Thick Crumbl Peanut Butter Reese’s Cookies

There’s something so nostalgic about peanut butter cookies. They’re soft, chewy, a little salty, a little sweet—and when you throw in chunks of Reese’s and make them bakery-thick? Game over. These are the kind of cookies you make when you want to impress someone, or when you just need a warm, melty peanut butter treat to make your whole day better.

These Crumbl-inspired cookies are thick, soft in the middle, and packed with melty peanut butter chips and chunks of Reese’s cups. The outside has that perfect golden-brown edge, and the inside is basically cookie dough heaven. It’s like your favorite childhood cookie leveled up into a bakery-style masterpiece.

And the best part? They’re surprisingly easy. No fancy ingredients, no chilling overnight, and no stand mixer required (though it definitely helps if you have one!). I first made these after trying a Crumbl peanut butter cookie and thinking, “Wait… I can totally make this at home.” After a few test batches (and a lot of cookie taste-testing), this became the recipe that everyone asks for. Friends, family, neighbors—they all want these cookies.

Why You’ll Love These Cookies

Here’s why these cookies are about to be your new favorite:

• Bakery-thick and gooey: These cookies are big, bold, and have that soft, rich center that melts in your mouth.
• Double the peanut butter: With peanut butter in the dough and peanut butter chips and Reese’s chunks, these are for true peanut butter fans.
• Easy to make: No chill time means you can go from craving to cookies in under an hour.
• Perfect for sharing (or not): Each cookie is huge and satisfying. You can share them—or keep them all to yourself (no judgment).
• Kid and adult approved: Whether you’re baking for your kids or bringing a treat to game night, these are always a hit.

You’ll love the combo of creamy peanut butter, melty chocolate, and soft cookie dough. It’s sweet, a little salty, and so satisfying.

Prep Time and Yield

• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: About 30 minutes
• Yields: 8 large bakery-style cookies

Calories per serving: Approx. 480
Protein: 9g
Carbs: 42g
Fat: 30g

Ingredients

Here’s everything you need for these thick peanut butter Reese’s cookies:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup creamy peanut butter (smooth, not natural-style)
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ¾ cup peanut butter chips
• ¾ cup chopped Reese’s cups (plus extra for topping)

Why These Ingredients Work

• Peanut butter: Adds richness and flavor—use a classic creamy peanut butter like Jif or Skippy.
• Brown sugar: Helps keep the cookies soft and chewy.
• Flour: Just the right amount to give you that thick structure without drying them out.
• Baking soda + baking powder: Gives the cookies a slight rise and softness.
• Reese’s cups: The star of the show. They melt into gooey peanut butter-chocolate pockets.

Step-by-Step Instructions

Let’s make these cookies! Don’t worry—this is totally beginner-friendly.

1. Preheat and prep

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the butter, peanut butter, and sugars

• In a large bowl or stand mixer, cream together the softened butter and peanut butter until smooth.
• Add in the brown sugar and granulated sugar. Beat on medium-high for 1–2 minutes, until the mixture is light and fluffy.

3. Add egg and vanilla

• Add the egg and vanilla extract. Mix until fully combined and smooth.

4. Mix dry ingredients

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix! The dough will be thick.

5. Fold in mix-ins

• Fold in the peanut butter chips and chopped Reese’s. You can reserve a few chunks to press into the tops of the cookies later (for that bakery look!).

6. Form the cookies

• Scoop the dough into 8 large balls (about ⅓ cup of dough each). These are big cookies!
• Place them on the baking sheet, spaced a few inches apart.
• Gently flatten each dough ball just a bit. Press a few extra Reese’s chunks into the tops.

7. Bake

• Bake for 12–14 minutes, or until the edges are golden and the centers look slightly underbaked. They’ll set up as they cool.
• Let the cookies cool on the pan for 5–10 minutes before transferring to a wire rack.

How to Serve

These cookies are best served warm—right when the Reese’s chunks are still melty and the centers are soft.

