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 ♥
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!
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
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Pre heat oven to 180c.
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Line a baking try with greaseproof/baking paper.
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Mix first 4 ingredients together until well combined.
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Roll mixture in to balls using 2 tsp (measured) of dough per ball.
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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.
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Add 1/4 tsp of raspberry jam to the centre of each cookie.
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Bake for 10 mins.
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Allow to cool on tray for 20 mins before serving.
Recipe 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*
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