Crumbl Copycat Peanut Butter Cup Skillet Cookies
If you love Crumbl’s skillet cookie lineup like I do, then you’ll love this easy homemade copycat recipe for Crumbl’s Peanut Butter Cup Skillet Cookies! These are made with a soft and chewy peanut butter cookie topped with a peanut butter mousse, drizzles of melted milk chocolate, and peanut butter cup pieces. They are SUPER indulgent and you can make them so easily at home!
If you are digging this recipe, you should also try my Chocolate Chip Skillet Cookie recipe too!
Crumbl has been adding a ton of additions to their “skillet cookies” lineup lately. When I saw this peanut butter cup cookie, I knew I 100% needed to make a copycat edition. I had plenty of other recipes waiting to be baked and photographed, but priorities people, priorities.
Crumbl’s “skillet” cookies aren’t actually sold in a skillet. But, they do evoke that same concept of a giant deep dish cookie pressed into a pan and served warm with ice cream on top. They’ve modified the concept to work for their bakeries and I think it’s a pretty delicious change!
So for these copycats you will bake some extra-large cookies on a regular baking sheet. Then, immediately after removing from the oven, you will just press down the center with a heat-proof glass or measuring cup. This makes a well inside the cookie that is perfect for filling with…
Peanut butter mousse! This stuff is grand. Honestly, if you are totally in shortcut mode (I get it), you could definitely swap in ice cream. After all, we’re making these at home, so we can do what we want!
HOWEVER, I really recommend the homemade mousse. It’s a vanilla-sweetened whipped cream with peanut butter (you can keep it all vanilla or add in pb–your choice) and it’s SO fluffy and just delish.
Finally, these indulgent little cookies get a drizzle of melted milk chocolate and a hefty sprinkle of chopped peanut butter cups.
Great Things About This Recipe
- Crumbl operates on a rotating flavor menu, so you never know when your favs will pop up again. Bake your own and you can indulge any time!
- Save money! This recipe makes eight giant cookies with standard baking ingredients, so it’s easy to save money and make a whole batch (you can even freeze some for later!).
- I might be biased, but I think this is a pretty solid copycat recipe–if you try it, let me know what you think!
My Favorite Scoop for Crumbl-Size Cookies
To get those perfect bakery-style scoops, I use a 1/3 cup scoop from Vollrath (their scoops are color-coded for easy grabbing in a drawer!). It’s ideal for Crumbl copycat recipes and gives you those giant bakery-size cookies.
You can also use a 1/3 measuring cup of course. For this recipe, you can also just divide the dough into eight cookies as evenly as you can.
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Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
This recipe is a modified edition of my base peanut butter cookie that I’ve tested over dozens of times now.
Adding the incredible mousse and drizzles of chocolate and chopped peanut butter cups makes this recipe a total showstopper!
Ingredients in Peanut Butter Cup Skillet Cookies
I won’t mention every ingredient here (grab the recipe card below for the full list!), but here’s a few ingredient notes you should be aware of:
Unsalted Butter -I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Peanut Butter – Use a smooth conventional peanut butter like Jif or Skippy. Don’t use organic or natural peanut butters as they perform differently.
Heavy cream – Heavy cream is used for the vanilla mousse. Skip “whipping cream” or “half and half” as they do not have enough fat to whip well. Look for “heavy cream” or “heavy whipping cream”.
Instant Pudding Mix – be sure to grab an instant pudding mix, we’ll go with vanilla here.
How to Decorate the Cookies!
Here’s a summary of how to assemble these tasty peanut butter cookies. Find the complete ingredients list and full instructions within the printable recipe card below!
Making the peanut butter cookie is pretty straightforward, but it’s quite soft, so don’t skip chilling it!
One of the most important parts of this copycat recipe is getting the presentation right!
Bake the Cookies
Form the dough into disks, about ¾” tall. Place on baking sheets 3” apart.
They’ll take about 14-15 minutes to bake. The cookies are ready when they are puffed, lightly crackled on top, and the edges are golden. Don’t overbake.
