Copycat Crumbl SNICKERS® Peanut Butter Cookie Recipe – Trying This Week's Crumbl Favorite
This SNICKERS cookie is dangerously good! Peanut butter cookie loaded with chopped SNICKERS, crowned with caramel buttercream, more SNICKERS chunks, and a smooth milk chocolate drizzle.
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- cream cheese, softened 2 oz
- light brown sugar, packed 1.5 cup
- granulated sugar 0.5 cup
- creamy peanut butter 0.75 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.5 cup
- bread flour 0.5 cup
- cornstarch 2 tbsp
- baking powder 1.5 tsp
- baking soda 0.5 tsp
- kosher salt 0.75 tsp
- SNICKERS® bars, chopped (about 8 fun size bars) 1.5 cup
Seasonings/Sauce
- unsalted butter (for buttercream) 0.5 cup
- caramel sauce 0.25 cup
- powdered sugar 1.5 cup
- heavy cream 2 tbsp
- SNICKERS® bars, chopped (topping, about 4 fun size bars) 0.5 cup
- milk chocolate chips (for drizzle) 0.33 cup
- vegetable oil 1 tsp
Nutrition summary
Carbohydrates
77 g
46%
Protein
10 g
6%
Fat
38 g
48%
Cooking steps
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1
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper for even baking and easy removal.
-
2
Cream 1 cup softened unsalted butter, 2 oz cream cheese, and both sugars in a mixer for 3–4 minutes until fluffy, replicating Crumbl's tender cookie crumb.
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3
Blend in peanut butter until smooth, then mix in eggs and vanilla. Scrape bowl well to ensure even texture.
-
4
In a separate bowl, whisk flours, cornstarch, baking powder, baking soda, and salt. Gradually add to wet mixture on low, mixing until just combined.
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5
Fold in 1.5 cups chopped SNICKERS®, distributing about 8 fun-size bars evenly for bursts of candy in every bite.
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6
Divide dough into 8–9 large balls (~4.5 oz each) and gently flatten to thick rounds. Chill dough balls on the tray for at least 1 hour—this chilling step is key for Crumbl's thick, puffy shape.
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7
Bake 14–16 minutes until edges are set but centers look slightly underbaked. Cookies should be very thick and pale. Cool completely on pan for 20–30 minutes (residual heat will finish the centers).
-
8
For caramel buttercream: Beat 0.5 cup butter until smooth. Add 0.25 cup caramel sauce and 1.5 cups powdered sugar, mixing until creamy. Beat in heavy cream for fluffiness.
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9
Pipe a generous spiral of caramel buttercream on each cooled cookie. Sprinkle with reserved chopped SNICKERS® (0.5 cup for topping).
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10
Melt 0.33 cup milk chocolate chips with 1 tsp oil in the microwave until smooth. Drizzle chocolate over buttercream for a true Crumbl finish. Let set before serving.
Personalized Q&A
Q. Does this actually taste like the Crumbl SNICKERS® Peanut Butter Cookie?
Yes! This recipe mirrors Crumbl's signature oversized, super-soft peanut butter cookie by using both cream cheese and cornstarch for tenderness, a blend of all-purpose and bread flour for structure, and loads of real chopped SNICKERS®. The chill step and caramel buttercream closely replicate Crumbl's candy-filled, decadent experience.
Q. Why did my cookies spread too thin or turn out dry?
Most spreading is due to skipping the chill: chilling the large dough balls for at least an hour is essential to keep cookies thick and soft. Overbaking can also dry them out—remove when edges are set but centers are slightly underbaked for the Crumbl texture.
Q. Can I use all all-purpose flour if I don't have bread flour?
You can substitute all-purpose flour for the bread flour, but your cookies may be a bit less thick and substantial. Bread flour adds extra chew and helps keep these Crumbl-sized cookies sturdy. Stick as close as possible to the original for best results.
Q. How many calories and carbs are in each SNICKERS® Peanut Butter Cookie?
Each Crumbl-sized cookie (about 145g) has approximately 670 calories, 77 grams of carbohydrates, 10 grams of protein, and 38 grams of fat per serving.
Q. How should I store or freeze these cookies?
Store frosted cookies in an airtight container in the fridge for up to 4 days, due to the buttercream. The unfrosted baked cookies can be frozen for up to 2 months and thawed before adding toppings. Chilled dough balls also freeze well—bake from frozen with an extra 2–3 minutes.
