These Crumbl peanut butter Reese’s cookies are what dreams are made of. Each cookie is thick and full of chopped-up peanut butter cups. They are then topped with a generous spread of melty peanut butter chips and chopped Reese’s peanut butter cups.
If you love this recipe, you’ll also enjoy The easiest 3 ingredient peanut butter cookies, Easter Peanut Butter Eggs ( Reese’s copycat), CRUMBL Peanut Butter and Jelly Cookies copycat as well as the Peanut Butter Rice Krispy Treats with Marshmallows.
When I saw that Crumbl had their Peanut butter cup ft Reese’s cookies I sprinted to get some… I didn’t run I sprinted guys!!
Even since moving to American, the infamous Reese’s peanut butter cup has been my ultimate guilty pleasure, sure it can be a little too sweet but that combination of chocolate and soft peanut butter center is so good to me! That’s why immediately I knew these cookies had to happen.
This is the best Reese’s peanut butter cookie ever!
I made these peanut butter cookies with a similar base to our CRUMBL Peanut Butter and Jelly Cookies but made sure to add a good amount of chopped-up Reese’s peanut butter cups to stay within the theme. This way you get a thick and soft peanut butter cookie with a ton of peanut butter cup bits mixed in there.
The cookies are all finished with a beautiful melty mixture of peanut butter chips and a little oil to thin it out, then topped with more chopped dup peanut butter cups. This cookie is definitely sweeter than my go-to cookies, but hey it’s Reese’s so everything is acceptable in this case!
Why you need to make this recipe!
- This cookie tastes like a Reese’s peanut butter cup on steroids.
- Each cookie is thick and packed with peanut butter flavor.
- You will be able to enjoy these Crumbl copycat cookies anytime, no need to wait for them to comeback in stores.
- They are extremely each to make and look so impressive.
- You can make them big or small depending on your preferences.
Ingredients for this Crumbl Reese’s peanut butter cup cookies
Here are the ingredients you will need to make these Reese’s cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Peanut butter– Use smooth peanut butter. This recipe doesn’t use natural peanut butter so make sure to use something like Skippy of Jiffy.
- Butter– You will need softened butter for both the peanut butter cookie and the peanut butter buttercream.
- Brown sugar & granulated sugar– The combination of both sugars will give a depth of flavor to the peanut butter cookies and keep them soft as well.
- Egg– The egg is the binding agent of this cookie.
- Vanilla– The vanilla is also used to give more depth of flavor to the cookies.
- Flour– You can use AP flour for these cookies.
- Baking powder & baking soda– The baking powder & baking soda are used to give the cookies some height.
- Corn starch– The corn starch will keep your cookies soft and melt in your mouth.
- Salt– The salt will help balance out the sweetness of the cookies.
- Reese’s chips– These will be meted and spread on top of each cookie.
- Oil– The oil is used to thin out the Reese’s peanut butter chips a little.
- Reese’s peanut butter cups– The reese’s peanut butter chips will be mixed in the cookie dough as well as used to top the cookies.
How to make Crumbl peanut butter Reese’s cookies
This is how you can make these thick Reese’s peanut butter cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, peanut butter, brown sugar, and granulated sugar.
- Add in the egg and vanilla extract and mix until smooth.
- Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
- Fold in the chopped up. peanut butter cups.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 of an inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven then top with the melted peanut butter chips, and more chopped up Reese’s cups.
- Let them cool down on the baking sheet for 20- minutes then enjoy.
Frequently asked questions – FAQ
How to store these Crumbl Peanut Butter Reese’s cookies?
You can store these cookies in an air-tight container at room temperature for up to 4 days.
You can also store them in the fridge for up to 7 days. Pop them in the microwave for 5-10 seconds to get them all melty and delicious again before enjoying them.
Can I make catering-sized Reese’s peanut butter cookies?
You sure can!
Instead of making 9 large cookies, go for 18 smaller ones. If using a large cookie scooper, scoop out 9 equally sized cookie dough balls then split them in 2 to have 18. Bake in the preheated oven for 9-10 minutes then let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack
Can I freeze these cookies?
Absolutely. You can store them in the freezer in an airtight container for up to 2 months. Let them thaw in the fridge overnight or just pop them in the microwave for a few seconds before enjoying!
Crumbl Peanut Butter Reese’s cookies
If you made these Reese’s peanut butter cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl Reese’s peanut butter cup cookies
Ingredients
Peanut butter cookie base
- ½ cup smooth peanut butter
- ½ cup butter softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 & ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon corn starch
- ¼ teaspoon salt
- ½ cup Reese's peanut butter cups Roughly chopped, about 5 Reese's
Peanut butter cookie toppings.
- ⅔ cup Reese's peanut butter chips
- 1 & ½ teaspoon oil vegetable or canola
- ½ cup Reese's peanut butter cups Roughly chopped, about 5 Reese's
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears. Gently fold in the roughly chopped-up Reese's peanut butter cups.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven for 12-13 minutes
- Melt the peanut butter chips with the oil in the microwave in 30 second increments, mixing in between every time.
- Generously top each hot cookie with the melted peanut butter chips, spread it all around, then top with the chopped-up Reese's cups. Let the cookies cool down fully on the baking sheet then enjoy!
