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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.
Table of Contents
- This is the best Reese’s peanut butter cookie ever!
- Why you need to make this recipe!
- Ingredients for this Crumbl Reese’s peanut butter cup cookies
- How to make Crumbl peanut butter Reese’s cookies
- Frequently asked questions – FAQ
- Crumbl Peanut Butter Reese’s cookies
- Crumbl Reese’s peanut butter cup cookies Recipe
- If you enjoyed this Crumbl Reese’s peanut butter cup cookie recipe make sure to pin it for later!
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
- 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 Reese's
Peanut butter cookie toppings.
- 2/3 cup Reese's peanut butter chips
- 1 & 1/2 tsp oil vegetable or canola
- 1/2 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
- For best results, weigh your flour and dry ingredients for accuracy.
- Light brown sugar works well for balanced sweetness and moisture.
- If the dough feels soft or wet, chill it in the fridge for 30 minutes before baking to help cookies hold their shape.
- Use room temperature egg for better mixing and texture.
- Note: The peanut butter topping will harden when you chill your cookies, so make sure to pop them in the microwave for 5-10 seconds before enjoying to get that melty, delicious texture again.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Or refrigerate in an airtight container for up to 7 days, warming briefly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this Crumbl Reese’s peanut butter cup cookie recipe make sure to pin it for later!
Thank you so much for this wonderful recipe! Quick question; do you recommend weighing the flour/dry ingredients, or using the standard cup measurements? I weighed my flour first, and it looked a little too wet. I popped the dough in the fridge for a couple hours, because I assume they’ll probably spread. When I saw the picture you posted of the completed dough, yours was much firmer than mine 😜.
As well, do you recommend light or dark brown sugar?
Thanks so much. I know my questions are a little lengthy! But, I appreciate your generosity in posting this yummy recipe. I look forward to testing more in the future. Thanks again!!!
-Shannon💗
I love weighing my ingredients for accuracy! Using light brown sugar works great here for balanced sweetness and moisture. Chilling the dough a bit before baking also helps if it feels too soft!
Hope this helps! 🙂
My family loved this recipe, the cookies were soooo soft and delicious. Didn’t last a day in my house!!
I love to hear that!!
great cookie decided to swap out the peanut butter chips on top for chocolate chips
Nice!
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.
That’s awesome! I’m glad the recipe worked out! 😁
Just made these today. Easy and delicious! I’m an inexperienced baker. Mine came out a little flat compared to Crumbl. Any tips?
Try chilling the dough before baking and make sure not to overmix the dough. Also, avoid flattening the dough too much before baking to keep them thicker.
This is a great recipe! They taste delicious and it isn’t a complicated recipe to recreate. I definitely will make these again!
Thank you for the kind words!
Where is the egg in this recipe? Most cookie recipes call for eggs. Does this one not need any?
Hi Kimberlee!
The recipe card says to use 1 egg at room temperature.
This is a fantastic recipe!! I made these yesterday and they were a huge hit!
Thank you so much!
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!
That’s awesome to hear! Thank you for trying out the recipe 🙂
I made these this morning and they were a hit at the party! Thank you for sharing!
The best Peanut butter cookies!
Thank you!
SO good!! I doubled the recipe and gave some to a friend! Everyone loved them! Has anyone tried freezing the 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!