Oh, friends. Let’s talk about cookies, shall we? Specifically, the kind that instantly transport you back to happy days, maybe sharing a treat, maybe just savoring a moment of pure peanut butter bliss. And if that moment involves the delightful crunch and chocolatey goodness of Reese’s? Well, you’ve just hit the jackpot!
These Copycat Crumbl Peanut Butter Reese’s Cookies are everything you dream of in a cookie. They’re big, soft, ridiculously chewy, and packed with peanut butter flavor, studded generously with those iconic Reese’s Pieces. Plus, they’re finished with a luscious peanut butter drizzle that makes them feel extra special. Forget the line at the cookie shop – you can whip up a batch of these beauties right in your own kitchen. Trust me, it’s easier than you think, and the result is absolutely divine!
Why You’ll Love This Recipe
- Fast: From mixing bowl to warm cookies in under 30 minutes (plus cooling time!).
- Easy: No fancy techniques here, just simple cookie-making steps anyone can follow.
- Giftable: Wrap a few up for a friend – they make the perfect sweet surprise! (If you can bear to give them away!).
- Crowd-pleasing: Who doesn’t love peanut butter and Reese’s together? These disappear fast!
Ingredients
Gather ’round, let’s look at the stars of our show! Most of these are pantry staples, making these cookies super convenient to whip up on a whim.
- Unsalted butter: Make sure it’s softened to room temperature, but not melty! This helps cream it beautifully with the sugars.
- Creamy peanut butter: Go for your favorite creamy variety here. I usually stick to classic Jif or Skippy for predictable results, but many creamy brands work well.
- Granulated sugar & Packed brown sugar: The mix of both sugars gives us that perfect balance of sweetness and that lovely chewy texture brown sugar brings. Make sure your brown sugar is packed firmly!
- Large egg: Our binder! Helps hold everything together.
- Vanilla extract: Enhances all those sweet flavors. Don’t skip it!
- All-purpose flour: The structure of our cookie. Make sure to measure correctly – spoon the flour into your measuring cup and level it off with a straight edge!
- Baking soda: Helps the cookies rise and spread slightly for that signature flat-ish Crumbl look.
- Salt: Balances the sweetness and really brings out the peanut butter flavor.
- Reese’s Pieces: The iconic candy! They add crunch, peanut butter, and chocolatey bursts throughout.
- For the Peanut Butter Drizzle: Just a little more creamy peanut butter and a tiny bit of coconut oil or a neutral oil (like vegetable or canola) to make it perfectly pourable. The oil is optional but truly helps achieve that smooth drizzle consistency.
How to Make It
Alright, apron on? Let’s bake some magic!
- Get Prepped: First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment is key here; it makes cleanup a breeze and helps the cookies bake evenly without sticking.
- Cream the Wet Stuff: In a large bowl, toss in your softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Now, beat them together with an electric mixer (handheld or stand mixer works!) until the mixture is light and fluffy. This usually takes 2-3 minutes. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Add the Egg and Vanilla: Crack in that large egg and pour in the vanilla extract. Beat them until they are just combined into the creamy mixture.
- Whisk the Dry Stuff: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk to distribute the leavening evenly.
- Combine Gently: Gradually add the dry ingredients to the wet ingredients. Mix on low speed (or mix by hand!) just until everything is combined. Stop mixing as soon as you see no more dry streaks of flour. Overmixing can lead to tougher cookies, and we want these soft!
- Fold in the Goodies: Now for the fun part! Gently fold in the Reese’s pieces. I like to use a spatula for this step, just making sure they are evenly distributed throughout the dough without crushing them too much.
- Scoop ‘Em Big!: These are Crumbl-style, so we’re going big! Scoop the dough into large balls. I aim for about 3 tablespoons per cookie, which makes a nice substantial cookie. Place them on your prepared baking sheet, leaving a few inches between each as they will spread slightly. Gently press down on the top of each dough ball just a little bit to flatten it slightly.
- Bake Time!: Pop the baking sheet into your preheated oven. Bake for 10-12 minutes. You’ll know they’re done when the edges are lightly golden, but the centers still look quite soft and maybe even a little underdone. This is crucial for that super soft, chewy middle!
