Crumbl Reese's Peanut Butter Cup Cookies Recipe
Indulge in the perfect blend of rich peanut butter and chocolate with these Crumbl-style Reese's peanut butter cup cookies. Soft, chewy, and loaded with chopped Reese's peanut butter cups and a luscious melted peanut butter chip topping, these cookies are a peanut butter lover's dream. Perfect for sharing or treating yourself, they combine traditional baking with a decadent twist that enhances every bite.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 27 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup smooth peanut butter
- 1/2 cup butter (softened)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg (at room temperature)
- 1/2 tsp vanilla extract
- 1 & 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
- 1/4 tsp salt
- 1/2 cup Reese's peanut butter cups (roughly chopped, about 5 cups)
Topping
- 2/3 cup Reese's peanut butter chips
- 1 & 1/2 tsp vegetable or canola oil
- 1/2 cup Reese's peanut butter cups (roughly chopped, about 5 cups)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Ingredients: In a mixing bowl, cream together the softened butter, smooth peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- Add Dry Ingredients: Incorporate the all-purpose flour, baking powder, baking soda, corn starch, and salt into the wet ingredients. Mix just until the flour is fully absorbed, being careful not to overmix. Gently fold in the roughly chopped Reese's peanut butter cups.
- Shape and Chill Cookies: Using a large cookie scoop, portion out 9 equal-sized dough balls. Roll each between your hands and gently flatten to about 1 inch thick discs. Place the cookie dough discs on a tray and freeze for 15 minutes to help maintain their shape while baking.
- Bake the Cookies: Bake the chilled dough discs in the preheated oven for 12-13 minutes until the edges are lightly golden and the centers are set.
- Melt Peanut Butter Chips: While the cookies bake, melt the Reese's peanut butter chips with the vegetable or canola oil in the microwave. Heat in 30-second intervals, stirring between each until smooth and creamy.
- Top Cookies and Cool: Once baked, generously spread the melted peanut butter chip mixture over the hot cookies. Immediately sprinkle the remaining chopped Reese's peanut butter cups on top. Allow cookies to cool completely on the baking sheet before serving to set the topping.
Notes
- Freezing the cookie dough discs helps the cookies keep their shape and prevents excessive spreading during baking.
- Room temperature egg ensures better mixing and consistency in the dough.
- You can substitute vegetable oil with canola oil for the melted peanut butter chips for a neutral flavor.
- For easier melting, chop the peanut butter chips roughly beforehand.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
