Copycat Crumbl Peanut Butter Munch Cookie Recipe – March 9-14, 2026 Menu
I couldn't believe how addictive this one is. A soft, warm peanut butter cookie smothered in milk chocolate and loaded with crunchy peanut butter-coated cereal pieces, finished with a light dusting of powdered sugar.
Ingredients
Main ingredients
- unsalted butter 1 stick
- cream cheese 2 oz
- creamy peanut butter 1 cup
- brown sugar 1 cup
- granulated sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- cornstarch 2 tbsp
- baking soda 1.5 tsp
- milk chocolate chips 1.5 cups
- peanut butter-coated cereal 1.25 cups
Seasonings/Sauce
- salt 0.5 tsp
- powdered sugar 2 tbsp
Nutrition summary
Carbohydrates
70 g
48%
Protein
10 g
7%
Fat
28 g
45%
Cooking steps
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1
1. In a large bowl, cream together the butter, cream cheese, peanut butter, brown sugar, and granulated sugar until light and fluffy for 3–4 minutes; this is key to mirroring Crumbl’s ultra-soft cookie base.
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2
2. Add eggs and vanilla extract; mix just until combined. Scrape the sides of the bowl for even blending.
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3
3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Slowly add dry ingredients to wet, mixing until a thick dough forms. Cornstarch is the copycat tip for extra softness.
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4
4. Gently fold in 1 cup of peanut butter-coated cereal, reserving 0.25 cup for topping. Chill dough for at least 1 hour—this prevents spreading, mimicking Crumbl’s dense, thick signature cookies.
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5
5. Preheat oven to 350°F. Scoop dough into 8 large balls (about 4–5 inches wide) and place spaced apart on parchment-lined baking sheets.
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6
6. Flatten each cookie slightly. Bake for 13–15 minutes, just until edges are set but centers look soft and slightly underbaked.
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7
7. Immediately after baking, spoon or spread a generous layer of melted milk chocolate chips over each warm cookie. Sprinkle extra peanut butter-coated cereal on top.
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8
8. Allow cookies to cool for 5 minutes, then lightly dust with powdered sugar before serving for that signature Crumbl finish.
Personalized Q&A
Q. Does this recipe really taste like the Crumbl Peanut Butter Munch Cookie?
Yes! The combination of creamy peanut butter, a touch of cream cheese, cornstarch for softness, and topping with melted milk chocolate and crunchy cereal matches Crumbl’s signature flavor and texture. Chilling the dough and baking until just set ensures that thick, soft, oversized cookie bite.
Q. Why did my cookies spread too flat instead of staying thick?
Flat cookies often result from warm dough or insufficient chilling. Make sure to chill the shaped dough for at least one hour as directed in step 4—this keeps them thick and chewy like Crumbl's. Also, avoid over-creaming the butter or using too soft butter.
Q. Can I swap all-purpose flour for bread flour or omit cornstarch?
Bread flour can be substituted for up to half of the all-purpose flour for extra chewiness, but cornstarch is essential for a soft, tender crumb. Skipping cornstarch will make the cookies drier and less Crumbl-like.
Q. How many calories are in each Peanut Butter Munch Cookie?
Each cookie contains approximately 580 kcal, with 70g carbs (48%), 10g protein (7%), and 28g fat (45%) per serving. These values are typical of Crumbl’s oversized cookies.
Q. Can I freeze these cookies or the dough? How do they keep?
Yes, the dough can be frozen up to 2 months; shape into balls and wrap well. Baked cookies stay fresh in an airtight container for up to 4 days at room temperature, or freeze baked cookies for up to 1 month.
