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Mini Crumbl Peanut Butter and Jelly Cookies Copycat Recipe

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We are back with another Crumbl copycat recipe! The Crumbl Peanut Butter and Jelly Cookies haven’t been featured at the bakery for quite a few months so we just have a sneaky feeling that it’s going to make its way back very soon. We don’t have a crystal ball but we wouldn’t be mad if it found its way back into the Crumbl weekly rotation.

I have to admit – I’m not a big fan of jelly cookies. You know, those cookies that Cheryl brings to the holiday cookie exchange with a dollop of jelly on top that no one really wants to pick. Not usually my favorite. BUT THESE ARE NOT THOSE COOKIES! That’s right – yes, these cookies have jelly on them – but it’s a more modern way of putting jelly on cookies and it’s AMAZEBALLS! These taste just like a peanut butter and jelly sandwich but in cookie form.

Crumbl PB&J Cookies Stacked

Ever since Crumbl featured them the first time in the bakeries, I knew I had to make them. Sure, it took me a while because I got sidetracked with making all the other Crumbl flavors but now is the time that we tackle this one.

If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest:  Cookie Dough Cookies, Blue Monster CookiesDark Dream CookiesSea Salt Toffee CookiesCarrot Cake CookiesRocky Road CookiesPeanut Butter Oreo CookiesCornbread CookiesLemon Glaze CookiesFunfetti Milkshake CookiesCrumbl Turtle CookiesChocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies

Crumbl Peanut Butter and Jelly Cookies

MINI COOKIES FOR THE WIN

You know us, we do mini. Yes, it’s so that we can have 3 cookies instead and never have to share a cookie but that is neither here nor there.

Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but we don’t share our cookies well.

This Peanut Butter and Jelly Cookies recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. I would assume Crumbl uses at least 1/4-1/3 of a cup of cookie dough for each cookie and I suggest about 1 1/2 tablespoons of dough in order to make these a more manageable (and adorable!) size.

PEANUT BUTTER AND JELLY COOKIE INGREDIENTS

PB&J Cookie Ingredients

1/2 cup Butter – salted or unsalted will work.

1/2 cup Peanut Butter – creamy

1/3 cup Sugar

1/2 cup Brown Sugar – dark or light brown sugar will work

Egg

1 tsp Vanilla Extract – use the REAL extract and not the imitation

1 1/2 cups Flour – all-purpose works best

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 TBSP Cornstarch

1/4 tsp Salt

PEANUT BUTTER AND JELLY TOPPING INGREDIENTS

Peanut Butter and Jelly Cookie Topping Ingredients

1/4 cup butter

1/2 cup Peanut Butter

6 TBSP Powdered Sugar

1/3 cup Raspberry Preserves

HOW TO MAKE CRUMBL PEANUT BUTTER AND JELLY COOKIES

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the peanut butter, butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg and vanilla and beat until combined.

4. Add in flour, cornstarch, baking powder, baking soda and salt. Mix until all combined.

PB&J Cookie Steps

5. Scoop out dough and roll into balls. Scoop out about 1 1/2 TBSPs of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 inch thick.

Peanut Butter Cookies on Tray

6. Bake for about 10 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.

Peanut Butter Cookies Cooked on Tray

7. While cookies are cooling, make the peanut butter cream frosting.

PB&J Cookies on Cooling Rack

PEANUT BUTTER CREAM FROSTING DIRECTIONS

1. In stand mixer, cream butter, peanut butter and powdered sugar for about 2-3 minutes until smooth.

2. Put the peanut butter cream in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies leaving space in the spiral for the raspberry preserves.

Peanut Butter Cookies with Topping
Crumbl Peanut Butter Cookies

3. Put the 1/3 cup of raspberry preserves in a piping back with same round tip or a gallon size Ziploc bag with the corner snipped off. Pipe the preserves into the spiral with the peanut butter cream.

Crumbl Peanut butter and jelly

4. You are finished! Enjoy.

NOTE: These cookies are honestly delicious whether you eat them chilled or room temperature. That being said, we suggest chilling your cookies because they will last MUCH longer in the refrigerator.

Crumbl PB&J Cookies
PB&J Crumbl Cookie
Crumbl PB&J Cookies Stacked

Mini Crumbl Peanut Butter and Jelly Cookies

Hollie Schultz
These Crumbl copycat cookies will remind you of your childhood with the peanut butter based cookie topped with a peanut butter cream and red raspberry preserves.
No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 15 mins
Total Time 45 mins
Course cookies, Dessert
Cuisine American
Servings 24 cookies
Calories 184 kcal

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 TBSP corn starch

Peanut Butter Cream Frosting

  • 1/4 cup butter
  • 1/2 cup peanut butter
  • 6 TBSP powdered sugar
  • 1/3 cup red raspberry preserves

Instructions
 

  • Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 
  • Cream the peanut butter, butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
  • Add in the egg and vanilla and beat until combined.
  • Add in flour, cornstarch, baking powder, baking soda and salt. Mix until all combined.
  • Scoop out dough and roll into balls. Scoop out about 1 1/2 TBSPs of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten with your hand to about 3/4 inch thick.
  • Bake for about 10 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
  • While cookies are cooling, make the peanut butter cream frosting.

PEANUT BUTTER CREAM FROSTING DIRECTIONS

  • In stand mixer, cream butter, peanut butter and powdered sugar for about 2-3 minutes until smooth.
  • Put the peanut butter cream in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies leaving space in the spiral for the raspberry preserves.
  • Put the 1/3 cup of raspberry preserves in a piping back with same round tip or a gallon size Ziploc bag with the corner snipped off. Pipe the preserves into the spiral with the peanut butter cream. 
  • You are finished! Enjoy.

Notes

NOTE: These cookies are honestly delicious whether you eat them chilled or room temperature. That being said, we suggest chilling your cookies because they will last MUCH longer in the refrigerator.

Nutrition

Calories: 184kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 107mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 187IUCalcium: 18mgIron: 1mg
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crumbl peanut butter and jelly cookies

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