Immediately after removing from oven, press the center of the cookies down with a large measuring cup, bowl, or glass (be sure it is heat-proof!). This creates a well for the filling to go into!
Once the cookies are totally cool we can assemble everything.
Assemble the Cookies
Scoop about 3 tablespoons of chilled mousse on top of each cooled cookie. Drizzle with the melted milk chocolate and top everything with a sprinkle of crushed peanut butter cups. Store decorated cookies in fridge.
How to Store or Make Ahead
The decorated cookies can be stored in the fridge (up to 5 days) or the freezer (about 1 month). I like to store them in large Rubbermaid food storage boxes so the toppings don’t get squished. The elements can also be stored separately.
Not-decorated Cookies: up to 5 days at room temp in an air-tight container. Mousse: up to five days in the fridge.
Five More Crumbl-Inspired Recipes to Try
If you loved this one, also try, Key Lime Pie Cookies, Brownie Sundae Cookies, Banana Split Cookies, Chocolate Chip Skillet Cookies, and Buckeye Brownie Cookies.
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Crumbl Copycat Peanut Butter Cup Skillet Cookies
Ingredients
Cookies
- 8 tablespoons unsalted butter, softened (room temp) (4 ounces)
- ½ cup light brown sugar, packed (3.5 ounces)
- ⅓ cup granulated sugar 2.5 ounces
- ½ cup smooth peanut butter 4.5 ounces
- 1 tablespoon honey see notes
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour 6.25 ounces
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
Peanut Butter Mousse
- 3 tablespoons instant vanilla pudding mix about 1 ounce
- 2 tablespoons creamy peanut butter optional – omit for plain vanilla mousse
- 1 ½ tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- 1 ½ cups heavy cream
Toppings
- 6 tablespoons milk chocolate chips
- 8-10 regular (not mini) peanut butter cups, chopped small
Instructions
Peanut Butter Cookies
- In a large bowl, use a hand mixer with beaters to cream together softened butter and the sugars. Beat until totally combined and smooth, about 2 minutes. Add peanut butter, honey, and vanilla extract and beat until combined. Add egg and beat until just combined.
- Sprinkle the flour, baking soda, and salt over the mixture and mix on low (or use a spatula to fold together) until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
- Chill dough for two hours (or up to two days).
- Preheat oven to 350°F and line two baking sheets with parchment paper. Remove dough from fridge and divide into 8 large cookies (about 3 ounces each). You can also use a 1/3 cup scoop if you want. Flatten gently into disks, about ¾” tall.
- Place on baking sheets 3” apart. Bake a single sheet for 14-15 minutes or until cookies are puffed, lightly crackled on top, and the edges are golden. Don’t overbake.
- Immediately after removing from oven, press the center of the cookies down with a large measuring cup, bowl, or glass (be sure it is heat-proof!).
- Cool on the cookie sheets for about 10 minutes and then transfer to a cooling rack to cool completely.
Peanut Butter Mousse
- Add all the ingredients to a medium bowl with about ½ cup of the cream. Use a hand mixer or stand mixer to whip the mixture slowly for a few seconds. Then begin pouring in the rest of the cream slowly until combined. If using a hand mixer, you’ll have to take little breaks while you add more cream—it’s hard to do with only two hands!
- Whip the mixture until it is whipped to medium peaks. The mixture stays pretty soft due to the peanut butter. It’s the best texture straight out of the fridge.
Chocolate Drizzle
- Melt chocolate chips in a small bowl in the microwave. Stir every 20 seconds until smooth. Allow to cool for 5-10 minutes and then fill a corner of a sandwich bag with the melted chocolate, twist to secure, and cut a tiny hole in the end. It's a DIY Piping bag!
To Decorate:
- Scoop about 3 tablespoons of chilled mousse on top of each cooled cookie. Drizzle with the melted milk chocolate and top everything with a sprinkle of crushed peanut butter cups. Store decorated cookies in fridge.
