Crumbl Snickers Peanut Butter Cookies
These Crumbl Copycat Snickers Peanut Butter Cookies are soft, chewy, and loaded with chunks of Snickers candy bars. Topped with a rich caramel buttercream frosting and even more candy pieces, these cookies are the ultimate indulgent treat that’ll satisfy any sweet tooth. Perfect for parties, gifting, or just treating yourself!
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
Make the Cookies:
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream the butter, brown sugar, and granulated sugar until smooth (about 2–3 minutes).
- Add the peanut butter and vanilla extract, mixing until combined. Add the egg and mix just until incorporated.
- 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.
- Scoop dough using a 3-tablespoon cookie scoop to make about 16 cookies. Place on prepared sheets about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes, until tops are crackled and edges begin to turn golden. Do not overbake.
- Let cookies cool on the baking sheets 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 the powdered sugar in batches, mixing until fully incorporated and fluffy.
- Add caramel sauce (start with 4 tablespoons) and vanilla extract. Beat until smooth.
- Adjust flavor or texture as needed: add more caramel for flavor, or more powdered sugar to thicken. To thin, add 1–2 teaspoons of milk or cream.
Frost and Decorate:
- Once cookies are fully cooled, frost with a swirl of caramel buttercream using a spoon or piping tip.
- Top 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 chunks from deforming the cookies.
Store frosted cookies in the fridge for up to 4 days or freeze for up to 1–2 months.
You can slightly increase the candy pieces in the dough or on top for more Snickers flavor.