These Crumbl Peanut Butter Cup Cookies are what Reese’s lovers dream about! A delicious Crumbl peanut butter cookie base is topped with melted peanut butter chips and chopped Reese’s peanut butter cups! It’s oh so divine! 

I love the Crumbl Classic Peanut Butter Cookies, so it was fun to take that idea and turn it into peanut butter cookies with Reese’s cups! If you’re a fan of Reese’s peanut butter cups, then check out my Reeses Peanut Butter Cup S’mores Skillet! It’s such a fun shareable dessert. Then stick around and try my Crumbl Peanut Butter Brownie Cookies and Chocolate Peanut Butter Chip Cookies too!

A Crumbl Peanut Butter Cup Cookie topped with melted peanut butter and topped with chopped Reese's cups.

Why This Recipe Works

  • Smooth peanut butter tip topping. By adding vegetable oil in with the peanut butter chips, the consistency of the peanut butter topping is smooth and doesn’t seize up. Chips such as white chocolate chips, semi sweet and milk chocolate chips, and peanut butter chips have stabilizers in them so they maintain their shape better. By adding the vegetable oil, we encourage the chips to stay nice and smooth once melted. 
  • Ultimate peanut butter cookie. This Crumbl peanut butter cookie is thick, chewy and packed with peanut butter! There is a whopping 3/4 cup of peanut butter in the recipe! 
  • Delicious Reese’s peanut butter cup in every bite! These peanut butter cookies with Reese’s cups are delicious because you can ensure you get a peanut butter cup in every bite! Want to know the trick? Add as many chunks of the candy on top of your cookie as you’d like! 😉   

Ingredient Notes

Melted peanut butter in a clear bowl with chopped Reese's peanut butter cups to the right of the bowl.
  • Unsalted Butter: If you use salted butter, be sure to cut back on the salt in the cookies. A general rule of thumb is to reduce the salt in the recipe by 1/4 teaspoon per stick of butter
  • Creamy Peanut Butter: I would recommend using traditional peanut butter instead of natural peanut butter. Natural peanut butter has oil separation, and this recipe doesn’t account for that additional liquid/oil in the dough. 
  • Brown Sugar: You can use light or dark brown sugar. I used light. Dark brown sugar will just give you a deeper color in your cookie and a richer flavor from the added molasses that’s found in dark brown sugar. 
  • Peanut Butter Chips: These will be melted and spread on top of the Crumbl peanut butter cup cookies to really bring out the peanut butter candy flavor. If you’d rather use melted peanut butter on top, just note that it will stick to the roof of your mouth and won’t be as sweet. Peanut butter chips have additional ingredients in it so you’ll get a different flavor depth and texture. 
  • Vegetable Oil: Using a bit of vegetable oil in the melted peanut butter chips will help so the mixture doesn’t seize up. It helps keep it nice and smooth! 
  • Reese’s Peanut Butter Cups: Chopped up and perfect for topping to get that delicious Reese’s flavor right on top. Feel free to use regular Reese’s peanut butter cups, holiday ones (like Reese’s eggs, Reese’s trees, Reese’s pumpkins, etc.), the mini cups or the large cups. You can use whichever you like the best! 

Step-by-Step Instructions

  1. Cream butters and sugars. In the bowl of a stand mixer with the paddle attachment, cream the butter, peanut butter, brown sugar and granulated sugar. Cream for 2-3 minutes or until smooth. Add the egg and vanilla then mix until combined.
  2. Add the dry ingredients. Add the flour, salt and baking soda and mix until incorporated.  
  1. Form into cookie dough balls. Using a cookie scoop or rolling the dough with your hands, form into 1/4 cup-sized balls. 
  2. Bake. Place 6 dough balls on a baking sheet lined with parchment paper. Bake at 350°F for 11-12 minutes or until the cookies appear crackly and the centers look slightly underdone (they will set/cook on the pan as they cool!)
  3. Remove and let cool. Remove the cookies from the oven and let the cookies cool on the pan for 5-10 minutes. Transfer to a wire rack to cool completely. 
  4. Prepare the toppings. Microwave the peanut butter chips and vegetable oil in a microwave safe bowl. Stir every 20 seconds until the mixture is fully melted. 
  1. Add the toppings and enjoy! Spread 1 tablespoon of melted peanut butter chips on top of each cookie and sprinkle with chopped Reese’s peanut butter cups. 
Crumbl Peanut Butter Cup Cookies lined up on a wire rack against a white background.

Recipe Tips

Using the palm of your hand, press down on each dough ball until it makes a thick disk, like a hockey puck. This will help the Crumbl peanut butter cup cookies get the cracked edges and be an even thickness. Getting an even thickness in the cookie dough balls helps provide a more even bake. 

