Copycat Crumbl Peanut Butter & Jelly Cookie

Why You’ll Love This Recipe

This cookie is a nostalgic twist on the classic peanut butter and jelly sandwich. The chewy peanut butter cookie base is perfectly complemented by the sweet and fruity jelly topping. The combination of textures—the soft cookie and the smooth, sticky jelly—makes every bite a delightful experience. Plus, these cookies are simple to make, requiring just a few ingredients, and they’re perfect for sharing with friends and family. Whether for a casual treat or a special dessert, this copycat Crumbl cookie recipe is a winner!

Ingredients

For the Peanut Butter Cookie Base:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Jelly Topping:

1/2 cup fruit jam or jelly (grape, strawberry, or raspberry work great)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Peanut Butter Cookie Base:

Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the wet ingredients: In a large bowl, use a hand mixer or stand mixer to beat together the softened butter, peanut butter, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Shape the cookies: Scoop out dough using a tablespoon or a cookie scoop and roll it into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten the dough: Using a fork, gently press each cookie dough ball down to flatten it slightly. You can also make a criss-cross pattern with the fork for a classic peanut butter cookie look.

Bake and Add Jelly:

Bake the cookies: Bake the cookies for 8-10 minutes, or until they are lightly golden around the edges and firm to the touch. Keep an eye on them to avoid overbaking, as these cookies are meant to be soft.
Add the jelly topping: After removing the cookies from the oven, let them cool for a minute. While still warm, gently make a small indent in the center of each cookie using the back of a spoon or your thumb. This will create a space to add the jelly.
Add the jelly: Spoon about 1 teaspoon of your favorite fruit jelly or jam into the center of each cookie. Use a spoon to spread the jelly slightly to fill the indent.
Cool and serve: Allow the cookies to cool completely on the baking sheet before serving. The jelly will set slightly as they cool.

Servings and Timing

Servings: 12-16 cookies
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Use different nut butters: You can swap peanut butter with almond butter, cashew butter, or any nut butter of your choice for a different flavor.
Try different jams or jelly: Feel free to experiment with different flavors of fruit jam or jelly. Strawberry, raspberry, and blackberry are all great options.
Add a chocolate drizzle: Drizzle some melted chocolate over the top for an extra indulgent treat.
Make it gluten-free: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this cookie.
Top with crushed peanuts: For added crunch, sprinkle crushed peanuts on top of the jelly before serving.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep the jelly from making the cookies soggy, it’s best to store them with the jelly side facing up. If you want to keep the cookies longer, you can refrigerate them for up to 1 week. To enjoy them warm, microwave them for a few seconds before eating.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. When you’re ready to bake, let the dough sit at room temperature for a few minutes before scooping and baking as directed.

Can I use chunky peanut butter?

While creamy peanut butter is ideal for the smooth texture of the cookie, you can substitute chunky peanut butter if you prefer a little more crunch in the cookie base.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough before baking. Simply scoop the dough into balls, place them on a baking sheet to freeze, then transfer the frozen dough balls into an airtight container or freezer bag. When you’re ready to bake, just place them on a baking sheet and bake from frozen, adding a couple of extra minutes to the baking time.

Can I use a different type of fruit for the jelly?

Absolutely! While grape jelly is classic, you can use strawberry, raspberry, or any other jam or jelly you like. Homemade fruit preserves would also work great for a fresh twist.

Can I double the recipe?

Yes! If you’re baking for a crowd, feel free to double the recipe. Just make sure to adjust the cooking time if necessary, and keep an eye on the cookies to avoid overbaking.

Conclusion

These Copycat Crumbl Peanut Butter & Jelly Cookies are the perfect combination of nostalgic peanut butter flavor and sweet, fruity jelly. Soft, chewy, and bursting with flavor, they’re sure to satisfy your cravings and impress everyone who tries them. With easy-to-find ingredients and simple steps, these cookies are a fun and delicious treat for any occasion. Make a batch today, and enjoy the delightful flavor of peanut butter and jelly in cookie form!