We love Crumbl cookies, and a while ago I made a Crumbl Cookies and Cream Milkshake Cookie copycat and we loved it. When I saw this Crumbl Peanut Butter and Jelly Cookies recipe I knew I had to try it since we love anything PB&J. If you haven’t had Crumbl cookies, these are no ordinary cookies. They are massive and thick and most of them have frosting. They are almost like cookie cake maybe? They’ve got about a million calories per cookie and they are amazing!
These cookies are a peanut butter cookie base, topped with a swirl of peanut butter buttercream and raspberry jam. Doesn’t that sound divine? I could not wait to try these. The nice thing about make Crumbl copycat recipes is that since the cookies are so large, it is really quick! Each recipe only makes 8 cookies, so there is no tray after tray of scooping and baking.
You need to use regular peanut butter for this recipe. This is not the time for natural peanut butter although that is mostly what we eat normally because I love the real peanut flavor and texture. For baked goods though, use Jif or Skippy. I prefer to use seedless raspberry jam in baking, because the texture of the seeds can be distracting and unappealing at times, depending on what you are making. It isn’t an issue when using fresh, whole raspberries because the seeds are evenly distributed. When you mash or cook them though, the seeds tend settle and can make an off putting texture. This is a personal preference though and you are welcome to use jam with seeds if you like it.
PB&J is always a knockout combo, and this recipe is no exception. These peanut butter and jelly cookies are truly satisfying!
Crumbl Peanut Butter and Jelly Cookies
Ingredients
For the cookie:
- 1/2 cup smooth pb
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg room temp
- 1 tsp vanilla extract
- 1 1/3 cup AP flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
For the pb buttercream:
- 1/4 cup butter softened
- 1/3 cup pb
- 5 tbsp powdered sugar
- 1/3 cup seedless raspberry jam
Instructions
For the cookies:
- Preheat the oven to 350 and line a few baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle, cream the butter, pb, both sugars and vanilla until light and fluffy, about 5 minutes. Scrape down the bowl occasionally to recombine the ingredients. Add the egg and mix again for another minute or two.
- In a bowl, whisk the flour, baking powder, baking soda, cornstarch and salt until well combined. Add the mixture to the mixer and turn on low and mix just until it is almost mixed. Turn off the mixer and remove the bowl and finish the mixing by hand to prevent making your dough tough.
- Divide the dough into 8 equal size pieces. You can eyeball this or use a digital scale. Roll them in your hands to make an circle and place on the two parchment lined sheets leaving ample room between the balls.
- Press on them gently to flatten to about 2/3 of an inch thick. Freeze the cookie sheets for 15-30 minutes to make sure the dough is well set up and cold.
- Bake in the oven for 10-13 minutes (check at the early time and watch them). You want them to look just very slightly under baked since they will continue to cook slightly on the cookie sheets when removed from the oven and you don't want overbaked cookies. Let cool on cookie sheets for a few minutes and then move to a cooling rack to cool completely before frosting.
For the buttercream:
- Cream the buttercream, pb, and powdered sugar in the mixture until light and fluffy.
To assemble:
- Place the buttercream and jam in separate piping bags. Pipe a swirl of buttercream onto the cookie top and then fill in with a swirl of jam.