This Crumbl peanut butter and jelly cookie sandwich recipe was released by Crumbl a little over a year ago. It was made with two thick peanut butter cookies, a cream cheese peanut butter filling, and a dollop of raspberry jam in the center. Pure heaven.
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If you love peanut butter and jam, this Crumbl-inspired PB&J cookie sandwich will exceed your expectations. These are oversized sandwich cookies—two thick peanut butter cookies hugged together with a smooth peanut butter–cream cheese filling and a generous spoonful of raspberry jam. The result is rich, creamy, and perfectly balanced.
The sandwich is built with a dense peanut butter cookie base, a silky peanut butter cream-cheese frosting, and a bright jam center. They’re indulgent but easy to make, and they travel well for gatherings, picnics, or potlucks. I like them chilled—straight from the fridge or freezer—for a firmer texture and clean bites.
This is the best PB and J cookie sandwich.
Every bite delivers peanut-butter comfort with a bright hit of raspberry jam. The cookies are large and meant to be shared — typically each sandwich serves two if you want smaller portions, or one for a generous treat. Chilling helps the filling set and makes them easier to handle.
Why you need to make this recipe
- A delightful combination of peanut butter and jam in a portable cookie sandwich.
- Perfect for birthdays, BBQs, picnics, and family gatherings.
- Impressive presentation but simple to prepare.
- A Crumbl-inspired treat you can make at home any time.
- Small-batch friendly, so you can bake fresh cookies more often.
Ingredients for this Crumbl peanut butter and jelly cookie sandwich
Scroll to the recipe card for exact measurements. The main components are the peanut butter cookie base and the peanut butter–cream cheese filling.
- Smooth peanut butter (use a stable, non-separated variety like Skippy or Jif).
- Butter (salted or unsalted).
- Granulated sugar and light brown sugar for balanced sweetness and texture.
- Egg (room temperature) and vanilla extract for flavor.
- All-purpose flour, baking powder, and baking soda to give the cookies structure and a bit of lift.
- Salt to balance flavors.
- Cream cheese (softened) for the filling.
- Powdered sugar for a smooth, scoopable frosting.
- Raspberry jam (homemade or store-bought) for the jelly center.
Why Imperial Sugar?
Imperial Sugar products (granulated, light brown, and powdered sugar) give consistent results in baked goods and frostings. They help create the ideal cookie texture and a smooth, stable filling.
How to make Crumbl peanut butter and jelly cookie sandwiches
Below is an overview of the steps. See the recipe card for exact amounts and full instructions.
- Cream the butter, peanut butter, and sugars until smooth.
- Mix in the egg and vanilla until combined.
- Fold in the dry ingredients until a cookie dough forms.
- Scoop large dough balls, roll in granulated sugar, flatten slightly, and bake.
- Allow cookies to cool completely before filling and assembling.
Make the peanut butter filling
- Cream the butter, cream cheese, and peanut butter until smooth.
- Add powdered sugar and vanilla, then whip until light and fluffy.
- Spread the filling on the bottom of a cooled cookie, add a dollop of raspberry jam, top with another cookie, and press gently.
- Chill to set before serving.
Frequently asked questions – FAQ
How to store peanut butter and jelly cookies
Store assembled cookies in an airtight container in the refrigerator for up to one week. Chill them on a flat surface first so the filling firms up before stacking to prevent the frosting from oozing.
Can I freeze peanut butter and jelly cookies?
Yes. Flash-freeze the assembled sandwiches on a baking sheet, transfer to an airtight container or freezer bag, and freeze for up to three months. Thaw overnight in the fridge or 20–30 minutes on the countertop before serving.
Can I make smaller peanut butter and jelly cookies?
Yes. Make 16 smaller cookies instead of 8 large ones and bake about 8 minutes. You’ll end up with 8 smaller sandwich cookies—fill and assemble the same way.
Peanut butter and jelly cookie sandwich
Crumbl peanut butter and jelly sandwich cookies
Print Recipe
Ingredients
Peanut butter cookie base
- 1/2 cup smooth peanut butter
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1 & 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sugar for rolling
Peanut butter filling
- 3 tbsp butter, softened
- 3 oz cream cheese, softened
- 1/4 cup smooth peanut butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup raspberry jam (for topping)
Instructions
Peanut butter cookie base
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream together the butter, peanut butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing until combined.
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Add the flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are incorporated.
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Using a large cookie scoop, portion 8 equal dough balls. Roll each between your palms, then roll in granulated sugar. Place on the prepared sheet, gently flatten, and bake 11 minutes.
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Allow cookies to cool completely before assembling with the filling and jam.
Peanut butter frosting
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In a bowl, cream together the butter, cream cheese, and peanut butter until smooth.
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Add the powdered sugar and vanilla, then whip until light and fluffy, about 2–4 minutes.
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Spread filling on the bottom of a cooled cookie, top with a spoonful of raspberry jam, add another cookie on top, chill until set, and serve.
Notes
A serving is half a cookie**
Storage
Store these cookies in an airtight container at room temperature for up to four days, or refrigerate up to seven days. For longer storage, freeze assembled cookies as described above.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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