We’ve been interested in Crumbl cookies since the first time we saw them on TikTok, but for the longest time, we had no access to a Crumbl cookie factory. Luckily there are people out there smarter than us and it wasn’t too long before the copycat recipes started flowing. While copycat Crumbl cookies are bougie, they aren’t that hard to bake, so now we look for any reason to bake them. Birthdays, holidays, random Tuesdays, you name it. But if you have yet to try Crumbl cookies and want to start off with a grand slam of a cookie, here are our two favorites.
Reese’s Peanut Butter Cookies
If you love peanut butter, these cookies are thicc with it. Check out this recipe from Lifestyle of a Foodie, our go-to for copycat Crumbl cookies.
Ingredients
Peanut butter cookie base
½ cup smooth peanut butter
½ cup butter softened
½ cup brown sugar
⅓ cup granulated sugar
1 egg at room temperature
½ teaspoon vanilla extract
1 & ⅓ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon cornstarch
¼ teaspoon salt
½ cup Reese’s peanut butter cups Roughly chopped, about 5 Reese’s
Peanut butter cookie toppings
⅔ cup Reese’s peanut butter chips
1 & ½ teaspoon oil vegetable or canola
½ cup Reese’s peanut butter cups roughly chopped, about 5 Reese’s
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, cornstarch, and salt, and mix just until the flour mixture disappears. Gently fold in the roughly chopped-up Reese’s peanut butter cups.
- Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 1 inch then freeze the cookie dough discs for 15 minutes.
- Bake the cookies in the preheated oven for 12-13 minutes
- Melt the peanut butter chips with the oil in the microwave in 30-second increments, mixing in between every time.
- Generously top each hot cookie with the melted peanut butter chips, spread it all around, then top with the chopped-up Reese’s cups. Let the cookies cool down fully on the baking sheet then enjoy!
New York Cheesecake
If chocolate and peanut butter aren’t your thing, what about graham cracker cookies and globs of cheesecake filling? Another winner from Lifestyle of a Foodie.
Ingredients
Graham cracker cookies
½ cup butter softened, salted, or unsalted
⅓ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 & ⅓ cup AP flour
1 cup graham crackers finely crushed, about 7 sheets
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
⅓ cup graham crackers finely crushed, about 2 sheets
Cream cheese frosting
4 oz cream cheese softened
4 tablespoon butter softened, salted, or unsalted
1 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker toppings
⅓ cup graham cracker crumbs
1 teaspoon granulated sugar
1.5 tablespoon butter melted
Pinch of salt
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set it aside.
- Cream the butter, granulated sugar, and brown sugar until combined. Add in the egg and the vanilla and mix again.
- Add in the flour, graham cracker crumbs, salt, baking soda, and baking powder, and mix just until the flour mixture disappears.
- Using a large (¼ cup) cookie scooper, scoop out 8 equally sized cookie dough balls, roll them between the palm of your hands then roll them in the ⅓ cup of the crushed graham crackers.
- Place the cookie dough on the prepared baking sheet, gently flatten to about ¾th inch in thickness and bake in the preheated oven for 9-10 minutes. Let the cookies cool down on the baking sheet for 10 minutes then transfer to a cooling rack.
Cream cheese frosting
- In a stand mixer whip the softened cream cheese and butter together until smooth.
- Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take 2-3 minutes.
- Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top the cookies with a little bit of the graham cracker mixture and enjoy!
Make the graham cracker crumb topping
- Mix the graham cracker crumbs with the sugar and the melted butter. Let the mixture cool down before topping your cookies with it.