Crumbl Snickers Peanut Butter Cookies
These Crumbl Copycat Snickers Peanut Butter Cookies are soft, chewy, and irresistibly rich. Loaded with chunks of Snickers candy bars and topped with a silky caramel buttercream, they’re the ultimate sweet treat for peanut butter and candy lovers alike. Perfect for special occasions or when you’re craving a bakery-style indulgence at home.
Servings: 16 cookies
Calories: 392kcal
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.
Notes
Chop Snickers bars into small pieces (about 8 per fun size bar) to prevent large melted pockets.
Store frosted cookies in the fridge for up to 4 days or freeze for up to 1–2 months.
For extra Snickers flavor, slightly increase the candy pieces in the dough or on top.