Crumbl Peanut Butter Cookie Recipe: Soft Copycat With a Peanut Butter Drizzle

Crumbl rotates through many peanut butter cookies, from candy-topped versions to brownie hybrids. The one closest to a pure peanut butter cookie is the Ultimate Peanut Butter Cookie, which Crumbl describes as “a peanut butter cookie stuffed with peanut butter and topped with a drizzle of melted peanut butter.” This recipe recreates that thick, soft base and the drizzle, and the variations section shows how to add the stuffed center.

A great peanut butter cookie is a balancing act. Peanut butter adds a lot of fat and very little structure, so recipes tend to be either crumbly and sandy or flat and greasy. The ratios below keep it soft and tall. If you like a chewier, chocolate-loaded cookie, the Crumbl-style chocolate chip cookie is the better fit, and every recipe in this series is on the Crumbl copycat recipes hub.

Use no-stir peanut butter in the dough

Commercial creamy peanut butters contain stabilizers that keep the oil from separating, and that is what keeps the dough consistent. Natural peanut butter releases oil in the oven, so the cookies spread and turn greasy. Save the natural kind for the drizzle, where its runny texture is an advantage.

Brown sugar for chew

Four parts brown sugar to one part white sugar gives the cookie moisture, a soft middle, and a caramel note that tastes good with roasted peanuts. An extra yolk adds fat that helps the cookie hold together instead of crumbling.

Peanut butter cookies and peanuts in general sit high on the allergen list. How Crumbl flags peanuts across its menu is covered in the Crumbl cookie ingredients and allergens guide.

1. Whisk the dry ingredients. Whisk the flour, cornstarch, baking soda, baking powder, and salt.
2. Cream the base. Beat the butter and 1 cup of peanut butter until smooth, add the brown and granulated sugar, and beat 2 minutes.
3. Add egg, yolk, and vanilla. Beat in the egg, the yolk, and the vanilla until glossy.
4. Make the dough. Mix in the dry ingredients on low just until combined. The dough will be soft.
5. Portion and chill. Scoop 10 portions of about 93 g, roll into balls, and chill 30 minutes.
6. Mark and bake. Press a light crisscross on each ball with a fork, without flattening it much, and bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers look slightly underbaked.
7. Cool. Rest 15 minutes on the pan; peanut butter cookies are fragile while hot.
8. Drizzle. Warm 1/2 cup of peanut butter for 20 to 30 seconds in the microwave until pourable and drizzle it over the cookies.

Bake at 350°F (175°C) for 10 to 12 minutes. Peanut butter cookies dry out quickly, so err on the side of underbaking. They are ready when the edges are set and lightly golden and the centers look slightly wet and shiny. They will firm up on the pan. For 60 g cookies, start checking at 8 minutes.

Less flour than you expect. Peanut butter already contains protein and starch, so the dough needs less flour than a sugar cookie. Too much flour is the main reason peanut butter cookies turn sandy.

Cornstarch and an extra yolk. Cornstarch keeps the crumb tender, and the yolk binds the dough so it does not fall apart when you bite it.

Light fork marks. The crisscross was invented to help dense peanut butter dough bake evenly. Here, press lightly so the cookie keeps its height.

A long rest on the pan. Fifteen minutes on the hot sheet lets the soft center set without overbaking, which is especially important for these fragile cookies.

Warm half a cup of creamy peanut butter in the microwave for 20 to 30 seconds and stir until it is pourable. Spoon it into a zip-top bag, snip a small corner, and drizzle it over the cooled cookies in thin lines. A few chopped roasted peanuts on top add crunch, and a sprinkle of flaky salt sharpens the flavor.

• Stuffed “ultimate” cookie: freeze 10 teaspoon-size dollops of peanut butter, wrap dough around each one, seal, chill, and bake 1 to 2 minutes longer.
• Peanut butter cup: press chopped peanut butter cups on top right after baking, close to Crumbl’s REESE’S releases.
• Chocolate drizzle: drizzle melted milk chocolate alongside the peanut butter.
• Peanut butter and jelly: make a thumbprint and fill with jam after baking.

Keep the cookies in an airtight container at room temperature for up to 4 days; the drizzle sets and stays firm. Baked cookies freeze for 2 months, and dough balls freeze for 3 months. Bake frozen dough at the same temperature for 1 to 2 extra minutes.

The bakery figures are copied from Crumbl’s official profile (checked 2026-10-21) and sit on our Crumbl Ultimate Peanut Butter Cookie page. The homemade number is an estimate: we added up standard calorie values for every gram in the ingredient list and divided by 10 cookies, so a bigger or smaller scoop changes it. The bakery cookie is stuffed, so its calories are higher than this unstuffed copycat. A level teaspoon of peanut butter in the center adds roughly 30 calories per cookie. You can compare the rest of the menu on the calories per Crumbl cookie page.

Want a cookie with a frosting swirl instead? The cinnamon churro cookie copycat uses the same thick-cookie method with a buttercream top.