Have you tried Crumble cookies yet? They are beyond delicious but a little on the expensive side. That’s why I’ve created these copycat Crumble chocolate peanut butter cookies. I think they taste just as good and are more than half the price!

The first time I heard of these cookies was homecoming season. Jonah wanted to ask a girl to homecoming and he came up with a clever way to ask her with these cookies. Aren’t they cute?

Homecoming proposal with Crumbl Cookies

Crumble Chocolate Peanut Butter Cookies

Makes 16 cookies

Ingredients:
1 1⁄2 C unsalted sweet cream butter, softened
1 1⁄2 C light brown sugar
1⁄2 C sugar
3 large eggs
2 tbsp light corn syrup
1 tbsp pure vanilla extract
4 C flour
1 C Hershey dark cocoa powder
1 tbsp cornstarch
2 tsp baking soda
1 tsp kosher salt
3 C peanut butter chips

Crumble Chocolate Peanut Butter CookiesDirections:
Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat.
Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla
until light and fluffy.
Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda.
Gradually beat the dry ingredients into the wet until a dough forms.
Fold in 1 1⁄2 C of peanut butter chips.
Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball.
Coat the top of the cookie dough balls with the remaining peanut butter chips.
Place onto the cookie sheet and light press into a thick disk.
Bake in the oven for 15-18 minutes or until firm around the edge.
Allow to cool completely.

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Yield: 16

Crumble Chocolate Peanut Butter Cookies

Crumble Chocolate Peanut Butter Cookies

A copycat Crumbl recipe for chocolate peanut butter cookies.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1⁄2 C unsalted sweet cream butter, softened
  • 1 1⁄2 C light brown sugar
  • 1⁄2 C sugar
  • 3 large eggs
  • 2 tbsp light corn syrup
  • 1 tbsp pure vanilla extract
  • 4 C flour
  • 1 C Hershey dark cocoa powder
  • 1 tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 3 C peanut butter chips

Instructions

Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat.

Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy.

Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda.

Gradually beat the dry ingredients into the wet until a dough forms.

Fold in 1 1⁄2 C of peanut butter chips.

Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball.

Coat the top of the cookie dough balls with the remaining peanut butter chips.

Place onto the cookie sheet and light press into a thick disk.

Bake in the oven for 15-18 minutes or until firm around the edge.

Allow to cool completely.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 557Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 82mgSodium: 482mgCarbohydrates: 66gFiber: 3gSugar: 38gProtein: 11g

Nutrition info is an estimate.