Imported from the web

Crumbl Copycat Ultimate Peanut Butter Cookies

Name: Crumbl Copycat Ultimate Peanut Butter Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup salted butter (softened); 1.5 cup granulated sugar (divided; 1 cup for the dough and 1/2 cup for coating); 0.75 cup brown sugar; 2 eggs; 2 tsp vanilla extract; 1.5 cup creamy peanut butter (divided: 1 cup for the dough, 1/2 cup for filling and topping; approximately 1/4 cup is used for the final drizzle); 3.25 cup all-purpose flour; 1 tsp baking powder; 0.75 tsp salt

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Huge, chewy peanut butter cookies stuffed with a warm, melty peanut butter center, coated in granulated sugar, and finished with a peanut butter drizzle. The recipe makes 10 cookies, or 20 half-cookie servings.

10 servings40 minAmerican

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Ingredients

1 cup salted butter (softened)
1.5 cup granulated sugar (divided; 1 cup for the dough and 1/2 cup for coating)
0.75 cup brown sugar
2 eggs
2 tsp vanilla extract
1.5 cup creamy peanut butter (divided: 1 cup for the dough, 1/2 cup for filling and topping; approximately 1/4 cup is used for the final drizzle)
3.25 cup all-purpose flour
1 tsp baking powder
0.75 tsp salt

Steps

1
Preheat the oven to 350°F (180°C).
2
In the bowl of a stand mixer, cream together the softened butter, 1 cup of the granulated sugar, and the brown sugar.
3
Scrape down the sides of the bowl. Add the eggs, vanilla extract, and 1 cup of the peanut butter, then mix until well combined.
4
Add the flour, salt, and baking powder to the bowl. Mix just until the ingredients are combined; avoid overmixing once the flour has been added.
5
Use a 1/2-cup measuring cup to scoop and divide the dough evenly into 10 portions.
6
Roll each portion of dough into a ball, then use your thumb to create a pocket in the center.
7
Measure out the remaining 1/2 cup of peanut butter for filling the cookies.
8
Spoon approximately 1/2 tablespoon of peanut butter into each dough pocket. Close the dough around the peanut butter so the filling is enclosed.
9
Slightly flatten each filled cookie until it resembles a hockey puck. Repeat with the remaining dough and filling.
10
Place the remaining 1/2 cup of granulated sugar in a bowl. Roll and press each cookie in the sugar so the outside is evenly coated.
11
Bake the cookies at 350°F (180°C) for 17–20 minutes.
12
Allow the cookies to cool on the pan for 15 minutes.
13
Place the remaining creamy peanut butter, about 1/4 cup, in a zip-top bag. Warm it by massaging the bag with your hands.
14
Snip off one corner of the bag. Drizzle the warm peanut butter over the cookies in a circular, looping motion, repeating for all the cookies. Serve warm.

Notes

The structured recipe lists 20 servings as 1/2 cookie per serving, and the recipe makes 10 cookies. For storage, the cookies can be kept at room temperature for a few days, refrigerated for up to 1 week, or frozen for up to 2 months. The author generally prefers refrigeration for longer freshness.