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)
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).