Peanut Butter Cookies

Near and dear to my heart, the wonderful mother Susan Calvin taught me this recipe. They are rick-diculously easy and so good. Plus they are gluten free! More fun on Spoon.

 

Prep time: 5 minutes
Bake time: 20 minutes
Total time: 25 minutes

Ingredients:

1 cup peanut butter (use smooth or crunchy, sweetened or unsweetened according to your preference)
1 cup granulated sugar
1 egg
1/2 cup semi-sweet chocolate chips
1 tablespoon milk
Directions:

1. Preheat the oven to 375°F and grease a baking sheet (you may also line it with parchment paper).
2. In a medium bowl, mix together the peanut butter, sugar and egg with a fork until evenly combined.

Peanut Butter Cookie Dough_Calvin_Peanut Butter Cookies
Photo by Willie Calvin

3. Roll mixture with hands into 1-2 tablespoon balls and place on a pre-greased or parchment paper covered baking sheet. Make sure the balls are as evenly sized as possible.
4. Use a fork to flatten the balls and make a crisscross pattern.

Peanut Butter Cookie Fork Press Technique_Calvin_Peanut Butter Cookies
Photo by Willie Calvin

5. Place in oven for approximately 16 minutes.
6. When cookies are done, remove from the oven and place on a cooling rack until they are at room temperature.
7. While cookies are cooling, slowly melt the chocolate chips with the milk, stirring occasionally. Using a double boiler works best, however the microwave will also do the job.

Melted Chocolate_Calvin_Peanut Butter Cookies
Photo by Willie Calvin

8. When chocolate is fully melted and smooth, use a spoon to dab a small amount of chocolate on each cookie, just enough to spread evenly over the top.
9. Let the chocolate cool for about 20 minutes and serve.

Peanut Butter Cookie with Chocolate_Calvin_Peanut Butter Cookies
Photo by Willie Calvin

 

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