There’s just something magical about biting into a warm, soft cookie, especially when it’s bursting with peanut butter and Reese’s goodness. This Crumbl Peanut Butter Reese’s Cookies recipe is like a hug for your tastebuds—comforting, indulgent, and oh-so-delicious. If you’ve ever craved those big, bakery-style cookies from Crumbl but wanted to whip them up at home, you’re in for a treat. These cookies are perfect for sharing (or not, no judgment here!) and are surprisingly simple to make. Let’s dive into the world of peanut butter and chocolate bliss together!
The Story Behind Crumbl Peanut Butter Reese’s Cookies
These cookies draw inspiration from Crumbl, the famous cookie bakery known for its rotating menu of oversized, decadent treats. Peanut butter and Reese’s are a match made in dessert heaven, and this recipe brings that iconic pairing right into your kitchen. I first tried a similar cookie during a holiday party, and honestly, it was love at first bite. The rich peanut butter flavor combined with chunks of Reese’s candy felt nostalgic—like the treats my mom used to bake but with a modern twist. Over time, I’ve tweaked and perfected this recipe, balancing the sweetness with a touch of salt and ensuring the texture stays soft and chewy. Whether it’s a cozy fall afternoon or a summer gathering, these cookies are a crowd-pleaser all year round.
Ingredient Discussion
The beauty of this Crumbl Peanut Butter Reese’s Cookies recipe lies in its simplicity. Each ingredient plays a key role, so let’s break them down:
- Peanut Butter: Choose a creamy, high-quality brand for the best texture and flavor. I love using Jif or Skippy, but natural peanut butter works too—just make sure it’s well-stirred.
- Reese’s Pieces and Reese’s Peanut Butter Cups: These are the stars of the show! You can chop the cups into chunks and sprinkle Reese’s Pieces throughout for bursts of flavor.
- Unsalted Butter: Room temperature butter creates that perfect cookie texture. If all you have is salted butter, just skip the added salt in the recipe.
- Brown Sugar: Adds depth and chewiness to the cookies. Light or dark brown sugar will work, depending on the flavor intensity you prefer.
- Granulated Sugar: Balances the sweetness and helps with that slight crisp on the edges.
- Eggs: Essential for binding and adding richness. Make sure they are at room temperature for better mixing.
- All-Purpose Flour: Go for a high-quality brand like King Arthur or Gold Medal. Measure carefully to avoid dense cookies!
- Baking Soda and Baking Powder: These leavening agents give the cookies their lift and soft texture. Fresh baking soda is a must for consistent results.
- Vanilla Extract: A dash of vanilla enhances the overall flavor profile. Pure vanilla extract is always worth it!
- Salt: Just a pinch to balance the sweetness—don’t skip it!
Pro tip: If you can’t find Reese’s Pieces, you can swap them for mini chocolate chips or chopped nuts. And for a gluten-free version, use a 1:1 gluten-free flour blend—worked like a charm when I tried it.
Equipment Needed
You don’t need a fancy setup to make these cookies, which is part of their charm. Here’s what you’ll need:
- Mixing bowls (one large and one medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Silicone baking mats or parchment paper
- Cookie scoop (optional, but helps with uniform sizes)
- Spatula and wooden spoon
If you don’t have a mixer, a sturdy whisk and some elbow grease will do the trick. For the baking sheets, I swear by silicone mats—they’re reusable, easy to clean, and keep the cookies from sticking.
Preparation Method
Let’s get baking! Follow these steps for the perfect Crumbl Peanut Butter Reese’s Cookies:
- Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, cream together 1 cup (230g) of unsalted butter, 1 cup (250g) of creamy peanut butter, 1 cup (200g) of brown sugar, and ½ cup (100g) of granulated sugar until light and fluffy (about 2-3 minutes).
- Add 2 large eggs (room temperature) and 2 teaspoons (10ml) of vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together 2½ cups (315g) of all-purpose flour, 1 teaspoon (5g) of baking soda, ½ teaspoon (2.5g) of baking powder, and ½ teaspoon (2.5g) of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing!
- Fold in 1 cup (200g) of chopped Reese’s Peanut Butter Cups and ½ cup (100g) of Reese’s Pieces.
- Use a cookie scoop or spoon to portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look soft—that’s okay!
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tip: If you like extra gooey cookies, pull them out at the 10-minute mark. For slightly firmer cookies, go the full 12 minutes.
Cooking Tips & Techniques
Want to nail this recipe every time? Here are some tried-and-true tips:
- Make sure your butter and eggs are at room temperature for easier mixing.
- Don’t skip the chilling step if your dough feels too soft—it helps prevent spreading during baking.
- Use a cookie scoop for uniform sizes and even baking.
- Press a few extra Reese’s Pieces onto the dough balls before baking for a picture-perfect look.
- If your cookies spread too much, chill the dough for 30 minutes before scooping.
And here’s a personal tip: I’ve found that slightly underbaking these cookies makes them taste even better the next day. They stay soft and chewy with just the right amount of bite!
Variations & Adaptations
Here’s how you can make these cookies your own:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Vegan: Use plant-based butter, a flax egg substitute, and dairy-free Reese’s alternatives.
- Seasonal Twist: Add a handful of crushed candy canes for a holiday vibe or mini marshmallows for a s’mores version.
- Nut-Free: Replace peanut butter with sunflower seed butter and use allergen-friendly chocolate chips instead of Reese’s.
- Extra Chocolatey: Mix in ½ cup (100g) of semi-sweet chocolate chips for even more indulgence.
My favorite variation? I once swapped the Reese’s Pieces for mini pretzels—salty-sweet perfection!
Serving & Storage Suggestions
These cookies are best enjoyed slightly warm, so serve them fresh out of the oven or reheated for 10-15 seconds in the microwave. Pair them with a tall glass of milk or a hot cup of coffee for the ultimate treat.
For storage, keep the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy! If you want to freeze them, wrap each cookie individually in plastic wrap and store them in a freezer-safe bag—great for quick snack cravings. To reheat, pop them in a preheated oven at 300°F (150°C) for 5 minutes.
Nutritional Information & Benefits
Here’s an estimate for one cookie (based on a batch of 24):
- Calories: 220
- Fat: 12g
- Carbohydrates: 25g
- Protein: 4g
- Sugar: 18g
Peanut butter is rich in protein and healthy fats, making these cookies a slightly more satiating treat. However, they are indulgent, so enjoy them in moderation! If you’re watching your sugar intake, consider using a sugar substitute like erythritol.
Conclusion
These Crumbl Peanut Butter Reese’s Cookies are everything you could want in a dessert—soft, chewy, and packed with irresistible flavor. Whether you make them for a party, a gift, or just to treat yourself, they’ll bring smiles all around. I love how customizable they are, so feel free to experiment with your favorite mix-ins! If you try this recipe, let me know how it turns out in the comments below. And don’t forget to share it with your friends—because cookies really do taste better when shared. Happy baking!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a nice texture to the cookies.
Do I need to chill the dough?
If your dough feels too soft, chilling for 30 minutes can help prevent spreading.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag for up to 3 months.
How do I prevent my cookies from spreading too much?
Ensure your butter isn’t too soft and consider chilling the dough before baking.
What’s the best way to reheat these cookies?
A quick 10-15 seconds in the microwave will make them warm and soft again.