Crumbl Peanut Butter Bar Cookies are a delightful treat that combines the rich flavors of peanut butter and chocolate. These cookies are easy to make and offer a satisfying bite that everyone will enjoy. Whether you’re baking for a special occasion or just for fun, these cookies are sure to please kids and adults alike!
How to Make Crumbl Peanut Butter Bar Cookies
Ingredients:
- 8 tablespoons unsalted butter (room temp, 4 ounces)
- ½ cup packed light brown sugar (3.5 ounces)
- ⅓ cup granulated sugar (2.3 ounces)
- ½ cup smooth peanut butter (4.5 ounces)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- ¾ cup flour (3.75 ounces)
- ½ cup quick cooking oats (2 ounces)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 ½ ounces unsweetened chocolate
- 1 ½ cups confectioner’s sugar (6 ounces)
- 8 tablespoons unsalted butter (room temp, 4 ounces)
- 1 tablespoon cream (or whole milk)
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
- Add the peanut butter and vanilla extract, mixing until combined. Then, add the egg and mix until just combined.
- Sprinkle the flour, oats, baking soda, and salt over the mixture. Mix until everything is just combined. Use a spatula to scrape the sides of the bowl and incorporate any leftover flour. The dough will be soft and slightly sticky.
- Use a 1/3 cup scoop to measure out 7-8 cookie portions. Place them on the prepared cookie sheets, leaving at least 3 inches between each cookie. Lightly pat down the tops so they are slightly flattened.
- Bake the cookies one sheet at a time until the tops are lightly crackled and the edges turn golden, about 16-18 minutes. Be careful not to overbake.
- Let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.
Chocolate Fudge Frosting
(You can prepare this frosting while the cookies are cooling.)
How to Serve Crumbl Peanut Butter Bar Cookies
These cookies are delicious warm or at room temperature. You can serve them plain, or add a generous scoop of chocolate fudge frosting on top for an extra treat!
How to Store Crumbl Peanut Butter Bar Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about 5 days. For longer storage, you can refrigerate them for up to 1 week or freeze for up to 3 months.
Tips to Make Crumbl Peanut Butter Bar Cookies
- Make sure your butter is at room temperature for easy creaming.
- Don’t overmix the dough after adding the flour to keep the cookies tender.
- For extra peanut butter flavor, you can add chopped peanuts to the dough.
Variation
If you’re not a fan of chocolate, you can top these cookies with a simple vanilla glaze or enjoy them plain. You can also add chocolate chips to the dough for added sweetness.
FAQs
Can I use chunky peanut butter instead of smooth?
Yes, chunky peanut butter will add more texture and flavor to the cookies!
Can I make these cookies without oats?
Yes, you can omit the oats and add a little extra flour for a different texture.
How do I know when the cookies are done baking?
The cookies are done when the tops are lightly crackled and the edges are just turning golden. They will firm up as they cool!
Crumbl Peanut Butter Bar Cookies
Ingredients
Cookie Ingredients
- 8 tablespoons unsalted butter (room temp, 4 ounces) Make sure the butter is at room temperature.
- ½ cup packed light brown sugar (3.5 ounces)
- ⅓ cup granulated sugar (2.3 ounces)
- ½ cup smooth peanut butter (4.5 ounces)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- ¾ cup flour (3.75 ounces) Do not overmix the dough after adding.
- ½ cup quick cooking oats (2 ounces) Optional: can be omitted and replaced with extra flour.
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Frosting Ingredients
- 2 ½ ounces unsweetened chocolate Melted before use.
- 1 ½ cups confectioner’s sugar (6 ounces)
- 8 tablespoons unsalted butter (room temp, 4 ounces)
- 1 tablespoon cream (or whole milk)
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
- Add the peanut butter and vanilla extract, mixing until combined. Then, add the egg and mix until just combined.
- Sprinkle the flour, oats, baking soda, and salt over the mixture. Mix until everything is just combined. Use a spatula to scrape the sides of the bowl and incorporate any leftover flour.
- The dough will be soft and slightly sticky.
- Use a 1/3 cup scoop to measure out 7-8 cookie portions. Place them on the prepared cookie sheets, leaving at least 3 inches between each cookie. Lightly pat down the tops so they are slightly flattened.
Baking
- Bake the cookies one sheet at a time until the tops are lightly crackled and the edges turn golden, about 16-18 minutes. Be careful not to overbake.
- Let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.
Serving
- These cookies are delicious warm or at room temperature. You can serve them plain or add a generous scoop of chocolate fudge frosting on top for an extra treat!