Copycat Crumbl Peanut Butter and Jelly Cookies

If you’re a fan of those big bakery-style cookies, you’re going to love these. They have everything you’d expect from a Crumbl-inspired cookie, with a soft peanut butter base, a creamy peanut butter frosting, and a sweet raspberry jam center.

They remind me of a classic peanut butter and jelly sandwich, but in cookie form. The combination of salty peanut butter and fruity jam just works, and they’re every bit as indulgent as they look.

They’re surprisingly easy to make at home too, so there’s no need to wait for them to appear on the Crumbl menu. Bake a batch whenever the craving hits and enjoy them fresh from your own kitchen.

Equipment

• Stand mixer or hand mixer – For making both the cookie dough and the peanut butter frosting.
• Mixing bowls – If you’re using a hand mixer or preparing the frosting separately.
• Measuring cups and spoons – For accurate measurements.
• Large cookie scoop or ice cream scoop – Helps create those signature oversized bakery-style cookies.
• Baking sheets – You’ll need a couple if you’re baking the whole batch at once.
• Parchment paper – Stops the cookies from sticking and makes cleanup easier.
• Cooling rack – So the cookies cool completely before decorating.
• Piping bags – One for the peanut butter frosting and one for the raspberry jam, giving the cookies that classic Crumbl-style finish.

Ingredients

• Creamy peanut butter – Stick with a regular creamy peanut butter here rather than a natural one, as it gives the cookies the best texture.
• Unsalted butter – Let it soften before you start so it creams together easily with the peanut butter and sugar.
• Brown sugar – Adds extra moisture and gives the cookies a softer, chewier texture.
• Granulated sugar – Balances the brown sugar and helps the cookies spread just the right amount.
• Egg – Brings everything together and helps create a soft, tender cookie.
• Vanilla extract – A little vanilla rounds out all those peanut butter flavors.
• All-purpose flour – Regular all-purpose flour is all you need for these cookies.
• Baking powder – Gives the cookies a little lift while keeping them nice and thick.
• Baking soda – Works alongside the baking powder to create the perfect texture.
• Cornstarch – This is one of the secrets to getting those soft, bakery-style cookies.
• Salt – Just enough to balance the sweetness and make the peanut butter flavor pop.

For the frosting

• Unsalted butter – Softened butter creates a smooth, creamy frosting that’s easy to pipe.
• Creamy peanut butter – Makes the frosting rich, fluffy, and packed with peanut butter flavor.
• Powdered sugar – Sweetens the frosting while giving it a smooth consistency.
• Raspberry jam or preserves – Spoon or pipe it right into the center for that classic peanut butter and jelly finish.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.

Step 2: In the bowl of a stand mixer, cream together the peanut butter, softened butter, and sugars until smooth and well combined.

Step 3: Add the vanilla extract and egg, mixing until fully incorporated.

Step 4: Mix in the flour, baking powder, baking soda, cornstarch, and salt, scraping down the sides of the bowl as needed, until a soft dough forms.

Step 5: Use a large ice cream scoop to portion the dough onto the prepared baking sheets, then gently flatten each portion into a disc.

Step 6: Bake for about 10 minutes, or until the centers are set. Allow the cookies to cool completely before decorating.

Step 7: To make the frosting, beat the butter, peanut butter, and powdered sugar together in a stand mixer until smooth and creamy, scraping down the sides as needed. Transfer the frosting to a piping bag and set aside.

Step 8: Fill a separate piping bag with the raspberry jam and set aside.

Step 9: Once the cookies have cooled, pipe a generous swirl of peanut butter frosting around the top edge of each cookie.

Step 10: Spoon or pipe the raspberry jam into the center of the frosting swirl to finish.

What to Serve with Peanut Butter and Jelly Cookies

• A cold glass of milk – You really can’t beat the classic combination of milk and peanut butter cookies.
• A hot cup of coffee – The rich peanut butter frosting goes so well with a cup of coffee in the afternoon.
• A mug of hot chocolate – If you’re in the mood for something extra cozy, hot chocolate is always a good idea.
• Fresh berries – A handful of raspberries or strawberries adds a fresh contrast to the rich cookies.
• Vanilla ice cream – Turn them into an easy dessert by serving them with a scoop of vanilla ice cream.
• A fruit smoothie – If you’re serving these as an afternoon treat, a berry smoothie pairs really well with the raspberry jam.
• More peanut butter lovers’ treats – These cookies fit right in on a dessert platter with peanut butter brownies, fudge, or peanut butter cups if you’re serving them for a party or special occasion.

Storing

Once the cookies are completely cool, store them in an airtight container in the refrigerator because of the peanut butter frosting. They’ll stay fresh for up to 5 days, and I actually think they’re just as good the next day once all the flavors have had a chance to come together.

If you’d rather make them ahead, you can freeze the unfrosted cookies for up to 3 months. Just let them thaw at room temperature before adding the peanut butter frosting and raspberry jam. You can freeze the finished cookies too, but the jam may soften a little as they thaw, so I prefer decorating them just before serving if I know they’re going in the freezer.

Variations & Substitutions

• Try a different jam: Raspberry is my favorite, but strawberry, grape, blackberry, or even apricot preserves all work really well.

• Use crunchy peanut butter: If you like a little extra texture, swap the creamy peanut butter in the cookies for crunchy instead.

• Make them smaller: Scoop smaller portions of dough if you’d rather have bite-sized cookies. Just keep an eye on the baking time as they’ll be ready a little sooner.

• Add chopped peanuts: Sprinkle a few chopped roasted peanuts over the frosting before the jam sets for a little crunch.

• Switch up the frosting: If you don’t want quite as much frosting, spread on a thinner layer instead of piping a big swirl. They’ll still taste amazing.

• Use your favorite preserves: Seedless jam gives a smoother finish, but chunky preserves with pieces of fruit are just as delicious.

• Drizzle with melted chocolate: A little drizzle of milk or dark chocolate over the top makes these cookies feel even more like a bakery treat.

FAQs

Can I make these Copycat Crumbl PBJ Cookies ahead of time?

Absolutely! You can bake the cookies a day or two in advance and keep them in an airtight container. Just add the peanut butter frosting and raspberry jam before serving if you want them to look their best.

Can I freeze peanut butter and jelly cookies?

Yes! The unfrosted cookies freeze really well for up to 3 months. Let them thaw at room temperature, then decorate with the frosting and jam when you're ready to enjoy them.

Why are my peanut butter cookies dry?

The most common reason is adding too much flour or baking them for too long. Measure the flour carefully and take the cookies out as soon as the centers are set. They'll continue to firm up as they cool.

Can I use natural peanut butter?

I wouldn't recommend it for this recipe. Regular creamy peanut butter gives the cookies and frosting a much more consistent texture, while natural peanut butter can separate and make the dough too oily.

What kind of jam is best for peanut butter and jelly cookies?

Raspberry jam gives these cookies that classic Crumbl-inspired look and flavor, but strawberry, grape, blackberry, or your favorite preserves will all work well.

How do I get thick bakery-style peanut butter cookies?

Using a large cookie scoop, avoiding overmixing the dough, and not overbaking the cookies all help create thick, soft bakery-style cookies. The cornstarch also helps keep them extra tender.

Can I make these cookies without the frosting?

You can! The cookies are delicious on their own. If you still want that peanut butter and jelly flavor, simply add a small spoonful of jam to the top of each cookie after they've cooled.