There’s something magical about the combination of peanut butter and jelly—it’s like a warm hug from childhood. But what if we took that classic duo and turned it into a show-stopping dessert pizza? Imagine a chewy, golden cookie crust slathered with creamy peanut butter, swirled with glossy jelly, and finished with a sprinkle of crunchy peanuts. This isn’t just a dessert; it’s a celebration of flavors and textures that’ll have everyone reaching for seconds.
Essential Ingredients & Tools
For the Cookie Crust:
- 1 cup unsalted butter, softened: Let it sit out for about 30 minutes—it should give slightly when pressed
- ¾ cup granulated sugar: For sweetness
- ¾ cup packed brown sugar: For that deep, caramel-like flavor
- 2 large eggs: Room temperature is key—cold eggs can make the butter seize up
- 2 teaspoons vanilla extract: The good stuff, please—none of that imitation business
- 2½ cups all-purpose flour: No need to sift, but give it a good whisk
- 1 teaspoon baking soda: For the perfect rise
- ½ teaspoon salt: To balance the sweetness
For the Peanut Butter Layer:
- 1½ cups creamy peanut butter: Jif or Skippy work best for stability
- ¼ cup softened butter: This makes the spread extra luscious
- 1 cup powdered sugar: Dissolves smoothly for a silky texture
- 2–3 tablespoons milk: Adjust as needed for spreadability
For the Jelly Swirl:
- 1 cup jelly or jam: Grape, strawberry, or get wild with raspberry
- 1 tablespoon water: To thin it out for easy swirling
Extras:
- Chopped peanuts or sprinkles for garnish
Tools You’ll Need
- Stand mixer or hand mixer (a large bowl and wooden spoon work too)
- 12-inch pizza pan (or a baking sheet if you’re going free-form)
- Parchment paper (a lifesaver for easy cleanup)
- Wire rack (for cooling—patience is a virtue here)
How to Make The Ultimate Peanut Butter and Jelly Dessert Pizza
- Preheat & Prep
Fire up your oven to 350°F (175°C) and line your pizza pan with parchment paper. Lightly grease the pan under the parchment—it’s like an insurance policy against sticking.
- Cream the Butter & Sugars
In your mixer, beat the 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar on medium-high for 3–4 minutes. This isn’t just mixing—it’s aerating. You’ll know it’s ready when the mixture turns pale and fluffy, leaving delicate ribbons when you lift the paddle.
- Add the Eggs & Vanilla
Crack in the 2 large eggs one at a time, mixing well after each. This prevents the batter from breaking (which is just a fancy way of saying it won’t look curdled). Then, stir in the 2 teaspoons vanilla extract. Pro tip: If you forgot to take your eggs out early, just pop them in a bowl of warm water for 5 minutes.
- Whisk the Dry Ingredients
In a separate bowl, whisk together the 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. No need to sift—just make sure there are no lumps. Gradually add this to the wet ingredients, mixing just until combined. Overmixing = tough crust, and nobody wants that.
- Press the Dough
Transfer the dough to your prepared pan and press it into a 10–11 inch circle, about ¼-inch thick. Keep the edges slightly thicker to prevent burning. For an even crust, use the bottom of a glass to smooth it out.
- Bake to Golden Perfection
Slide it into the oven on the center rack for 15–18 minutes. You’ll know it’s done when the edges are golden and the center springs back lightly when touched. Rotate the pan halfway for even baking.
- Cool Completely
Let the crust cool on a wire rack for 45–60 minutes. Rushing this step means melty peanut butter, and while that sounds delicious, it’s messy.
- Whip Up the Peanut Butter Spread
Beat the 1½ cups creamy peanut butter, ¼ cup softened butter, 1 cup powdered sugar, and 2–3 tablespoons milk until smooth. If it’s too thick, add milk a teaspoon at a time. Too thin? A little more powdered sugar will fix it.
- Warm the Jelly
In a small saucepan, heat the 1 cup jelly with 1 tablespoon water over low heat until it’s runny (about 2 minutes). Stir constantly—burnt jelly is not a vibe.
- Assemble & Swirl
Spread the peanut butter mixture over the cooled crust, leaving a small border. Drizzle the warm jelly in zigzags, then use a toothpick to swirl it into those Instagram-worthy patterns. Top with chopped peanuts or sprinkles for crunch.
Pro Technique
The Secret to the Perfect Swirl
Your jelly should be the consistency of warm honey—too thick and it won’t swirl, too thin and it’ll bleed. Pour it in thin lines and swirl immediately. For a stunning effect, try alternating two colors (like strawberry and grape), but don’t overmix—three or four passes with the toothpick is plenty.
