Holiday Baking Blitz 2010 – Peanut Butter and Chocolate Chip Cookies

So, my baking blitz came to an abrupt end after the caramel corn on Tuesday even though I had three more projects planned for the rest of the week. A few more important things came up an there was just no time left for baking.

I’m still determined to follow though with my plans, so first thing this morning I got back to work in the kitchen. Today I made peanut butter and chocolate chip cookies.

Peanut butter cookies are the easiest cookies to make. You don’t need a fancy mixer or multiple bowls. One bowl, a fork, a spoon and a spatula is all you really need for the preparation (and of course, a baking sheet for cooking part). There are only a handful of ingredients to round up, and since there’s only a little bit of flour involved, you can easily convert it to a gluten free version, for us wheat/gluten free freaks out there.

Here’s how they’re made:

2 cups peanut butter (smooth or crunchy, whatever you like)
1 cup semi-sweet chocolate chips
1/3 cup packed brown sugar
1/4 cup flour (or gluten free substitute, like Bob’s Red Mill)
3 eggs

Preheat oven to 350 degrees
Mix peanut butter, sugar and eggs. Stir until smooth. Combine flour, then fold in chocolate chips.
Roll into 1 inch balls and place on a parchment lined baking sheet.
Bake for 17-19 minutes, depending on how soft you would like your cookies (less baking time will give you a softer cookie).

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