Do you ever do/say something to someone and you don’t quite have it in you to apologize with words, so you bake cookies instead? That’s never happened to me 😉
With all of the stress that comes with looking for a new apartment, finding a mover, scheduling time for painters to come, figuring out where the furniture will fit (actually, my mom took care of that- Thanks, Mom!), etc, you can imagine, perhaps, that my behavior over the past week or two hasn’t been stellar. Nate can attest to this.
Luckily, I have a patient man on my hands. He’s put up with my stressing, yelling, and ordering him around. And although he hasn’t helped me to take care of any of the details (except for getting his beloved FIOS set up), I can’t say that he deserves the rage I’ve let loose on him on several occassions.
So I thought that when he got home from work yesterday, I’d surprise him with the sweet smell of cookies wafting from the oven.
This is a recipe I came across online, although I’ve seen several variations in recent months and have been intrigued- Flourless Peanut Butter Chocolate Chip Cookies.
I was skeptical at first. How could 5 ingredients create such a moist, tender and delicious cookie? But one bite of the final product and I was a believer.
Try these for when you want to surprise someone special…or even to treat yourself. They take 25 minutes max from start to finish. Give them to the appropriate person and all will be forgotten…right, Nate
Flourless Peanut Butter Chocolate Chip Cookies
Adapted from Southern Living
Makes 2 dozen
1 cup chunky peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semisweet chocolate morsels
Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.
Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
Bake at 325° for 15 to 20 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.