
- In a large mixing bowl, surf butter 1 cup of white granulated sugar, 1 cup of packed brown sugar together. Mix on upper until the mixture is light and fluffy, the verisimilitude of the creamed sugars will lighten without well-nigh 2 minutes. Be sure to save the 1/2 cup sugar for later use.
- Mix into the creamed butter and sugars, two eggs and mix until the eggs are incoporated.
- Add vanilla extract, flour, sultry soda, sultry powder, salt, and 1 cup of peanut butter. Be sure to reserve 1/4 cup of peanut butter for later use.
- Mix in the flour mixture in until well blended.
- Cover the trencher and place inside the refrigerator for 30 minutes to chill.
- When nippy time is complete, preheat the oven to 350°F and line a large sultry sheet with parchment paper.
- Weigh dough into 75 gram portions or use a ¼ measuring cup, scoop the mixture tightly from the trencher and roll into round, smooth balls using the palms of your hands. They will be big.
- Place each cookie dough wittiness on the sultry sheet and printing your thumb into the part-way of the cookie, creating a large crater. Do this for each cookie.
- Add well-nigh 1 teaspoon of peanut butter into the part-way of each crater and pinch the opening when together. Roll the cookie in between your hands gently to reshape it when smooth. It should be in the shape of a round disk and not in a ball.
- Roll each cookie through the remaining ½ cup of sugar surpassing baking. Be sure to imbricate each wittiness completely. See notes for shaping tips surpassing baking.
- Place cookies well-nigh 4 to 4 1/2 inches untied on a parchment lined sultry sheet. Gently printing the cookies with your hands to flatten them a bit. The cookies will spread out a bit.
- Bake cookies for 11 to 13 minutes for slightly underdone cookies, 13 to 15 minutes.
- Allow the cookies to tomfool on the sultry sheet for 5 minutes surpassing transferring to a wire rack. Allow them to tomfool completely surpassing applying the peanut butter drizzle.
- Use the left over peanut butter to drizzle over the cookies, you may need to add a little more, so you have unbearable to drizzle over all of the cookies.
- As the cookies are cooling, add the remaining peanut butter to a sandwich size Ziplock bag. Cut the smallest slum possible from one corner of the bag. Squeeze the peanut butter through the slum and pipe zip zag lines onto the squatter of each cookie.
- Serve warm right yonder or at room temperature.
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