This Crumbl peanut butter and jelly cookie sandwich recipe was released by Crumbl a little over a year ago. It was made with two thick peanut butter cookies, a cream cheese peanut butter cream, and a dollop of raspberry in the center. Pure HEAVEN!
This post is sponsored by my friends over at Imperial Sugar. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a foodie possible.
You’ve had pb and J cookies but you’ve never had this Crumbl peanut butter and jelly cookie copycat recipe. It’s larger than usual which isn’t a problem at all and packs a huge punch as far as filling.
It is layered with one thick peanut butter cookie at the bottom, a homemade smooth peanut butter cream cheese frosting, and a generous dollop of raspberry jam in the center then finished off with a second thick peanut butter cookie.
This is the best PB and J cookie sandwich.
When I tell you this is every peanut butter lover’s dream I mean it. With every bite, you will feel the richness of both the cookies and the peanut butter cream cheese frosting.
Plus these cookies are perfect for sharing, since they are large and pretty decadent one can usually serve two to four people. My favorite way to have them is chilled either in the fridge or freezer and sneak a bite whenever I crave something sweet!
Why you need to make this recipe!
- It combines peanut butter and jelly in the best way possible.
- This recipe is great for birthdays, BBQs, and even picnics or family gatherings.
- It is impressive but so easy to make.
- This recipe will allow you to have your favorite Crumbl-inspired cookie at home without having to wait for it to be back in stores.
- It’s a small batch recipe which means freshes cookies more often!
Ingredients for this Crumbl peanut butter and jelly cookie sandwich.
Here are the ingredients you will need to make this PB and J cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Peanut butter– Make sure to use the Skippy or Jif kind of peanut butter for this recipe, not the natural kind of peanut butter that separates.
- Butter– You can use salted or unsalted butter for this recipe.
- Imperial Sugar brown sugar & Imperial Sugar granulated sugar– A mixture of these two Imperial Sugars to make the perfect texture cookies
- Egg– Use an egg at room temperature.
- Vanilla extract– The vanilla extract will add extra depth of flavor to both the cookie as well as the peanut butter frosting.
- Flour- AP flour works great for this recipe.
- Baking powder & baking soda- These will be our leavening agents and will add a little height to our cookies.
- Salt– Always add a little salt to your baked goods to balance out the flavors.
- Cream cheese – Make sure your cream cheese is softened for the frosting of this cookie recipe.
- Imperial Sugar Powdered sugar– This will be used for the peanut butter frosting.
- Raspberry jam – You can use homemade raspberry jam or store-bought. Whatever works best for you.
Why Imperial Sugar?
I love using Imperial Sugar in my dessert recipes because I know that I will have amazing results every time! For this recipe, I used both Imperial Sugar granulated sugar and light brown sugar in the cookie dough, as well as Imperial Sugar powdered sugar for a summer smooth frosting.
Next time you are grocery shopping, ger yourself some!
How to make Crumbl peanut butter and jelly cookie sandwich?
This is how you can make this recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, peanut butter, and sugars together until smooth.
- Mix in the egg and the vanilla until combined.
- Fold in the dry ingredients until cookie dough forms.
- Scoop the cookie dough with a large cookie scooper, roll in granulated sugar, then place on a baking sheet, flatten, then bake in the preheated oven.
- Let the cookies cool down before frosting.
Make the peanut butter frosting
- Cream the butter, cream cheese, and peanut butter together until smooth
- Add in the powdered sugar and the vanilla extract and whip until light and fluffy.
- Frost the bottom side of a cooled-down cookie, top with raspberry jam, finish it off with the second cookie, and gently press down.
- Chill to set then serve.
Frequently asked questions – FAQ
How to store peanut butter and jelly cookie?
You can store these cookies in an airtight container in the fridge for up to 1 week. Make sure to chill them on a flat surface first before stacking them in an airtight container. So that the frosting doesn’t ooze out because of the weight of the other cookies on top.
Can I freeze peanut butter and jelly cookies?
Absolutely! These cookies freeze so well.
Flash freeze them on a flat surface (think baking sheet or a plate) then place them in an air-tight container and freeze for up to 3 months.
Once ready to enjoy, thaw in the fridge overnight or on the countertop for 20-30 minutes and enjoy!
Can I make smaller Peanut butter and jelly cookies?
You sure can!
Instead of making 8 large cookies, make 16 smaller ones and bake them for about 8 minutes.
This will make you 8 smaller peanut butter and jelly cookies. Fill and decorate as you would the large ones.
Peanut butter and jelly cookie sandwich
Crumbl peanut butter sandwich cookies
Peanut butter cookie base
Peanut butter cookie base
- 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 vanilla extract then mix until combined.
- Add in the flour baking powder, baking soda, 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, roll in the granulated sugar, place on a baking sheet, then gently flatten and bake in the preheated oven for 11 minutes.
- Let the cookies cool down, then fill the bottom side of the cookies with the peanut butter cream cheese frosting, a dollop of raspberry jam, then top with another peanut butter cookie, chill to allow the cookies to set and serve .
Peanut butter frosting
- In a mixing bowl, cream the butter, cream cheese, and peanut butter togehter until smooth.
- Add in the powdered sugar and vanilla extract and whip until light and fliffy. About 2-4 minutes.
- Frost the cookie bottom, top with raspberry jam, top with another cookie, chill then serve.
A serving is half a cookie**This recipe was adapted from my Reese’s cup peanut butter cookie which you should definitely try!
How to store these Crumbl Peanut Butter and jelly sandwich cookies?You can store these cookies in an air-tight container at room temperature for up to 4 days. You can also store them in the fridge for up to 7 days.
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