That’s right, pull out those spanx and flowy tops because it’s TWELVE days of Holiday[ish] sweet treats!

Good news, there’s some healthy sweet treats PLUS I’m not throwing them at you all at once.

But really, I’m gonna say day 1 started with these.

Yeah yeah, I’m craving chocolate, didn’t mean to make it that obvious.

These are my go to PB cookies. Sometimes I make them with regular PB, Chocolate PB, chunky or mix all the PB’s together. The recipe never fails me.

You guys, chocolate AAAAAAND peanut butter.  Enough said.

When I get those late night cravings for baking. . . or something sweet, this is usually what I make. It’s so easy.

Basically, you toss everything into one bowl.  mix it all together with your big wooden spoon. roll into little balls [yup, said it] and bake.

You’re welcome.

I couldn’t help it. I bought that little felt Santa basket in the $1 section at target. Wait, it’s the $1 section, right? or is it just a bunch of little stuff?  Nevermind. Not important.

If we were neighbors, I would have dropped this off for you. Unfortunately [or fortunately] my husband and I ate them ALL.

We need to work on getting treats out of the apartment faster. Of course, it might help if we got to know our neighbors first. . .

See this [almost empty] jar of chocolate goodness below? yeah, go buy some now. it’s ridiculous.

Thank you Kris for introducing me to the most amazing peanut butter, ever!

Flourless Chocolate Peanut Butter Cookies

PRINT Recipe

[adapted from Epicurious]

Ingredients

• 1 cup chocolate peanut butter [or regular or chunky or 1/2 and 1/2]
• 1 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.

In a medium bowl, mix together peanut butter (s) brown sugar, egg, baking soda and vanilla. Fold in the chocolate chips. With your hands, roll about a tablespoon of dough into a ball and arrange on the prepared baking sheet(s), spacing 2 inches apart. Continue rolling the dough until it’s gone. If you make 1 baking sheet at a time, place leftover dough in the fridge.

Bake cookies for about 10-12 minutes, until lightly golden brown on the bottom and still soft to touch in center.

Remove and let cool for 5 minutes. Transfer to racks to cool completely.

Enjoy!

*gluten-free

Happy Holidays!

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