PEANUT BUTTER COOKIES

I’ve often heard Justin complain that there’s nothing to eat in the fridge. Yet when I open the door, I see yogurt, cheeses, fruit, some leftover lasagna, and enough milk to go with all the cereal Ohio. Yet knowing him, and knowing his sweet tooth, nothing in the fridge, or in the cupboard, will do. When these moments happen, neither of us fancy popping down to Walmart, because we’ll go in for cookies and come out with some scented candles, a new broom, and some cat litter. It’s not that we’re spontaneous spenders, we’ll just ventured into aisle 7 and remember that we both forgot to pick up fabric softener or coffee.

So in an attempt to avoid late night Walmart trips, and to make use of what we have, I have perfected a 15 minute cookie recipe with (five) ingredients you will more than likely have in the house. These cookies rival the ones I posted about a few weeks ago, but are so much quicker to make. And eat!

INGREDIENTS

1 cup CREAMY PEANUT BUTTER
2 cups BROWN SUGAR
1 EGG
1/2 tsp BAKING SODA
1/2 cup CHOCOLATE CHIPS (I used milk chocolate, but any will work!)
(handful of PLAIN FLOUR to help shape the cookies)

Preheat the oven to 350F and line a baking sheet with parchment paper. Mix all of the ingredients except for the chips together, when combined, add chips.

Dust the mix with plain flour, and shape into small balls (about 1 inch in diameter), and leave 3-4 inches between each ball on the sheet. Bake for 10 minutes. They will still appear gooey, but once cooled on a rack, they will crisp up nicely.

 

2 Comments Add yours

  1. Sam says:

    This recipe was so delicious and so simple! I’m going to keep this recipe on hand – for that late night craving!

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