Copycat Crumbl Reese's Cookies
Peanut butter lovers will go nuts over these Copycat Crumbl Reese's Cookies with chunks of peanut butter cups and a creamy, smooth topping!
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Servings: 10 cookies
Calories: 289kcal
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1 stick butter room temperature
- ½ cup peanut butter
- ½ cup brown sugar
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- ½ cup Reese’s peanut butter cups chopped
Cookie Topping
- 1 cup Reese's peanut butter chips
- 1 teaspoon coconut oil
- ½ cup Reese’s peanut butter cups chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line the cookie sheet with parchment paper and set aside.
- In a medium mixing bowl, add flour, baking powder, and cream of tartar. Whisk to combine.
- In the bowl of a stand mixer, fitted with a paddle attachment, add butter, peanut butter, brown sugar, and powdered sugar, and mix well.
- Scrap down the sides of the bowl.
- Add vanilla and eggs and mix well. Scrap down the sides of the bowl.
- Using a rubber spatula fold in chopped Reese’s Peanut Butter cups.
- Using a large cookie scoop, scoop cookie dough into 10 balls.
- Spread evenly on the prepared cookie sheet.
- Using the bottom of a flat glass or measuring cup, flatten the cookie to about ½ inch thickness.
- Bake cookies for 10 minutes and allow them to cool completely after baking.
- To make cookie topping, melt peanut butter chips and oil in the microwave in 30-second increments, stirring in between.
- Using a spoon, pour peanut butter over the top of each cookie
- Sprinkle with chopped Reese peanut butter cups.
- Enjoy!
Nutrition
Calories: 289kcal | Carbohydrates: 45g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 163mg | Potassium: 171mg | Fiber: 2g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 2mg