Copycat Crumbl Peanut Butter Cookies: Soft, Chewy, And Delicious

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Craving those warm, gooey peanut butter cookies from Crumbl but don’t feel like venturing out? Look no further! This recipe captures the essence of Crumbl’s delicious peanut butter cookies, allowing you to bake them fresh in your own kitchen.

Gather Your Ingredients:

Ultimate Crumbl Peanut Butter Cookie Copycat - Borrowed Bites
Ultimate Crumbl Peanut Butter Cookie Copycat – Borrowed Bites

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups creamy peanut butter (not natural)
  • Flaky sea salt, for sprinkling (optional)

  • Baking Like a Boss: Instructions

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
    2. In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy. This will take a few minutes with an electric mixer.
    3. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    5. Stir in the peanut butter until fully incorporated. The dough will be thick and sticky.
    6. Using a large spoon or cookie scoop, portion the dough onto your prepared baking sheets, leaving a few inches between each cookie for spreading. You can flatten the tops slightly with your fingers or the back of a spoon.
    7. (Optional) Sprinkle a pinch of flaky sea salt on top of each cookie for a sweet and salty contrast.
    8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
    9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

    Nutrition (Per Cookie):

    This recipe yields approximately 12 large cookies. Keep in mind that this is just an estimate, and the actual nutritional content may vary depending on the specific ingredients you use.

    Calories: 450

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 50mg
  • Sodium: 220mg
  • Carbohydrates: 50g
  • Sugar: 30g
  • Protein: 6g

  • Conclusion:

    These homemade peanut butter cookies are sure to satisfy your sweet tooth. They boast the same chewy texture and rich peanut butter flavor as Crumbl’s cookies, without the need for a special trip.

    Frequently Asked Questions:

    1. Can I use natural peanut butter?

    While you can certainly substitute natural peanut butter, the texture of the cookies may be slightly different. Natural peanut butter tends to be runnier than creamy peanut butter, which could result in a flatter cookie. If you do use natural peanut butter, you may need to add a bit more flour to achieve the desired consistency.

    2. How can I store these cookies?

    Store leftover cookies in an airtight container at room temperature for up to 3 days.

    3. Can I freeze the dough?

    Absolutely! Portion the dough onto baking sheets and freeze for up to 3 months. When ready to bake, preheat your oven and bake the frozen cookie dough for an additional minute or two, or until golden brown.

    4. How can I make these cookies gluten-free?

    There are several gluten-free flour alternatives available that you can substitute with a 1:1 ratio for the all-purpose flour. Just be sure to choose a gluten-free flour blend that contains xanthan gum for best results.

    5. What if I don’t have brown sugar?

    You can substitute the brown sugar with an equal amount of granulated sugar. However, the cookies will have a slightly different flavor profile. Brown sugar adds a touch of molasses flavor that enhances the peanut butter taste.