Crumbl Snickers Peanut Butter Cookies

I’m obsessed with these cookies.

They’re thick. Soft. And loaded with peanut butter and chunks of Snickers bars.

The caramel buttercream on top? Chef’s kiss.

Every bite gives you that perfect mix of sweet, salty, and nutty. People who’ve tried them keep telling me they’re “absolutely amazing” and even “better than Crumbl’s version.”

So yeah, you need to make these.

Why You’ll Love This Recipe

Listen, I’ve made a lot of cookies in my time. But these? They’re special.

Here’s why:

They’re bakery-style. Thick centers. Slightly crisp edges. You know, the kind you’d pay $5 each for at a fancy cookie shop.

Peanut butter heaven. If you love peanut butter, you’re in for a treat. Rich PB flavor in every single bite.

Snickers pieces everywhere. Chopped candy bars give you chocolate, caramel, and peanuts throughout the cookie. It’s like a party in your mouth.

That frosting though. The caramel buttercream isn’t just decoration. It takes these cookies to a whole new level.

Perfect for sharing. Makes about two dozen cookies. Great for parties. Or, you know, freezing half so future-you has cookies ready to go.

What You Need to Know Before You Start

Time breakdown:

• Prep: 15 minutes
• Chill time: 30 minutes (don’t skip this!)
• Baking: 12 minutes per batch
• Total: About 1 hour 30 minutes

Servings: You’ll get about 24 large cookies from this recipe.

Want fewer? Cut everything in half.

Difficulty: Easy. Seriously.

If you can mix ingredients and scoop dough onto a baking sheet, you can make these. No fancy techniques required.

Required Kitchen Tools

You don’t need much:

• Mixing bowls (one medium, one large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone mats
• Cookie scoop (or just a spoon)
• Wire cooling rack
• Knife for chopping Snickers

That’s it. Nothing complicated.

Ingredients for Snickers Peanut Butter Cookies

Most of this stuff is probably already in your kitchen. The stars of the show? Smooth peanut butter and chopped Snickers bars.

For the Cookies:

Unsalted Butter – Brings richness. Make sure it’s softened to room temperature. Cold butter won’t mix properly.

Brown Sugar – Adds moisture and that hint of molasses flavor. It’s perfect with peanut butter.

Granulated Sugar – Sweetness and a little spread.

Smooth Peanut Butter – This is your main flavor. Use regular brands like Jif or Skippy. Not natural peanut butter. Trust me on this. Natural varieties make cookies too oily.

Vanilla Extract – Enhances everything else.

Egg – Binds it all together.

All-Purpose Flour – The base of your dough.

Baking Soda – Helps the cookies rise and stay soft.

Salt – Balances the sweetness. Brings out the peanut butter flavor.

Chopped Snickers Bars – The fun surprise in every bite. You’ll need about 8-10 regular-sized bars.

For the Caramel Buttercream:

Unsalted Butter – Creates that smooth, creamy base.

Powdered Sugar – Sweetens and thickens.

Thick Caramel Sauce – The star. Use store-bought or make your own if you’re feeling fancy.

Vanilla Extract – Adds depth.

Variations for Snickers Peanut Butter Cookies

Want to mix things up? Here are some ideas:

Crunchy peanut butter – Swap it for smooth if you want extra texture.

Different candy bars – Try Reese’s cups, Milky Way, or Butterfinger instead of Snickers.

Skip the frosting – The cookies are delicious naked. Sometimes simple is better.

Add chocolate chips – Toss in half a cup along with the Snickers. More chocolate is never wrong.

Make them mini – Use a smaller scoop. Reduce baking time to 8-10 minutes. Perfect for parties.

How to Make Crumbl Snickers Peanut Butter Cookies Step-by-Step Instructions

Alright, let’s do this.

1. Prepare Your Ingredients

Chop those Snickers bars into small pieces. About the size of chocolate chips.

Set them aside.

Let your butter and egg come to room temperature. This matters more than you think.

2. Mix Dry Ingredients

Grab a medium bowl. Whisk together the flour, baking soda, and salt.

Set it aside.

3. Cream Butter and Sugars

Time to use that mixer.

Beat the softened butter with both sugars. Keep going until it looks light and fluffy. This takes about 2-3 minutes.

Don’t rush this step.

4. Add Peanut Butter and Egg

Mix in the peanut butter and vanilla. Combine well.

Add the egg. Beat until smooth.

5. Combine with Dry Ingredients

Slowly add your flour mixture to the wet stuff. Mix on low speed.

Stop when it’s just combined.

Overmixing makes tough cookies. Nobody wants tough cookies.

6. Fold in Snickers

Gently fold those chopped Snickers pieces into the dough. Use a spoon or spatula.

7. Chill the Dough

Cover the bowl with plastic wrap.

Refrigerate for at least 30 minutes.

I know you want to skip this. Don’t. Chilling helps the cookies keep their shape and makes them thicker.

