Peanut butter cookies
Simple cookies made with peanut butter, golden syrup and flour.
Allergens: contains cereals containing gluten, eggs, milk, peanuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 15g carbs · 8g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Peanut butteruse 200g | £0.95340g · £0.28 per 100g | £1.10340g · £0.32 per 100g |
| Golden syrupuse 200g | £1.80700g · £0.26 per 100g | £1.60280g · £0.56 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Plain flouruse 225g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Eggspack 6 pack · use 1 egg | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £7.20 | £7.40 |
| Cost of what this recipe uses | £2.23 | £3.10 |
| Per serving | £0.09 | £0.13 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 24. For a different number, use the amounts in the table above.
- Weigh and prep all ingredients first. Measure 200g peanut butter, 200g golden syrup, 100g unsalted butter, 225g plain flour and crack 1 egg into a bowl. Line a large baking tray with baking paper. Preheat the oven to 180C (160C fan, gas 4) and set a cooling rack ready.
- Melt the butter and syrup on the hob. Place 100g unsalted butter and 200g golden syrup in a small saucepan over medium heat. Warm 3-4 minutes, stirring, until fully melted and glossy but not boiling. Remove from the hob and leave to cool 1 minute.
- Make the wet mixture smooth. Pour the warm butter syrup into a large mixing bowl and stir in 200g peanut butter until combined. Add 1 egg and beat with a wooden spoon until thick, glossy and uniform. The mix should look like a soft paste.
- Add the dry ingredients. Sift 225g plain flour with 1 tsp bicarbonate of soda and 1/2 tsp fine salt into the bowl. Mix with a spatula until a soft dough forms with no dry patches. Dough will be sticky but hold together.
- Season and check flavour. Taste a tiny cooled piece of dough for salt and sweetness balance. Add an extra pinch of salt if needed, as peanut butter can taste flat. The dough should taste sweet, nutty and lightly salty.
- Shape the cookies. Scoop the dough into 24 equal pieces about 30g each and roll into balls. Place them on the lined tray 2cm apart. Press each lightly with a fork in a criss-cross pattern to flatten slightly.
- Bake until golden. Slide the tray into the middle of the preheated oven. Bake 10-12 minutes until edges are golden brown and centres look set but still soft. Cookies will firm as they cool.
- Cool and serve. Leave cookies on the tray 5 minutes then transfer to a cooling rack. Serve warm with a glass of milk or store in an airtight tin once completely cool. They are best eaten the same day.
Tips
- Swap to cheaper own-brand peanut butter and golden syrup, and use standard plain flour for the same texture without extra cost.
- Store cooled cookies in an airtight tin at room temperature for up to 5 days. Cool leftovers and put them away within 1-2 hours.
- Freeze shaped dough balls on a tray then bag them for up to 3 months. Bake from frozen at 180C (160C fan, gas 4) for 12-14 minutes until golden.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Peanut butter · about 50g left
Keep the rest frozen: just reseal the bag. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 197g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Plain flour · about 1.275kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).