• Pair with a cold glass of milk (classic).
• Crumble over vanilla ice cream.
• Serve as dessert after a cozy dinner or bring them to a party or bake sale.
• Wrap individually in parchment and tie with twine for the cutest homemade gifts.

Additional Tips

Here’s how to make sure your cookies turn out just right:

• Use room temp ingredients: Soft butter and eggs help the dough mix smoothly.
• Don’t overbake: The cookies should look a little underdone in the middle when you take them out. They’ll finish setting up as they cool.
• Reese’s tip: Freeze your Reese’s cups for 10–15 minutes before chopping. This helps prevent them from melting too much while you mix.
• For thicker cookies: Chill the dough for 20–30 minutes before baking. This helps them spread less.
• Want smaller cookies? Go for it! Just reduce the bake time by 2–3 minutes.

Recipe Variations

There are so many fun ways to switch these up:

• Mini version: Make 16 smaller cookies instead of 8 big ones.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Stuffed cookies: Press a whole mini Reese’s in the center of each dough ball before baking for a gooey surprise.
• Crunchy version: Add chopped roasted peanuts to the dough.
• Chocolate drizzle: After baking, drizzle the tops with melted chocolate for a bakery-worthy finish.

Serving Suggestions

These cookies are the star of the show, but they go great with:

• Fresh fruit: Strawberries or apple slices for a sweet-salty contrast.
• Milkshakes or smoothies: Peanut butter and chocolate pair beautifully with banana smoothies or vanilla milkshakes.
• After-school snack: Perfect with a tall glass of oat milk or chocolate milk.

Freezing and Storage

These cookies are freezer-friendly and keep really well.

Storage

• Store in an airtight container at room temperature for 3–4 days.

Freezing

• To freeze baked cookies: Let cool completely, then store in a freezer-safe bag for up to 2 months.
• To freeze unbaked dough: Scoop dough into balls and freeze on a tray. Once solid, transfer to a bag. Bake straight from frozen—just add 2–3 extra minutes.

Reheating

• Warm up baked cookies in the microwave for 10–15 seconds to get that gooey center back.

Special Equipment

Not much needed here, but these help:

• Cookie scoop: For evenly-sized, bakery-style cookies.
• Silicone baking mat: Helps prevent spreading and gives you perfect bottoms.
• Wire rack: Essential for cooling without soggy bottoms.

FAQ

Can I use natural peanut butter?
It’s not recommended. Natural peanut butter tends to be too oily and can cause the cookies to spread too much.

What’s the best way to chop Reese’s cups?
Pop them in the freezer for 10–15 minutes first, then use a sharp knife to chop. It keeps them from melting while you mix.

Can I make these ahead of time?
Yes! The dough can be made up to 24 hours ahead and stored in the fridge. Let it sit at room temp for 10 minutes before scooping.

Can I make these without peanut butter chips?
Sure—just sub in more chopped Reese’s or use chocolate chips.

Can I double the recipe?
Yes, this recipe doubles beautifully. You can even freeze half the dough for later.

What kind of peanut butter works best?
Stick with a classic creamy style like Jif or Skippy. Avoid natural peanut butters with oil separation.

Can I use crunchy peanut butter?
Totally! It’ll give the cookies extra texture.

Can I make them smaller?
Of course! Just reduce the bake time to about 9–10 minutes.

Why are my cookies spreading too much?
Your butter might’ve been too soft. Try chilling the dough for 20 minutes before baking.

Are these cookies super sweet?
They’re sweet, but not overwhelmingly so. The salt and peanut butter balance it out beautifully.

Conclusion

I seriously can’t wait for you to try these thick Crumbl-style peanut butter Reese’s cookies. They’re one of those recipes that just makes people smile. Whether you’re baking for a special occasion, surprising a friend, or just treating yourself (you deserve it!), these cookies are going to hit the spot.

If you make them, I’d love to hear how it goes! Share your baking pics and tag me—I’m always excited to see your kitchen creations. Happy baking!

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