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Crumbl Peanut Butter Cookie

Crumbl Peanut Butter Cookie: A Soft, Irresistible Treat

Discover the Crumbl Peanut Butter Cookie, a soft treat filled with rich peanut butter flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup peanut butter chips Use chocolate chips for a twist.
  • ¼ cup creamy peanut butter Natural peanut butter can be used, but avoid oily brands.
  • 2 tablespoons powdered sugar Sweetens the filling while maintaining a smooth texture.
For the Cookie Dough
  • 1 cup all-purpose flour Ensure it’s fluffed before measuring to avoid dense cookies.
  • 1⅓ cups cake flour Substitute with more all-purpose flour if necessary.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch Helps achieve a soft texture by tenderizing the dough.
  • 1 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup softened butter Use unsalted butter for better control of flavor.
  • 1 cup granulated sugar Reduce if preference is for less sweetness.
  • 1 cup packed light brown sugar Adds moisture and a slight caramel flavor.
  • 1 cup creamy peanut butter Use processed peanut butter for best results.
  • 2 teaspoons vanilla extract Enhances flavor.
  • 2 large eggs Binds ingredients and provides structure.
For the Topping
  • 2-4 tablespoons creamy peanut butter For decoration and an extra layer of flavor.

Equipment

  • mixing bowls
  • electric mixer
  • microwave-safe bowl
  • cookie scoop
  • Cookie Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Crumbl Peanut Butter Cookie
  1. Preheat your oven to 410°F (210°C).
  2. In a microwave-safe bowl, combine peanut butter chips and creamy peanut butter. Heat for 1 minute, stirring halfway through until melted and smooth. Mix in powdered sugar until well combined, then scoop dollops onto a lined cookie sheet. Freeze for at least 30 minutes until firm.
  3. In a large mixing bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt.
  4. In a separate bowl, cream together softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes.
  5. Add creamy peanut butter, eggs, and vanilla extract one at a time to the creamed mixture, mixing until combined.
  6. Gradually mix the dry ingredients into the wet batter until just incorporated.
  7. Using a cookie scoop, take some dough, flatten it, add a filling scoop in the center, cover with more dough, and roll into a ball.
  8. Chill the dough balls on a parchment-lined baking sheet for about 30 minutes.
  9. Bake for about 10 minutes until puffed and dry on top.
  10. Let cookies rest on the baking sheet for 10 minutes before transferring to a cooling rack.
  11. Melt additional creamy peanut butter and drizzle it over the cooled cookies.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies should be stored in an airtight container to maintain freshness. They also freeze well for later enjoyment.

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