8. Preheat and Prepare

Preheat your oven to 350 degrees.

Line your baking sheets with parchment paper.

9. Scoop and Bake

Use a cookie scoop or spoon. Portion the dough into balls about 2 tablespoons each.

Place them on the baking sheets about 2 inches apart. They’ll spread a bit.

Bake for 11-13 minutes.

The edges should be set but the centers will still look slightly soft. That’s exactly what you want.

10. Cool the Cookies

Let them rest on the baking sheet for 5 minutes.

Then move them to a wire rack to cool completely.

Seriously, completely. If they’re even a little warm, the frosting will melt everywhere.

11. Make the Caramel Buttercream

Beat the softened butter until creamy.

Slowly add the powdered sugar. Mix on low speed so you don’t create a sugar cloud in your kitchen.

Add the caramel sauce and vanilla. Beat on medium-high speed until the frosting is light and fluffy.

12. Frost and Enjoy

Once those cookies are completely cool, spread or pipe the caramel buttercream on top.

Want to go wild? Drizzle extra caramel sauce over the frosting.

Serving and Decoration

These cookies look amazing on their own.

But if you want to make them even prettier:

Drizzle with caramel – Add extra caramel sauce on top in a zigzag pattern. Very Instagram-worthy.

Sprinkle with sea salt – A tiny pinch of flaky sea salt brings out the caramel flavor like crazy.

Top with mini Snickers – Place a small piece of Snickers on top of each frosted cookie.

Serve with milk – Cold milk is basically mandatory with these rich cookies.

Stack on a platter – Arrange them on a pretty plate for parties. They’ll be gone in minutes.

How to Serve Snickers Peanut Butter Cookies

These cookies work for basically any occasion:

Dessert parties – Put them on a dessert table with brownies and other cookies. Watch them disappear first.

Lunch box treats – Pack one in a lunch for a special midday surprise. Your kid (or coworker) will love you.

Coffee break – Enjoy with your afternoon coffee or tea. You deserve it.

Gift giving – Box them up pretty for teacher gifts or party favors. Homemade gifts are the best gifts.

Movie night – Grab a couple cookies for a sweet snack. Better than popcorn, honestly.

Storing Snickers Peanut Butter Cookies

Room temperature: Store unfrosted cookies in an airtight container for up to 5 days.

Frosted cookies: Keep them in a single layer in an airtight container in the fridge. They’ll last up to 4 days. Let them come to room temperature before serving for the best texture.

Freezing dough: Freeze cookie dough balls on a baking sheet. Once solid, transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen, just add 1-2 minutes to the baking time.

Freezing baked cookies: Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature. Add frosting before serving.

Tips and Tricks for Success

Don’t overbake. This is huge. The cookies should look slightly underdone in the center when you take them out. They’ll keep cooking on the hot baking sheet.

Room temperature ingredients. Softened butter and room temperature eggs mix easier. They create a better texture too.

Chill the dough. I’m saying it again because it’s important. This step keeps the cookies from spreading too much. It makes them thicker and better.

Use good quality peanut butter. Regular brands like Jif or Skippy work best. Natural peanut butter? Too oily. Your cookies will spread everywhere.

Even-sized cookies. Use a cookie scoop. All your cookies will be the same size. They’ll bake evenly. No burned edges with raw centers.

Cool completely before frosting. Warm cookies = melted buttercream. Just wait. I know it’s hard.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	285
Total Fat	14g
Saturated Fat	7g
Cholesterol	35mg
Sodium	180mg
Total Carbohydrates	37g
Dietary Fiber	1g
Sugars	26g
Protein	4g

Note: These are estimates. Actual values may vary based on specific ingredients used.

Crumbl Snickers Peanut Butter Cookies FAQs

Can I use natural peanut butter?
No. I mean, you can, but you shouldn’t. Regular smooth peanut butter works best. Natural peanut butter has too much oil. It makes the cookies greasy and they spread everywhere.

Why do I need to chill the dough?
Chilling stops the cookies from spreading too much in the oven. You get thicker, softer cookies instead of flat pancakes.

Can I make these without frosting?
Absolutely. The cookies are delicious on their own. You can also drizzle melted chocolate or caramel on top if you want something simpler than buttercream.

How do I know when the cookies are done?
The edges should be set and lightly golden. But the centers will still look soft. Almost underdone. That’s perfect. They firm up as they cool.

Can I freeze the frosting?
Yep. The buttercream can be frozen in an airtight container for up to 2 months. Thaw in the fridge. Re-whip before using.

Conclusion

Look, these Crumbl Snickers Peanut Butter Cookies are special.

They’ve got everything. Soft, chewy peanut butter base. Snickers pieces for that chocolate-caramel-peanut combo. And that smooth caramel buttercream on top ties it all together.

Whether you’re baking for a party or just treating yourself on a random Tuesday, these cookies deliver bakery-quality results right from your kitchen.

Make them. Share them. Or don’t share them. I won’t judge.

They’ll disappear fast either way.