Crumbl Cookies have crazed social media, and now locations are popping up all around the country. These massive cookies come in a variety of flavors, ranging from fruity pebble and caramel popcorn to a simple chilled sugar cookie. The cookies look and taste delicious, but unfortunately, there are no Crumbl Cookie shops in the close vicinity of Boston College. So, grab your whisk and butter for my take on a copycat peanut butter crumble cookie.
Ingredients
Sugar Cookie Base
1 cup salted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
PB Buttercream
3 sticks butter, softtend
1 cup peanut butter
3-4 cups powdered sugar
½ teaspoon vanilla extract
Toppings
Homemade caramel
Roasted, salted peanuts
Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter on high. Once fluffy, add the sugar. Once incorporated, add the eggs one at a time, mixing well after each addition. Add the vanilla. Beat on high for 2-3 minutes until light and fluffy. Slowly add in the four and baking powder, ensuring not to overmix the dough. Scoop out a ¼-⅓ cup of dough, roll it into a ball, and flatten it on a cookie sheet. These cookies are meant to be big! Bake for 8-11 minutes or until slightly golden. Let cool.
In a mixer fitted with the paddle attachment, add the butter and beat on high for 3-5 minutes or until a pale white color is reached. Whip in the peanut butter. Slowly add the powdered sugar. Add the vanilla. You may need to add more or less powdered sugar depending on your tastes, but a slightly thick consistency is needed.
Once the cookies are completely cooled, fill a piping bag fitted with the Wilton 1M tip with the PB frosting. Starting from the middle of the cookie, pipe outwards in a circle to create a rose look. Drizzle caramel over one side and garnish with 3 roasted peanuts. Serve chilled or at room temperature to impress all your friends.
Gusto Journal 