Crumbl Ultimate Peanut Butter Cookie Copycat Recipe
User Reviews
5
Crumbl Ultimate Peanut Butter Cookie Copycat Recipe
Description
The recipe starts by creaming softened unsalted butter with light brown sugar and a portion of the granulated sugar until fluffy. Eggs and vanilla extract are incorporated for moisture and aroma. The dry ingredients, including all-purpose flour, baking soda, baking powder, salt, and a high proportion of creamy peanut butter, are combined into the wet mixture, forming a cohesive dough. This dough is chilled to improve handling and texture during baking.
The chilled dough is portioned into large rounded balls, each dented in the center to hold additional peanut butter, then pinched closed and rolled in the remaining granulated sugar for a slight crunch on the exterior. The cookies are flattened slightly before baking, developing a tender yet sturdy texture with a peanut butter-rich taste and crispy edges.
This cookie offers a familiar peanut butter flavor with an enhanced soft interior and subtle crunch from the sugar coating. Its size and composition make it suitable as a dessert or snack to accompany coffee or tea.
Ingredients
- 8 ounces butter softened (2 sticks, unsalted
- 1 cup light brown sugar packed
- 1 1/2 cups granulated sugar divided use, white
- 2 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup peanut butter divided use, creamy
Instructions
- Using an electric mixer, cream together the butter, brown sugar, and 1 cup of white granulated sugar in a large mixing bowl. Mix on high until light and fluffy, about 2 minutes. Add the eggs and mix until incorporated. Then add the vanilla extract, flour, baking soda, baking powder, salt, and 1 cup of peanut butter and mix until well blended. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Divide the chilled dough into 75-gram or 1/4-cup portions (they will be big). Roll each portion into a round, smooth ball using the palms of your hands.
- Press your thumb into the center of each cookie dough ball, creating a large crater. Add about 1 teaspoon of peanut butter into each crater, pinch the opening back together, and roll each cookie through the remaining 1/2 cup of white sugar, covering each ball completely.
- Gently press the cookies between your hands to flatten them slightly into the shape of a disk.
- Place the cookies about 4 to 4 1/2 inches apart on the parchment-lined baking sheet and bake for 11 to 13 minutes for slightly underdone cookies or 13 to 15 minutes for more well-done cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- As the cookies are cooling, add the remaining peanut butter to a sandwich-size Ziplock bag. Cut the smallest hole possible from one corner of the bag. Squeeze the peanut butter through the hole and pipe zig-zag lines onto the face of each cookie. Serve warm right away or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 296mg | 12% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 345IU | 7% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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