- Cool Down: This is important! Leave the cookies on the hot baking sheet for about 10 minutes after they come out of the oven. They continue to cook and set up during this time. Then, carefully transfer them to a wire rack using a spatula to cool completely. Resisting the urge to eat one now is the hardest part!
- Make the Drizzle: While the cookies cool, make the drizzle. Put the remaining creamy peanut butter in a small microwave-safe bowl. Heat it in the microwave in 15-second bursts, stirring well after each, until it’s melted and smooth. If it’s still a bit thick for drizzling, stir in 1-2 teaspoons of coconut oil or neutral oil until it reaches a nice, pourable consistency.
- Drizzle and Set: Once the cookies are completely cooled, grab a spoon or fork and drizzle that lovely melted peanut butter all over the tops. Let the drizzle set for a little while (maybe 15-20 minutes) before stacking or serving. This prevents a sticky mess!
And there you have it! Warm, soft, peanut-butter-packed, Reese’s loaded cookies ready to be devoured. Grab a glass of milk and enjoy!
Substitutions & Additions
Want to play around with the recipe a bit? Go for it! Here are some ideas:
- Peanut Butter Swap: While creamy is standard, you could try chunky peanut butter for added texture. Note: Natural peanut butter (the kind that separates) can sometimes make cookies spread more; if using it, you might need to add a tablespoon or two more flour.
- Candy Mix-Ins: Instead of just Reese’s Pieces, try mixing in mini Reese’s peanut butter cups (chopped!), chocolate chips (milk, dark, or semi-sweet), or even chopped peanuts for extra crunch.
- Add Chocolate: Drizzle melted chocolate (milk or semi-sweet) over the cookies instead of, or in addition to, the peanut butter drizzle. Peanut butter and chocolate are best friends, after all!
- Salty Finish: A tiny sprinkle of flaky sea salt over the drizzle right after you add it can really elevate the flavors!
Tips for Success
Making perfect cookies is easy with a few simple tricks!
- Measure Your Flour Right: Spoon and level! Scooping flour directly from the bag can pack it in, adding too much and resulting in dry, dense cookies.
- Don’t Overmix: Once the dry ingredients are added, mix just until combined. Overmixing develops the gluten too much, leading to tough cookies.
- Room Temperature Butter is Key: Cold butter won’t cream properly, and melted butter will make your cookies spread too much. It should be soft enough to easily dent with your finger, but still hold its shape.
- Don’t Overbake!: This is the most important tip for soft cookies. Pull them out when the edges look set and lightly golden, but the centers still look soft and slightly underdone. They will finish cooking on the hot baking sheet.
- Chill the Dough (Optional but Recommended): If you have time, chilling the dough for 30 minutes to an hour in the fridge can help the flavors meld and result in a slightly thicker cookie that spreads less.
- Prep Ahead: You can make the cookie dough ahead of time and store it in an airtight container in the fridge for up to 3-4 days. You can also scoop the dough balls and freeze them on a baking sheet until solid, then transfer to a freezer bag for baking later (add a couple extra minutes to the bake time if baking from frozen).
How to Store It
Once these beauties are cooled and the drizzle is set, store them in an airtight container at room temperature. They should stay soft and delicious for 3-5 days. If they last that long, that is!
You can also freeze baked cookies. Once completely cool, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, layering parchment paper between them if stacking. Thaw at room temperature.
FAQs
Got questions? I’ve got some answers!
Can I use natural peanut butter?
Yes, but be aware that natural peanut butter tends to make cookies spread more due to the higher oil content. You might need to add an extra tablespoon or two of flour to the dough if it seems very soft, or chill the dough longer.
Why did my cookies turn out flat?
Several reasons! Your butter might have been too soft or melted, your oven temperature might be off, or you might not have added enough flour. Make sure you’re measuring ingredients accurately and that your butter is softened, not melted.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container. You can bake them from frozen, just add a few extra minutes to the baking time.
How can I get that perfect Crumbl shape?
