Name: Ultimate Crumbl Peanut Butter Cookie Copycat Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup peanut butter chips; 1/4 cup peanut butter (creamy); 2 tbsp powdered sugar; 1 cup all-purpose flour; 1 1/3 cup cake flour; 1 tsp baking soda; 1 tsp baking powder; 1 tbsp cornstarch; 1 tsp 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 tsp vanilla extract; 2 large eggs; 2-4 tbsp peanut butter (creamy) for drizzling

I absolutely adore sharing this recipe that has quickly become one of my all-time favorites: the Ultimate Crumbl Peanut Butter Cookie Copycat Recipe. From the very first bite, you get that perfect balance of rich, creamy peanut butter paired with soft, melt-in-your-mouth cookie dough that’s just irresistible. It’s a recipe I’ve fallen in love with not only because of its delicious flavor but also because it brings such joy and comfort with each batch I bake. If you’re a peanut butter fan looking for a cookie that nails that crave-worthy Crumbl experience right at home, you’ve got to try this one.

Why You'll Love This Ultimate Crumbl Peanut Butter Cookie Copycat Recipe

I have to say, what really sets this recipe apart for me is the way it captures that iconic Crumbl cookie texture and flavor so perfectly. It’s soft, super tender, and loaded with peanut butter goodness, but what truly makes it unforgettable is the surprise creamy peanut butter filling inside. That molten center is like a dreamy peanut butter lava that oozes out with each bite, making you want just one cookie after another.

Another thing I love about this recipe is how straightforward it is to prepare, despite having that gourmet bakery vibe. The dough comes together quickly, and the filling is as simple as melting peanut butter chips with creamy peanut butter and powdered sugar. Freezing the filling discs before shaping the cookies is my secret tip to keep everything neat and luscious. It lets you handle bakery-level craftsmanship in your own kitchen without stress.

Honestly, the Ultimate Crumbl Peanut Butter Cookie Copycat Recipe is perfect for so many occasions. Whether you’re baking for a family gathering, a holiday cookie swap, or just because you need a peanut butter pick-me-up, it fits the bill beautifully. These cookies not only taste amazing but also look stunning when drizzled with melted peanut butter on top. I always find joy handing them out, and my loved ones are always impressed by their homemade charm.

Ingredients You'll Need

The image shows several small dollops of smooth, light brown batter with fine specks, placed on a baking sheet lined with parchment paper. A metal scoop is in the process of dropping one dollop onto the sheet, causing the batter to slightly spread and form a rounded mound with soft edges. The batter has a creamy, glossy texture, and the dollops are evenly spaced across the sheet. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple but thoughtfully chosen ingredients is key to making this recipe shine. Each component adds something special—from the smoothness of creamy peanut butter to the light texture cake flour brings to the dough, and the little sprinkle of salt that perfectly balances the sweetness.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Peanut butter chips: Essential for creating the creamy filling that melts beautifully inside the cookies.
Creamy peanut butter: Adds rich, smooth flavor both to the filling and the dough for maximum peanut butter impact.
Powdered sugar: Sweetens the filling without gritty texture, keeping it silky smooth.
All-purpose flour and cake flour: A combo that lends structure but keeps cookies tender and soft.
Baking soda and baking powder: Work together to give just the right amount of rise and texture.
Cornstarch: Helps soften the cookie and improve its delicate crumb.
Salt: Enhances the peanut butter flavor and balances sweetness perfectly.
Butter (softened): The base for a rich, buttery cookie dough with a lovely mouthfeel.
Granulated and light brown sugars: Together they add sweetness and a touch of moisture for chewiness.
Vanilla extract: Adds depth and warmth to the overall flavor profile.
Eggs: Provide structure and richness, helping to bind everything together beautifully.
Extra peanut butter for drizzling: For that final irresistible touch of peanut butter decadence on top.

Directions

Step 1: Preheat your oven to 410°F. This high temperature helps the cookies develop a slight crisp edge while keeping the inside ultra soft and gooey.

Step 2: Start by preparing the filling. Place the peanut butter chips and ¼ cup creamy peanut butter in a microwave-safe bowl. Microwave for 1 minute, then stir thoroughly until everything is melted and smooth.

Step 3: Stir in the powdered sugar to the melted mixture. This will thicken the filling and balance the peanut butter perfectly.

Step 4: Using a tablespoon or a small scoop, drop 14 discs of the filling mixture onto a cookie sheet lined with parchment or wax paper. Place these discs in the freezer while you prepare the dough to firm up.

Step 5: In a large bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Set aside your dry ingredients.

Step 6: In another bowl or in a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.

Step 7: Mix in 1 cup creamy peanut butter until combined, then add vanilla extract and eggs one at a time, making sure to scrape down the bowl after each addition for an even mix.

Step 8: Slowly add the dry ingredients to your wet mixture and mix on low speed just until no dry flour pockets remain. Be careful not to overmix.

Step 9: Scoop about ⅔ of your cookie dough into a 3.25-ounce scoop or a ⅓ cup plus 1 tablespoon measuring cup. Press one frozen filling disc in the center, then cover completely with the remaining cookie dough in the scoop. Roll the dough ball in granulated sugar and place on a parchment-lined cookie sheet. Because these cookies are large, fit about 6 per sheet and use a flat measuring cup to gently flatten each ball slightly.

Step 10: Freeze the shaped cookies for 30 minutes. This chilling step helps the cookies hold their shape and keeps the filling intact during baking.

Step 11: Bake the cookies in the preheated oven for 10 minutes. They should look set on the edges but still soft in the center.

