• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies

    Peanut Butter and Jelly Cookies

    By Wendy Sondov · Published: Sep 20, 2021 · Modified: Oct 15, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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.

    Golden brown peanut butter and jelly cookies on a plate with the alphabet around the rim.

    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

    Recipe ingredients: flour, eggs, butter,  sugars, golden syrup, vanilla, baking soda, salt, peanut butter, jelly.

    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.

    Cookie process collage; whisk dry ingredients, combine all ingredients, scoop dough balls, bake until edges brown.
    1. In a medium bowl, whisk together flour, baking soda, and salt.
    2. 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).
    3. Use a medium scoop (1 ½ tablespoon) to portion the dough about 2" apart on the prepared cookie sheet.
    4. 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.
    Closeup of thick, textured peanut butter cookies on a serving plate with an alphabet rim.

    FAQ's

    Why chill dough?

    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.

    Should refrigerated cookie dough be brought to room temperature before baking?

    No. Bake cookie dough directly from the refrigerator to retain all the benefits of chilling the dough.

    Do you chill cookie dough in fridge or freezer?

    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.

    Cut edges of cookies to show thick, puffy interior.

    More back to school treats

    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.

    Recipe summary

    Follow along with these recipe summary slides! The photo slides change when you click or automatically after 7 seconds.

    Peanut Butter and Jelly Cookies

    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

    This peanut butter and jelly cookies recipe makes thick, chewy peanut butter cookies swirled with fruity jelly or jam.
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chill time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 46
    Calories: 120kcal
    Author: Wendy Sondov

    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.
    Packing tips
    • 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

    Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 75mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: October 13, 2013. Last Updated: September 20, 2021. Updated for additional information, improved photographs, and better reader experience.

    You might also like:

    Peanut Butter Powder Cookies Peanut Butter Chocolate Chip Bars cut in squaresPeanut Butter Chocolate Chip Bars Piped butter cookies in a variety of shapes.Italian Butter Cookies Colorful cookies in flower shapes with bowls of jam.Jam Butter Cookies
    « Golden Raisin Biscuit Cookies
    Pumpkin Butterscotch Cakes »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Carlee

      September 22, 2021 at 9:30 pm

      What a fun cookie recipe. Your pictures make them look absolutely scrumptious and the flavor combination is perfect of course!

      Reply
    2. Cindy

      September 22, 2021 at 7:33 pm

      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!

      Reply
    3. BruCrew Life

      October 21, 2013 at 8:28 pm

      I adore how you gave these cookies decorated!! They also sound soooo good! 🙂

      Reply
      • themondaybox

        October 21, 2013 at 10:31 pm

        Thanks, Jocelyn! These versatile jam cookies can be frosted or filled in so many ways! Peanut butter frosting was an obvious match. 🙂

        Reply
    4. shannon

      October 21, 2013 at 9:07 am

      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.

      Reply
      • themondaybox

        October 21, 2013 at 10:51 pm

        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. 🙂

        Reply
    5. Gina left the mall

      October 19, 2013 at 4:47 am

      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/

      Reply
      • themondaybox

        October 19, 2013 at 9:17 pm

        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. 🙂

        Reply
        • Gina left the mall

          October 21, 2013 at 8:09 pm

          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!!

          Reply
    6. Joanne

      October 17, 2013 at 6:06 am

      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!

      Reply
      • themondaybox

        October 17, 2013 at 10:19 pm

        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. 🙂

        Reply
    7. Mama's Gotta Bake

      October 15, 2013 at 12:07 pm

      There's no better combination for me than peanut butter and jelly. It's my favorite midnight snack! The cookies look great.

      Reply
      • themondaybox

        October 15, 2013 at 12:34 pm

        Thanks,Sheryl! The combo is a favorite. At my house, people just get picky over jam flavors. Strawberry is usually the winner.

        Reply
    8. Anne ~ Uni Homemaker

      October 15, 2013 at 2:50 am

      These cookies look so fun and festive Wendy! I especially love the purple sparkly one. YUM!

      Reply
      • themondaybox

        October 15, 2013 at 11:52 am

        Thanks, Anne! My son's school color is purple and my daughter's favorite color is purple. Consequently, I do a lot of purple! 🙂

        Reply
    9. The Café Sucre Farine

      October 14, 2013 at 8:55 pm

      You are very creative! Love this idea and btw, I loved the Mary Jane's too, could eat them by the handfuls!

      Reply
      • themondaybox

        October 14, 2013 at 9:43 pm

        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! 🙂

        Reply
    10. Suzie

      October 14, 2013 at 8:32 pm

      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!

      Reply
      • themondaybox

        October 14, 2013 at 9:40 pm

        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. 🙂

        Reply
    11. Ashley

      October 14, 2013 at 7:55 pm

      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!

      Reply
      • themondaybox

        October 14, 2013 at 9:36 pm

        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. 🙂

        Reply
    12. noyomoco

      October 14, 2013 at 7:14 am

      I've totally heard of Mary Jane's! 🙂 In the yellow wrapper, right?

      These cookies sound awesome!

      Reply
      • themondaybox

        October 14, 2013 at 8:35 am

        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! 🙂

        Reply
    13. mmmarzipan

      October 14, 2013 at 1:46 am

      They look and sound lovely... and I like the cute, festive sprinkles!

      Reply
      • themondaybox

        October 14, 2013 at 8:31 am

        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. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Passover

    • The World’s Best Passover Chocolate Chip Mandel Bread
      The World’s Best Passover Chocolate Chip Mandel Bread
    • Peanut Butter S'mores Cookies (Gluten Free)
    • Plain and chocolate drizzled coconut macaroon cookies.
      Coconut Macaroons without Condensed Milk
    • Gluten Free Brownie Brittle
    • Almond Flour Cookie Bars with swirls of melted chocolate inside.
      Almond Flour Cookie Bars
    • Chocolate Crinkle Cookies covered in confectioners sugar on a slate background.
      Gluten Free Chocolate Crinkle Cookies
    Favorite Biscotti Recipes

    Most Popular

    • Closeup of raisin biscuit squares with golden crust speckled with raisins.
      Golden Raisin Biscuit Cookies
    • Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies- melt-in-your-mouth buttery shortbread made even better with added espresso and chocolate! | The Monday Box
      Espresso Chocolate Shortbread Cookies
    • Chocolate cake mix mug cakes and bowls of cake toppings
      Cake Mix Mug Cake
    Amazing 1 Minute Mug Cakes

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2023 The Monday Box, All Rights Reserved.