Crumbl Copycat Peanut Butter Cup Skillet Cookies
My Copycat Crumbl Peanut Butter Cup Skillet Cookies are 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 totally easy to make at home.
Servings: 8 large cookies
Calories: 720kcal
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.
Notes
Honey: this “secret ingredient” gives the cookies another level of chewiness! I like adding it in, but if you don’t have honey on hand, the cookies will still turn out without it.
More peanut butter cups: feel free to fold in extra peanut butter cups to the mousse if you want extra! You can also use mini peanut butter cups if you want, but you will need more of them.
Serve it like Crumbl! If you want to serve these up just like Crumbl, then top the still-warm cookies with the mousse and toppings. The mousse will melt, so only do this if you are ready to dig in!
Storage and 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.
Nutrition
Calories: 720kcal | Carbohydrates: 69g | Protein: 10g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 347mg | Potassium: 300mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1045IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 2mg