Step 12: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them carefully to a wire cooling rack with a spatula to cool completely.

Step 13: For a beautiful finishing touch, microwave a few tablespoons of peanut butter until pourable and drizzle over the cooled cookies. For neat drizzles, place melted peanut butter in a zip-top bag, snip a small hole in the corner, and pipe it over the cookies in your desired pattern.

Servings and Timing

This recipe makes about 14 large, generously filled cookies, perfect for sharing at parties or savoring over several days. Prep time typically takes around 15 minutes, but don’t forget to account for chilling time of roughly 45 minutes (freezing filling discs and dough). The cook time is a quick 10 minutes per batch. Altogether, from start to finish, plan for about 1 hour until you’re biting into these irresistible treats.

How to Serve This Ultimate Crumbl Peanut Butter Cookie Copycat Recipe

A close-up image of a peanut butter cookie with three visible layers: a soft, light brown cracked cookie base showing a rough texture, a thick creamy peanut butter filling in the center with a smooth, shiny surface, and a drizzled layer of slightly darker peanut butter on top forming a criss-cross pattern. The cookie is on a white marbled surface, with parts of other similar cookies faintly visible in the background. One cookie is partially broken, revealing the creamy inside clearly. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Ultimate Crumbl Peanut Butter Cookie Copycat Recipe cookies, I often like to present them on a rustic wooden board or a simple white platter that really lets their rich golden-brown color pop. A light drizzle of peanut butter on top is already stunning, but you can also sprinkle a little flaky sea salt on some of them for a lovely contrast if you’re feeling adventurous.

These cookies pair wonderfully with cold glasses of milk or a hot mug of coffee or tea to balance all that peanut buttery richness. For grown-up gatherings, I like serving them alongside a creamy dessert wine or even a smooth bourbon, which complements the nutty flavor beautifully. They’re truly versatile—perfect for an afternoon snack, a festive cookie exchange, or a cozy night in.

I recommend serving them at room temperature or slightly warm. If you have time, a quick 5-second zap in the microwave brings out the filling’s gooey center delightfully. But chilled cookies straight from the fridge are delicious too if you prefer that firmer texture. For portion sizes, one cookie is plenty satisfying given how rich and indulgent they are, but you'll never feel bad if you nab a second!

Variations

If you want to mix things up, I love experimenting with substitutions in this Ultimate Crumbl Peanut Butter Cookie Copycat Recipe. For a gluten-free version, swapping the all-purpose and cake flours for a high-quality gluten-free flour blend works wonders without sacrificing texture. You might need to add an extra 1-2 tablespoons of flour blend depending on your brand since gluten-free flours absorb moisture differently.

For anyone following a vegan diet, you can replace the butter with a plant-based margarine or coconut oil and swap eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The peanut butter flavor still shines through beautifully, though the texture will be slightly different but still delicious.

Want to try a flavor twist? Adding chopped roasted peanuts to the dough or sprinkling crushed pretzels on top before baking gives a crunchy contrast that’s addictive. You could also experiment with swapping half the peanut butter chips for chocolate chips if you want a peanut butter-chocolate combo that melts in your mouth.

Storage and Reheating

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature to keep them soft and chewy. They stay fresh for up to 4-5 days this way. I recommend layering the cookies with parchment paper between them to prevent sticking and maintain their beautiful peanut butter drizzle on top without smudging.

Freezing

This recipe freezes wonderfully! To freeze, wrap each cooled cookie in plastic wrap and then place them in a zip-top freezer bag or airtight container. They keep well in the freezer for up to 3 months. When you want a treat, just thaw at room temperature or microwave for a few seconds to enjoy the gooey filling as if freshly baked.

Reheating

When reheating, I find the microwave is the quickest way to revive these cookies’ soft texture and molten center. Heat them for 5-10 seconds per cookie, checking so they don’t overheat and dry out. Avoid reheating in the oven as it may make the cookies too firm or hard. If you prefer, letting them come to room temperature naturally also brings back the cookie’s soft, tender texture.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, you can swap creamy peanut butter for chunky, but it will add a slightly different texture to the dough and filling because of the peanut bits. I love the chunky variety if you want an extra nutty crunch inside your soft cookies.

Do I have to use cake flour?

Cake flour helps make the cookies incredibly tender and soft, mimicking that bakery texture. If you only have all-purpose flour, you can use all-purpose but the cookies may be a bit denser. For a lighter cookie, I highly recommend the cake flour if possible.

Why do you freeze the filling discs and cookie dough?

Freezing the filling discs firms them up so they don’t melt away when you bake. The chilling step for dough helps cookies hold their shape better, prevents spreading too much, and keeps that luscious filling nestled inside perfectly.

Can I make smaller cookies? How does that affect baking time?

Absolutely! If you make smaller cookies, adjust your bake time to about 7-8 minutes, but keep an eye on them to avoid overbaking. The filling will still be decadent but expect a smaller surprise center.

Is this recipe nut-free safe?

This recipe is peanut butter-based, so it’s not suitable for those with peanut allergies. For a nut-free alternative, you could experiment substituting sunflower seed butter and sunflower seed butter chips, though results may vary and would require testing for texture and flavor balance.

Conclusion

I truly hope you enjoy making and devouring this Ultimate Crumbl Peanut Butter Cookie Copycat Recipe as much as I do. It’s one of those special recipes that feels like a cozy hug from the inside, packed with rich peanut butter flavor and that irresistible bakery-quality softness. Whether you’re baking for your family, friends, or just for yourself, these cookies never fail to bring happiness and smiles. So go ahead, grab your ingredients, and treat yourself to this peanut butter dream today!