These Crumbl Snickers Peanut Butter Cookies bring together everything people love about a bakery-style dessert—rich flavor, gooey candy bar chunks, and a soft, chewy peanut butter base. This copycat recipe is inspired by the famous Crumbl cookie but with a homemade touch that makes it even more irresistible.
Perfect for holidays, birthdays, or anytime you’re in the mood for an indulgent treat, these cookies deliver layers of texture and flavor. They’re stuffed with pieces of Snickers—caramel, nougat, and chocolate in every bite—and topped with a silky caramel buttercream. It’s a dream cookie for candy and peanut butter lovers alike.
Why You’ll Love These Cookies
This recipe combines classic cookie techniques with a candy bar twist, making it ideal for anyone who loves:
- Soft, chewy peanut butter cookies
- Candy-packed treats with real Snickers pieces
- A rich, buttery caramel frosting on top
- A bakery-style look and taste without leaving home
Whether you serve them chilled or at room temperature, these cookies are always a hit.
Preparation Phase
Tools and Equipment You’ll Need
Before starting, gather the following tools to make prep smooth and efficient:
- Large and medium mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 3-tablespoon cookie scoop
- Two baking sheets
- Parchment paper
- Cooling rack
- Piping bag (optional, for cleaner frosting application)
Importance of Each Tool
- A mixer helps cream butter and sugars to the perfect fluffy texture.
- A cookie scoop ensures uniform cookie sizes for even baking.
- Parchment paper prevents sticking and makes cleanup easier.
- Cooling racks help cookies cool quickly without becoming soggy.
- A piping bag gives the frosting a neat and professional finish.
Ingredient List
For the Peanut Butter Cookies:
- 8 tablespoons (4 oz) unsalted butter, room temperature
- ½ cup packed light brown sugar (3.5 oz)
- ⅓ cup granulated sugar (2.5 oz)
- ½ cup smooth peanut butter (4.5 oz)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1¼ cups all-purpose flour (6.25 oz)
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1¼ cups chopped Snickers bar pieces, divided (about 13 fun-size bars)
For the Caramel Buttercream:
- 12 tablespoons (6 oz) unsalted butter, room temperature
- 2 cups powdered sugar (8 oz)
- 4–6 tablespoons thick caramel sauce
- ½ teaspoon vanilla extract
Step-by-Step Directions
Make the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar using a hand mixer until smooth and fluffy—about 2 to 3 minutes.
- Add in the peanut butter and vanilla extract, and beat until fully combined.
- Mix in the egg until just incorporated—don’t overbeat.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly fold the dry mixture into the wet mixture using a spatula until just combined. Avoid overmixing.
- Fold in ¾ cup of chopped Snickers pieces until evenly distributed throughout the dough.
- Use a 3-tablespoon cookie scoop to form dough balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake one sheet at a time for 10 to 12 minutes. The tops should look slightly crackled, and the edges will turn lightly golden. The centers will appear soft—this is perfect.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Caramel Buttercream:
- In a mixing bowl, beat the butter until it becomes smooth and creamy.
- Gradually add in the powdered sugar, mixing well after each addition until light and fluffy.
- Add 4 tablespoons of caramel sauce and the vanilla extract. Beat until smooth and well combined.
- Adjust the frosting texture as needed:
- Add more caramel sauce for deeper flavor
- Add more powdered sugar for a thicker consistency
- Add a small splash of milk or cream to thin it if needed
- Once the cookies are completely cool, frost each cookie with a spoon or piping bag.
- Top each cookie with the remaining Snickers pieces. Press them in gently.
- Chill the frosted cookies in the refrigerator until the buttercream is set. Once chilled, you can stack them between layers of wax paper for storage.
Serving Suggestions
The balance of textures—soft peanut butter base, gooey Snickers pieces, and creamy caramel frosting—means these cookies are delicious as-is. Still, how and when you serve them can enhance their flavor and appeal.
Best Ways to Serve:
- Room Temperature: For the softest texture and richest flavor, let the cookies sit out for 20–30 minutes after refrigerating.
- Chilled: Serve them straight from the fridge for a firmer bite and more structured frosting. This is a great option during warmer months or if transporting to an event.
- Warmed Slightly: A 10-second zap in the microwave can soften the cookie and slightly melt the candy for a warm, gooey experience.
