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.
Servings: 8 cookies
Peanut butter butter cream
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!
Calories: 542kcal | 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