Crumbl Peanut Butter Bar Cookies
You'll love this Crumbl Copycat recipe for Peanut Butter Bar Cookies! These extra-large peanut butter oatmeal cookies are topped with a decadent fudge-y buttercream. Easy to make, easy to freeze for later, and completely delicious!
Ingredients
Peanut Butter Oatmeal Cookies
- 8 tablespoons unsalted butter room temp, 4 ounces
- ½ cup packed light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- ½ cup smooth peanut butter 4.5 ounces
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ¾ cup flour 3.75 ounces
- ½ cup quick cooking oats 2 ounces
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Chocolate Fudge Frosting
- 2 ½ ounces unsweetened chocolate
- 1 ½ cups confectioner's sugar 6 ounces
- 8 tablespoons unsalted butter room temp, 4 ounces
- 1 tablespoon cream or whole milk
- 1/2 teaspoon vanilla extract
Instructions
- 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 the softened butter and sugars. Beat until totally combined, smooth, and a bit fluffy, about 2-3 minutes.Add the peanut butter and vanilla extract and beat until combined. Add the egg and beat until just combined.
- Sprinkle the flour, oats, baking soda, and salt over the mixture and beat until just combined, then use a spatula to scrape the sides of the bowl and incorporate any remaining streaks of flour. The dough will be soft and a bit sticky.
- Use a 1/3 cup scoop or measuring cup to scoop/measure 7-8 cookies. Place on cookie sheets at least 3" apart. Lightly pat down the tops so they are slightly flattened.
- Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are just turning golden, about 16-18 minutes. Don't overbake.Cool on the cookie sheets for a few minutes and then transfer to a cooling rack to finish cooling.
Chocolate Fudge Frosting
- In a small bowl, slowly melt the unsweetened chocolate in the microwave until totally melted (use short intervals, about 20-30 seconds and stir in between). Set aside to cool for 15 minutes.
- Meanwhile, add the butter to a large bowl and use a hand mixer to beat it until creamy, about a minute or two. Add the confectioner's sugar in small amounts, beating it until completely combined and very fluffy. About 3-4 minutes.
- Add the melted & cooled chocolate, cream, and vanilla extract and beat until combined and fluffy, another minute. Optional: add a tiny pinch of salt for more flavor.
- Spread frosting onto the cooled peanut butter oatmeal cookies (about three tablespoons per cookie) and store in the fridge.
Notes
The chocolate buttercream recipe is slightly adapted from my very favorite recipe from Smitten Kitchen. I've made it countless times and it's just the best.
Storing the cookies: Unfrosted cookies may be stored at room temperature in an air-tight container for up to three days. Frosting can be stored in the fridge for up to 3-4 days. Allow it to come to room temperature for about 30 minutes, beat it with the hand mixer to re-fluff, and use.
Frosted cookies should also be stored in the fridge. I like to allow my cookie to come to room temp for about 10 minutes or so before digging in.
Freezing the cookies: Freeze unfrosted cookies or frosted cookies for up to 1-2 months and allow to thaw in the fridge. Do not re-freeze.
Nutrition Facts
Crumbl Peanut Butter Bar Cookies
Amount per Serving
Calories
552
% Daily Value*
Fat
29
g
45
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
37
mg
12
%
Sodium
232
mg
10
%
Potassium
252
mg
7
%
Carbohydrates
72
g
24
%
Fiber
3
g
13
%
Sugar
52
g
58
%
Protein
8
g
16
%
Vitamin A
431
IU
9
%
Vitamin C
1
mg
1
%
Calcium
43
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.