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PB&J Cookies

Serves 10
Prep time: 5 minutes
Cooking time: 12 minutes

Gluten free afternoon tea! This recipe from Kirsty is a game changer – 3 ingredients (and a pinch of salt) and you’ve got chewy, peanutty, addictive cookies. Perfect for an after school snack or a weekend treat. Try out the recipe with different flavours of peanut butter and with your favourite mix-ins!

 

Ingredients

Method

  • 200g Fix & Fogg Peanut Butter & Jelly* (1 cup)
  • 170g caster sugar (3/4 cup)
  • ½ tsp fine salt
  • 1 egg

*any peanut butter can be used, if using plain peanut butter, I add 100g (1/2 cup) of chocolate chips


View the method
  1. Preheat oven to 180ºC
  2. In a medium bowl, combine peanut butter, caster sugar, salt and egg (and chocolate chips if you’re using them). Mix until well combined.
  3. If your mixture is a bit runny, put it in the fridge for 10 minutes.
  4. Spoon or roll balls of dough then place them on a lined baking tray.
  5. Using a wet fork, press the cookies down.
  6. Bake them for 10-12 minutes, or until they begin to brown at the edges.

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