Scooping large balls (about 3-4 tbsp) and just slightly pressing them down is key. Don’t flatten them completely like a traditional peanut butter cookie. They will spread out into that wider, flatter shape as they bake.
Soft & Chewy Copycat Crumbl Peanut Butter Reese's Cookies
These Copycat Crumbl Peanut Butter Reese's Cookies are everything you dream of in a cookie. They're big, soft, ridiculously chewy, and packed with peanut butter flavor, studded generously with those iconic Reese's Pieces. Plus, they're finished with a luscious peanut butter drizzle that makes them feel extra special. Forget the line at the cookie shop – you can whip up a batch of these beauties right in your own kitchen. Trust me, it's easier than you think, and the result is absolutely divine!
Ingredients
Equipment
Method
- Step 1: First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment is key here; it makes cleanup a breeze and helps the cookies bake evenly without sticking.
- Step 2: In a large bowl, toss in your softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Now, beat them together with an electric mixer (handheld or stand mixer works!) until the mixture is light and fluffy. This usually takes 2-3 minutes. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Step 3: Crack in that large egg and pour in the vanilla extract. Beat them until they are just combined into the creamy mixture.
- Step 4: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking soda, and salt. Give it a good whisk to distribute the leavening evenly.
- Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed (or mix by hand!) just until everything is combined. Stop mixing as soon as you see no more dry streaks of flour. Overmixing can lead to tougher cookies, and we want these soft!
- Step 6: Now for the fun part! Gently fold in the Reese's pieces. I like to use a spatula for this step, just making sure they are evenly distributed throughout the dough without crushing them too much.
- Step 7: Scoop the dough into large balls. I aim for about 3 tablespoons per cookie, which makes a nice substantial cookie. Place them on your prepared baking sheet, leaving a few inches between each as they will spread slightly. Gently press down on the top of each dough ball just a little bit to flatten it slightly.
- Step 8: Pop the baking sheet into your preheated oven. Bake for 10-12 minutes. You'll know they're done when the edges are lightly golden, but the centers still look quite soft and maybe even a little underdone. This is crucial for that super soft, chewy middle!
- Step 9: This is important! Leave the cookies on the hot baking sheet for about 10 minutes after they come out of the oven. They continue to cook and set up during this time. Then, carefully transfer them to a wire rack using a spatula to cool completely. Resisting the urge to eat one now is the hardest part!
- Step 10: While the cookies cool, make the drizzle. Put the remaining creamy peanut butter in a small microwave-safe bowl. Heat it in the microwave in 15-second bursts, stirring well after each, until it's melted and smooth. If it's still a bit thick for drizzling, stir in 1-2 teaspoons of coconut oil or neutral oil until it reaches a nice, pourable consistency.
- Step 11: Once the cookies are completely cooled, grab a spoon or fork and drizzle that lovely melted peanut butter all over the tops. Let the drizzle set for a little while (maybe 15-20 minutes) before stacking or serving. This prevents a sticky mess!
Notes
Substitutions & Additions: Try chunky peanut butter (may need more flour if using natural). Mix in chopped mini Reese's cups, chocolate chips, or chopped peanuts. Drizzle with melted chocolate instead of or in addition to peanut butter. Sprinkle flaky sea salt on the drizzle.
Tips for Success: Spoon and level flour. Don't overmix dough. Use room temperature butter. Don't overbake (edges set, center soft). Chilling dough (30-60 mins) optional for thicker cookies. Prep dough ahead (fridge 3-4 days, freeze scooped balls).
Storage: Store cooled cookies in an airtight container at room temperature for 3-5 days. Freeze baked cookies by freezing on a baking sheet then transferring to a freezer bag (use parchment between layers). Thaw at room temperature.
FAQs: Natural peanut butter may cause more spreading (add flour or chill dough). Cookies flatten if butter too soft/melted, oven temp is off, or not enough flour. Freeze dough balls on a baking sheet then transfer to a bag; bake from frozen (add time). Get Crumbl shape by scooping large balls (3-4 tbsp) and pressing slightly; they will spread as they bake.
