Peanut Butter and Jelly Cookies are soft, chewy cookies that taste just like your favorite childhood sandwich. Creamy peanut butter and your choice of jelly or jam combine to make the perfect after-school snack.
Can't get enough peanut cookie recipes? Next time, try Butterscotch Peanut Bars for a crunchy cookie bar experience.
Why you'll love this recipe
If you, or your kids, love peanut butter and jelly sandwiches, then these are the cookies for you! The same comforting combination of creamy peanut butter and fruity jam is packed into cookie form.
This easy recipe uses ingredients and methods that ensure thick, chewy cookies that will stay chewy for days! Brown sugar and golden syrup provide extra moisture which is absorbed by the flour during chilling.
The result, is pb&j cookies you will want to sink your teeth into. Repeatedly.
Recipe ingredients
Golden syrup is a syrup with a toffee flavor made from sugar cane. It's very popular in the UK where it is used like Americans use maple syrup or honey.
It is easily found online, at World Market, and in some American supermarkets in the syrup aisle. However, it can also be replaced in this recipe with honey or corn syrup.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Using a stand mixer with the paddle attachment, beat the butter and sugars until well combined, then mix in the peanut butter, golden syrup, egg, and vanilla. Stir in the flour mixture, then fold the jelly into to dough until well distributed. Refrigerate at least one hour (preferably overnight).
- Use a medium scoop (1 ½ tablespoon) to portion the dough about 2" apart on the prepared cookie sheet.
- Bake for 11-12 minutes, until edges begin to turn golden brown. The tops of the cookies will still look shiny and wet. Cool completely on a wire cooling rack.
Storage
These great cookies remain fresh for up to 5 days when stored in an airtight container at room temperature. Refrigeration or vacuum sealing may be used for longer storage times.
Tips and variations
- For a crunchier texture, crunchy peanut butter or ¼ cup of chopped peanuts can be used.
- For best results, do not use natural peanut butter.
- I used strawberry jelly in my cookies, but this recipe will work with your favorite jelly or jam flavors such as strawberry jam, raspberry jam, or grape jelly.
- Instead of peanut butter, substitute different nut butters, cookie butter, or soy butter.
- For more intense fruity jelly flavor, substitute ½ teaspoon of of the vanilla with ½ teaspoon of fruit flavored extract.
- Chilling the dough is highly recommended for perfect cookies with better flavor and texture.
FAQ's
While the dough is chilling, several chemical changes take place that effect the outcome of the cookies. The sugar absorbs moisture which leads to better browning from sugar caramelization while baking.
The flour becomes hydrated which, along with chilled butter, minimizes spreading while baking. Chilling also produces a greater depth of flavor.
No. Bake cookie dough directly from the refrigerator to retain all the benefits of chilling the dough.
It is better to chill in the fridge. Using the freezer will work to solidify the butter, but only the longer chilling times in the fridge provide enough time for the hydrating of the sugar and flour, as well as the development of flavor.
Related recipes
Golden Raisin Biscuit Cookies, also known as Garibaldi Biscuits, are the perfect snack for raisin lovers. Golden raisins pressed between two thin layers of lightly sweet dough, makes a great lunch box or after school treat.
Benne Wafers are thin, chewy cookies full of sesame seeds and sesame flavor. These cookies are said to bring good luck!
Chocolate Chip peanut Butter Bars are thick, chewy cookie bars. Save time baking cookie dough like brownies in a pan and cutting into bars.
Funfetti Sugar Cookies are crunchy sugar cookies with fun, colorful sprinkles baked into the dough!
Whole Wheat Flour Cookies are chewy cookies with the nutty flavor of whole wheat and chunks of creamy caramel candy.
Peanut Butter Powder Cookies are another cookie bursting with peanut flavor! These crunchy treats get their flavor boost from peanut butter powder.
Mazapan, Mexican peanut candy, is a fudge-like treat made with just 2 ingredients!
Recipe summary
Follow along with these recipe summary slides! The photo slides change when you click or automatically after 7 seconds.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Peanut Butter and Jelly Cookies
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
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter and sugars until well combined (about 2-3 minutes).
