PB&J Crumble Cookies
Childhood nostalgia meets grown-up baking. Thick peanut butter cookies with a jammy center and brown butter crumble on top.
🤖 The AI Part
"I want a cookie that tastes like a PB&J sandwich but fancier. Think bakery-level, not lunchbox."
Claude suggested a brown butter crumble topping and using a high-quality preserves instead of standard grape jelly. Also recommended chilling the dough for 30 minutes.
Swapped the raspberry preserves for mixed berry jam we had on hand. Added a pinch of flaky salt on top before baking. Skipped the chill time because I'm impatient — still worked fine.
These are dangerous. The crumble adds a texture layer that makes them feel way more sophisticated than they are. The jam pools just right in the center. Will absolutely make again.
Ingredients
- 1 cup creamy peanut butter
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup mixed berry jam (or any preserves you love)
For the crumble topping
- 3 tbsp butter, browned and cooled
- ¼ cup flour
- 2 tbsp brown sugar
- Pinch of salt
- Flaky salt for finishing
Instructions
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Make the crumble first. Brown the butter in a small pan until nutty and golden. Let it cool slightly, then mix with flour, brown sugar, and salt until crumbly. Set aside.
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Mix the cookie dough. Combine peanut butter, brown sugar, egg, vanilla, baking soda, and salt. Mix until smooth — it’ll be thick.
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Scoop and indent. Use a large cookie scoop (about 3 tbsp each). Place on a parchment-lined baking sheet. Press a deep well into the center of each with your thumb.
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Fill and top. Spoon about 1 tsp of jam into each well. Scatter the crumble generously over the top.
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Bake at 350°F for 12-14 minutes. They’ll look slightly underdone — that’s what you want. The centers will set as they cool.
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Finish with flaky salt while still warm. Let cool on the pan for at least 10 minutes before touching them.
Notes
These keep well in an airtight container for 3-4 days, but they’re best on day one when the crumble is still crunchy. The jam center stays gooey even after cooling completely.