Thick Crumbl Peanut Butter Reese’s cookies Recipe

If you’re wild for luscious, bakery-style cookies, every bite brimming with peanut butter goodness and decadent candies, you’re about to meet your new obsession: Thick Crumbl Peanut Butter Reese’s cookies. Their glorious golden edges, super-soft centers, and heaps of melty Reese’s chunks make these cookies impossible to resist. Each batch tastes like you went on a secret mission behind the bakery counter… yet you made them yourself! Picture that iconic sweet-and-salty Reese’s flavor, only more gooey, thick, and utterly homemade.

Ingredients You’ll Need

These Thick Crumbl Peanut Butter Reese’s cookies start with everyday ingredients, but together they create big flavor and the perfect dense, chewy bite. Each addition plays a special role in cookie success, so here’s how your pantry favorites come together for magic.

• Peanut Butter: Smooth peanut butter gives that signature creamy texture and classic peanutty taste.
• Butter (softened): Soft butter creates rich flavor and a super-tender crumb.
• Brown Sugar: For moisture and that lovely hint of caramel sweetness in every bite.
• Granulated Sugar: Balances the brown sugar and helps form crisp edges.
• Egg (room temperature): Binds everything together and contributes to a thick, soft cookie.
• Vanilla Extract: Rounds out the sweetness and amps up the dessert vibes.
• All-purpose Flour: The ultimate structure-builder for thick, bakery-style cookies.
• Baking Powder: Adds gentle lift so your cookies puff up just right.
• Baking Soda: Reacts with the sugars for that perfect golden color and slight chewiness.
• Corn Starch: The not-so-secret ingredient for thick, soft cookies — it keeps them pillowy!
• Salt: Brightens and balances all the sweetness — don’t skip it!
• Reese’s Peanut Butter Cups (roughly chopped): Mix-ins and toppings — these chunks are the ultimate surprise in every bite.
• Reese’s Peanut Butter Chips: Melt and drizzle these for an extra layer of rich peanut flavor.
• Vegetable or Canola Oil: Helps the peanut butter chips melt into a silky, spreadable topping.

How to Make Thick Crumbl Peanut Butter Reese’s cookies

Step 1: Prep Your Pan and Oven

Start your Thick Crumbl Peanut Butter Reese’s cookies adventure by preheating the oven to 350°F. Line a baking sheet with parchment paper so the cookies won’t stick and you’ll get easy clean-up. This bit of prep work means you’ll be ready when the dough comes together fast.

Step 2: Cream the Fats & Sugars

In a large mixing bowl, combine the softened butter, peanut butter, brown sugar, and granulated sugar. Use a stand or hand mixer to beat everything together until it’s light and fluffy, about 2-3 minutes. This step creates incredible texture, so don’t rush! Add in the egg and vanilla extract and beat until smooth and creamy.

Step 3: Mix Dry Ingredients & Combine

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, corn starch, and salt. Gradually add the dry mix to your wet ingredients, stirring on low speed just until no streaks of flour remain. The dough should be thick and a little sticky! Gently fold in half of your roughly chopped Reese’s peanut butter cups.

Step 4: Shape and Chill the Dough

Grab a large cookie scoop (about 1/4 cup per ball) and scoop out 9 even dough balls. Roll them gently in your palms, then press to flatten slightly into thick discs (about 1 inch tall). Place them on the prepared sheet, then pop the tray in the freezer for 15 minutes. This chilling time ensures Thick Crumbl Peanut Butter Reese’s cookies bake thick and won’t spread too much.

Step 5: Bake to Bakery Perfection

Once chilled, transfer the cookies straight into your preheated oven and bake for 12-13 minutes. The edges should look set, but the centers will seem a little soft – that’s the secret! As they cool, they’ll set up to be super thick and chewy.

Step 6: Prepare the Peanut Butter Chip Topping

While the cookies bake, microwave the Reese’s peanut butter chips and oil together in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth and luscious. This glossy peanut butter sauce will become your new favorite drizzle!

Step 7: Finish with Chocolatey Magic

While the cookies are still warm, spread a generous layer of melted peanut butter chips on top of each. Sprinkle the remaining chopped Reese’s peanut butter cups over the melted topping so they get a little gooey. Let the cookies cool fully on the baking sheet (if you can wait), then dig in!

How to Serve Thick Crumbl Peanut Butter Reese’s cookies

Garnishes

Thick Crumbl Peanut Butter Reese’s cookies are showstoppers on their own, but a little extra flair never hurts! Try a drizzle of melted dark chocolate, a light dusting of flaky sea salt, or some extra peanut butter chips scattered on top right before serving for irresistible curb appeal.

Side Dishes

Create a dreamy dessert spread by serving these cookies with a scoop of vanilla or chocolate ice cream, a glass of cold milk, or even an iced coffee. Their richness pairs beautifully with tangy fruit (like strawberries or raspberries) or a handful of salty pretzels for crunch and contrast.

Creative Ways to Present

Make dessert an event by sandwiching a scoop of ice cream between two Thick Crumbl Peanut Butter Reese’s cookies for ultimate ice cream sandwiches. Serve as a base for a cookie sundae with whipped cream and sprinkles, or stack mini versions high for a fun party platter.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Thick Crumbl Peanut Butter Reese’s cookies in an airtight container at room temperature for up to 3 days. Their dense, soft texture holds up beautifully, so you’ll enjoy every peanut buttery bite even a day or two after baking!

Freezing

To freeze, let the cookies cool completely, then wrap each one tightly in plastic wrap. Freeze in a zip-top bag or airtight container for up to 3 months. You can also freeze the raw cookie dough discs on a tray, then transfer to a freezer bag to bake off fresh cookies whenever you crave them.

Reheating

Warm your cookies in the microwave for 10-15 seconds for a gooey, fresh-from-the-oven texture. If frozen, let them thaw at room temp, then give them a quick zap, or reheat in a 300°F oven for about 5 minutes for that bakery-style warmth.

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! Crunchy peanut butter adds a bit of texture and a little extra peanut flavor. Just note the cookies may spread a bit more and have small bits of peanuts in every bite – still delicious for Thick Crumbl Peanut Butter Reese’s cookies fans.

How do I avoid overbaking them?

Take the cookies out when the edges are set but the centers look soft. They’ll finish setting as they cool on the pan, which keeps them thick and fudgy rather than crisp and dry.

Can I make them smaller for more cookies?

Yes, use a smaller cookie scoop and watch the baking time – they’ll need a minute or two less. You’ll end up with more cookies, all just as thick and peanut buttery.

Are there any nut-free substitutions?

If you need to go nut-free, consider using sunflower seed butter plus nut-free chocolate cups and chips. The cookies won’t have that classic Reese’s flavor, but they’ll stay thick, soft, and safe for those with allergies.

What if I don’t have Reese’s peanut butter chips?

You can melt white chocolate chips with a spoonful of peanut butter as a substitute, and drizzle it over the cookies for a similar effect. It won’t be exact, but it’s a tasty workaround in a pinch.

Final Thoughts

I hope you’re as excited as I am to whip up a fresh batch of Thick Crumbl Peanut Butter Reese’s cookies. Whether you bake them for a party, a movie night, or just your own cookie cravings, you’ll love the thick, gooey, seriously peanut buttery results. Give this recipe a try, share it with friends, and don’t be surprised if it becomes your new go-to cookie staple!

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