Great Occasions for These Cookies:
- Holiday cookie trays
- Birthday dessert platters
- Bake sales and school events
- Afternoon snacks with coffee or tea
- Gifts for neighbors or friends (packaged in boxes or tins)
You can also serve them with a small dish of caramel or chocolate sauce for dipping, adding an extra indulgent touch.
Common Mistakes to Avoid
Even with a simple recipe like this one, a few missteps can affect the final outcome. Avoiding these common baking mistakes ensures your Snickers peanut butter cookies come out soft, chewy, and bakery-quality every time.
Overbaking
One of the most common errors is leaving the cookies in the oven too long. These cookies should be pulled from the oven when the edges are set and lightly golden, but the centers still look slightly underbaked. They will continue to set as they cool on the pan.
Skipping the Cooling Phase
Frosting warm cookies will cause the buttercream to melt and slide off. Always wait until the cookies are completely cooled before adding frosting.
Using Cold Butter
Room temperature butter is essential for creaming properly with sugar. Cold butter won’t mix evenly, leading to dense, uneven cookies.
Large Snickers Pieces
Chop the candy bars into small, uniform chunks. Large pieces can create gooey pockets that may burn or bubble out during baking.
Using Natural Peanut Butter
Stick to conventional creamy peanut butter. Natural peanut butter separates easily and can affect the structure of the dough, making it greasy or crumbly.
Side Dish Recommendations
While these cookies are rich enough to stand alone, pairing them with complementary side items or beverages can make for an impressive dessert spread. Whether you’re hosting or creating a dessert bar, here are a few pairing ideas.
1. Vanilla Bean Ice Cream
A scoop of vanilla bean ice cream brings a creamy contrast to the chewy texture of the cookies. It balances the sweetness and adds a cool, refreshing element.
2. Salted Caramel Hot Chocolate
This warm drink enhances the caramel in the frosting and complements the Snickers pieces. Use a sprinkle of sea salt on top for a gourmet touch.
3. Fresh Fruit with Citrus
Fruit salads with berries, oranges, or pineapple offer a bright, acidic contrast that cuts through the richness of the cookie.
4. Iced Cold Brew Coffee
The bold flavor of coffee pairs perfectly with sweet, peanut buttery cookies. The bitterness of the brew balances the caramel and chocolate.
5. Chocolate-Dipped Pretzels
These bring a salty crunch that contrasts beautifully with the soft, sweet cookies. Offer them alongside as a snackable side.
6. Peanut Butter Milkshakes
Double down on the peanut butter flavor by pairing these cookies with a creamy milkshake. Blend in a few extra chopped Snickers for a matching profile.
7. Mini Cheesecake Bites
Creamy and tangy, cheesecake bites offer a luxurious counterpoint to the chewy cookies, especially when topped with chocolate or caramel drizzle.
8. Dark Chocolate Brownie Bites
For chocolate lovers, a rich brownie adds depth to the dessert plate. Keep the pieces small to avoid overpowering the peanut butter cookie.
Pairing and presentation elevate a great cookie to an unforgettable dessert experience. With the right drink or dish on the side, these Crumbl Snickers Peanut Butter Cookies can become the centerpiece of any dessert spread.
When planning your next get-together or indulgent baking session, use this guide to serve these cookies at their best, avoid common baking pitfalls, and create pairings that take them from delicious to unforgettable.
Recipe Tips and Variations
Mastering these Crumbl Snickers Peanut Butter Cookies is all about technique and attention to detail. While the base recipe is already indulgent, here are a few expert tips and easy variations to elevate your cookie game.
Expert Tips
- Use room temperature ingredients: This helps your butter cream better with sugar and ensures an even dough consistency.
- Chop Snickers into small pieces: Smaller chunks prevent candy from pooling too much in one spot or leaking during baking.
- Don’t overbake: The cookies will continue to set after being removed from the oven. Pull them out when they still look slightly underdone in the center.
- Cool fully before frosting: If cookies are even slightly warm, the buttercream will melt and lose its structure.
Easy Recipe Variations
- Swap the candy: Use other caramel-based or chocolate bars like Milky Way, Reese’s, or Twix for fun flavor twists.
- Add chopped peanuts: Boost the texture and amplify the peanut flavor.
- Top with flaky sea salt: A pinch of sea salt balances the sweetness and enhances the caramel and chocolate.
- Double the frosting: For extra decadence, pipe a thicker layer of buttercream or use it as a filling between two cookies.
Storage and Reheating Instructions
Proper storage is key to keeping your Snickers peanut butter cookies soft and flavorful for days.
