Crumbl Copycat Peanut Butter Cup Skillet Cookie
Indulge in the ultimate homemade comfort food with this Crumbl Copycat Peanut Butter Cup Skillet Cookie recipe. Experience the joy of a warm, gooey, giant peanut butter cookie studded with milk chocolate chips and chopped peanut butter cups, baked to perfection in a cast iron skillet. Sophie has tested this recipe over 9 times to ensure a truly spectacular, shareable dessert that rivals your favorite cookie shop. Perfect for family gatherings, movie nights, or any time you crave a decadent treat, this recipe brings the viral Crumbl experience right to your kitchen. Get ready for chewy edges, a soft, molten center, and an explosion of peanut butter and chocolate in every spoonful. Served best warm with a scoop of vanilla ice cream!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 1 large skillet cookie (8-10 servings)
- Category: Dessert, Cookie
- Method: Bake
- Cuisine: American
Ingredients
8 tablespoons unsalted butter, softened (room temp) (4 ounces)
½ cup light brown sugar, packed (3.5 ounces)
⅓ cup granulated sugar (2.5 ounces)
½ cup smooth peanut butter (4.5 ounces)
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 ¼ cups all-purpose flour (6.25 ounces)
1 tablespoon cornstarch
¾ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons instant vanilla pudding mix (about 1 ounce)
6 tablespoons milk chocolate chips
8-10 regular (not mini) peanut butter cups, chopped small
For Optional Drizzle:
2 tablespoons creamy peanut butter
1 ½ tablespoons powdered sugar
¼ teaspoon vanilla extract
½ – 1 tablespoon milk or water (as needed)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9-10 inch cast iron skillet or an oven-safe pie dish. Set aside.
2. In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the softened unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the ½ cup smooth peanut butter, honey, and vanilla extract to the creamed butter mixture. Beat on medium speed until thoroughly combined and smooth. Crack in the large egg and beat until it’s just incorporated, being careful not to overmix.
4. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and instant vanilla pudding mix until well combined.
5. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain. Do not overmix the dough.
6. Gently fold in about half (3 tablespoons) of the milk chocolate chips and half (4-5) of the chopped regular peanut butter cups into the cookie dough using a spatula.
7. Transfer the cookie dough into the prepared cast iron skillet or pie dish. Using your hands or the back of a spoon, press the dough evenly into the bottom of the skillet, making sure it reaches the edges.
8. Sprinkle the remaining milk chocolate chips and chopped peanut butter cups generously over the top of the cookie dough in the skillet. Gently press them down slightly into the dough so they adhere.
9. Bake for 25-30 minutes, or until the edges are golden brown and the center looks set but is still slightly soft and gooey.
10. Remove the skillet from the oven and let the cookie cool in the skillet for at least 10-15 minutes before serving. Serve warm, directly from the skillet, with a scoop of vanilla ice cream or the optional peanut butter drizzle.
11. If making the drizzle, in a small bowl, whisk together the 2 tablespoons creamy peanut butter, 1 ½ tablespoons powdered sugar, and ¼ teaspoon vanilla extract. Add milk or water, starting with ½ teaspoon at a time, until you achieve a smooth, pourable consistency for drizzling. Drizzle over the warm skillet cookie before serving.
Notes
For the best Crumbl-like texture, avoid overmixing the dough once flour is added.
Don’t overbake! The cookie will continue to set as it cools, maintaining its gooey center.
This skillet cookie is fantastic warm with a scoop of vanilla bean ice cream on top!
For an extra touch, a sprinkle of flaky sea salt on top right after baking enhances the sweet and salty peanut butter flavor.