Love the classic PB&J combo? Make our easy Crumbl peanut butter and jelly cookies copycat recipe for tasty and tender peanut butter cookies!
Do you love the taste of a classic peanut butter and jelly sandwich? Then you’re going to love these cookies! They are based on the recipe for Crumbl cookies, which are hugely popular.
Is there anything more nostalgic than childhood peanut butter and jelly sandwiches? Now you can recapture those memories with this delicious, crumbly peanut butter and jelly cookie recipe.
There’s just something about peanut butter and jelly that gets us all excited. Maybe it’s the childhood memories of PB&J sandwiches with a big glass of milk. Or maybe it’s the sweet and salty combo that is just downright delicious. Whatever the reason, we can all agree that the Crumbl peanut butter and jelly cookies are amazing! And even better, this copycat recipe is super easy to follow and results in cookies that are every bit as amazing.
These Crumbl Peanut Butter and Jelly Cookies are just like your favorite childhood sandwich, but in cookie form. They are soft, chewy, and full of flavor.
The great thing about this recipe is that it’s easy to customize according to your preferences. You can use any type of jam or jelly that you like, or even add some chopped nuts or chocolate chips.
They are perfect for beginner cooks, and always a hit with kids and adults alike. Plus, they’re incredibly easy to make – all you need is a few simple ingredients that you probably already have in your kitchen. So what are you waiting for? Try this recipe today!
Contents hide
1 Why You Will Love this Crumbl Copycat Recipe
3 About the Equipment Needed to Make Cookies and Cream Cookies
4 About the Ingredients for Crumbl Peanut Butter and Jelly Cookies
5 Looking for More Crumbl Copycat Cookies?
6 How to Make Crumbl Peanut Butter and Jelly Cookies
7.1 Ingredients
7.1.1 For the peanut butter frosting:
7.2 Instructions
7.3 Recommended Products
7.3.1 Nutrition Information:
7.3.2 Yield:
7.3.3 Serving Size:
7.4 Did you make this recipe?
Why You Will Love this Crumbl Copycat Recipe
- Lots of Peanut Butter flavour! We load the cookies AND the frosting with peanut butter flavour!
- Makes about 16 LARGE cookies.
- Freezes beautifully. You can freeze the dough to bake later!
- Save money. Making cookies at home is so much cheaper.
- Soft and Chewy. Just like your favorite Crumbl cookies!
- Tastes like a PB & J Sandwich! The cookie and buttercream tastes like creamy peanut butter swirled with strawberry jam!
- Easy to make!
How to Store Crumbl Peanut Butter & Jelly Cookies
The cookies can be stored at room temperature in an airtight container for up to a week. If you need to store them longer, I would recommend freezing.
You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.
You can also freeze the baked cookies, frosted or unfrosted. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.
About the Equipment Needed to Make Cookies and Cream Cookies
- Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
- Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
- Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.
About the Ingredients for Crumbl Peanut Butter and Jelly Cookies
Peanut Butter – Use your favourite creamy peanut butter.
Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.
Sugar – Granulated sugar adds just the right sweetness and brown sugar adds a slightly deeper flavour and a little moisture.
Eggs – It is best if you use room temperature eggs.
Vanilla – Pure vanilla extract will always give you the best results, but you can always use artificial instead if that is what you have on hand.
Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.
Baking Soda & Baking Powder – To leaven your cookies, so they are nice and fluffy. Make sure they are still active for best results!
Cornstarch – Helps make the cookies super tender.
Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.
Powdered sugar – Icing sugar or confectioners sugar here. For making the icing.
Cream – Heavy cream is best for thinning out the cookie frosting.
Strawberry preserves – Use your favourite strawberry jam.
Looking for More Crumbl Copycat Cookies?
Love Crumbl cookies? Check out more of our copycat recipes!
Love the soft and chewy Crumbl Cookies and Cream Milkshake cookies? Here’s how to make them at home with our copycat recipe!
Learn how to make the most delicious peanut butter cookies ever with this copycat recipe for crumbl Reese’s peanut butter cup cookies.
Learn how to make Crumbl Churro Cookies with our easy copycat recipe! These addictive cinnamon sugar cookies are tender with crisp edges.
How to Make Crumbl Peanut Butter and Jelly Cookies
Yield: 16 Cookies | Prep time: 10 Minutes | Cook time: 15 Minutes
Ingredients:
- 1 Cup peanut butter
- 1 Cup unsalted butter, softened
- 1 Cup light brown sugar
- ⅔ Cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ Cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
For the peanut butter frosting:
- ½ Cup creamy peanut butter
- 1 Cup unsalted butter, softened
- 2 Cups powdered sugar
- 3 tablespoons heavy whipping cream
- ¾ Cup strawberry preserves
Directions:
Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.
Using a standing mixer, beat the butter, peanut butter, brown sugar, and regular sugar until creamy.
Beat in eggs, 1 at a time until combined, then beat in the vanilla extract.
Whisk the dry ingredients into a medium bowl then gradually beat the dry ingredients into the wet.
Using a medium cookie scoop, scoop dough into your hands and roll into a ball.
Place the dough balls onto a cookie sheet and lightly press them into a thick round disc.
Bake in the oven for 12-15 minutes or until lightly brown on the sides.
Allow to cool completely before removing from cookie sheet.
Using a standing mixer, beat the peanut butter, butter, powdered sugar, heavy cream until creamy, smooth and stiff.
Spoon the frosting into one piping bag and scoop the strawberry preserves into the second piping bag.
Using the peanut butter frosting, pipe a circular spiral onto the top of the cookies leaving about ¼ in in between for the strawberry preserves.
Pipe the strawberry preserves in between the peanut butter frosting.
Allow the frosting to harden slightly before enjoying!
Yield: 16 Cookies
Crumbl Peanut Butter & Jelly Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Love the classic PB&J combo? Make our easy Crumbl peanut butter and jelly cookies copycat recipe for tasty and tender peanut butter cookies!
Ingredients
- 1 Cup peanut butter
- 1 Cup unsalted butter, softened
- 1 Cup light brown sugar
- ⅔ Cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ Cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
For the peanut butter frosting:
- ½ Cup creamy peanut butter
- 1 Cup unsalted butter, softened
- 2 Cups powdered sugar
- 3 tablespoons heavy whipping cream
- ¾ Cup strawberry preserves
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mats.
- Using a standing mixer, beat the butter, peanut butter, brown sugar, and regular sugar until creamy.
- Beat in eggs, 1 at a time until combined, then beat in the vanilla extract.
- Whisk the dry ingredients into a medium bowl then gradually beat the dry ingredients into the wet.
- Using a medium cookie scoop, scoop dough into your hands and roll into a ball.
- Place the dough balls onto a cookie sheet and lightly press them into a thick round disc.
- Bake in the oven for 12-15 minutes or until lightly brown on the sides.
- Allow to cool completely before removing from cookie sheet.
- Using a standing mixer, beat the peanut butter, butter, powdered sugar, heavy cream until creamy, smooth and stiff.
- Spoon the frosting into one piping bag and scoop the strawberry preserves into the second piping bag.
- Using the peanut butter frosting, pipe a circular spiral onto the top of the cookies leaving about ¼ in in between for the strawberry preserves.
- Pipe the strawberry preserves in between the peanut butter frosting.
- Allow the frosting to harden slightly before enjoying!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1 Cookie
Amount Per Serving:Calories: 611Total Fat: 37gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 87mgSodium: 285mgCarbohydrates: 65gFiber: 2gSugar: 42gProtein: 9g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although lifeloveliz.com attempts to provide accurate nutritional information, these figures are only estimates.
Liz Lampman
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
