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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 24

Servings cookies

Calories 434kcal

Author Whitney Wright

Equipment

Ingredients

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

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.

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