Crumbl Peanut Butter and Jelly Cookies (copycat recipe)
Thick, soft Crumbl peanut butter and jelly cookies topped with creamy peanut butter frosting and a swirl of jam. These big frosted cookies are easy to make and full of classic PB&J flavor.
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
Calories: 331kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 35mgSodium: 201mgPotassium: 128mgFiber: 1gSugar: 27gVitamin A: 283IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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