How to Store
- Refrigerator: Store frosted cookies in an airtight container in the fridge for up to 4 days. Separate layers with wax or parchment paper to prevent sticking.
- Room Temperature: Unfrosted cookies can be stored at room temperature in a sealed container for up to 3 days.
Freezing Instructions
- Freeze the dough: Scoop the dough into balls and freeze on a tray until solid. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Freeze baked cookies: Allow the cookies to cool and frost them. Once the frosting is set, freeze them in layers with wax paper between. They’ll keep well for 1–2 months.
Thawing and Reheating
- Thaw overnight in the fridge or for 1 hour at room temperature before serving.
- To reheat slightly, microwave for 10–15 seconds. This softens the cookie and slightly warms the Snickers and frosting for a gooey finish.
Frequently Asked Questions (FAQs)
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter adds texture but may slightly change the dough’s consistency. For the smoothest finish, stick with creamy peanut butter.
Do I need to chill the dough before baking?
Not for this recipe. The dough is thick enough to hold shape. However, if your kitchen is warm or your dough is soft, chilling for 15–20 minutes can help prevent spreading.
Can I make these cookies gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. Also, confirm that your Snickers and caramel sauce are certified gluten-free.
What if my frosting is too soft or runny?
Add more powdered sugar to thicken it. You can also chill it for 10–15 minutes before piping. Avoid adding too much caramel sauce, as that can thin the texture.
Can I make a smaller batch?
Absolutely. Halve all ingredients and follow the same instructions. You’ll get about 8 cookies instead of 16.
Why are my cookies dry?
Overbaking is usually the cause. Pull cookies from the oven as soon as the edges are lightly golden and the centers look just set.
Can I use homemade caramel sauce?
Yes, but make sure it’s thick enough to blend well with the buttercream. Thin or runny caramel will affect the texture of your frosting.
Final Thoughts
These Crumbl Snickers Peanut Butter Cookies combine the best of both worlds—classic peanut butter cookie comfort and the indulgence of your favorite candy bar. With a chewy texture, gooey Snickers chunks, and a buttery caramel topping, each cookie offers a bakery-level experience without the price tag or the wait.
This recipe proves you don’t need to stand in line at Crumbl to enjoy a rich, stuffed cookie with layers of flavor. Whether you’re baking for guests, gifting to friends, or treating yourself, these cookies deliver bold flavor and gourmet quality every time.
Plus, with simple ingredients and easy-to-follow steps, this is a cookie recipe you’ll keep coming back to.
For more bakery-style cookie ideas, check out our Top 10 Crumbl Cookie Copycats or pair these with our Easy Homemade Caramel Sauce for extra drizzle.
Let your kitchen become the best bakery in town—one batch at a time.
Crumbl Snickers Peanut Butter Cookies
Ingredients
For the Cookies:
- 8 tablespoons 4 oz unsalted butter, room temperature
- ½ cup packed light brown sugar 3.5 oz
- ⅓ cup granulated sugar 2.5 oz
- ½ cup smooth peanut butter 4.5 oz
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1¼ cups all-purpose flour 6.25 oz
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1¼ cups chopped Snickers bar pieces divided (about 13 fun size bars)
For the Caramel Buttercream:
- 12 tablespoons 6 oz unsalted butter, room temperature
- 2 cups powdered sugar 8 oz
- 4 –6 tablespoons thick caramel sauce such as Mrs. Richardson’s
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with a hand mixer until smooth and fluffy (about 2–3 minutes).
- Add peanut butter and vanilla extract; mix until combined. Add the egg and mix until just incorporated.
- Sprinkle in flour, baking soda, and salt. Fold together using a spatula until no dry streaks remain.
- Fold in ¾ cup of the chopped Snickers pieces.
- Use a 3-tablespoon cookie scoop to form 16 cookies. Place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10–12 minutes, until tops are crackled and edges are lightly golden. Do not overbake.
- Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, make the caramel buttercream. Beat the butter until smooth and creamy.
- Gradually add powdered sugar, mixing until light and fluffy.
- Add 4 tablespoons of caramel sauce and vanilla extract. Beat until smooth. Adjust texture as needed: add more caramel for flavor, more sugar to thicken, or a splash of milk/cream to thin.
- Once cookies are fully cooled, frost with caramel buttercream using a spoon or piping tip.
- Top each cookie with the remaining chopped Snickers pieces.
- Refrigerate cookies until frosting is set. Once chilled, they can be gently stacked with wax paper between layers.
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