Thick and chewy peanut butter sugar cookies topped with melted chocolate, peanut butter, and mini peanut butter cups that put the Crumbl version to shame. I mean, how could they not add chocolate? These Peanut Butter Cup Cookies are so chewy and soft and rich and I just know you’re gonna love them!
What is Crumbl?
Crumbl is a gourmet cookie shop that has gained quite the cult following over the past couple of years. They release new flavors every week and people line up to get their hands on a box. There’s hundreds of copycat recipes online, but I wanted to add a little twist to my version of their peanut butter cup cookie. Instead of just spreading peanut butter on top, I swirled peanut butter AND melted chocolate…. because, duh.
Ingredients
- Creamy Peanut Butter. Use the regular old JIF creamy peanut butter here rather than a natural or organic brand where the oil separates from the peanut butter.
- Chocolate. I recommend using a Semi Sweet Ghirardelli Chocolate Bar for melting and topping these cookies. I think it is much easier to melt and results in a smoother consistency rather than using chocolate chips – but if you have a favorite chocolate that you’re comfortable melting – go for it.
- Peanut Butter Cups. You can totally use regular Reese PB Cups or mini ones and chop them up to top these cookies with. But, I love the Mini Peanut Butter Cups from Trader Joes. They’re teenie tiny and look so cute on top of these cookies.
How to Make Peanut Butter Cup Cookies
In the bowl of a stand mixer with the paddle attachment, cream the butter, peanut butter, and sugars for 3 minutes. Scrape down the bottom and sides of the bowl as needed. Add the egg and vanilla and mix for another 2 minutes. Mix in the flour and baking soda until just combined, being careful not to over mix. Chill the dough for 30 minutes.
Preheat the oven to 350 and line 2 cookie sheets with parchment paper. Use a 3 TBSP ice cream scoop to portion the dough into 10 cookie dough balls. Roll the dough into a ball in your hands and then place on the cookie sheet – 5 cookies per tray. Use your fingertips to flatten the dough balls slightly. Bake for 10 minutes at 350, then allow to cool on the hot cookie sheets for 3-4 minutes before transferring to a cooling rack.
While the cookies cool, melt the chocolate with the cream in the microwave in 20 second increments until smooth. I also like to warm up the peanut butter just a bit so it’s easier to spread. Chop up the peanut butter cups. Once cookies are mostly cool, spread about 1 TBSP of the melted chocolate on top of each cookie, then add about 1 tsp of peanut butter and swirl it into the chocolate with a spoon or offset spatula. Top with chopped peanut butter cups.
Peanut Butter Cup Cookies FAQs
- Can I use crunchy peanut butter? Yes, you can. Creamy or crunchy will work, I just don’t recommend using a natural or organic peanut butter that separates from the oil.
- Can I use unsalted butter? Yes. I use salted butter, plus the peanut butter has some salt in it. So, I don’t add any extra salt to the dough. If you use unsalted butter, just add about 1/4 tsp of salt in with the dry ingredients.
- Can I make ahead/freeze? Yes. You can prepare them all the way until the dough is portioned out and rolled into balls, then freeze in an airtight container for up to 3 months before baking. When ready to bake, remove from freezer and bake at 350 for 12 minutes.
- Can I skip the toppings? Absolutely. The peanut butter sugar cookies are wonderful all on their own. If it were me, I’d roll them in some turbinado sugar before baking if I wasn’t going to add the toppings.
Peanut Butter Cup Cookies
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes + Chill Time
- Yield: 10 Large Cookies 1x
Description
Thick and chewy peanut butter sugar cookies topped with melted chocolate, peanut butter, and chopped peanut butter cups.
Ingredients
- 1/2 C (113 g) Salted Butter, at room temperature
- 3/4 C (180 g) Creamy Peanut Butter
- 1/2 C (55 g) Granulated Sugar
- 3/4 C (135 g) Light Brown Sugar
- 1 Lg Egg, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/2 C (200 g) All Purpose Flour
- 1 tsp Baking Soda
- 4 oz Ghirardelli Semi Sweet Chocolate Bar
- 3 TBSP (40 g) Heavy Cream
- 2 TBSP Creamy Peanut Butter
- 1/4 C Chopped Peanut Butter Cups
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream the butter, peanut butter, and sugars for 3 minutes.
- Scrape down the bottom and sides of the bowl as needed.
- Add the egg and vanilla and mix for another 2 minutes.
- Mix in the flour and baking soda until just combined, being careful not to over mix.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 and line 2 cookie sheets with parchment paper.
- Use a 3 TBSP ice cream scoop to portion the dough into 10 cookie dough balls. Roll the dough into a ball in your hands and then place on the cookie sheet – 5 cookies per tray.
- Use your fingertips to flatten the dough balls slightly.
- Bake for 10 minutes at 350, then allow to cool on the hot cookie sheets for 3-4 minutes before transferring to a cooling rack.
- While the cookies cool, melt the chocolate with the cream in the microwave in 20 second increments until smooth. Warm up the peanut butter just a bit so it’s easier to spread. Chop up the peanut butter cups.
- Once cookies are mostly cool, spread about 1 TBSP of the melted chocolate on top of each cookie, then add about 1 tsp of peanut butter and swirl it into the chocolate with a spoon or offset spatula. Top with chopped peanut butter cups.
Notes
- Cookies will keep at room temperature for 48 hours or in an airtight container in the fridge for a week.
- To serve warm, heat room temperature or chilled cookies in the microwave for 10-12 seconds before enjoying.
If you loved the recipe for these Peanut Butter Cup Cookies, be sure to leave a star rating and review below and tag @buuckfarmsbakery on instagram. To pin this recipe for later, click on the Pinterest icon on the recipe card above, or on any of the images throughout this post.
For more cookie recipes, check out my –
- Bakery Style S’mores Cookies
- Best Ever Chocolate Chip Cookies
- Lemon Sugar Cookies with Cream Cheese Frosting
- Blueberry Muffin Cookies
- Espresso Chocolate Chip Cookies
So easy to make. My husband is going to LOVE these. His favorite is Reese’s Peanut Butter Cup, I call him PB Cup as a nickname. I cannot hide any sweets from him. He’s going to be so happy when he gets home from work to see these today. Thank you Elizabeth for sharing.
You call him PB Cup?! I die! Thats so cute! Glad you liked this recipe!
Yes, Peanut Butter Cups are his favorite and anything Peanut Butter. On my cell phone he is PB Cup
I made these, OH MY GOODNESS, they are just amazing. My husband LOVES, LOVES, LOVES Reeses Peanut Butter Cups and Peanut Butter Cookies. He was thrilled. I gave a few away and he was looking for more. Thankfully I bought a big bag of the Reeses and I can make them again for him to enjoy and maybe not share this time.
You are amazing, thank you so much for sharing all of your wonderful recipes with us.
Hey Marjory! So thrilled to hear you guys loved this recipe! Thanks for taking the time to comment!