Crust Texture Matters
Aim for chewy, not cakey. Underbaked? Doughy center. Overbaked? Crunchy edges. An oven thermometer is your best friend here—home ovens are notorious for lying about their temperature.
Patience is Key
Let the crust cool completely before adding the peanut butter. Residual heat will turn your beautiful spread into a gooey mess. Speed up cooling by placing the pan on a wire rack—airflow is everything.
Peanut Butter Wisdom
Skip the natural stuff for this recipe—it tends to separate and get oily. Stick with conventional brands like Jif or Skippy for a smooth, stable consistency.
Perfect Pairings
Complementary Dishes
- Vanilla Ice Cream: A scoop alongside warm pizza contrasts temperatures and cuts richness. Opt for high-butterfat brands for creaminess.
- Fresh Berry Salad: Toss strawberries, blueberries, and mint with a squeeze of lime to balance sweetness.
Drinks
- Cold Whole Milk: The classic PB&J partner—its fat content coats the palate, smoothing the peanut butter’s density.
- Sparkling Rosé: Choose a demi-sec (semi-sweet) bottle; its bubbles and acidity refresh the palate.
Something Sweet
- Citrus Sorbet: A lemon or grapefruit sorbet cleanses the palate after each rich bite.
- Espresso: A shot’s bitterness contrasts the sweetness, mimicking the adult version of milk and cookies.
Storage & Freshness Guide
Short-Term Storage
Cover assembled pizza with plastic wrap or a dome lid. Refrigerate for up to 2 days, but note the crust softens over time. For crispness, serve within 12 hours.
Make-Ahead Tips
- Bake the crust up to 2 days in advance—store at room temperature in an airtight container.
- Prepare peanut butter spread 1 day ahead—keep refrigerated, then soften at room temp for 30 minutes before using.
Avoid Freezing
Freezing causes the jelly to weep and the crust to toughen. If necessary, freeze only the un-topped crust wrapped in foil for up to 1 month. Thaw at room temperature before assembling.
Nutrition Profile
This indulgent dessert pizza is best enjoyed in moderation. Below is the approximate nutritional breakdown per serving (based on 12 slices):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~550 |
| Protein | 10g |
| Carbohydrates | 65g |
| Fat | 28g |
| Fiber | 2g |
Ingredient Variations and Their Impact
Almond Butter Elegance
Swap peanut butter for creamy almond butter and finish with flaky sea salt for a gourmet twist.
Sugar Cookie Simplicity
Use store-bought sugar cookie dough for a sweeter, softer base. Add a dash of cinnamon for warmth.
Tropical Jam Twist
Replace grape jelly with mango or passionfruit jam and top with Toasted Coconut Flakes.
Dark Chocolate Drizzle
Drizzle melted dark chocolate over the jelly swirls—use a piping bag for precision.
Gluten-Free Adaptation
Substitute all-purpose flour with a 1:1 gluten-free blend (add 1 tsp xanthan gum if your mix doesn’t include it).
The Ultimate Peanut Butter and Jelly Dessert Pizza: A Sweet Slice of Nostalgia
Indulge in a Peanut Butter and Jelly Dessert Pizza—chewy crust, creamy peanut butter, and swirled jelly. Get the recipe for this nostalgic treat!
Ingredients
For the Cookie Crust
-
1 cup unsalted butter (softened)
-
¾ cup granulated sugar
-
¾ cup packed brown sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
2½ cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon salt
For the Peanut Butter Layer
-
1½ cups creamy peanut butter
-
¼ cup softened butter
-
1 cup powdered sugar
-
2–3 tablespoons milk
For the Jelly Swirl
-
1 cup jelly or jam
-
1 tablespoon water
Extras
-
Chopped peanuts or sprinkles
Instructions
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Preheat oven to 350°F (175°C). Line a 12-inch pizza pan with parchment paper.01
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Cream 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until pale and fluffy.02
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Add 2 large eggs one at a time, then 2 teaspoons vanilla extract.03
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Whisk 2½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt, then gradually mix into wet ingredients.04
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Press dough into pan, forming a 10–11 inch circle.05
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Bake for 15–18 minutes until golden. Cool completely.06
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Beat 1½ cups creamy peanut butter, ¼ cup softened butter, 1 cup powdered sugar, and 2–3 tablespoons milk until smooth.07
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Heat 1 cup jelly with 1 tablespoon water until runny.08
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Spread peanut butter mixture over crust, drizzle jelly, and swirl. Garnish as desired.09
