Easy Peanut Butter and Jelly Cobbler — The Ultimate PB&J Treat

Peanut Butter And Jelly Cobbler — A Cozy, Childhood-Forward Dessert

If you grew up loving a PB&J, then Peanut Butter And Jelly Cobbler will hit you right in the nostalgia. This easy three-ingredient dessert turns strawberry pie filling, a peanut butter cookie mix, and butter into a bubbly, gooey, slightly crunchy cobbler that’s pure comfort in a baking dish. It’s fast, forgiving, and perfect when you want a no-fuss sweet that feels like a hug.

Brief introduction to the recipe

This recipe literally takes minutes to prep and about forty minutes total to bake. You dump two 21-oz cans of strawberry pie filling into a 9×13 pan, mix melted butter into a peanut butter cookie mix, dollop that cookie dough over the top, and bake until golden. Serve warm with a scoop of vanilla ice cream and you’ve got a dessert that’s both familiar and surprisingly grown-up. Who knew childhood lunchtime could evolve into something this delicious?

Why you’ll love this recipe

• Ridiculously simple: Only three main ingredients. No yeast, no chilling, no fuss.
• Comfort food on speed dial: It tastes like the beloved sandwich — only better, because there’s butter, cookie dough, and hot fruit.
• Crowd-friendly: It serves up to eight people easily, so it’s ideal for weeknights, potlucks, or when friends pop over last minute.
• Flexible: Swap fillings or add mix-ins. Want chocolate chips? Go for it. Nuts? Sure. You get the idea.
• Very Instagrammable: Warm, juicy, melty — it photographs like a dream when topped with ice cream and drizzles.

The story behind the recipe

I first made this on a sleepy Sunday when the urge for something nostalgic collided with a pantry that was low on time and high on creativity. I reached for a can of strawberry pie filling and a bag of peanut butter cookie mix and thought, “what if?” A few spoonfuls later, the kitchen smelled like summer camp and holidays all at once. The cobbler baked into a bubbly, crunchy-top dessert that tasted like the soft center of a PB&J sandwich had gone to culinary grad school. That Sunday became a staple — fast-forward, it’s now my go-to when I want comfort without the fuss.

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Ingredients breakdown — what each item does

Here’s what you’ll need and why each part matters.

• 2 x 21 oz cans strawberry pie filling — This creates the syrupy, jammy base. It bubbles up, stays juicy, and gives the “jelly” part of the PB&J vibe.
• 17.5 oz package peanut butter cookie mix — The topping. It bakes into slightly crunchy, peanut-buttery clumps that balance the fruit. Think cookies meeting cobbler.
• ½ cup butter, melted — Fat equals flavor and browning. Mixing this into the cookie mix yields rich, golden bits on top.
  That’s it. Like I said: three ingredients, big payoff.

Pro tip: Use a good-quality pie filling if you want more real-fruit flavor. Cheap syrupy stuff works in a pinch, but the better the filling, the tastier the cobbler.

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Step-by-step: How to make Peanut Butter and Jelly Cobbler

Short, clear, and friendly — follow these steps for success.

1. Preheat the oven to 350°F. Grab a 9×13 baking dish and set it nearby.
2. Spread the filling. Pour both cans of strawberry pie filling into the pan. Use a spatula to even it out into a smooth layer. No need to be perfect — the clumps of dough will cover any gaps.
3. Mix the topping. Dump the peanut butter cookie mix into a medium bowl. Add the ½ cup melted butter and stir until the mixture holds together in slightly sticky clumps. If it looks dry, add a splash more butter (but don’t go crazy).
4. Top the filling. Using your hands or a spoon, drop chunks of the cookie mixture evenly over the pie filling. Cover the surface as best you can — you want lots of exposed fruit bubbling between the cookie bits.
5. Bake. Slide the pan into the oven and bake for about 35–45 minutes, or until the topping turns golden and the filling bubbles at the edges. Oven temps vary — start checking around 35 minutes.
6. Cool slightly. Take the cobbler out and let it sit for 10 minutes. That cooling time helps the filling thicken a little so it doesn’t run everywhere when you scoop.
7. Serve warm. Spoon generous portions into bowls and crown with vanilla ice cream, or drizzle on peanut butter sauce and extra strawberry syrup. Heaven.

