There are few things in life better than the combination of peanut butter and chocolate. It’s a classic for a reason. It just works.
Then you have the giant, soft, and chewy cookies from Crumbl that take everything to a new level. Putting them together is pure magic.
After a few trips that were maybe a little too frequent, I decided to crack the code at home. I wanted that thick, dense peanut butter cookie base with a whole Reese’s cup pressed right into the center.
This recipe is the result of that mission. It’s simple, straightforward, and delivers that bakery-style cookie experience right from your own oven. No more waiting for it to be the cookie of the week.
What You’ll Need
Gathering your ingredients first makes the whole process so much smoother. Here is what you need for these amazing cookies.
- Unsalted Butter, softened
- Creamy Peanut Butter (the regular kind, like Jif or Skippy)
- Granulated Sugar
- Light Brown Sugar, packed
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Reese’s Peanut Butter Cups (the regular size)
Tools Required
You don’t need any fancy equipment for this recipe. Just the basics will do the trick.
- Stand Mixer or a Hand Mixer with a large bowl
- Measuring Cups and Spoons
- Rubber Spatula
- Large Cookie Scoop (about 3-4 tablespoons)
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
How to Make Crumbl Peanut Butter Reeses Cookies
Follow these steps closely for the perfect cookie. The most important part is the chilling time, so don’t skip it!
Step 1: In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the softened butter, peanut butter, granulated sugar, and light brown sugar. Mix on medium speed for about 2 minutes until it’s light and fluffy.
Step 2: Scrape down the sides of the bowl. Add the egg and vanilla extract and mix again until just combined. Be careful not to overmix here.
Step 3: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents are evenly distributed.
Step 4: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix only until the flour is just incorporated. The dough will be thick and a little sticky.
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 60 minutes. This step is critical for thick cookies that don’t spread too much.
Step 6: While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Unwrap your Reese’s Peanut Butter Cups.
Step 7: Once chilled, use a large cookie scoop to portion out the dough into large, uniform balls. Place them on the prepared baking sheets, leaving a few inches of space between each one.
Step 8: Bake for 12-15 minutes. The edges should be set and lightly golden, but the centers will look slightly underbaked. This is the secret to a soft cookie.
Step 9: As soon as the cookies come out of the oven, immediately press one Reese’s Peanut Butter Cup into the center of each hot cookie. The heat will melt it just enough to set perfectly.
Step 10: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
Pro Tips
I’ve made these cookies more times than I can count. Here are a few tips I’ve picked up that make a real difference.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps them combine evenly with the sugars, creating a uniform texture in your dough. Cold ingredients can lead to a lumpy, dense final product.
- Do Not Overbake: The biggest mistake is leaving them in the oven too long. Pull them out when the centers still look a little soft. They will continue to bake on the hot pan as they cool, resulting in that perfect chewy texture.
- Standard Peanut Butter is Key: Avoid “natural” peanut butter where the oil separates. The added stabilizers and emulsifiers in brands like Jif or Skippy provide the right structure and prevent the cookies from becoming greasy or spreading too thin.
- Weigh Your Flour: For the most accurate and consistent results, use a kitchen scale to weigh your flour. It’s the best way to avoid adding too much, which can make your cookies dry and crumbly.
Cookie Timeline
Here’s a quick breakdown of the time you’ll need. Planning ahead makes baking stress-free.
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 60 minutes |
| Bake Time | 12-15 minutes |
| Total Time | ~1 hour 30 minutes |
Substitutions and Variations
Want to mix things up? This recipe is very adaptable. Here are some ideas to try.
- Different Candy: Instead of Reese’s, try pressing in a Rolo, a mini Snickers, or a few chocolate kisses right after baking.
- Add-Ins: Mix in a cup of peanut butter chips or chocolate chips into the dough for extra flavor and texture.
- Nut Butter Swap: You can experiment with other no-stir nut butters like almond butter for a different flavor profile.
- Crunchy Peanut Butter: For a little extra texture, feel free to use crunchy peanut butter instead of creamy.
Make-Ahead and Storage Tips
These cookies are great for making ahead of time. Perfect for parties or just to have on hand.
Make-Ahead: You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 3 days. You can also scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. They can be baked directly from frozen; just add a couple of extra minutes to the bake time.
Leftovers and Storage: Store the baked cookies in an airtight container at room temperature. They will stay soft and fresh for up to 4-5 days. I don’t recommend refrigerating them, as it can dry them out.
Nutrition, Diets, and Pairings
Here is some extra information to help you fit these cookies into your life.
Nutritional Information: Please note this is an estimate and can vary based on the specific ingredients you use. One large cookie is approximately 450-500 calories. They are meant to be a special treat!
Dietary Swaps: If you need to adjust for certain diets, here are some simple swaps.
| For This Diet | Swap This Ingredient | With This Ingredient |
|---|---|---|
| Gluten-Free | All-Purpose Flour | A 1:1 gluten-free baking flour blend |
| Dairy-Free | Unsalted Butter | A high-quality plant-based butter stick |
Note: For a dairy-free version, you will also need to find a dairy-free peanut butter cup alternative.
Pairing Suggestions: The ultimate pairing is a tall, cold glass of milk. They are also fantastic with a cup of coffee or served slightly warm with a scoop of vanilla bean ice cream.
Frequently Asked Questions
Q1. Why did my cookies spread out and get thin?
Ans: This is almost always because the dough wasn’t chilled long enough. Chilling solidifies the fat, which prevents spreading. It could also happen if your butter was too soft or melted instead of just softened.
Q2. Can I use a smaller cookie scoop?
Ans: Of course. If you use a smaller scoop, just be sure to reduce the baking time by a few minutes. You may also want to use Reese’s Miniatures instead of the full-size cups.
Q3. My Reese’s cup didn’t melt into the cookie. What did I do wrong?
Ans: You need to press the candy into the cookie the second it comes out of the oven. The residual heat from the cookie is what softens the chocolate base and helps it adhere. If you wait too long, the cookie will have cooled too much.
Q4. The dough seems really sticky. Is that normal?
Ans: Yes, the dough is supposed to be soft and a bit sticky before chilling. The time in the refrigerator will make it firm and much easier to handle and scoop.
Wrapping Up
There you have it a straightforward path to an incredible peanut butter cookie. It’s a recipe that delivers that big, bakery-style satisfaction every single time.
Making these at home is so rewarding. The smell of peanut butter baking is one of the best things in the world, and the result is a perfect, soft-baked treat.
I hope you give these a try. If you do, come back and leave a comment below. Let me know how they turned out or if you have any questions!
