Copycat Crumbl Chocolate Peanut Butter Cookie
This cookie is for the bold — a dense chocolate base swirled with creamy peanut butter, rich without being over-sweet. Think of it as a cross between a brownie and a Reese’s, with just enough chew to make every bite decadent.
Ingredients (12 cookies)
1 cup unsalted butter, softened 1 ¼ cups brown sugar, packed ½ cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 cups all-purpose flour ¾ cup cocoa powder (Dutch-process for deep flavor) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup peanut butter chips ½ cup smooth peanut butter (for swirl)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Cream butter, brown sugar, and white sugar until light and fluffy (3 minutes). Add eggs one at a time, then vanilla. Whisk flour, cocoa, baking soda, baking powder, and salt in a separate bowl. Add gradually. Fold in peanut butter chips. Scoop ¼-cup dough balls. Flatten slightly. Warm peanut butter until just runny; swirl 1 tsp onto each cookie with a toothpick. Bake 10–12 minutes until edges set but centers are soft. Cool completely.
Pro Tips
Chill the dough 20 minutes for thicker cookies. Sprinkle flaky sea salt before baking for contrast.