CRUMBL Peanut Butter and Jelly Cookies copycat

Peanut butter and jelly dessert are absolutely top notch in my book. Make that a cookie, and now we’re talking. It combines three of my favorite things, a good thick peanut buttery cookie, peanut butter of course, and the best jam ever.

With each bite you will be transported to your childhood, when you were having PB & J snacks or lunches at school. Or you’ll just be transported to the last time you’ve has these CRUMBL peanut butter jelly cookies.

This is the best thick peanut butter and jelly cookie ever!

When I make these copycat cookies, I always try to get it as close to the real deal. That way if you don’t have a CRUMBL bakery by where you live or if you’re just craving it but it’s not out yet, you can make it for yourself at home.

With this one, I can tell you with confidence that we nailed it! It is out of this world delicious and tastes just like the actual CRUMBL cookie and maybe even better if that’s a possibility!

Why you need to make this recipe!

• These peanut butter and jelly cookies taste just like the OG Crumbl cookies.
• This recipe yields very thick, soft, and chewy peanut butter cookies.
• The addition of the peanut buttercream and raspberry jelly is gonna take your cookies from delicious to out of this world.
• They are very easy to make and will take less than an hour start to finish including the chilling time!

Ingredients for these CRUMBL peanut butter and jelly cookies

Here are the ingredients you will need to make these cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

• Peanut butter– Use smooth peanut butter. This recipe doesn’t use natural peanut butter so make sure to use something like Skippy of Jiffy.
• Butter– You will need softened butter for both the peanut butter cookie and the peanut butter buttercream.
• Brown sugar & granulated sugar– The combination of both sugars will give a depth of flavor to the peanut butter cookies and keep them soft as well.
• Egg– The egg is the binding agent of this cookie.
• Vanilla– The vanilla is also used to give more depth of flavor to the cookies.
• Flour– You can use AP flour for these cookies.
• Baking powder & baking soda– The baking powder & baking soda are used to give the cookies some height.
• Corn starch– The corn starch will keep your cookies soft and melt in your mouth.
• Salt– The salt will help balance out the sweetness of the cookies.
• Powdered sugar-The powdered sugar is used to make the peanut butter buttercream.
• Raspberry jam– Use good quality jam to top your cookies with for the ultimate flavor.

How to make CRUMBL PB & J cookies

This is how you can make these delicious cookies. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Cream the butter, peanut butter, brown sugar, and granulated sugar.
2. Add in the egg and vanilla extract and mix until smooth.
3. Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
4. Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 2/3 of an inch then freeze the cookie dough discs for 15 minutes.
5. Bake the cookies in the preheated oven then let them cool down.

Make the peanut butter buttercream

• Cream the butter, peanut butter, and powder sugar together until light and fluffy.
• Pipe the peanut butter frosting around the cookie in a swirl motion. I used a Wilton 12 tip for this.
• Fill the rest of the swirl with jelly and enjoy!

Frequently asked questions – FAQ

How to store these CRUMBL peanut butter and jelly cookies?

You can store these cookies with the frosting in an air-tight container in the fridge for up to 5 days. Make sure to let them get back down to room temperature before enjoying them so the peanut butter frosting is not sold.

Can you freeze these cookies?

You sure can! I would recommend that you freeze the cookies without the frosting in an airtight container. You can also freeze the peanut buttercream in an airtight container as well.

Once you’re ready to enjoy your cookies, leave both the cookies and the frosting in the fridge overnight to thaw. Then whip up the frosting one more time to get it light and fluffy, frost and enjoy.

Can I use a different jam for these?

Yes! You can use whatever jam you usually like in your PB and J but to stay true to this CRUMBL copycat cookie recipe I decided to use raspberry jam so It’s the same as the OG recipe.

Some other jam flavors you might love would be:

• Strawberry jam
• Grape jelly
• Apricot or peach jam
• black berry jam

CRUMBL peanut butter and jelly cookies copycat recipe

If you made these CRUMBL peanut butter jelly cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton 

5 from 50 votes

CRUMBL peanut butter and jelly cookies

These Crumbl peanut butter and jelly cookies are a childhood favorite. They are made with a thick peanut butter base and then topped with a peanut butter buttercream and a raspberry jam swirl.

Prep: 20 minutes mins

Cook: 12 minutes mins

Total: 47 minutes mins

Servings: 8 cookies

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup smooth peanut butter
• ▢ 1/2 cup butter softened
• ▢ 1/2 cup brown sugar
• ▢ 1/3 cup granulated sugar
• ▢ 1 egg at room temperature
• ▢ 1/2 tsp vanilla extract
• ▢ 1 & 1/3 cup all purpose flour
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1 tbsp corn starch
• ▢ 1/4 tsp salt

Peanut butter butter cream

• ▢ 1/4 cup butter
• ▢ 1/3 cup peanut butter
• ▢ 5 tbsp powdered sugar
• ▢ 1/3 cup raspberry jam for the topping

Instructions 

• Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
• Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vnailla extract then mix until combined.
• Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
• Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, roll them in between the palm of your hand, then gently flatten them to about 2/3 of an inch then freeze the cookie dough discs for 15 minutes.
• Bake the cookies in the preheated oven for 12-13 minutes then let them cool down fully on the baking sheet. The cookies will look slightly underbaked but they will continue baking as they cool down.

Make the peanut butter buttercream

• Cream the butter, peanut butter, and powder sugar together in a stand mixer or a using a hand mixer until light and fluffy.
• Pipe the peanut butter frosting around the cookie in a swirl motion then fill the rest of the swirl with jelly and enjoy!

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Nutrition

Calories: 542Calories | Carbohydrates: 59g | Protein: 10g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 460mg | Potassium: 239mg | Fiber: 2g | Sugar: 36g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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