Feel free to add chocolate chips to the cookie dough if you want! 

You don’t have to chill the cookie dough in this recipe! However, if you want to, you can. Chilling cookie dough develops the flavors and reduces spread while baking. These Reese’s peanut butter cup cookies don’t spread a ton while baking though, so you are fine to skip any cookie dough chilling. 

Using room temperature butter will help the butter, sugars and peanut butter cream together better, creating a smoother texture. 

Make Ahead, Storing, and Freezing

To make ahead of time, store the cookie dough in an airtight container in the fridge for 1-2 days before rolling and baking. You’ll need to pull the container out of the fridge about 30 minutes before baking so the dough becomes soft enough to roll or scoop into balls. 

Store the cookies in an airtight container or Ziplock bag at room temperature for 2-3 days or in the fridge for 5-6 days. 

To freeze the cookie dough, roll into dough balls and flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and freeze for 1-2 months. Remove from the freezer and bake from frozen. You may need to add an additional minute onto the bake time.

To freeze the cookies, flash freeze for 5-10 minutes until the peanut butter chip mixture is firm. Wrap in plastic wrap and store wrapped cookies in a Ziplock bag or airtight container. Cookies will keep in the freezer for up to 1 month. Remove and let thaw before enjoying.

You can also freeze the cookies without the toppings on. Simply let the cookies cool completely then wrap and store in a Ziplock bag or airtight container. Freeze for 1-2 months. Remove and top with toppings. 

Crumbl Peanut Butter Cup Cookies on a wire cooling rack.

Recipe FAQs

Can I use crunchy peanut butter?

Yes you can! If you want a bit of the crunchy peanut pieces in the cookie, then you can switch out the creamy peanut butter for crunchy.

Can I use natural peanut butter?

I would recommend using a traditional peanut butter. Natural peanut butter has oil separation. This recipe doesn’t account for that extra oil/liquid, so if you use natural peanut butter, expect it to affect the bake of the cookies.  


Are there Reese’s peanut butter cups in the cookies?

No, just chopped on top. This way the candy doesn’t melt while baking. Putting the Reese’s on top makes it so you get that Reese’s flavor and texture right away!

A pair of hands breaking a copycat Crumbl Peanut Butter Cup Cookie in half.

More Peanut Butter Recipes

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Crumbl Peanut Butter Cup Cookies topped with chopped peanut butter cups and melted peanut butter.
Print Review
5 from 3 votes

Crumbl Peanut Butter Cup Cookies

A thick peanut butter cookie is rolled in granulated sugar then baked until the edges are just set and the middles are still thick and soft. Melted peanut butter chips are melted and smeared on top of each cookie then topped with chopped peanut butter cups. I mean, if there were a cookie recipe that would satisfy all people… it would be this one!
Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 24 mins
Servings: 10 cookies

Ingredients
 

Cookies

Toppings

  • 3/4 cup peanut butter chips
  • 1 teaspoon vegetable oil - or canola oil
  • 3/4 cup Reese's peanut butter cups - chopped

Instructions
 

Make the 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 granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined. Scrape down the sides of the bowl as needed.
  • Add the salt, baking soda, and flour and mix until combined. 
  • Portion into 1/4 cup sized balls. Place 6 on baking sheet. Using the palm of your hand press down on each ball until it makes a thick disk, like a hockey puck. 
  • Bake for 11-12 minutes. The cookies will appear crackly and 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, then transfer to wire rack to cool completely. 

Prepare Toppings

  • Place the peanut butter chips and vegetable oil in a microwave safe bowl. Heat in 20 second increments until fully melted.
  • Spoon about 1 tablespoon of the melted peanut butter chips over each cookie, spreading it around the top. Sprinkle some chopped Reeses peanut butter cups over top.
  • Serve at room temperature or warm. 

Notes

Store the cookies in an airtight container or Ziplock bag at room temperature for 2-3 days or in the fridge for 5-6 days. 
To freeze the cookie dough, roll into dough balls and flash freeze on a baking sheet until firm. Transfer to a Ziplock bag or airtight container and freeze for 1-2 months. Remove from the freezer and bake from frozen. You may need to add an additional minute onto the bake time.

Nutrition

Calories: 434kcal (22%)Carbohydrates: 47g (16%)Protein: 10g (20%)Fat: 24g (37%)Saturated Fat: 11g (55%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mg (15%)Sodium: 300mg (13%)Potassium: 183mg (5%)Fiber: 2g (8%)Sugar: 29g (32%)Vitamin A: 311IU (6%)Vitamin C: 1mg (1%)Calcium: 32mg (3%)Iron: 2mg (11%)
Course: Dessert
Cuisine: American
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