Peanut Butter and Jelly Cookies are soft, chewy treats that capture the nostalgic flavor of a classic PB&J sandwich. Creamy peanut butter folded with your favorite jelly or jam creates a comforting cookie that’s perfect for after-school snacks or anytime indulgence.
If you enjoy peanut-forward desserts, try Butterscotch Peanut Bars next for a crunchy cookie-bar alternative.
Why you’ll love this recipe
If you or your kids love peanut butter and jelly sandwiches, these cookies will be a hit. The same comforting combination of creamy peanut butter and fruity jam is concentrated into a thick, chewy cookie.
This straightforward recipe uses simple pantry ingredients and a technique that produces cookies that stay soft for days. Brown sugar and golden syrup add moisture and help keep the cookies tender. Chilling the dough allows the flour to hydrate and the butter to firm up, which reduces spreading and improves flavor.
The result is mouthwatering PB&J cookies you’ll want to reach for again and again.
Recipe ingredients
Golden syrup is a lightly toffee-flavored syrup made from cane sugar, commonly used in the UK. It can be found online, in specialty markets, or in some supermarkets. If you can’t find golden syrup, honey or light corn syrup are suitable substitutes in this recipe.
Instructions
This overview highlights the main steps. The full, detailed instructions follow in the recipe card below.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream butter and sugars, then add the peanut butter, golden syrup, egg, and vanilla until smooth. Stir in the dry ingredients, then gently fold the jelly into the dough. Refrigerate for at least one hour, preferably overnight.
- Scoop dough with a medium scoop (about 1½ tablespoons) and place portions about 2 inches apart on prepared baking sheets.
- Bake at 350°F (175°C) for 11–12 minutes, until the edges are golden. The tops will still look glossy. Cool completely on a wire rack.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or vacuum seal. When packing for travel, double-wrap cookie pairs with bottoms together in plastic wrap before placing in a container.
Tips and variations
- For a crunchier texture, use crunchy peanut butter or stir in ¼ cup chopped peanuts.
- Avoid natural peanut butters with separated oil; they produce different texture and spread.
- Use any jelly or jam you like—strawberry, raspberry, or grape are all excellent choices.
- Swap peanut butter for other nut butters, cookie butter, or soy butter for a different flavor.
- To amplify the fruit flavor, replace ½ teaspoon of the vanilla with ½ teaspoon of a fruit-flavored extract.
- Chilling the dough improves texture, flavor, and prevents excessive spreading while baking.
FAQ’s
Chilling allows several changes that improve the cookies: sugar absorbs moisture for better browning, flour hydrates for better texture, and chilled butter prevents excessive spreading. Overall, chilling enhances flavor and final texture.
Bake the dough straight from the refrigerator. Baking cold dough preserves the benefits of chilling and yields thicker, chewier cookies.
Refrigeration is preferred. The freezer will firm the butter quickly, but only slower, longer chilling in the fridge allows the sugars and flour to fully hydrate and flavor to develop.
Related recipes
Golden Raisin Biscuit Cookies (also known as Garibaldi Biscuits) are thin, lightly sweet cookies with a layer of golden raisins—great for lunch boxes or snack time.
Benne Wafers are thin, chewy sesame cookies with a strong sesame flavor and a reputation for good luck.
Chocolate Chip Peanut Butter Bars are thick, chewy cookie bars that bake in a pan for quick slicing and sharing.
Funfetti Sugar Cookies are crisp sugar cookies flecked with colorful sprinkles for a festive touch.
Whole Wheat Flour Cookies combine the nutty flavor of whole wheat with chunks of creamy caramel for a hearty cookie.
Peanut Butter Powder Cookies are crunchy treats using powdered peanut butter for an extra peanutty taste.
Mazapan, a Mexican peanut candy, is a simple, fudge-like sweet made with just a couple of ingredients.
Recipe summary
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Peanut Butter and Jelly Cookies
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Ingredients
- 2 ⅓ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 cup peanut butter see notes for substitutions
- ¼ cup golden syrup Honey or corn syrup can be substituted
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup jelly any flavor
Instructions
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a stand mixer, beat the butter and sugars until light and combined, about 2–3 minutes.
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Mix in the peanut butter and golden syrup until incorporated.
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Add the eggs and vanilla, beating until smooth.
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Stir in the flour mixture until just combined.
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Using a spatula or wooden spoon, gently fold the jelly into the dough until distributed.
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Cover dough and refrigerate at least one hour, preferably overnight.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Portion dough with a medium scoop (1½ tablespoons) about 2 inches apart on the prepared sheet.
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Bake 11–12 minutes, until edges are golden and tops remain glossy.
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Cool 5–10 minutes on the baking sheet before transferring to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 5 days; refrigerate or vacuum seal for longer storage.
Notes
- For more crunch, use crunchy peanut butter or add ¼ cup chopped peanuts.
- Avoid natural peanut butter that separates, as it affects texture and spread.
- This recipe works well with many jelly or jam flavors—strawberry, raspberry, or grape are all good options.
- Try other spreads like almond butter, cookie butter, or soy butter for variation.
- Swap ½ teaspoon of vanilla for ½ teaspoon of fruit-flavored extract to intensify the jelly note.
- Chilling the dough is highly recommended for the best results.
Packing tips
- Double-wrap cookie pairs (with bottoms together) in plastic wrap, then place in an airtight container or zip-top bag.
- Vacuum sealing is best for long-term storage.
Nutrition
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Carbohydrates: 17g
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Protein: 2g
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Fat: 5g
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First Published: October 13, 2013. Last Updated: September 20, 2021. Updated for additional information, improved photographs, and better reader experience.