Sugar Free Copycat PB and J Crumbl Cookies

This Sugar Free Copycat PB and J Crumbl Cookies are inspired by famous bakery cookies.

What you need to make peanut butter and jelly cookies.

Cookie base.

• Flour. All purpose flour that has been scooped and then leveled. Can you use a keto or gluten free flour? I have not tried it but, you should read the packaging for details on how to sub the flour in.
• Cornstarch .This helps to add air to the cookies to enhance the texture.
• Baking Powder and Baking Soda. Leavening agents for the cookies.
• Butter- The butter should be at room temperature.
• Sugar Free Brown Sugar. Use one that measures 1:1 with brown sugar for best results.
• Sugar Alternative. Select a granular alternative that measures like sugar and that can be baked with.
• Egg. Make sure that your egg is at room temperature./li>
• Peanut butter. Select a sugar free peanut butter.
• Vanilla Extract. This helps to balance out the flavors.

Topping.

• Unsalted Butter. The butter should be softened to room temperature.
• Peanut Butter. Use sugar free and smooth peanut butter for best results.
• Sugar Free Powdered Sugar.
• Milk. Unsweetened almond milk or similar is okay.
• Vanilla Extract.
• Jelly. Make sure that you are using a sugar free seedless jelly for best results.

How to make Peanut Butter and Jelly Cookies.

Prep time: 10 mins
Bake time: 15 mins
REST: 15 mins
Total: 45 mins

Cookie base.

1. Preheat the oven to 325F and line two cookies sheets with parchment paper.
2. In a medium bowl, use a fork or whisk to combine together the flour, cornstarch, baking soda and baking powder.
3. Next, in a mixing bowl, beat together the butter and the two sugar alternatives until creamy. Then add the egg, vanilla and and peanut butter, mixing until smooth.
4. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined.
5. Scoop the dough into balls (12 total) and press the balls of dough into the cookies sheets about ½" thick.
6. Bake the cookies until the edges turn gold (about 16-18 minutes). You should allow the cookies to cool on the cookie sheets for ten minutes before transferring them to a cooling rack to finish cooling.

Topping.

You will need two piping bags for the topping. Also, if you are using tips, select a 14 tip.

1. In a medium mixing bowl, cream together the butter and the peanut butter until smooth.
2. Add the sugar free powdered sugar and vanilla along with the milk.
3. Mix the ingredients until incorporated. You can add additional milk as needed for consistency.
4. Beat the ingredients until light and fluffy (this can take a couple of minutes).
5. Fill one of the piping bags with the frosting and the other piping bag with the jelly.
6. Start by piping a swirl of the peanut butter frosting. Then fill this in with the jelly.

Tips for making the best Peanut Butter and Jelly

When selecting jelly to use in this recipe, avoid anything with preserves or seeds. These tend to be difficult to pipe.

More helpful tips for you.

1. Make sure that you are using sugar free peanut butter and sugar free jelly.
2. Smooth peanut butter works best with this recipe. A chunky peanut butter will be harder to use with the piped frosting.
3. Allow the cookies to fully cool before adding the peanut butter frosting and jelly. Hardened cookies will keep the frosting more stable and able stay in place better as a result.
4. After you remove the cookies from the oven, allow them to fully cool before frosting them. It is best to allow the cookies to cool on the baking sheet for at least ten mins before you move them to a cooling rack.