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.
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
[adapted from Epicurious]
- 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
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.
December 8 2011