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Homemade Crumbl Ultimate Peanut Butter Cookies: Bakery-Style Indulgence at Home photo

Crumbl Ultimate Peanut Butter Cookies: Bakery-Style Indulgence at Home

These Crumbl Ultimate Peanut Butter Cookies are irresistibly soft and chewy! Enjoy a bakery-style treat made effortlessly at home!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 8 ounces unsalted butter softened (2 sticks)
  • 1 cup packed light brown sugar
  • 1.5 cups white granulated sugar divided use
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1.5 cups creamy peanut butter divided use

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and 1 cup of white granulated sugar until light and fluffy, about 2-3 minutes.
  3. Step 3: Add the eggs and vanilla extract, mixing until well combined.
  4. Step 4: In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed until just combined.
  5. Step 5: Add 1 cup of creamy peanut butter to the dough and mix until fully incorporated.
  6. Step 6: Scoop the dough onto prepared baking sheets, leaving space between cookies.
  7. Step 7: Bake for 10-12 minutes until edges are lightly golden and centers look slightly underbaked.
  8. Step 8: Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • For a lower-fat option, substitute half of the butter with unsweetened applesauce.
  • Freeze cookie dough for up to 3 months; bake from frozen with extra baking time.