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!
- 1 cup smooth peanut butter I use one with no added sugar or salt
- ¾ cup caster sugar
- 1 egg
- pinch of fine salt to balance out sweetness
- 2-3 tbsp. raspberry jam
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 teaspoon (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 ¼ teaspoon of raspberry jam to the centre of each cookie.
Bake for 10 mins.
Allow to cool on tray for 20 mins before serving.
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*