These homemade Crumbl peanut butter and jelly cookies take everything people love about a classic PB&J and turn it into a big, bakery-style treat.
This soft cookie recipe starts with a rich peanut butter base, then gets topped with creamy frosting and a swirl of jam right in the center.
This copycat version keeps the cookies thick and frosted, with the same indulgent feel as the original.
They bake up soft, look impressive, and capture that classic peanut butter and jelly flavor in every bite.
Need another cookie recipe? Grab one from our cookie jar and try S’mores stuffed cookies, cranberry white chocolate oatmeal cookies, or pecan pie cookies next.
The best part…
- Soft and thick texture that stays tender after baking.
- Bakery-style size similar to Crumbl’s big cookies.
- Classic PB&J flavor with a clean, polished finish.
- Easy to customize with different jams or preserves
Ingredients
Cookie Base
- Creamy peanut butter: Adds rich peanut flavor and keeps the cookies soft.
- Unsalted butter: Helps create a tender texture and balanced flavor.
- Brown sugar: Adds moisture and a light caramel note.
- Granulated sugar: Helps the cookies spread slightly while baking.
- Egg: Binds the dough and adds structure.
- Vanilla extract: Rounds out the sweetness.
- All-purpose flour: Forms the base of the cookie dough.
- Baking powder: Helps the cookies rise without becoming cakey.
- Baking soda: Supports spread and browning.
- Cornstarch: Keeps the cookies thick and soft.
- Salt: Balances the sweetness.
Peanut Butter Frosting
- Unsalted butter: Creates a smooth, pipeable base.
- Creamy peanut butter: Adds flavor and structure to the frosting.
- Powdered sugar: Sweetens and thickens the frosting.
The Topping
- Raspberry jam or preserves: Adds a bright, fruity contrast to the peanut butter frosting. Strawberry jam can also be used if preferred.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make Crumbl peanut butter and jelly cookies
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a mixing bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the egg and vanilla, mixing until fully combined.
Mix in the flour, baking powder, baking soda, cornstarch, and salt just until a soft dough forms.
Scoop large portions of dough onto the prepared baking sheets and gently press into thick rounds with a glass cup (not pictured)
Bake for about 10 minutes, until the edges are set and the centers look just done. Let the cookies cool completely before decorating.
Add the peanut butter, powdered sugar and butter to a mixing bowl, beat until smooth. Scoop frosting into a piping bag.
Pipe a thick ring of peanut butter frosting around each cooled cookie, leaving the center open.
Using a piping bag, fill the center with raspberry jam or strawberry jam, if using that alternative.
Serve with
These peanut butter and jelly cookies pair well with cold milk, hot coffee, or a simple latte. They also work nicely on dessert trays alongside chocolate-based cookies or unfrosted peanut butter cookies for contrast.
How to store
Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving so the frosting softens slightly.
Helpful Tips
- Use a large scoop to get that true Crumbl-style look.
- Do not overbake. The cookies should look slightly underdone in the center when removed from the oven.
- Make sure cookies are fully cool before frosting to keep clean edges and defined swirls.
- Seedless jam gives the neatest finish, but preserves work fine if that’s what you have.
FAQs
Yes. Use a smaller cookie scoop and reduce the baking time slightly. Keep in mind the frosting-to-cookie ratio will change.
Creamy peanut butter works best for texture and for piping the frosting. If you prefer added texture, crunchy peanut butter can be used in the cookie base.
Absolutely. Strawberry jam pairs well with peanut butter and works as a direct substitute.
The unfrosted cookies freeze best. Add the frosting and jam after thawing for best results.
Yes, but omit the added salt from the recipe to keep the flavor balanced.
These Crumbl peanut butter and jelly cookies are thick, soft, and finished with a classic frosted top that feels familiar and fun.
Whether you stick with raspberry jam or swap in your favorite jam flavor, this recipe keeps the focus on big cookies with that peanut butter and jelly flavor people love.
Happy baking!
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Crumbl Peanut Butter and Jelly Cookies (copycat recipe)
Equipment
- stand mixer
- Large Cookie scoop
Ingredients
Cookie Base
- ½ cup creamy peanut butter
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
Peanut Butter Frosting
- ¼ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- 1 cup powdered sugar
Topping
- ½ cup raspberry jam (or preserves)
Instructions
- Preheat the oven to 350°F. Line two to three baking sheets with parchment paper and set aside.
- In a bowl of a mixer, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until light and smooth.
- Mix in the egg and vanilla until fully incorporated.
- Add the flour, baking powder, baking soda, cornstarch, and salt. Mix just until a soft dough forms, stopping to scrape the bowl as needed.
- Scoop the dough using a large cookie scoop and place portions onto the prepared baking sheets, leaving space between each. Lightly press each mound into a thick round shape.
- Bake for about 10 minutes, or until the centers are set. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the frosting. Beat the butter, powdered sugar and peanut butter together until smooth and creamy. Transfer the frosting to a piping bag.
- Place the raspberry jam into a separate piping bag.
- Once the cookies are fully cooled, pipe a thick ring of peanut butter frosting around the top of each cookie, leaving the center open.
- Pipe raspberry jam into the center of each frosting swirl.
Notes
- Make sure the cookies are completely cool before frosting, or the frosting may soften and lose shape.
- Seedless raspberry jam gives the cleanest look, but preserves work just as well for a more textured finish.
These cookies are meant to be large and bakery-style. Using a large scoop helps recreate the Crumbl look. - If the frosting feels too thick to pipe, add a splash of milk or let it sit at room temperature for a few minutes, then remix briefly.
- The cookies can be baked a day in advance and frosted just before serving.
Nutrition
