Copycat Crumbl Peanut Butter and Jelly Cookie Recipe
Add Preferred SourceThese Copycat Crumbl Peanut Butter and Jelly Cookies are a spot-on copycat of the bakery favorite, letting you recreate that indulgent, nostalgic treat right at home. If you’ve ever craved those giant, soft, and frosted cookies without the hefty price tag, this recipe is your answer. You get all the familiar flavors of a classic PB&J in a buttery, melt-in-your-mouth cookie that’s way more affordable to make at home.
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I love these cookies; they’re surprisingly simple to whip up and perfect for busy weeks or last-minute gatherings. They’re super quick to make and ready to eat in just 35 minutes, but they still look like you put in a lot of effort. Whether you’re baking with the kids on a rainy afternoon, bringing a homemade treat to a potluck, or need an easy yet impressive dessert for a family get-together, these cookies fit the bill.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Crumbl Peanut Butter and Jelly Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these cookies a breeze if you follow my simple instructions.
Preheat and Prepare
Preheat your oven to 350°F (180ºC) and line two baking sheets with parchment paper or silicone mats.
Mix the Dough
In a stand mixer, beat together softened butter, peanut butter, brown sugar, and granulated sugar until light and creamy—about 2-3 minutes.
Add eggs one at a time, fully mixing each before adding the next. Stir in vanilla extract to bring out that classic cookie flavor.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Combine Wet and Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt.
With the mixer on low, slowly add dry ingredients to the wet mixture, mixing just until combined—don’t overmix.
Shape and Bake
Roll the dough into balls using a cookie scoop or your hands, placing them on the prepared baking sheets.
Flatten each ball gently with your palm or the bottom of a glass to form thick discs.
Bake for 12-15 minutes until edges are lightly golden brown. Let cookies cool completely on the baking sheets.
Make the Peanut Butter Frosting
While cookies cool, make the frosting. Beat creamy peanut butter, softened butter, powdered sugar in a clean stand mixer until smooth and thick. Spoon frosting into a piping bag for easy decorating.
Pipe and Fill with Preserves
Pipe a spiral of peanut butter frosting onto each cooled cookie, leaving a small circle in the center.
Use a second piping bag filled with strawberry preserves to fill the empty center, creating that iconic PB&J look.
Serve and enjoy your cookies!
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 salt
Frosting and topping:
- ½ cup creamy peanut butter
- 1 cup unsalted butter softened
- 2 cups powdered sugar
- ¾ cup strawberry preserves
Instructions
- Preheat your oven to 350°F (180ºC) and line two baking sheets with parchment paper or silicone mats.
- In a stand mixer, beat together softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is fluffy and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.1 cup peanut butter, 1 cup unsalted butter, 1 cup light brown sugar, ⅔ cup sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined—avoid overmixing.2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoons cornstarch, ½ teaspoon salt
- Scoop and roll the dough into balls, then place them on the prepared baking sheets. Flatten each ball gently to form thick discs.
- Bake for 12-15 minutes, until the edges are lightly golden brown. Allow the cookies to cool completely on the baking sheets.
For the frosting:
- Beat creamy peanut butter, softened butter, powdered sugar in a clean mixer until smooth and thick.½ cup creamy peanut butter, 1 cup unsalted butter, 2 cups powdered sugar
- Spoon the frosting into a piping bag. Once the cookies are cool, pipe a spiral of frosting onto each, leaving a gap in the center.
- Use a second piping bag filled with strawberry preserves to fill the center with a sweet swirl.¾ cup strawberry preserves
- Serve and enjoy!
Notes
- Softened Butter Matters: Make sure your butter is softened to room temperature; it’ll make mixing much easier and result in a smoother dough.
- Measuring Flour Correctly: Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. This avoids packing too much flour, which can make the cookies dense and heavy.
- Chilling Optional: If you want thicker cookies that don’t spread too much, pop the dough in the fridge for 20-30 minutes before baking. Chilling firms up the dough and helps keep the cookies’ shape.
- Even Baking: Rotate your baking sheet halfway through for cookies that bake evenly.
- Frosting Consistency: If the frosting is too thick, add a teaspoon of heavy cream at a time until you get the right consistency.
- Choose Your Preserves: Use a high-quality strawberry preserve for the best flavor, or switch it up with raspberry for a twist.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
I’ve got some helpful tips to make your Copycat Crumbl Peanut Butter and Jelly Cookies turn out perfectly:
- Softened Butter Matters: Make sure your butter is softened to room temperature; it’ll make mixing much easier and result in a smoother dough.
- Measuring Flour Correctly: Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. This avoids packing too much flour, which can make the cookies dense and heavy.
- Chilling Optional: If you want thicker cookies that don’t spread too much, pop the dough in the fridge for 20-30 minutes before baking. Chilling firms up the dough and helps keep the cookies’ shape.
- Even Baking: Rotate your baking sheet halfway through for cookies that bake evenly.
- Frosting Consistency: If the frosting is too thick, add a teaspoon of heavy cream at a time until you get the right consistency.
- Choose Your Preserves: Use a high-quality strawberry preserve for the best flavor, or switch it up with raspberry for a twist.
How to Store Leftover Crumbl Peanut Butter and Jelly Cookies
Got leftovers? For short-term storage, keep the cookies in an airtight container at room temperature for up to 5 days—this maintains their soft and chewy texture while the frosting stays creamy.
If you like a firmer texture, refrigerate them in a sealed container for up to 7 days. Just remember to bring them to room temperature before serving for the best flavor.
If you want to freeze these cookies, you can do so as long as they are unfrosted. Simply bake the cookies, let them cool completely, and then freeze them in an airtight container or freezer bag for up to 2 months.
When you’re ready to serve, thaw the cookies at room temperature before frosting and adding the preserves. This way, you still get that fresh, just-baked taste without compromising on texture.
Our Top 3 Money-Saving Tips for This Recipe
Here are a few ways to save on ingredients without sacrificing taste:
- Generic Brands: Opt for store-brand peanut butter and butter; they often taste just as good as name brands.
- Buy in Bulk: Flour, sugar, and powdered sugar are more economical when purchased in bulk, especially if you bake often.
- Reuse Piping Bags: If you’re decorating regularly, consider washable piping bags instead of single-use ones to cut costs.
More Easy Cookie Recipes for You to Try at Home
I’m sure you’ll love these other cookie recipes that are just as easy and delicious!
