These Crumbl Chocolate Peanut Butter Chip Cookies are a rich cocoa cookie base filled with creamy peanut butter chips! These cookies are big, soft and oh so delicious!

Want to make more Crumbl cookies right at home? Try my Crumbl Biscoff white chip cookies, Crumbl chocolate chip cookies, and Crumbl Oreo sandwich cookies recipes! Looking for another peanut butter option? Then you’ll love my Crumbl Peanut Butter Cup Cookies that are topped with Reeses’ peanut butter cups or my Crumbl Peanut Butter Brownie Cookies!

Chocolate Peanut Butter Chip Cookies lined up next to each other on a wire rack.

Why This Recipe Works

  • Better than Crumbl. There are so many reasons why I love these cookies more than the Crumbl ones. They are super soft and moist and yet they are set and hold together well. They don’t fall apart — which is good! They also have a richer chocolate flavor to the cookie base.
  • Don’t need to chill the dough. These peanut butter chip cookies are quick and easy to make because you don’t have to take time to chill the dough.
  • Perfect ratio of chocolate and peanut butter. These cookies are the best because they have the perfect ration of rich chocolate to creamy peanut butter!

Ingredient Notes

Crumbl Chocolate Peanut Butter Chip Cookies ingredients in glass bowls on a cream textured background.
  • Peanut Butter Chips: Any brand of peanut butter chips will do. These can be found by the chocolate chips in your local grocery store.
  • Brown Sugar: Using brown sugar will help the cookies have a softer texture as well as add more flavor than just using granulated sugar.
  • Cocoa Powder: Unsweetened cocoa powder is how we get a deliciously rich chocolate flavor to the Crumbl peanut butter chip cookies.

Step-by-Step Instructions

  1. In a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and beat until fully combined. 
  2. Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the peanut butter chips and mix until just barely combined. 
A glass mixing bowl with Chocolate Peanut Butter Chip Cookie dough in it.
  1. Portion the dough into 1/2 cup balls and place on a baking sheet with parchment paper or a baking mat. Press down on the balls with your palm to resemble a hockey puck. Bake for 9-12 minutes at 350°F. 
Chocolate Peanut Butter Chip Cookie dough balls on a white parchment lined baking sheet.
  1. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Crumbl Chocolate Peanut Butter Chip Cookies on a wire cooling rack.
Chocolate Peanut Butter Chip Cookies on a white background.

Recipe Tips

I like to top the cookie dough balls with a few peanut butter chips before baking.

When combining the dry ingredients with the wet ingredients, don’t over mix. This can cause the dough to get tough which will cause the cookies to be dry.

Looking for an all-peanut butter cookie recipe? Try my copycat Crumbl Classic Peanut Butter Cookies recipe!

Make Ahead, Storing, and Freezing

Store the cookies in an airtight container or Ziplock bag at room temperature for 3-5 days.

For freezing, I would recommend freezing the dough instead of freezing the baked cookies. Freeze the dough balls in the freezer on a baking sheet until set/solid. Then transfer to a ziplock bag or airtight container. Cookie dough will keep in the freezer up to 3 months. Remove from the freezer and bake from frozen. You may need to add an additional minute or two onto the bake time.

FAQs

What are Crumbl cookies?

Crumbl is a Utah-based cookie company that makes and sells large cookies. They have a rotating menu with new and inventive flavors!

Does Crumbl sell small cookies?

The Crumbl cookies are famous for being large cookies, but they do make small cookies for their catering service. If you’d like, you can make these copycat Crumbl cookies smaller by portioning the dough into smaller cookie dough balls prior to baking.

Can I use peanut butter instead of peanut butter chips?

No. Using peanut butter would affect the texture and bake of the cookies. Peanut butter in these cookies would be an additional fat that isn’t accounted for in the bake time and temperature. Peanut butter chips are different than peanut butter because they are solid and don’t mix into the dough.

A Chocolate Peanut Butter Chip Cookie broken in half on a tan plate with a glass of milk in the background.

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Chocolate Peanut Butter Chip Cookies lined up next to each other on a wire rack.
Print Review
4.86 from 7 votes

Chocolate Peanut Butter Chip Cookies

The perfect soft copycat Crumbl Chocolate Peanut Butter Chip Cookies, studded with peanut butter chips.
Prep Time: 5 mins
Cook Time: 9 mins
Total Time: 14 mins
Servings: 10 cookies

Ingredients
 

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. 
  • In a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs and vanilla and beat until fully combined. 
  • Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the peanut butter chips and mix until just combined. 
  • Portion the dough into 1/2 cup balls. Press down on the balls with your palm to resemble a hockey puck. Bake for 9-12 minutes. 
  • Remove from the oven and let cookies sit on the baking sheet for 5 minutes before transfer to a wire rack. Enjoy warm or at room temperature. 

Notes

Storing and Freezing: Store the cookies in an airtight container or Ziplock bag at room temperature for 3-5 days.
For freezing, I would recommend freezing the dough instead of freezing the baked cookies. Freeze the dough balls in the freezer on a baking sheet until set/solid. Then transfer to a ziplock bag or airtight container. Cookie dough will keep in the freezer up to 3 months. Remove from the freezer and bake from frozen. You may need to add an additional minute or two onto the bake time.

Nutrition

Calories: 596kcal (30%)Carbohydrates: 74g (25%)Protein: 13g (26%)Fat: 31g (48%)Saturated Fat: 21g (105%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 93mg (31%)Sodium: 326mg (14%)Potassium: 208mg (6%)Fiber: 5g (20%)Sugar: 45g (50%)Vitamin A: 621IU (12%)Calcium: 44mg (4%)Iron: 3mg (17%)
Course: Dessert
Cuisine: American
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