- Mix in the peanut butter and golden syrup.
- Add the egg and vanilla and beat until smooth.
- Stir in the flour mixture until combined.
- Using a rubber spatula or wooden spoon, fold the jelly into the peanut butter cookie dough until well distributed.
- Cover the cookie dough with plastic wrap and refrigerate at least one hour (preferably overnight).
- When ready to bake, pre-heat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Use a medium scoop (1 ½ tablespoon) to portion the dough about 2" apart on the prepared cookie sheet.
- Bake for 11-12 minutes, until edges begin to turn golden brown. The tops of the cookies will still look shiny and wet.
- Cool for 5-10 minutes on the baking sheet then move to a wire rack to cool completely before storing.
- Cookies remain fresh for up to 5 days when stored in an airtight container at room temperature. Refrigeration or vacuum sealing may be used for longer storage times.
Notes
- For a crunchier texture crunchy peanut butter or ¼ cup of chopped peanuts can be used.
- For best results, do not use natural peanut butter.
- I used strawberry jelly in my cookies, but this recipe will work with your favorite jelly or jam flavors such as strawberry jam, raspberry jam, or grape jelly.
- Instead of peanut butter, substitute different nut butters, cookie butter, or soy butter.
- For more intense fruity jelly flavor, substitute ½ teaspoon of of the vanilla with ½ teaspoon of fruit flavored extract.
- Chilling the dough is highly recommended for better flavor and texture.
- Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag.
- The best way to wrap for longer storage is to use vacuum sealing.
Nutrition
First Published: October 13, 2013. Last Updated: September 20, 2021. Updated for additional information, improved photographs, and better reader experience.
Carlee
What a fun cookie recipe. Your pictures make them look absolutely scrumptious and the flavor combination is perfect of course!
Cindy
Wendy, live the idea of mixing the jam right into the cookie dough. I have seen peanut butter thumbprint cookies where you put a dollop of jam in the middle, but this is so much smarter. Perfect for shipping. I’m a big fan of golden syrup too!
BruCrew Life
I adore how you gave these cookies decorated!! They also sound soooo good! 🙂
themondaybox
Thanks, Jocelyn! These versatile jam cookies can be frosted or filled in so many ways! Peanut butter frosting was an obvious match. 🙂
shannon
first of all, MARY JANES! i LOVE that candy! I know it's considered "nostalgia candy" at this point, but i even remember those from when i was little: that, and my mom always liked those bit-o-honeys. 🙂
i love these cookies! and you're so right: i've seen the colorful jam cookies on pinterest too, and there's no WAY those colors come from just jam, unless it's like, nuclear. 🙂 pb + j cookies are right up my alley, for sure.
themondaybox
I remember bit-o-honeys too! For some reason, I don't think I was a fan. Are they honey flavored?
I am philosophically opposed to nuclear cookies, so mine are plain brown. It's disappointing when you are hoping for jewel tones. However, the mild brown exterior hides the fact that these cookies really taste like whatever flavor of jelly/jam you use. Peanut butter frosting is good on everything, including fingers. 🙂
Gina left the mall
Great. I'm reading this at 5:42a.m. and now I want cookies for breakfast...lol. They look delicious as always. And now I have a favor to ask. Someone asked for cooking shipping advice. I answered by referencing your blog and adding your shipping tip from this post. Could you look at the question and reply to "Samantha" as well? Want to make sure I give the most correct/thorough answer. Here is post: http://ginaleftthemall.com/2013/09/24/7-tips-from-packing-to-package/
themondaybox
Thanks, Gina! I find that reading food blogs at any time of the day makes me hungry. Cookies for breakfast. Cake for lunch. Popsicles for dinner. Dangerous business this food blogging! 🙂
I have added to your answer to Samantha, referencing a document recently posted on Soldiers' Angels Bakers facebook page that shows in pictures and words a recommended method for successful cookie shipping. Debi Beall, the baker who created the document, has kindly given me permission to post it on The Monday Box. I plan to soon. If you want me to email the pdf to you, just in case it would work well on your shipping page, let me know. 🙂 Thanks for your confidence in my shipping skills! I definitely have shipped a lot of cookies, but I am always open to suggestion. 🙂
Gina left the mall
Wendy, thanks for responding! Yes on the pdf and I have another question for you but I'll send you an email. Thanks again, I really appreciate it!!