FYI: If you want crisper cookie bits, broil for 1–2 minutes at the very end — but watch it like a hawk. One second too long and you’ll have charcoal chips.

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Pro tips for perfect results

• Don’t overmix the cookie topping. You want clumps — not a smooth paste. Clumps give texture.
• Let it rest 10 minutes after baking. It slices and serves cleaner once it’s not scalding hot.
• Adjust sweetness easily: use a reduced-sugar pie filling or add a pinch of salt to the cookie mix to balance things.
• For extra peanut punch, fold a handful of chopped roasted peanuts into the topping.
• Avoid microwaving leftovers if you care about texture — reheat in a 325°F oven or an air fryer for best results.
• If the filling seems runny after cutting, that’s normal; blot excess with a paper towel if you want neater plates.

Big tip: Use room-temperature butter when mixing — it blends more evenly with the cookie mix and yields better clumps.

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Variations to try

This base opens up lots of delicious detours.

• Peanut Butter Cookie Fruit Cobbler: Swap the strawberry for cherry or blueberry pie filling for a different fruit vibe. (Yes, the peanut butter still pairs surprisingly well.)
• Peanut Butter Cobbler Recipe — Deluxe: Stir in chocolate chips or M&Ms into the cookie mix for a PB&J-meets-Mars-bar moment.
• Peanut Butter And Jelly Biscuit Bake: Use a biscuit mix instead of cookie mix for a softer, breadier top layer.
• Peanut Butter And Jelly Casserole: Make this in a deeper dish and double the filling for an ooey-gooey casserole that feeds a crowd.
• Carnival-style Peanut Butter Cobbler: Add a swirl of salted caramel and top with crushed peanuts for a Peanut Butter Cobbler Carnival Eats vibe — think fairground decadence.
• Savory-sweet twist: Add a pinch of chili powder to the cookie mix for subtle heat that contrasts the fruit.

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Best ways to serve

How you plate this matters — here are some ideas that impress.

• Classic: Warm cobbler + scoop of vanilla ice cream. Melting ice cream into jammy fruit = magic.
• Fancy-ish: Drizzle with homemade peanut butter sauce or salted caramel, add toasted chopped peanuts for crunch.
• Brunch-style: Serve with crème fraîche or Greek yogurt for tang and a lighter mouthfeel.
• On the go: Spoon into individual containers for party food to go or picnic-friendly portions.
• Kid-friendly: Top with mini marshmallows or sprinkle extra cookie crumbs — instant smiles.

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Quick tips for storage and leftovers

• Room temp: Cover loosely and keep up to 24 hours. (Fruit fillings can ferment if left too long.)
• Fridge: Store in an airtight container for up to 3 days. Reheat in oven or air fryer.
• Freezer: You can freeze portions for up to 1–2 months. Thaw in the fridge before reheating.
• Reheating: Oven at 325°F until warmed through. Cover loosely with foil if the top starts to brown too much. Avoid microwaving if you want to preserve texture.

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FAQs

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Final thoughts wrap-up

If you want a dessert that’s equal parts nostalgia and genius, try this Peanut Butter And Jelly Cobbler. It captures the childhood classic in a grown-up, bakeable format that looks and tastes like effort — but takes almost none. Whether you label it Peanut Butter Jelly Desserts for a potluck, call it a Peanut Butter Cobbler Recipe for weeknight comfort, or go full show-off with a Peanut Butter Cobbler Carnival Eats-style topping, this cobbler adapts and delivers.

So, what are you waiting for? Grab that cookie mix and a couple of cans and get baking. You’ll end up with a warm, spoonable, slightly nostalgic dessert that people will ask you to make again — and honestly, who doesn’t want to be known as the person who brings PB&J in dessert form?

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