Crumbl Peanut Butter & Jelly Cookies
These PB&J cookies are a Crumbl cookies copycat recipe and they’re just so so good. If you love peanut butter cookies, peanut butter & jelly cookies are a must-try recipe.
They have a soft peanut butter cookie base topped with swirled salty-sweet peanut butter frosting and raspberry jam right. If you love pb&j’s, they’re practically perfect.
And while the swirled tops makes them look fancy, they’re actually straightforward to make. Make these cookies for your next party, bake sale, or just when you want something nostalgic and delicious (they even save in the fridge for days).
Let’s make some cookies!
Ingredients
Cookies:
- 1 ½ c flour
- 1 T corn starch
- ½ t baking powder
- ½ t baking soda
- ½ t salt
- ½ c unsalted butter, softened
- ½ c creamy peanut butter
- ½ c brown sugar
- ½ c sugar
- 1 egg
- 1 t vanilla
Frosting:
- ¼ c unsalted butter, softened
- ½ c creamy peanut butter
- 1 c powdered sugar
- ½ c raspberry jam or preserves
Steps to make Peanut Butter and Jelly Cookies
1. Heat oven to 350 degrees. Line several baking sheets with parchment paper.
2. Beat peanut butter, butter, and both sugars in a stand mixer until creamy and well blended.
3. Add egg and vanilla, mixing until incorporated.
4. Stir in flour, baking powder, baking soda, corn starch, and salt. Mix thoroughly, scraping bowl sides frequently.
5. Scoop dough onto prepared sheets using a large ice cream scoop. Lightly press each portion into a flat disc.
6. Bake about 10 minutes until centers appear set. Let cool completely.
7. While cookies bake, prepare peanut butter frosting: Combine butter, peanut butter, and powdered sugar in a stand mixer. Beat until smooth, scraping sides as needed.
8. Transfer peanut butter frosting to a piping bag. Fill a second piping bag with raspberry jam.
9. Pipe a large swirl of peanut butter frosting around the edge of each cooled cookie, creating a ring.
10. Pipe the center with a raspberry jam swirl
Storage: Keep in an airtight container in the refrigerator up to 3 days.
Peanut Butter & Jelly Cookies (Crumbl Copycat)
If you grew up loving peanut butter and jelly sandwiches, these copycat Crumbl cookies are about to become your new favorite treat.
Ingredients
Cookies
- 1 ½ c flour
- 1 T corn starch
- ½ t baking powder
- ½ t baking soda
- ½ t salt
- ½ c unsalted butter, softened
- ½ c creamy peanut butter
- ½ c brown sugar
- ½ c sugar
- 1 egg
- 1 t vanilla
Frosting
- ¼ c unsalted butter, softened
- ½ c creamy peanut butter
- 1 c powdered sugar
- ½ c raspberry jam or preserves
Instructions
1. Heat oven to 350 degrees. Line several baking sheets with parchment paper.
2. Beat peanut butter, butter, and both sugars in a stand mixer until creamy and well blended.
3. Add egg and vanilla, mixing until incorporated.
4. Stir in flour, baking powder, baking soda, corn starch, and salt. Mix thoroughly, scraping bowl sides frequently.
5. Scoop dough onto prepared sheets using a large ice cream scoop. Lightly press each portion into a flat disc.
6. Bake about 10 minutes until centers appear set. Let cool completely.
7. For frosting: Combine butter, peanut butter, and powdered sugar in a stand mixer. Beat until smooth, scraping sides as needed.
8. Transfer peanut butter frosting to a piping bag. Fill a second piping bag with raspberry jam.
9. Pipe a large swirl of peanut butter frosting around the edge of each cooled cookie, creating a ring.
10. Pipe the center with raspberry jam.
Notes
Storage: Keep in an airtight container in the refrigerator up to 3 days.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 12mgSodium: 143mgCarbohydrates: 19gFiber: 0gSugar: 7gProtein: 1g
