Crumbl Snickers Peanut Butter Cookies
These Crumbl Copycat Snickers Peanut Butter Cookies are irresistibly soft and chewy, packed with chunks of Snickers bars and topped with a rich swirl of caramel buttercream. With a sweet-and-salty combo and a gooey candy crunch, they’re the perfect indulgent dessert for parties, gifts, or a decadent treat anytime.
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.
Make the cookie dough:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar with a hand mixer for 2–3 minutes until smooth.
- Add the peanut butter and vanilla extract, mixing until combined.
- Beat in the egg until just incorporated.
Add dry ingredients:
- Sprinkle in the flour, baking soda, and salt. Fold together with a spatula until no streaks of flour remain.
- Fold in ¾ cup of the chopped Snickers pieces.
Portion and bake:
- Scoop the dough using a 3-tablespoon cookie scoop to make about 16 cookies.
- Place on prepared baking sheets, spaced 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, or until tops are crackled and edges are golden. Do not overbake.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make the caramel buttercream:
- In a mixing bowl, beat the butter until smooth and creamy.
- Add powdered sugar in batches, mixing until fluffy and fully incorporated.
- Add 4–6 tablespoons caramel sauce and the vanilla extract. Beat until smooth.
- Adjust consistency with more caramel or powdered sugar as needed. If too thick, add 1–2 teaspoons of milk or cream.
Frost and decorate:
- Once cookies are completely cooled, frost with caramel buttercream using a spoon or piping tip.
- Top each cookie with the remaining chopped Snickers pieces.
- Chill in the refrigerator until frosting is set. Store layered with wax paper between cookies.
Notes
Chop Snickers into small pieces (about 8 pieces per fun-size bar) to prevent large melted pockets in the cookies.
Store frosted cookies in the fridge for up to 4 days. Freeze for 1–2 months if needed.
For extra Snickers flavor, add more candy pieces to the dough or topping.