Crumbl Peanut Butter Cup Cookies
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! Another delicious version is my Crumbl Peanut Butter Blossom Cookies. And 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!
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! 😉
- 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!
- 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.
- Add the dry ingredients. Add the flour, salt and baking soda and mix until incorporated.
- Form into cookie dough balls. Using a cookie scoop or rolling the dough with your hands, form into 1/4 cup-sized balls.
- 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!)
- 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.
- 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.
- 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.
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.
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.
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!
More Peanut Butter Recipes
- Peanut Butter Oatmeal
- Chocolate Cake with Peanut Butter Frosting
- No Bake Peanut Butter Pie
- Chocolate Peanut Butter Protein Balls
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Crumbl Peanut Butter Cup Cookies
- 1/2 cup unsalted butter - softened to room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 3/4 cup peanut butter chips
- 1 teaspoon vegetable oil - or canola oil
- 3/4 cup Reese's peanut butter cups - chopped
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.
- 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.
4 Comments on “Crumbl Peanut Butter Cup Cookies”
I made these for a friend and she could not get over how delicious they are! These cookies have such a great, soft texture, and just the right amount of sweetness so they’re not too overpowering. The pb chip topping takes them to the next level. These are SO good!
These are so delicious! We followed the recipe exactly – aside from adding extra Reese’s on top 😋. Perfect peanut butter cookie, not too crumbly or dry like most.
These look amazing! Any tips for baking these at a high altitude?
They should turn out beautifully as written at high altitude 🙂