Copycat Crumbl PB&J Cookies You Can Make at Home
There’s something incredibly nostalgic about the classic peanut butter and jelly combo, and these Copycat Crumbl PB&J Cookies bring that childhood favorite to life in the most indulgent way. Soft, bakery-style peanut butter cookies paired with a sweet jam center create the perfect balance of salty, sweet, and comforting flavors—all in cookie form.
If you’ve ever spotted PB&J cookies at Crumbl and wished you could enjoy them anytime without leaving the house, this recipe is for you. These cookies are thick, tender, and packed with rich peanut butter flavor, making them feel just as special as the bakery version. Best of all, you can customize the jam flavor to suit your tastes, from classic grape to strawberry or even raspberry.
Whether you’re baking for a special occasion, a weekend treat, or just because a PB&J craving hit, these cookies are guaranteed to be a hit. They’re fun to make, even more fun to eat, and perfect for sharing—though you may want to keep a few just for yourself.
More Copycat Crumbl Cookies:
Crumbl Strawberry Shortcake Cookies: Get ready to bring the sunshine and sweet vibes right into your kitchen with these incredible Copycat Crumbl Strawberry Shortcake Cookies! These cookies capture all the magic of that iconic shortcake flavor, transforming it into a soft, chewy, and utterly delightful cookie experience.
Crumbl S’mores Cookies: Celebrate the start of summer with these Copycat Crumbl S’mores Cookies with Chocolate chips. Crumbl cookies are like falling head over heels into a sugary wonderland! Adding the chocolate, marshmallows, and graham cracker crumbs makes this cookie feel like those fond memories of family fun around the campfire.
Chocolate Crumbl Cookies with Strawberry Frosting: Does your family love Crumbl Cookies? They will love these Chocolate Copycat Crumbl Cookies with Strawberry Frosting. Make them for Valentine’s Day for the ones you love!
Ingredients:
For the cookie base –
- ½ c creamy peanut butter
- ½ c unsalted butter, softened
- ½ c brown sugar
- ½ c sugar
- 1 egg
- 1 t vanilla
- 1 ½ c flour
- ½ t baking powder
- ½ t baking soda
- 1 T corn starch
- ½ t salt
For the frosting –
- ¼ c unsalted butter, softened
- ½ c creamy peanut butter
- 1 c powdered sugar
- ½ c raspberry jam or preserves
Directions:
- Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the peanut butter, butter and sugars. Cream until smooth.
- Add in the vanilla and egg. Mix well.
- Add in the flour, baking powder, baking soda, corn starch and salt. Mix thoroughly, scraping down the sides often.
- Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets. Gently flatten into a disc.
- Bake in the preheated oven for approximately 10 minutes or until the centers are set. Allow to cool completely before decorating.
- For the frosting – in the bowl of a stand mixer, combine the butter, peanut butter and powdered sugar. Cream until smooth, scraping down the sides as needed. Transfer the frosting to a piping bag and set aside.
- Fill another piping bag with the raspberry jam and set aside.
- To assemble – once the cookies are cool, pipe a large swirl of peanut butter frosting around the top of each cookie.
- Fill in the void of the swirl with the raspberry jam.
- Enjoy!
Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days.
Serve these cookies slightly warm for the ultimate soft and gooey texture, or let them cool completely for a bakery-style finish. They pair perfectly with a cold glass of milk, hot coffee, or even as part of a dessert tray for parties and gatherings. For an extra treat, dust lightly with powdered sugar or drizzle with melted peanut butter before serving.
Print the Recipe:
Copycat Crumbl PB&J Cookies
These Copycat Crumbl PB&J Cookies are soft, chewy, and filled with sweet jam. A bakery-style cookie recipe that’s easy to make at home.
Ingredients
- For the cookie base -
- ½ c creamy peanut butter
- ½ c unsalted butter, softened
- ½ c brown sugar
- ½ c sugar
- 1 egg
- 1 t vanilla
- 1 ½ c flour
- ½ t baking powder
- ½ t baking soda
- 1 T corn starch
- ½ t salt
- For the frosting -
- ¼ c unsalted butter, softened
- ½ c creamy peanut butter
- 1 c powdered sugar
- ½ c raspberry jam or preserves
Instructions
- Preheat the oven to 350 degrees. Line a few baking sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the peanut butter, butter and sugars. Cream until smooth.
- Add in the vanilla and egg. Mix well.
- Add in the flour, baking powder, baking soda, corn starch and salt. Mix thoroughly, scraping down the sides often.
- Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets. Gently flatten into a disc.
- Bake in the preheated oven for approximately 10 minutes or until the centers are set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the butter, peanut butter and powdered sugar. Cream until smooth, scraping down the sides as needed. Transfer the frosting to a piping bag and set aside.
- Fill another piping bag with the raspberry jam and set aside.
- To assemble - once the cookies are cool, pipe a large swirl of peanut butter frosting around the top of each cookie.
- Fill in the void of the swirl with the raspberry jam.
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