Notes
Note- The peanut butter topping will harden when you chill your cookie so make sure to pop your cookies in the microwave before enjoying again!
How to store these Crumbl Peanut Butter Reese’s cookies?
You can store these cookies in an air-tight container at room temperature for up to 4 days. You can also store them in the fridge for up to 7 days. Pop them in the microwave for 5-10 seconds to get them all melty and delicious again before enjoying them.Nutrition
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If you enjoyed this Crumbl Reese’s peanut butter cup cookie recipe make sure to pin it for later!
Sanela
These cookies ive made over a dozen times and I have to say they are pure perfection thank you for sharing this recipe its delicious!
Chahinez
Absolutely! I am so glad you enjoy them so much
Norah
I’ve tried many crumbl dupe recipes but none have been as good as this one!!! the cookies bake out perfectly, crunchy on the outside but soft in the middle. I did change the peanut butter on top to chocolate which i think made a great balence. all my friends who tried it said they were amazing. this will be my new go to to make!!!!
Chahinez
Yay!! I am so glad everyone loved them. The swap that you made honestly sounds delicious. I might have to try that myself!
Melanie P.
Legit, these are so good! I made them for my family for Valentine’s Day. My family said please never make them again because they couldn’t stop eating them! I WILL be making these again though, for sure. DELISH!
Chahinez
Aww I’m so glad to hear that!
Cindy
Made these for my daughter’s birthday last year. It’s now requested I make them for every function.
Chahinez
Aww I love to hear that!
Crystal Brunton
I made these cookies for a cookie swap last year and they were a huge hit!! I had a coworker ask me if I was making “my famous” Reese’s cookies again this year!! I’m bringing them to a friendsgiving this weekend as well. I’m looking forward to the positive response I’ll get with these delicious cookies! They’re good just out of the oven, but also good the next day with the peanut butter on top more solid. The cornstarch is a great addition to the ingredients because it really makes it super soft and they basically dissolve in your mouth. I made sure to use high quality AP flour and Reese’s creamy peanut butter, I also added a couple extra Reese’s to the dough. I also used chopped mini Reese’s for the top, along with Reese’s peanut butter chips for the frosting. Superb!! If you love Reese’s and peanut butter cookies this recipe is for you!
chee
THE BEST cookie recipe!! I modified a little, melted milk chocolate chips spread on cookie and drizzled the melted peanut butter. SO GOOD 10/10
Kim Glenn
Easy and delicious!
Jackie
My husband absolutely loves these cookies when I make them! Way better than crumbl cookie!
Cassie
Sooo yummy I love peanut butter cookies. Would use this recipe again!
Chahinez
Glad you liked them!
Jenni
These look delicious and I’d love to try baking these thank you for the recipe! Did you use unsalted or salted butter?
Chahinez
You can use either!
Mechelle
Such great cookies! So yummy and such easy to follow directions. I’ll definitely be back to her site for more recipes.
Chahinez
Thank you so much!
Adrianna
My family loved this recipe, the cookies were soooo soft and delicious. Didn’t last a day in my house!!
Chahinez
I love to hear that!!
Mike Reid
great cookie decided to swap out the peanut butter chips on top for chocolate chips
Chahinez
Nice!
Jared
On a whim, I decided to try baking cookies from scratch. I’ve never done that before. This was the recipe I picked. Thanks to very clear instructions and a great outcome, I’m hooked!
I’ve been making more of your recipes since. All of them have been great.
Chahinez
That’s awesome! I’m glad the recipe worked out! 😁
Hannah
This is a great recipe! They taste delicious and it isn’t a complicated recipe to recreate. I definitely will make these again!
Chahinez
Thank you for the kind words!
Kimberlee
Where is the egg in this recipe? Most cookie recipes call for eggs. Does this one not need any?
Chahinez
Hi Kimberlee!
The recipe card says to use 1 egg at room temperature.
Leighann
This is a fantastic recipe!! I made these yesterday and they were a huge hit!
Chahinez
Thank you so much!
Beth
Oh my goodness! These are the bomb. I have had this recipe pinned for quite awhile! I should have made them sooner. I didn’t have any pb cups, but I had a bag of pb m&m’s, I used them. I put two scoops with my 1.5T scooper balled them and made cookies into a disc that was probably 3/4” or so. I didn’t have room in my freezer, so I put them in my frig for 1/2 hour. I left the other trays in while a tray was baking. I did 8 cookies to a pan an had 3 trays for a total of 24 cookies. I doubled the recipe. I baked 1 tray at a time, middle rack, on parchment for 15 minutes. Yum! I didn’t do the melted pb chips on top, thought it would make the cookie to sweet! The cookie was perfection without it, in my opinion! I will for sure be making more of your recipes! Thank you!
Chahinez
That’s awesome to hear! Thank you for trying out the recipe 🙂
Melissa Werner
I made these this morning and they were a hit at the party! Thank you for sharing!
Nicki Davis
The best Peanut butter cookies!
Chahinez
Thank you!
Sarah
SO good!! I doubled the recipe and gave some to a friend! Everyone loved them! Has anyone tried freezing the cookies?
Chahinez
Absolutely. You can store them in the freezer in an airtight container for up to 2 months. Let them thaw in the fridge overnight or just pop them in the microwave for a few seconds before enjoying!