I've been wanting to make a copycat Crumbl cookie ever since I had a conversation with my daughter-in-love, Melissa. I searched and found a recipe by Whitney Wright @saltandbaker. These cookies are inspired by that recipe...thank you Whitney!
These confections are like having a peanut butter cookie wrapped in brownie blanket, and topped with chocolate deliciousness....yes please😁!!
Peanut Butter Cookie Dough
- 4 tablespoons (67 grams) unsalted butter, room temperature
- 6 tablespoons (96 grams) creamy peanut butter
- 1/3 cup (75 grams) light brown sugar - packed
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg, room temperature
- 1/2 tablespoon (8 ml) pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cup (94 grams) all-purpose flour
Brownie Cookie Dough
- 1/2 cup (113 grams) unsalted butter - softened
- 1/2 cup (110 grams) dark brown sugar - packed
- 1/3 cup (67 grams) granulated sugar
- 1 large egg (56 grams/2 oz)
- 1 tablespoon (22 grams) light corn syrup
- 1½ teaspoons (6 grams) pure vanilla extract
- 1¼ cups (160 grams) all purpose flour
- ½ cup (50 grams) dutch processed cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
Glaze topping:
- 1/2 cup (100 grams) semi-sweet chocolate chips
- 1/2 cup (90 grams) peanut butter chips
- 2 teaspoons (10 grams) vegetable oil, divided (refined coconut oil can be used in place of the vegetable oil)
Peanut Butter Cookie Dough:
Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and granulated sugar for 2-3 minutes. Scrape sides and paddle as needed.
Add egg and vanilla and mix again until combined.
Add the salt, baking soda, and flour and mix until combined.
Portion into heaping tablespoon (35 grams) sized balls. Flatten slightly so they resemble a thick disk. Place on a parchment lined baking sheet and freeze for 10 minutes. You will have extra peanut butter dough. You can bake up some peanut butter cookies if you'd like.
Brownie Cookie Dough:
Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Scrape bowl and paddle. Add the egg, corn syrup, and vanilla extract and mix until combined.
Add the flour, cocoa, cornstarch, baking powder, baking soda, and salt. Mix until the dough comes together.
Using a large scoop, portion the dough into round balls (85 grams). Use a tablespoon to create an indent in each brownie dough ball.
Take 1 frozen peanut butter disk and wrap the brownie cookie dough around it so that the peanut butter ball is now in the center and the brownie cookie dough is surrounding the entire peanut butter dough. Place them on the baking sheet. Using the palm of your hand press down on each ball until it forms a thick disk.
Bake for 13-15 minutes or until edges are set. The tops will appear crackly. Do not over bake.
Remove from the oven and cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Melt the chocolate chips and 1 tsp of vegetable oil in a microwave safe bowl until smooth.
Melt the peanut butter chips and 1 tsp vegetable oil in a microwave safe bowl until smooth.
Assembling the Cookies:
Spread 1-2 tablespoons of the melted chocolate overtop of each cookie. Then spread 1-2 tablespoons of the melted peanut butter chips over the chocolate. Use the back of the spoon to swirl them together.
*I made a couple with just the chocolate topping and they were so delicious...just saying😉.
Enjoy warm or store in an airtight container for 3 days.
How to Store Cookies:
Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.
To freeze, flash freeze on a baking sheet until the toppings are firm. Wrap each cookie in plastic wrap then store in an airtight container or Ziplock bag. Store in the freezer for 1-2 months.
Flash freeze the dough balls until firm, then store in airtight containers or Ziplock bags in the freezer for 1-2 months. Remove and let the chocolate brownie cookies thaw in the fridge overnight. Remove the PB cookie dough about 10-15 minutes minutes before baking.
I hope you make these yummy cookies, and if you do, tag me @goodeatsbymimi. I would love to hear from you and see your photos!
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