Joanne
We dont' get any trick or treaters in my building so i'm always left with the same internal debate! Maybe this year....I'll skip the candy and just make these cookies instead!
themondaybox
Ok, Joanne. Here is the plan. Go to your pinterest board that has mouth watering photos of candy laden brownie bars (we all have such a board). Buy the candy needed for your favorite pin. IF a trick-or-treater miraculously appears at your door, you are prepared. While you are waiting for that lone trick-or-treater, bake cookies for yourself and for the smell to guide trick-or-treaters to your door. Should no trick-or-treater appear, bake the candy into your pinned recipe and mail it to someone immediately. Maybe try one or two before mailing. That's my plan. You are welcome to copy me. 🙂
Mama's Gotta Bake
There's no better combination for me than peanut butter and jelly. It's my favorite midnight snack! The cookies look great.
themondaybox
Thanks,Sheryl! The combo is a favorite. At my house, people just get picky over jam flavors. Strawberry is usually the winner.
Anne ~ Uni Homemaker
These cookies look so fun and festive Wendy! I especially love the purple sparkly one. YUM!
themondaybox
Thanks, Anne! My son's school color is purple and my daughter's favorite color is purple. Consequently, I do a lot of purple! 🙂
The Café Sucre Farine
You are very creative! Love this idea and btw, I loved the Mary Jane's too, could eat them by the handfuls!
themondaybox
Thanks, Chris! It is fun to create and even more fun when it works! 🙂 I always did eat Mary Janes by the handful as a kid, because nobody else wanted them! 🙂
Suzie
I'm in the country and average about 30 trick-or-treaters a year. I buy way too much candy...ha!! I remember Mary Jane's, I liked them too. I like the idea of peanut butter and jelly cookies, so unique and fun!
themondaybox
I am in a suburban neighborhood and we still don't get more than 30 trick-or-treaters, Suzie! Every year I worry about running out of candy and every year I over buy! Its good to know other people remember Mary Janes! I don't think about them any time other than Halloween but they will always be my favorite. 🙂
Ashley
Wendy these sound so good! I love peanut butter and jelly (still eat it all the time on toast for breakfast!). And I really like that you incorporated the jelly into the actual dough.
Where we lived in DC we never had trick or treaters but in our new neighborhood here in NC we'll actually get some - which means maybe we won't end up with a giant bag of candy!
themondaybox
Thanks, Ashley! The jelly dough is really versitile. Any flavor jelly,jam,or syrup can be used. Because they are soft, I think they might even work for ice cream sandwiches!
A fun thing about Halloween in different states is that regionally there are different traditions. In many St. Louis neighborhoods, the kids have to tell a joke before they get their treat. In Iowa the kids go trick-or-treating on Oct. 30 and it is called Beggers' Night. Let us know if there are any NC traditions....and maybe you should buy extra candy if you want to bake with left overs. 🙂
noyomoco
I've totally heard of Mary Jane's! 🙂 In the yellow wrapper, right?
These cookies sound awesome!
themondaybox
Yes! Those are the ones! Jennifer, you made my day...perhaps week. Googling Mary Janes (on the same week as my birthday) and finding them available at Good Old Days candy company was a wee bit depressing. Please don't tell me you know about Mary Janes because of a candy exhibit at the history museum! 🙂
mmmarzipan
They look and sound lovely... and I like the cute, festive sprinkles!
themondaybox
Thank you! Peanut butter and jelly is an American childhood (and adult) standard. Sometimes, non-Americans, having grown up with the wonders of Nutella instead, think peanut butter is weird. I really think pb and j can be an acquired taste.The great part about these cookies is that the peanut butter is optional! 🙂 Sprinkles make everything festive. 🙂