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Homemade Crumbl Peanut Butter Reese's Copycat Cookies

Get ready for your new go-to recipe! These homemade copycat cookies capture the magic of warm peanut butter cookies loaded with Reese's Pieces. They are incredibly easy, fast, and perfect for any occasion or craving.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • unsalted butter softened to room temperature
  • Creamy peanut butter
  • Granulated sugar
  • Packed brown sugar
  • 1 Large egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Reese's pieces
For the Peanut Butter Drizzle
  • 2 tbsp creamy peanut butter
  • 1-2 tsp coconut or neutral oil (optional)

Equipment

  • Electric Mixer
  • Large bowl
  • Medium bowl
  • Spatula
  • Wooden Spoon
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop
  • Wire rack
  • Microwave-Safe Bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (a couple of minutes), scraping down the sides.
  3. Step 3: Beat in the large egg and vanilla extract until fully combined.
  4. Step 4: In a separate medium-sized bowl, whisk together all-purpose flour, baking soda, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear. Do not overmix.
  6. Step 6: Gently fold in the Reese's pieces using a spatula or wooden spoon, distributing them throughout the dough.
  7. Step 7: Scoop the dough into large balls (about 3 tablespoons each). Place on the prepared baking sheet, leaving space between them. Gently press down on the top of each ball to flatten slightly.
  8. Step 8: Bake for 10-12 minutes. The edges should be lightly golden, but the centers should still look soft.
  9. Step 9: Let the cookies cool on the baking sheet for at least 10 minutes, then carefully transfer them to a wire rack to cool completely.
  10. Step 10: While cooling, make the drizzle. Heat creamy peanut butter in a microwave-safe bowl in 15-second bursts, stirring, until smooth. Stir in 1-2 teaspoons of oil if needed for consistency.
  11. Step 11: Once cookies are cooled, drizzle the melted peanut butter over the tops and let the drizzle set.

Notes

Substitutions & Additions: Use crunchy peanut butter for texture or add chocolate chips or chopped peanut butter cups. For a nut-free version, try sunflower seed butter and omit Reese's Pieces, using chocolate chips instead (note flavor change).
Tips for Success: Do not overmix the dough once dry ingredients are added. Measure flour correctly by spooning and leveling. Do not overbake; cookies should look soft in the center. Use a cookie scoop for even baking. Ensure butter and egg are at room temperature.
Storage: Store cooled cookies in an airtight container at room temperature for 3-4 days. Freeze baked cookies (cool, flash freeze on sheet, transfer to container) for 2-3 months. Freeze dough balls (scoop, flatten, flash freeze, transfer) and bake from frozen, adding a few minutes.