These soft and chewy Crumbl Classic Peanut Butter Cookies are full of peanut butter flavor! They are quick to make (no chilling required) and taste like Crumbl’s. You can opt for your favorite peanut butter too, whether smooth, chunky or even (my fav) super chunky!
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Ok, I just love a good peanut butter cookie. Sometimes the right recipe can be elusive though. It needs to be soft, chewy, and of course, be packed with peanut butter flavor. This recipe checks all of those boxes and then some.
While Crumbl boasts of over 200 flavors (yes, I made a list!), some of my very favorite Crumbl cookies are their mor simple flavors. A classic pb cookie or frosted sugar cookie are traditional picks that always hit the spot.
The generous “Crumbl size” cookies are huge (4″) with bakery style thickness. They are crackled on top with the classic cross-hatch design and they stay soft even after storing them for a few days. Freeze them for later too!
The recipe is quick to make and doesn’t require chilling. It’s just nine simple ingredients and your choice of peanut butter (but skip the natural/organic varieties as they won’t yield the same results).
What are Crumbl Cookies? Check out my Crumbl Review here!
Does This Recipe Taste Like Crumbl’s?
Yes! But better. I first tried the Classic Peanut Butter Cookie from Crumbl via their shipped cookies. It was one of the better ones, but the flavors felt a little off. In particular the peanut butter flavor wasn’t very strong.
With my copycat recipe, you get lots of peanut butter flavor AND the cookie still has that soft and chewy feel of a Crumbl cookie!
Here’s Crumbl’s cookie (left) compared to mine (right). Mine look a little more rustic due to the super chunky peanut butter I opted for!
Only want one cookie? I have a single serving peanut butter cookie just like these delicious copycat cookies that you can bake!
What Kind of Peanut Butter to Use?
The original Crumbl Peanut Butter Cookie uses smooth peanut butter which is a great choice. In my recipe I opt to change things up and use Skippy’s Extra Chunky Super Chunk Peanut Butter and I LOVE it. The peanut chunks in there (without any hassle of chopping peanuts) are so good. Choose your favorite–smooth, chunky, or extra chunky and go for it!
Note: be sure to use conventional peanut butter and skip the natural/organic types as they won’t work in the recipe the same way.
Ingredients You’ll Need
Let’s start by gathering the simple ingredients needed for these cookies:
Butter – I always go with unsalted butter for my baking recipes and it’s especially important here. Salted butter will make these cookies too salty.
Light brown sugar – weigh it (my preference) or be sure to pack it into your measuring cup to get the right amount.
Granulated sugar – just regular ol’ sugar!
Peanut Butter – Skip the natural/organic peanut butter varieties here.
Vanilla extract – one teaspoon for flavor!
Egg – allow the egg to come to room temperature before baking (I find even 10 minutes is enough to take that fresh-out-the-fridge chill off) so it incorporates easily into the butter and sugar mixture.
Flour – I am a huge proponent of weighing the flour to avoid ending up with dry cookies! If you don’t have a scale, here’s some tips on how to measure flour without one.
Baking soda & salt – necessary for puff (baking soda) and flavor (salt)!
How to Make Crumbl Classic Peanut Butter Cookies
Making these cookies is so easy! You don’t even have to chill the dough.
Cream: Cream together softened butter and the sugars (I use a hand mixer, but you can use a stand mixer if you have one!).
Add additional wet ingredients: Add peanut butter and vanilla extract and mix. Add egg and beat until just combined.
Add dry ingredients: Sprinkle the flour, baking soda, and salt over the mixture and fold in with a spatula until combined.
Scoop: Use a 1/3 cup scoop (I linked my favorite disher) or measuring cup to scoop/measure about 7 cookies. The dough is a little sticky so using a cookie scoop is ideal. Use a fork to gently press down the dough in one direction and then the other for a cross-hatch design.
Bake: Bake cookies one pan at a time on parchment-lined baking sheets until the cookies are lightly crackled on top and the edges are turning golden, about 14-16 minutes. Don’t overbake as the cookies will start to dry out. Enjoy!
Should I Chill the Dough?
Nope, this pb cookie dough does not require chilling. So easy!
Can I Make the Cookies Smaller?
Yes, definitely. These make pretty big cookies, so if you’d like to use a standard cookie scoop (something around 1.5 tablespoons) instead of the 1/3 cup scoop, that’ll work fine.
You’ll need to reduce the baking time (I would probably check them at 8-10 minutes and then every 1-2 minutes after that) and pull the cookies when they are puffed, lightly crackled on top, and the edges are just turning golden brown. Don’t overbake!
How Should I Store the Cookies?
Peanut Butter Cookies can tend to dry out, but I find that these keep well up to three days in an air-tight container at room temperature.
How to Freeze the Cookies
On the other hand, if you’d like to freeze the cookies, just pack them in a freezer safe container and keep frozen for 1-2 months. Allow to thaw at room temperature (these thaw quickly).
Can I Add Frosting?
I bet you’d love my Peanut Butter Bar Cookies! They are a peanut butter oatmeal cookie topped with luscious fudge-y chocolate frosting. You can also snag that frosting recipe and use it on these classic pb cookies.
More Crumbl Copycat Recipes
- New York Cheesecake Cookies
- Crumbl Blueberry Muffin Cookies
- Best Crumbl Cookie Recipes
- How to Freeze Crumbl Cookies
- Crumbl Sugar Cookie for One
If you love this recipe, leave a 5-star rating! I would so appreciate it!
Crumbl Classic Peanut Butter Cookies
- 8 tablespoons unsalted butter room temp, 4 ounces
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.5 ounces
- ½ cup peanut butter 4.5 ounces (I go for extra chunky!)
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 ¼ cup flour 6.25 ounces
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2-3 minutes.
- Add peanut butter and vanilla extract and beat until combined. Add egg and beat until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and use a spatula to fold everything together until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
- Use a 1/3 cup scoop or measuring cup to scoop/measure about 7 cookies. Since the dough is sticky, I do recommend using a cookie scoop if you have one! Place on cookie sheets 3" apart.Use a fork to gently press down the dough in one direction and then the other for a cross-hatch design.
- Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are turning golden, about 14-16 minutes. Don't overbake.
- Cookies will be puffy and then flatten as they cool. Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.