Every once in awhile you get a recipe that is the food equivalent of a mic drop. This is one of those recipes. When I brought them to the office for a taste test, it was just a sea of happy faces and I knew there was nothing we needed to change.
Inspiration
As much as I’d like to take credit for these cookies, they are all my sister’s doing. We were introduced to Crumbl cookies while in DC last fall. A friend brought a variety of cookies for us to share. More recently a shop opened up near our home. After trying them the second time, my sister was convinced that they could be created at home.
For the uninitiated, Crumbl makes oversized, sharable cookies. The cookies are thick with a crisp edge and almost cake-like soft interior. Flavors constantly rotate from a collection of over 200 flavors – from classic sugar cookies to more over-the-top flavor combinations.
After scouring the Internet for copycat recipes, my sister came across this chocolate chip cookie recipe from Cookies & Cups that seemed promising. The first batch came out okay. The cookies tasted fine but they were thin and spread out and definitely didn’t resemble a Crumbl cookie. My sister made some tweaks to the ingredients and adjusted the method and had much better results.
One thing we retained from the Cookies & Cups recipe was forming of the cookie itself. It’s a simple technique of breaking the cookie ball apart, turning the halves on their side so the craggily edges are faced up and then forming them back into a single cookie. If you are a visual learner, then check out their how-to video on Instagram.
Evolution
Once my sister felt comfortable with her modified recipe and the results were consistent, we started talking about what we would like to see in a cookie. It started with switching up the chocolate chips. So she made a batch with only white chocolate chips. The cookies were good, we would definitely make them again. But we were looking for something moreish.
The classic combination of chocolate and peanut butter came to mind. At the same time we thought about other add-ins beyond chocolate chips. We took inspiration from a blossom cookie but substituted a Reese’s Peanut Butter Thin for the Hershey Kiss. This cookie is the result.
Serving and storing
These cookies are large and sharing is encouraged. At the same time, our taste testers were more than happy to eat a whole cookie each. We don’t judge. As long as you’re happy, we’re happy. Our taste testers enjoyed breaking off pieces of the cookie and dipping them in the warm, melted Reese’s Peanut Butter Thin.
The cookies are best eaten while warm and fresh. Any leftovers should be stored in an airtight container. We recommend popping them into the microwave for 10-15 seconds (depends on your microwave) before serving to warm them up.
Chocolate Peanut Butter Cup Cookies
- Total Time: 1 hour, 31 minutes
- Yield: 12 1x
Description
These jumbo cookies are inspired by Crumbl’s thick, soft, golden brown cookies. Each one is filled with chocolate and peanut butter chips and topped with a gooey peanut butter cup.
Ingredients
14 tablespoons unsalted butter, room temperature (7/8 cup)
1¼ cups light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon cornstarch
3¼ cups all purpose flour
6 ounces semi-sweet chocolate chips, plus more to press into the top of the dough after baking
5 ounces peanut butter chips, plus more to press into the top of the dough after baking
Cookie toppings
15 Reese’s Thins Peanut Butter Cups
Semi-sweet chocolate chips
Peanut butter chips
Instructions
Line a large baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes.
Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping down the sides of the bowl as necessary.
Turn the mixer to low and mix in the flour until just combined. Fold in the chocolate and peanut butter chips.
Refrigerate the dough for 1 hour.
Preheat oven to 375°F.
Portion out a rounded ¼ cup of cookie dough and roll into a ball. Break the cookie dough ball in half, turn the dough so the jagged broken edges are facing up and then press back together to create a craggily top.*
Place the cookie dough onto the prepared baking sheet at least 3-inches apart (about 6 will fit on a standard baking sheet).
Bake for 16 minutes, until the edges and top are slightly golden. Do not over-bake.
While still warm, press one Reese’s thin into the center of each cookie as well as additional chocolate and peanut butter chips. Allow to cool on the cookie sheet for at least 5 minutes and then transfer to a wire rack to cool completely.
Notes
Cookies will keep for several days in an airtight container. Place in the microwave for 15 seconds to warm through before eating.
*Using a technique developed by Cookies & Cups to create a craggily top, roll the portioned dough into a ball and then break the ball in half. Turn the halves so the broken edges are facing up and then form the halves into a whole with the torn sides facing up. Check out the Instagram post that describes this technique.
- Prep Time: 15 minutes
- Inactive Time: 1 hour
- Cook Time: 16 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 567.87
- Sugar: 46.02 g.
- Sodium: 383.21 mg.
- Fat: 26.34 g.
- Saturated Fat: 14.11 g.
- Carbohydrates: 76.61 g.
- Fiber: 2.83 g.
- Protein: 7.76 g.
- Cholesterol: 68.25 mg.
Keywords: chocolate, peanut butter,
0 Comments