Copycat Crumbl Peanut Butter Chocolate Chip Cookie
When you need comfort baked into a cookie, this is it. The Peanut Butter Chocolate Chip Cookie is Crumb’s take on an American classic — soft, gooey, and just salty enough to keep each bite addictive. This version captures that perfect balance between nutty richness and melting chocolate, without ever getting greasy or crumbly.
Ingredients
For the Cookie Dough
1 cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup creamy peanut butter (not natural style)
2 ½ cups all-purpose flour 1
tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
Instructions
Cream the Base — Beat butter, sugars, and peanut butter until light and creamy, 2–3 minutes.
Add Wet Ingredients — Mix in eggs and vanilla until smooth.
Add Dry Ingredients — In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and stir until combined. Fold in chocolate chips.
Chill the Dough — Refrigerate for 30 minutes for a chewier texture and less spread.
Bake — Scoop ¼-cup portions, flatten slightly, and bake at 350 °F (177 °C) for 10–12 minutes until lightly golden on the edges.
Cool and Set — Let cool on the pan for 5 minutes before moving to a rack. The centers will stay soft and gooey.
Pro Tips
Add ½ tsp espresso powder to enhance the chocolate flavor without any coffee taste.
Sprinkle with flaky sea salt right after baking for that bakery touch.
Use mini chocolate chips if you want even distribution in every bite.