Sugar Free Copycat PB and J Crumbl Cookies that have been inspired by those yummy Crumbl ones.
This cookies is so good as it tastes like lush peanut butter cookies with peanut butter frosting and jelly on top.
About this recipe for for peanut butter and jelly cookies.
There are really two parts to this recipe for cookies.
The first part of the recipe is making a peanut butter cookie. Then the second part includes swirling peanut butter frosting and jelly on top.
Did you try my recipe for Sugar Free Copycat Crumbl Chocolate Chip Cookies?
That tasty chocolate chip cookie recipe is also inspired by those yummy oversized bakery cookies. And, like with this recipe, there is no added sugar in that cookie recipe.
To make this recipe you will need To make this cookie recipe more authentic you will need a large cookie scoop. You can find large cookie scoops here.
This is a two layer cookie that is loaded with flavor. The bottom layer of this cookie is a peanut butter cookie that is crunchy with a somewhat moist center.
On top of the of this peanut butter flavored cookie is a swirl of jelly and frosting. While the jelly brings the fruity flavor, the frosting adds the decadent and lush peanut butter. Together, this peanut butter and jelly swirl topping is the perfect compliment to the crunchy cookie below!
Well, obviously, putting a swirl of peanut butter frosting and jelly on top makes these cookies better 😋. However, you can make the cookie itself even better for adding the toppings.
You should measure the ingredients exactly, use room temperature dairy, and follow the steps for incorporating the ingredients into a dough. As far as the baking process goes, it can be helpful to rotate the baking sheets midway through baking for more even results.
Here are some tips for making peanut butter and jelly cookies.
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.
- Make sure that you are using sugar free peanut butter and sugar free jelly.
- Smooth peanut butter works best with this recipe. A chunky peanut butter will be harder to use with the piped frosting.
- 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.
How to store peanut butter and jelly cookies.
I would store these cookies in a container with a lid and refrigerated. However, if you are intending to stack the cookies, allow the topping to set in the refrigerator first and also, use parchment paper between the layers.
Here are some similar recipes that you may also like.
- Sugar Free Butter Pecan Cheesecake
- EASY Sugar Free Strawberry Shortcake
- Sugar Free Strawberry Brownies
- Keto Almond Flour Brownies
- Sugar Free Copycat Oreo Crumbl Cookies
- Easy Sugar Free Banana Cream Pie
- Sugar Free Buttercream Icing
- 3 Ingredient Sugar Free Peanut Butter Cookies
- Sugar Free Copycat Nutella
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Ingredients needed to make peanut butter and jelly cookies with no added sugar.
This recipe has ingredients for both the cookies and the toppings.
Remember to select sugar free ingredients in order to keep this a sugar free cookie.
For the cookie portion of this recipe.
- 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.
What you need to make sugar free peanut butter and jelly topping.
You will need two piping bags for the topping. Also, if you are using tips, select a 14 tip.
Ingredients needed for the 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 Sugar Free Copycat PB and J Crumbl Cookies
Prep time: 10 mins
Bake time: 15 mins
REST: 15 mins
Total: 45 mins
For the cookies.
- Preheat the oven to 325F and line two cookies sheets with parchment paper.
- In a medium bowl, use a fork or whisk to combine together the flour, cornstarch, baking soda and baking powder.
- 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.
- Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined.
- Scoop the dough into balls (12 total) and press the balls of dough into the cookies sheets about ½" thick.
- 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.
Expert Tip 👉 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.
How to make the sugar free peanut butter and jelly topping for cookies.
- In a medium mixing bowl, cream together the butter and the peanut butter until smooth.
- Add the sugar free powdered sugar and vanilla along with the milk.
- Mix the ingredients until incorporated. You can add additional milk as needed for consistency.
- Beat the ingredients until light and fluffy (this can take a couple of minutes).
- Fill one of the piping bags with the frosting and the other piping bag with the jelly.
- Start by piping a swirl of the peanut butter frosting. Then fill this in with the jelly.
The Recipe Card for Sugar Free Copycat PB and J Crumbl Cookies
Sugar Free Copycat PB and J Crumbl Cookies
Ingredients
- 1 â…“ cup Flour
- 2 tsp Cornstarch
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Butter
- ½ cup Surkin Gold
- ½ cup Erythritol
- 1 Egg
- ½ cup Sugar Free Peanut Butter
- 1 tsp Vanilla Extract
Topping ingredients
- 4 tbsp Butter
- â…“ cup Sugar Free Peanut Butter
- 1 cup Sugar Free Powdered Sugar
- 2 tsp Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- ½ cup Sugar Free Jelly
Instructions
- Preheat the oven to 325F and line two cookies sheets with parchment paper.
- In a medium bowl, use a fork or whisk to combine together the flour, cornstarch, baking soda and baking powder. 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.
- Scoop the dough into balls (12 total) and press the balls of dough into the cookies sheets about ½" thick. Bake the cookies until the edges turn gold (1bout 16-18 minutes).Allow the cookies to cool as directed in post.
For the topping.
- In a medium mixing bowl, cream together the butter and the peanut butter until smooth. Add the sugar free powdered sugar and vanilla along with the milk. Mix the ingredients until incorporated. You can add additional milk as needed for consistency.
- Beat the ingredients until light and fluffy (this can take a couple of minutes). Fill one of the piping bags with the frosting and the other piping bag with the jelly. Start by piping a swirl of the peanut butter frosting. Then fill this in with the jelly.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Copycat PB and J Crumbl Cookies, an inspired and tasty peanut butter and jelly cookie made with no added sugar.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Quick reference steps.
- Bake the cookie layer.
You can bake the cookie according to the instructions.
Then allow the cookies to sit on the baking sheet for ten minutes before transferring to a wire rack to fully cool. - Make the peanut butter frosting.
Follow the directions for making the sugar free peanut butter frosting.
- Top the cookies.
Place the peanut butter frosting in a piping bag. Then place the sugar free jelly in another piping bag.
First place a swirl of the frosting on top of each cookie.
Then fill in the swirl using the jelly.
In case you missed it..
- About this recipe for for peanut butter and jelly cookies.
- Here are some tips for making peanut butter and jelly cookies.
- How to store peanut butter and jelly cookies.
- Keep up to date with my recipes
- Ingredients needed to make peanut butter and jelly cookies with no added sugar.
- What you need to make sugar free peanut butter and jelly topping.
- How to make Sugar Free Copycat PB and J Crumbl Cookies
- How to make the sugar free peanut butter and jelly topping for cookies.
- The Recipe Card for Sugar Free Copycat PB and J Crumbl Cookies
