Crumbl Snickers Peanut Butter Cookies
These Crumbl Copycat Snickers Peanut Butter Cookies are soft, chewy, and packed with peanut butter and chopped Snickers bars. Each cookie is topped with a swirl of rich caramel buttercream and more candy pieces for an extra indulgent finish. Perfect for parties, gifting, or a sweet treat just for you.
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) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer for about 2–3 minutes, until smooth.
- Add the peanut butter and vanilla extract; mix until combined. Add the egg and mix just until incorporated.
- Sprinkle in the flour, baking soda, and salt. Fold together using a spatula until no streaks of flour remain.
- Fold in ¾ cup of the chopped Snickers pieces.
- Scoop the dough using a 3-tablespoon cookie scoop to form about 16 cookies. Place cookies on prepared baking sheets about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, until tops are crackled and edges are just turning golden. Avoid overbaking.
- Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- To make the caramel buttercream, beat the butter until smooth and creamy. Gradually mix in the powdered sugar until fluffy.
- Add 4 tablespoons of caramel sauce and the vanilla extract. Beat until smooth. Adjust consistency by adding more caramel (for flavor), more powdered sugar (to thicken), or 1–2 teaspoons of milk or cream (to thin).
- Once cookies are completely cool, frost with the caramel buttercream using a spoon or piping tip.
- Top each frosted cookie with the remaining chopped Snickers pieces.
- Chill cookies in the refrigerator until the frosting is set. Once chilled, they can be gently stacked with wax paper between layers.
Notes
Chop Snickers bars into small pieces (about 8 pieces per fun size bar) to avoid large melted chunks.
Store frosted cookies in the fridge for up to 4 days or freeze for up to 1–2 months.
Increase Snickers pieces in the dough or topping for more candy flavor.