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Peanut Butter & Jelly Cookies (Crumbl‑Style)

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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.

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

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs and vanilla extract and mix until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet ingredients and mix until a dough forms.
  6. Scoop dough into large balls and place on the prepared baking sheet, flattening each slightly.
  7. 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.
  8. Once cooled, spread a layer of peanut butter on each cookie.
  9. Top with a swirl of raspberry jam or jelly.
  10. 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

Find it online: https://yumfamilyrecipes.com/peanut-butter-jelly-cookies-crumbl-style/