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CRUMBL peanut butter and jelly cookies are the ultimate comfort food cookie. They are made with a thick peanut butter cookie and then frosted with peanut butter buttercream swirls and raspberry jam swirls. The burst of flavor in your mouth will be unreal!
Since you’re here, I know you’ll also love CRUMBL Chocolate Cake Cookies copycat recipe, Tropical Chilled CRUMBL Coconut Lime Cookies, Chilled Crumbl Sugar Cookies Copycat recipe and also CRUMBL Red Velvet Chocolate Chip Cookies.
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!
Table of Contents
- This is the best thick peanut butter and jelly cookie ever!
- Why you need to make this recipe!
- Ingredients for these CRUMBL peanut butter and jelly cookies
- How to make CRUMBL PB & J cookies
- Frequently asked questions – FAQ
- CRUMBL peanut butter and jelly cookies copycat recipe
- CRUMBL peanut butter and jelly cookies Recipe
- Shop this recipe
- If you enjoyed these CRUMBL peanut butter jelly cookies copycat recipe make sure to pin it for later!
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!
- Cream the butter, peanut butter, brown sugar, and granulated sugar.
- Add in the egg and vanilla extract and mix until smooth.
- 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 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
CRUMBL peanut butter and jelly cookies
Ingredients
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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If you enjoyed these CRUMBL peanut butter jelly cookies copycat recipe make sure to pin it for later!
Salted or unsalted butter?
You can use either 🙂
chahinez
Do you freeze them on the same pan/parchment paper that you cook them on? I making these right now and just took them out of the oven and they look so under cooked, I’m wondering if it’s because the pan was so cold when put in the oven! Thanks!
If you’re pan was cold before going into the oven, then that would definitely affect the baking time and would need a couple extra minutes to cook the bottoms. Once they are baked and cooled, then yes you can freeze on the same pan to get them solid before transferring to a container or bag.
Salted or unsalted peanut butter? Thanks!
You can use either!
Chahinez
OMG THESE ARE SOO GOOD!
In The Netherlands we don’t have these brands but the cookies came out so tasty!
That’s amazing!! Glad you’re enjoying these even in the Netherlands!
Chahinez
Hello- when you say “large cookie scoop” what size do you use? These look great!
The large cookie scooper holds about 1/4 cup of cookie dough!
Chahinez
Made these today and they turned out perfect!! The recipe was super simple and they tasted amazing. Can’t wait to try more recipes.
So glad to hear these were a winner!
Chahinez
These turned out SPECTACULAR! I’ve never tried one of your recipes before, and will admit I was quite hesitant to dive into this one, as it had slightly more steps than I was comfortable with. But I followed through and made it! Perfectly chewy peanut butter cookies, great pb frosting, and the raspberry jam swirl was a lovely touch. My family adored them (my sister came back for thirds) and they have all requested that I make more of your copycat Crumbl cookies in the future 🙂
I am so happy that you took a chance on me and this recipe! I’m even happier that everyone enjoyed the cookies 🙂
Chahinez
What raspberry Jame brand would u suggest?
I love Bonne Maman jam, St Dalfour jam, and Crofter’s jam! Of course, homemade is always best. Maybe I should share a homemade jam recipe soon huh! Hope this answer helped 🙂
Chahinez
Love these cookies havent had a peanut butter and jelly sandwich for years and this cookie was devine reminded me of the perfect sandwich.. will be making these alot
I am so happy that you enjoyed these cookies! PB & J is such a comforting treat 🙂
Chahinez
these are definitely so gooooood. I made these and it was a perfect amount of salty peanut butter mixed with the jelly and it was very good I will definitely be making again haha
Thank you so much Caroline for letting me know how much you loved these!
Chahinez
THESE WERE AMAZING!! I had 4 in the first day of making them😂😂 I even liked them straight out of the fridge on day 2. I’ve never had Crumbl since I live in Canada so this recipe came through. I didn’t have any Jif or Skippy so I used natural/homemade peanut butter (sorry!) and they still came out perfect.
Thank you so much for letting me know! I’m super excited that they worked great even without the Jif or SKippy! I’ll make sure to add a note that natural peanut butter works great for this recipe as well!
Was your frosting smooth and stable too?
Thank you so much for sharing Lana!
Chahinez
Just made these for my husband who LOVES peanut butter and jelly and these were a hit! They’re just sweet enough without being too sweet and the jelly isn’t overpowering. Will definitely make again!
I am so happy to hear that Johanna! They’re definitely amazing 🙂
Chahinez
What do you use to use to put the jam on so it doesn’t get on the peanut butter?
I piped the peanut butter buttercream with a piping bag + tip first then did the same thing with the jam and just filled up the empty spaces! Hope this helped.
Chahinez
Which size piping tip did you use to frost the cookies? Wilton 1M? Thanks.
It’s a Wilton 2A 🙂