Crumbl Classic Peanut Butter Cookies
Crumbl Classic Peanut Butter Cookies are thick, chewy and packed with delicious peanut butter flavor! With 3/4 cup of peanut butter, these cookies are a peanut butter lover’s dream.
If you’re here, it probably means you’re a big fan of Crumbl Cookie Recipes or you’re a big fan of peanut butter. Or both. Either way, you’re in the right place! I’m a fan of all the spreads. I’ve got a Crumbl Hazelnut Churro Cookies that is filled with Nutella; and a Crumbl Biscoff White Chip Cookies that has Biscoff butter in the dough! 😍 I’m excited to add these classic peanut butter cookies to that mix!
Why This Recipe Works
- Packed with peanut butter flavor. This classic peanut butter cookie recipe is the best because it calls for 3/4 cup of peanut butter! The peanut butter flavor really comes through and it is amazing in this cookie recipe!
- Quick and easy cookie recipe. This cookie recipe comes together in just 20 minutes! It takes just 10 minutes to prepare the dough and about 10 minutes to bake. It’s the perfect dessert for when that sweet craving hits and you don’t want to wait!
- Unsalted Butter: If you use salted butter, I’d omit the salt from the recipe.
- Creamy Peanut Butter: While you’re welcome to use any kind of peanut butter, I wouldn’t use the natural peanut butter due to the extra oils that separate. I’ve linked to the kind I use. I love Skippy peanut butter cookies!
- Light Brown Sugar: You can use dark brown sugar, but just know it will change the color and flavor of the cookies due to the higher content of molasses in the sugar.
- Granulated Sugar: Some of the sugar will go in the cookie dough, but we’ll reserve some to roll the cookie dough in. This will give the cookies a nice sugary-crusted exterior.
- Egg: Other than the butters and a bit of vanilla extract, the egg is the only other liquid-based ingredient in these cookies. The egg helps bind all the ingredients together and provides some leavening.
- Vanilla Extract: It may seem a bit strange that we add vanilla in basically every dessert recipe (even in recipes you wouldn’t think to pair with vanilla flavoring). Like salt enhances the flavor of savory dishes, vanilla extract enhances the flavor of sweet dishes!
- Cream the butters and sugars. Using a stand mixer fitted with a paddle attachment, or a hand mixer, Add the butter, peanut butter, brown sugar, and ¼ cup of the granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) and cream for 2-3 minutes. Add the egg and vanilla and mix again until well combined.
- Add the dry ingredients. Add the salt, baking soda, and flour to the bowl and mix until combined.
- Roll into balls. Take the peanut butter cookie dough and roll into 1/4 cup sized balls. Then roll the balls in granulated sugar until they are fully coated.
- Bake. Place the dough balls on a parchment paper-lined baking sheet (I do 6 per sheet) and, using a fork, create a criss-cross pattern in the dough balls. Bake at 350°F for 8-10 minutes. The centers will look slightly underdone but will set as they cool. Remove from oven and let cookies cool on pan for 5-10 minutes. Transfer to wire rack to cool completely.
There’s no need to chill the cookie dough.
You can use crunchy peanut butter if you’d prefer more of a chunky peanut butter texture to the cookies. Or check out my Crumbl Peanut Butter Cup Cookies for a Reese’s twist! Or my Crumbl Peanut Butter Blossoms for an added chocolate flair.
Make sure your butter is room temperature. Due to the peanut butter in the cookies, the dough can be too soft if you use butter that is melty in the slightest (this can happen if you try to microwave the butter to get to room temperature). I’d recommend removing a cube of butter from the fridge about 20 minutes or so before making the cookies.
Torn between your love of chocolate chip cookies and peanut butter cookies? Combine them with my Peanut Butter Chocolate Chip Cookies recipe!
Make Ahead, Storing, and Freezing
If making ahead of time, store the cookie dough in the fridge in an airtight container for up to 2 days. Remove and let come to room temperature and then following the recipe starting with rolling the dough into balls and rolling in the sugar, then bake according to the instructions.
Store the cookies in an airtight container at room temperature for up to 7 days.
Freeze baked cookies after they have cooled completely. Wrap in plastic wrap and store in a Ziplock bag. Baked cookies will last in the freezer for up to 2 months.
To freeze the dough, I would recommend rolling the dough into balls, rolling them in the sugar, and then flash freezing on a baking sheet until firm. Transfer the frozen dough balls to a Ziplock bag and store in the freezer for up to 3 months. Remove and bake from frozen (adding about 1 minute to the bake time).
When it comes to cookies, you’ll want the butter. Oil is liquid at room temperature, so the mixture will be more like a cake batter or brownie batter than a cookie dough consistency that you get when using butter.
Nope! This classic peanut butter cookie recipe comes together really quickly because there is no need to chill the cookie dough.
Yes you can! When it comes to cookies, you can always add chocolate chips ha! They won’t be like the classic peanut butter cookies, but you’re definitely welcome to add some variation when it comes to add-ins like that. If you like a chocolate peanut butter combo, then you should try my Chocolate Peanut Butter Chip Cookies which is essentially the reverse of a peanut butter cookie with chocolate chips.
More Delicious Peanut Butter Recipes
- Chocolate Cake with Peanut Butter Frosting
- Crumbl Peanut Butter Brownie Cookies
- Chocolate Peanut Butter No-Bake Cookies
- No Bake Peanut Butter Pie
- Chocolate Peanut Butter Protein Balls
Copycat Crumbl Classic Peanut Butter Cookies
- Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat.
- Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
- Add the salt, baking soda, and flour and mix until combined.
- Portion into ¼ cup sized balls and roll in the granulated sugar. Place 6 per baking sheet. Using a forks’ tines, create a criss cross pattern in the dough, pressing down about halfway.
- Bake for 8-10 minutes. The centers will look slightly underdone but will set as they cool.
- Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely.
- Serve at room temperature or warm.