Description
This Ultimate Crumbl Peanut Butter Cookie Copycat recipe features soft and chewy cookies with a rich peanut butter filling. Encased in a buttery dough and topped with a peanut butter drizzle, these decadent treats are perfect for peanut butter lovers looking to replicate the famous bakery-style cookie at home.
Ingredients
Filling
- 1 cup peanut butter chips
- 1/4 cup peanut butter (creamy)
- 2 tbsp powdered sugar
Dough
- 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
Decorating
- 2-4 tbsp peanut butter (creamy) for drizzling
Instructions
- Preheat Oven: Preheat your oven to 410°F to ensure it reaches the ideal temperature for baking the cookies.
- Prepare Filling: In a microwave-safe bowl, combine peanut butter chips and 1/4 cup creamy peanut butter. Microwave for 1 minute, then stir until fully melted and smooth. Stir in powdered sugar until combined.
- Freeze Filling Disks: Using a tablespoon scoop, portion the filling onto a wax paper or parchment-lined baking sheet to form 14 small disks. Freeze these disks while preparing the dough to keep them firm for stuffing.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt until evenly combined.
- Cream Butter and Sugars: In a separate bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add in 1 cup peanut butter and mix well.
- Add Vanilla and Eggs: Beat in vanilla extract and eggs, one at a time, scraping down the bowl after each addition to fully incorporate.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture on low speed until just combined and no dry pockets remain. Avoid overmixing to maintain cookies’ tenderness.
- Form Cookies: Using a 3.25-ounce scoop or slightly over 1/3 cup measuring cup, fill it two-thirds full with dough. Place one frozen peanut butter filling disk on top, then cover with more dough until filling is encased. Roll cookie dough ball in granulated sugar and place on a parchment-lined baking sheet.
- Flatten and Chill: Lightly flatten each cookie using a flat measuring cup. Place the baking sheet with cookies in the freezer for 30 minutes to firm up before baking.
- Bake Cookies: Bake cookies at 410°F for 10 minutes. After baking, let cool on the baking sheet for 10 minutes to set before transferring carefully with a spatula to a wire rack to cool completely.
- Decorate Cookies: Once cooled, microwave 2 to 4 tablespoons of peanut butter until runny. Drizzle over the cookies with a spoon or place melted peanut butter into a zip bag, cut a small corner, and pipe a decorative drizzle over each cookie.
Notes
- Freezing the filling and dough before baking prevents the filling from melting out.
- Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Do not overbake; cookies will look slightly soft when done and firm up while cooling.
- Adjust peanut butter drizzle amount based on preference for topping intensity.
- Cookies are large and rich, so one cookie is quite filling.
