Why You’ll Love Peanut Butter & Jelly Cookies Recipe
This recipe combines classic comfort flavors — peanut butter and jelly — into a gourmet‑style cookie that’s soft, indulgent, and perfect for dessert or snack time. The peanut butter cookie is rich and tender, the peanut butter frosting adds extra creamy goodness, and the raspberry jam gives a fruity contrast that makes every bite exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cookie dough
peanut butter
unsalted butter, softened
light brown sugar
granulated sugar
eggs
vanilla extract
all‑purpose flour
baking powder
baking soda
cornstarch
salt
peanut butter frosting
creamy peanut butter
unsalted butter, softened
powdered sugar
heavy whipping cream
topping
raspberry jam (or your favorite berry preserves)
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl or stand mixer, beat together the peanut butter, softened butter, light brown sugar, and granulated sugar until creamy and well combined.
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Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
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In a separate bowl, whisk together the all‑purpose flour, baking powder, baking soda, cornstarch, and salt.
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Gradually add the dry ingredients to the wet mixture and mix until combined.
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Scoop the dough onto the prepared baking sheet (about 1 to 2 tablespoons per cookie) and gently flatten each mound slightly.
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Bake for about 12–15 minutes, until the edges are lightly golden. Let cool on the baking sheet for several minutes before moving to a wire rack.
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While cookies cool, make the frosting by beating the creamy peanut butter, softened butter, powdered sugar, and heavy cream until smooth and fluffy.
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Pipe or spread a swirl of peanut butter frosting on each cooled cookie, leaving a small well in the center.
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Spoon a dollop of raspberry jam into the center of the frosting swirl and serve.
Servings and timing
Makes about 16 cookies
Preparation: ~15 minutes
Bake time: ~12–15 minutes per batch
Cooling + decorating: ~15–20 minutes
Variations
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Jam options: Try strawberry, blackberry, or grape jelly for a twist on the original.
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Nut butters: Substitute almond or cashew butter for a different nutty flavor.
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Mini cookies: Use smaller scoops of dough and reduce bake time for bite-sized treats.
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Chocolate drizzle: Add a drizzle of melted chocolate over the frosting for a decadent finish.
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Frosting-free: Skip the frosting for a simpler, classic PB&J cookie.
Storage/Reheating
Store cookies in an airtight container in the refrigerator for up to 5 days.
For best texture, let refrigerated cookies come to room temperature before eating.
You can also freeze undecorated cookies for up to 3 months; thaw before frosting and serving.
FAQs
How do I make sure my cookies are soft and not dry?
Use room‑temperature butter and do not overbake — the cookies should look slightly underbaked when you take them out, as they continue to firm up while cooling.
Can I use natural peanut butter instead of regular creamy peanut butter?
Natural peanut butter may change the texture because it contains more oil. It’s best to use regular creamy peanut butter for consistent results.
What jam works best for this recipe?
Raspberry jam is closest to the Crumbl style, but strawberry or blackberry jam can be delicious too.
Can I substitute the frosting for something else?
Yes — you could swap the peanut butter frosting for a simple cream cheese frosting or even a dollop of jam on its own.
Can I make these cookies gluten‑free?
Yes — replace the all‑purpose flour with a gluten‑free 1:1 baking flour blend.
How should I store leftover cookies?
Store in an airtight container in the fridge for up to 5 days. Let them warm before serving for best texture.
Can I freeze these cookies?
Yes, you can freeze undecorated cookies; wrap tightly and freeze up to 3 months. Thaw before frosting.
Why do we add cornstarch to cookie dough?
Cornstarch helps make the cookies tender and soft by reducing gluten formation.
Can I use a piping bag for the frosting?
Yes — a piping bag with a round or star tip makes decorating easier and more uniform.
What can I serve with these cookies?
They’re excellent with milk, coffee, or even ice cream for dessert.
Conclusion
These Crumbl‑style Peanut Butter & Jelly Cookies are a fun twist on the classic sandwich treat you know and love. With a soft peanut butter cookie base, rich frosting, and fruity jam center, they’re perfect for sharing or enjoying as a special homemade dessert. Whether you’re baking for friends or just treating yourself, this recipe brings bakery‑vibe cookies right into your kitchen.
Peanut Butter & Jelly Cookies (Crumbl‑Style)
A nostalgic cookie inspired by the classic peanut butter and jelly sandwich, featuring a soft peanut butter cookie base topped with smooth peanut butter, a swirl of raspberry jam, and a sprinkle of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup smooth peanut butter (for topping)
- 1/2 cup raspberry jam or jelly
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop dough into large balls and place on the prepared baking sheet, flattening each slightly.
- Bake for 10–12 minutes or until the edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Once cooled, spread a layer of peanut butter on each cookie.
- Top with a swirl of raspberry jam or jelly.
- Dust lightly with powdered sugar before serving.
Notes
- You can use grape jelly or strawberry jam as an alternative to raspberry.
- Cookies can be stored in an airtight container for up to 3 days.
- For a nuttier texture, add chopped peanuts to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
