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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.
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If you enjoyed these CRUMBL peanut butter jelly cookies copycat recipe make sure to pin it for later!
I made these and they were delicious! Thanks you so much for the recipe!
You’re welcome!
Made these for the first time a few weeks ago and LOVED them! Could not have been more impressed. Question: any tips on cook times or other helpful hint to make slightly smaller ones for a crowd? Would love to make these for an upcoming baby shower, but a slightly smaller version.
That’s not what she’s asking. She seems to be asking if bake times would be different if you are making smaller cookies, say 20, instead of 8 jumbo ones.
That’s actually what I came to ask as well. I am making these for a neighborhood gathering and would like to bring more than just 8 cookies, but don’t want to burn them.
Sorry for the misunderstanding. You would definitely need to lessen the baking time for smaller amounts of dough. Since I’m not entirely sure how small of cookies you’ll be making and because I haven’t tried it myself, I can’t tell you how long exactly. I would just keep an eye on them as they bake, check around say the 8 minute mark, and pull them out once the edges are set. they’ll continue to bake in the middle as they cool.
These are amazing! I Definitely will have to make them again for my next family function, I know they’ll be a HIT. I used crazy Richard’s natural peanut butter and it worked perfectly and a blackberry jam I picked up at a farmers market and it was the best combination I have ever tasted.
That’s awesome!
So easy to make and they turned out perfectly. Thanks for the awesome recipe!
So glad to hear you enjoyed them Deanna!
Made these and absolutely loved them! Very easy to follow recipe. And the outcome was perfection. Not too overwhelming of a peanut butter flavor and with the addition of the tart jelly…the peanut butter flavor was well balanced.
So happy to hear you enjoyed these!
Made these yesterday, not a thing I would change! Absolutely delicious. The cookie base is so good you could put any topping but the jelly really brings it all together!
Really really good! I swapped the flour for GF flour and no one could tell! It’s so nice getting to enjoy crumbl cookies with everyone else now 😊 these have such a great balance in flavor, not overly sweet at all. Will definitely be making it again!
Thank you for trying these Tiffany! Can’t wait for you to try them again!
Chahinez
Is it possible for a cookie to be this good?
These were gooey, warm, and melt in your mouth delicious! Loved the peanut butter base (I’m a huge pb fan) & the addition of pea UT butter buttercream on top made it even better! The swirls of raspberry were really what brought the cookie together though!
My family devoured these in a day (some coming for seconds) so I will definitely have to make these again. I am also a huge grape jelly fan so I am curious how this would taste with that instead!
Do these need to be to kept in the fridge after putting the pb and jam on them?
Yes, I like to store these in an air-tight container in the fridge to stay as fresh as possible.
Chahinez
Do you use salted or unsalted butter?
You can use whatever you have!
any tips/tricks to prevent the cookies from spreading? i thought putting them in the freezer would prevent that but i was wrong .. when i looked in after 8 minutes they were still pretty thick but by the time the timer went off they were like pancakes .. they smell amazing just waiting to frost them
Chilling is definitely key when making these cookies to keep them from spreading. Make sure that you also don’t flatten these cookies too much Press down just a tiny bit.
Chahinez
Super yummy
So happy to hear that!
chahinez
Another baking tip to keep cookies from spreading: softened butter should only be set out for 1-2 hours before using.
That’s a great tip!