What if I told you that you could recreate those bakery-style chocolate peanut butter cup cookies—yes, the ones from Crumbl—right in your own kitchen? These cookies are everything you love about the iconic combination of chocolate and peanut butter, but made even better because they’re homemade. They’re rich, chewy, and packed with chunks of peanut butter cups. If you’re a fan of indulgent desserts, this recipe is about to become your new go-to!
There’s something magical about biting into a cookie that’s crispy on the edges, soft in the middle, and loaded with gooey chocolate and peanut butter. And let me tell you, these cookies do not disappoint. Whether you’re craving a sweet treat for yourself or looking to impress friends and family, this Crumbl copycat recipe is a total winner. Trust me, once you try it, you’ll be making these on repeat!
The Story Behind Chocolate Peanut Butter Cup Cookies
Chocolate and peanut butter is a classic pairing that has been stealing hearts for decades. From Reese’s cups to no-bake bars, this flavor duo is nothing short of iconic. It’s no wonder Crumbl made their own version of this irresistible combination, and now we’re taking that inspiration to create something just as amazing at home.
I remember the first time I tried a Crumbl cookie—honestly, it was love at first bite. But let’s face it, not everyone has a Crumbl bakery nearby, and even if you do, those cookies can add up quickly. That’s why I decided to recreate their chocolate peanut butter cup cookie, so I could enjoy that same indulgence anytime I wanted. Plus, there’s something extra satisfying about baking them yourself.
This recipe has evolved through a bit of trial and error (and a lot of taste-testing—someone had to do it!). I wanted to make sure the cookies had that same oversized, bakery-style look while staying soft and chewy inside. After several batches, I’m confident this version nails it. And the best part? You can customize it to suit your tastes, whether that means adding extra peanut butter cups or experimenting with different chocolates.
Ingredients You’ll Need
- Butter: Use unsalted butter for better control over the saltiness. Make sure it’s softened to room temperature for easy mixing.
- Sugar: A mix of granulated sugar and brown sugar gives the cookies the perfect chewy texture and caramel-like flavor.
- Eggs: Large eggs work best for binding the dough and adding richness.
- Vanilla Extract: Go for pure vanilla extract to enhance the overall flavor.
- All-Purpose Flour: This is your base. Be sure to measure it correctly to avoid dense cookies.
- Cocoa Powder: Use a high-quality unsweetened cocoa powder for a rich chocolate flavor.
- Peanut Butter Cups: Chop up your favorite peanut butter cups. Reese’s is a classic choice, but any brand works.
- Baking Soda: This helps the cookies rise just enough to stay thick and chewy.
- Salt: A pinch of salt balances the sweetness and enhances the chocolate and peanut butter flavors.
If you’re looking for substitutions, you can swap out the peanut butter cups for chocolate chips or even chopped nuts. For a gluten-free option, try using a 1:1 gluten-free flour blend. And if you want to amp up the chocolate flavor, sprinkle some flaky sea salt on top after baking—it’s a game-changer!
Equipment You’ll Need
- Stand Mixer or Hand Mixer: A stand mixer makes creaming the butter and sugar a breeze, but a hand mixer works just as well.
- Mixing Bowls: You’ll need at least two—one for wet ingredients and one for dry.
- Baking Sheets: Line these with parchment paper for easy cleanup and even baking.
- Cookie Scoop: This ensures uniform cookie sizes, which is key for even baking.
- Wire Rack: For cooling the cookies without making them soggy underneath.
If you don’t have a cookie scoop, you can use a tablespoon to portion out the dough. And while a stand mixer is super convenient, a sturdy wooden spoon and some elbow grease will get the job done if needed!
How to Make Chocolate Peanut Butter Cup Cookies
- Preheat Your Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat 1 cup (226g) of softened butter, 1 cup (200g) of granulated sugar, and 1 cup (220g) of brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients: Mix in 2 large eggs and 2 teaspoons of vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1/2 cup (50g) of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix!
- Fold in Peanut Butter Cups: Gently stir in 2 cups (340g) of chopped peanut butter cups.
- Scoop and Bake: Use a cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro tip: If you want that bakery-style look, press a few extra peanut butter cup chunks onto the tops of the cookies right after they come out of the oven.
Cooking Tips & Techniques
Here are a few tricks I’ve picked up while perfecting this recipe:
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- Use room-temperature butter and eggs for the best texture.
- Don’t overbake! The cookies will continue to bake on the hot baking sheet after you take them out of the oven.
- If your cookies spread too much, try adding an extra tablespoon of flour to the dough.
- For even baking, bake one sheet at a time in the center of the oven.
And remember, baking is as much about enjoying the process as it is about the final product. Don’t stress if your first batch isn’t perfect—it’s all part of the fun!
Variations & Adaptations
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Double Chocolate: Add 1 cup (170g) of chocolate chips along with the peanut butter cups.
- Nut-Free: Substitute the peanut butter cups with caramel bits or white chocolate chunks.
- Seasonal Twist: Use holiday-themed peanut butter cups for a festive touch.
I’ve also tried adding a swirl of peanut butter to the dough before baking, and let me tell you, it’s divine. Feel free to experiment and make these cookies your own!
Serving & Storage Suggestions
These cookies are best served warm, with the chocolate still melty and gooey. Pair them with a glass of cold milk, a hot cup of coffee, or even a scoop of vanilla ice cream for the ultimate dessert.
To store, keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep for up to 3 months—just thaw at room temperature or warm them in the microwave for a few seconds before serving.
Nutritional Information & Benefits
Each cookie is approximately 250 calories, with 12g of fat, 30g of carbohydrates, and 4g of protein. While these cookies are definitely a treat, they also provide a bit of energy thanks to the peanut butter and chocolate. Just don’t forget to enjoy them in moderation!
Be mindful of potential allergens, though, as these cookies contain peanuts, dairy, and gluten. If you’re making them for a crowd, consider offering an allergen-friendly alternative.
Conclusion
If you’ve been searching for the perfect Crumbl copycat recipe, these decadent chocolate peanut butter cup cookies are it. They’re everything you love about bakery cookies—thick, chewy, and irresistibly delicious—but made right at home. Plus, they’re surprisingly easy to whip up!
So, what are you waiting for? Grab your apron, preheat your oven, and give this recipe a try. I’d love to hear how they turn out for you! Leave a comment below, share your photos, or let me know if you tried any fun variations. Happy baking!
FAQs
Can I use natural peanut butter instead of regular peanut butter cups?
Natural peanut butter can be tricky because it’s often oilier. Stick with peanut butter cups or use a firmer peanut butter for the best results.
Do I need to chill the dough?
Chilling the dough isn’t required but helps the cookies stay thick and chewy. If you have the time, 30 minutes in the fridge works wonders!
Can I make these cookies smaller?
Absolutely! Just adjust the baking time to 8-10 minutes for smaller cookies.
What’s the best way to reheat frozen cookies?
Microwave frozen cookies for about 15-20 seconds, or warm them in the oven at 300°F (150°C) for 5-7 minutes.
Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure you have enough baking sheets and space in your oven!