3 Ingredient Cookie Dough – PB & J Cookies

These little beauties are the easiest biscuits/cookies ever…the dough itself has only three (yes THREE) ingredients! – I don’t count the pinch of salt!

I then added about 1/4 teaspoon of raspberry jam to the centre of the cookies, which gives you Peanut Butter & Jelly Cookies.

Super easy to make, and they taste soooo gooood…

PS: I have dedicated these biscuits to my lovely father-in-law Frank. I don’t think he’s ever met a biscuit/cookie that he didn’t like!

When Peter and I were first married and my in-laws used to come and stay with us, I would make my own homemade biscuits every visit for Frank, and he would sing my praises, telling how great my biscuits were…I thought I was just the bees’ knees! After a few more visits – and more biscuit baking – I boasted to Peter “your dad LOVES my biscuits! *insert proud and boastful grin here*” To which Peter replied “I wouldn’t get too excited – Dad just likes biscuits!” *insert disappointed frowny face here*

During their next visit, Peter thought he would get a laugh AND take me down a peg or two, and informed Frank that he had set me straight regarding the biscuits. To which Frank quickly replied “what did you tell her that for?- now she won’t make me any more biscuits!”

Smart man my father-in-law.

Lee-Ann ♥

Print Pin

3 Ingredient Cookie Dough - Peanut butter & Jelly Thumbprint Cookies

Super easy cookie dough with only 3 ingredients, with a little burst of raspberry jam in the middle... the ultimate PB & J cookie!

Course Sweet Treat

Cuisine Modern Australian

Keyword 3 ingredient cookie dough peanut butter jelly

Total Time 40 minutes

Servings 26

Calories 92kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

• 1 cup smooth peanut butter I use one with no added sugar or salt
• 3/4 cup caster sugar
• 1 egg
• pinch of fine salt to balance out sweetness
• 2-3 tbsp. raspberry jam

Instructions

• Pre heat oven to 180c.
• Line a baking try with greaseproof/baking paper.
• Mix first 4 ingredients together until well combined.
• Roll mixture in to balls using 2 tsp (measured) of dough per ball.
• Place on baking tray. Leave a little space between cookies - they will spread a little (but not a lot) then use your knuckle (not your thumb) to put an indent in the dough balls.
• Add 1/4 tsp of raspberry jam to the centre of each cookie.
• Bake for 10 mins.
• Allow to cool on tray for 20 mins before serving.

Notes

I find using my knuckle (and quite upright) to make the indent in the cookies rather than my thumb makes the sides of the indent more even - so the jam stays centred during cooking time rather than possibly running over the edges.

I space the balls about 1 inch/3 cm apart on the tray, then put the indents in.

I use peanut butter with no added sugar or salt because sugar/salt levels in peanut butter can vary a lot depending on brand. Adding both the salt and sugar myself means I can better control the finished product.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*