Crumbl Peanut Butter and Jelly Cookies

Rich and indulgent, our copycat recipe for Peanut Butter and Jelly Cookies makes cookies that are perfect for sharing and enjoying.

These copycat Crumbl cookies, inspired by the familiar and comforting taste of a peanut butter and jelly sandwich, are a delightful twist on the classic.

With every bite, you’ll experience the rich and creamy peanut butter complemented by the sweet and fruity burst of strawberry preserves, all wrapped up in a tender and crumbly cookie form that’s positively irresistible.

Whether you’re recreating fond memories or simply indulging in some sweet comfort food, these cookies are sure to transport you right back to those carefree childhood days.

Get ready to fill your kitchen with the aroma of sweet nostalgia and be sure to grab a glass of cold milk – it’s cookie time!

How to Store PB & J 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 These 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 PB & J 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 favourite cookie recipes!

These Crumbl Salted Caramel Cheesecake Cookies feature a buttery cookie frosted with creamy cheesecake frosting drizzled with salted caramel.

Make your own Crumbl Key Lime Pie Cookies from the comfort of your home with this easy copycat recipe of the beloved cookies.

Love Crumbl Frozen Hot Chocolate cookies? Then you’ll love these copycat cookies that taste just like the real thing!

How to Make 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. (Image 1)

Pipe the strawberry preserves in between the peanut butter frosting. (Image 2)

Allow the frosting to harden slightly before enjoying!