Thick, chewy peanut butter sugar cookies finished with melted chocolate, a swirl of peanut butter, and chopped mini peanut butter cups. These Peanut Butter Cup Cookies are soft, rich, and indulgent—better than any chain copycat and perfect for peanut butter lovers.
What is Crumbl?
Crumbl is a popular gourmet cookie shop known for rotating weekly flavors and a devoted following. Many copycat recipes exist online; this version puts a twist on the peanut butter cup cookie by adding both melted chocolate and swirled peanut butter on top for extra flavor and texture.
Ingredients
- Creamy Peanut Butter. Use a standard creamy peanut butter (not a natural variety that separates).
- Chocolate. A semi-sweet bar (such as Ghirardelli) melts smoothly and gives a glossy finish. You may use any chocolate you can comfortably melt.
- Peanut Butter Cups. Mini peanut butter cups, chopped, work beautifully as a topping. Regular or mini Reese’s cups are fine.
How to Make Peanut Butter Cup Cookies
In a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and both sugars for about 3 minutes, scraping the bowl as needed. Add the egg and vanilla and mix 2 more minutes. Stir in the flour and baking soda until just combined—do not overmix. Chill the dough for 30 minutes.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Portion dough using a 3-tablespoon scoop (or similar) into 10 balls, arranging five per sheet. Roll each portion into a ball, flatten slightly with your fingertips, and bake 10 minutes. Let cookies rest on the hot sheets 3–4 minutes, then transfer to a cooling rack.
While the cookies cool, melt the chocolate with the heavy cream in the microwave in 20-second intervals until smooth. Warm the extra peanut butter slightly so it spreads easily and chop the peanut butter cups. When the cookies are mostly cool, spread about 1 tablespoon of melted chocolate on each, add about 1 teaspoon of peanut butter, and gently swirl the peanut butter into the chocolate with a spoon or offset spatula. Finish with chopped peanut butter cups on top.
Peanut Butter Cup Cookies FAQs
- Can I use crunchy peanut butter? Yes—crunchy or creamy will work. Avoid natural peanut butter that separates.
- Can I use unsalted butter? Yes. The recipe uses salted butter; if you choose unsalted, add 1/4 teaspoon salt to the dry ingredients.
- Can I make ahead or freeze? Yes. Portion the dough into balls and freeze in an airtight container for up to 3 months. Bake from frozen at 350°F for about 12 minutes.
- Can I skip the toppings? Absolutely. The peanut butter sugar cookies are excellent on their own; roll them in turbinado sugar before baking for extra texture if you skip the chocolate and cups.
Peanut Butter Cup Cookies
5 from 1 review
- Author: Elizabeth Buuck
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes + Chill Time
- Yield: 10 Large Cookies
Description
Thick and chewy peanut butter sugar cookies topped with melted chocolate, peanut butter, and chopped peanut butter cups.
Ingredients
- 1/2 C (113 g) Salted Butter, at room temperature
- 3/4 C (180 g) Creamy Peanut Butter
- 1/2 C (55 g) Granulated Sugar
- 3/4 C (135 g) Light Brown Sugar
- 1 Large Egg, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/2 C (200 g) All Purpose Flour
- 1 tsp Baking Soda
- 4 oz Ghirardelli Semi Sweet Chocolate Bar
- 3 TBSP (40 g) Heavy Cream
- 2 TBSP Creamy Peanut Butter (for topping)
- 1/4 C Chopped Peanut Butter Cups
Instructions
- In a stand mixer with the paddle attachment, cream the butter, peanut butter, and sugars for 3 minutes.
- Scrape down the bottom and sides of the bowl as needed.
- Add the egg and vanilla and mix for another 2 minutes.
- Mix in the flour and baking soda until just combined; do not overmix.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Portion the dough into 10 balls (about 3 tablespoons each). Place five per tray and flatten slightly with your fingertips.
- Bake for 10 minutes at 350°F. Let the cookies cool on the hot sheets for 3–4 minutes, then transfer to a cooling rack.
- Melt the chocolate with the heavy cream in the microwave in 20-second intervals until smooth. Warm the topping peanut butter slightly so it spreads easily and chop the peanut butter cups.
- When cookies are mostly cool, spread about 1 tablespoon of melted chocolate on each, add about 1 teaspoon peanut butter, swirl together, and top with chopped peanut butter cups.
Notes
- Cookies keep at room temperature for 48 hours or in an airtight container in the refrigerator for up to one week.
- To serve warm, microwave room-temperature or chilled cookies for 10–12 seconds.
If you enjoyed these Peanut Butter Cup Cookies, please leave a rating and review. Pin this recipe by using the recipe card or any image in this post.
For more cookie recipes, check out my –
- Bakery Style S’mores Cookies
- Best Ever Chocolate Chip Cookies
- Lemon Sugar Cookies with Cream Cheese Frosting
- Blueberry Muffin Cookies
- Espresso Chocolate Chip Cookies
