I'm still not fully recovered from my sickness earlier this week, but I couldn't go a week without baking so I made some super easy cookies for you guys.
These cookies are made without flour and butter. I know that this appeals to a lot of folks who like to find ways to eat dessert while still feeling good about themselves, but these cookies are not that kind of treat. A liberal amount of sugar is still baked into these treats, so only grab this cookie if you want a delicious peanut buttery sweet fix.
This is literally one of the easiest cookie recipes out there, excluding the kind you buy in a bag from the baking aisle, but that can't qualify as homemade, right? All of your ingredients are dumped into a large mixing bowl and mixed until combined. Stir in the chocolate chips and voila, your dough comes together in one quick mix.
Scoop tablespoon size balls and roll in sugar. Press your palm down on each ball to slightly flatten before baking for 10 minutes at 350. They're best enjoyed right out of the oven when they're gooey and warm, but you should let them cool on the cookie sheet for at least 5 minutes to allow them to firm up.
I love peanut butter cookies because they maintain their chewiness even days after baking. Cookies don't often last long in our house anyhow, but there's nothing worse than reaching for a cookie only to discover that it's dry and crumbly. Bleh. These cookies are soft and tender on the inside with a crisp exterior. Combine this texture with the best flavor combination ever (chocolate and peanut butter, of course) and you have a most delectable cookie that's a snap to whip up!
1 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
3/4 cup chocolate chips or chunks
Extra sugar for rolling
Preheat oven to 350 degrees
Measure peanut butter, sugars, egg, baking soda, salt, and vanilla into large mixing bowl and mix until well combined
Gently stir in chocolate chips
Scoop 1 tbsp size balls and roll into sugar
Bake for 10 minutes
Allow cookies to cool on cookie sheets for 5-10 minutes before removing to cooling rack
Adapted from How Crazy Cooks