Twenty-fifth new recipe

As I’ve said before, peanut butter is awesome. I always have half-used jars of various kinds of peanut butter in the cabinet, usually left over from one cooking endeavor or another. But besides the yummy peanut butter blondies I made last month, I have failed at other attempts at peanut butter-flavored treats. I’m drying to find a good peanut butter cookie recipe, so when I saw this recipe for 5 ingredient peanut butter cookies I knew I had to try it. These are about as simple as they come – mix ingredients together in a bowl, plop spoonfuls on a cookie sheet, and bake. Delicious! Plus, I got to finish off a jar of natural peanut butter that I bought to make sauce for Thai chicken pizza a while ago. These cookies are insanely delicious and I suspect you could use any kind of peanut butter to make them. And the chocolate chips are probably optional. I’m still on the hunt for a recipe for those sugar-coated and criss-crossed classic peanut butter cookies, but until I find them these will do nicely!

1 c peanut butter (I used creamy natural peanut butter)
1 c firmly packed brown sugar (I used dark)
1 egg
1 tsp baking soda
1/2 c milk chocolate chips

Stir together all ingredients in a medium bowl. Using a spoon and your fingers, form 1 to 1 1/2 inch balls (dough will be wet and sticky) and flatten slightly onto a cookie sheet (I used a silpat because I hate it when cookies stick, but nonstick aluminum foil works too) about 2 in apart. Bake at 350 deg for 9 minutes. Let the cookies cool for a couple of minutes before moving them to a wire rack. Eat warm or at room temperature. Enjoy!

Based on The Girl Who Ate Everything’s 5 Ingredient Peanut Butter Chocolate Chip Cookies.

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