This past week I made this Reese’s peanut butter cup cookie copycat crumbl recipe. We completely love crumbl and it is one of the few store baked goods that actually leaves me happy and satisfied. It is fun to make the copycat recipes at home too and I have tons of them pinned to eventually make.
These cookies are exactly what you would expect from a peanut butter cup cookie. A soft, chewy peanut butter cookie base with pieces of chopped reese’s cup mixed in, topped with a peanut butter topping and more chopped reese’s cups.
Reese’s pb chips are used to make the peanut butter topping here, which I am guessing is not what crumbl uses, but it works well and tastes good. For a crumbl copycat recipe, these were pretty simple and didn’t take me long to make. They have great peanut butter flavor and of course the chopped reese’s cups on top make them extra good.
Reese’s PB Cup Cookies – Crumbl Copycat
Ingredients
For the cookie:
- 1/2 cup smooth peanut butter
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg room temp
- 1 tsp vanilla
- 1 1/3 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup chopped reese's cups
For the toppings:
- 1 bag Reese's pb chips
- 2 tsp canola oil
- 1 cup chopped reese's cups or more to taste
Instructions
- Preheat oven to 350 and line some baking sheets with parchment. In a stand mixer, cream the butter, peanut butter, vanilla, sugar, brown sugar ane salt together and mix until it is light and fluffy.
- Add the egg and mix again until fluffy, scraping down the bowl. In another bowl, whisk together the flour, baking powder, baking soda and cornstarch.
- Add the dry ingredients to the mixer and mix on low until combined. Fold in the chopped reese's cups with a baking spatula. Using a cooking scoop, scoop balls of dough onto the prepared baking sheet. If you want crumbl size you will make 9 cookies, which is almost 2 scoops with a large cookie scoop per cookie. I wanted slightly smaller cookies, so did an overfilled 1 scoop with a large cookie scoop, which made about 16 cookies.
- Form into balls and flatten them a little. Place sheets in the freezer for 15 minutes, then bake for 9-12 minutes depending on the size of the cookie. They should be baked through but just barely in the middle and not browning much on the edges. Allow to cool on the cookie sheet and then transfer to a cooling rack.
For the toppings:
- Combine the chips and oil in a heatproof bowl and microwave in 20 second increments, stirring after each, until melted. Do not overheat or it will seize up.
- Spread the melted chips on the cookies and top with chopped reese's cups. The pb topping will harden up again, so if you want it soft, these are great microwaved for 5-10 seconds before eating.