Peanut Butter Chocolate Chip Cookies

This recipe comes from Kati one of GFM’s friends on Facebook. The recipe is from her Aunt Denise G. I look forward to trying these out this weekend as I love, love, love chocolate and peanut butter. This recipe looks super easy so of course, I am a fan. Here is a little bit about Kati:

I’ve been GF for just over 2 months, after “accidentally” discovering that I might have a gluten intolerance. I self-prescribed the diet without going into the doctor, just to try it out. I’ve had digestive issues for pretty much all 29 years of my life and since I’ve gone on the GF diet, I have never felt better – a complete night-and-day difference! I’m blessed to have a support system in place to help me in figuring out what foods are “safe” and swapping recipes – one of my cousins has dealt with Celiac his entire life (though I had never actually heard the word “Celiac” until I started researching the diet a few months ago), as well as a few close friends and family members who have been diagnosed with gluten intolerance over the last few years.

Thanks for the recipe Kati and Aunt Denise.

Here is what you will need:

2 cups plain peanut butter (Skippy) 2 cups firmly packed light brown sugar (C&H) 2 large eggs 2 teaspoons baking soda (Arm & Hammer) 1 bag (11-12 oz) Nestles Mini-Chocolate Chips

Let’s get prepping:

Preheat oven to 350. Now that was simple.

Let’s get cooking:

In bowl combine first 4 ingredients until blended. Stir in mini-chips. I let it stiffen up a little while so the sugar softens into the peanut butter. The bowl will seem to be about half dough and half chocolate chips. Drop by the teaspoon onto ungreased cookie sheets (you can use a small cookie scoop, like an ice cream scoop that levers them out). If they are too big, they will not cook all the way through. Do Not Flatten!

Bake for 9-10 minutes or until cookies are puffed and golden. Let them cool on the cookie sheets for at least 5 minutes as they are very soft and need some time to firm up and cooling helps. They will still just slide off the cookie sheet even if completely cooled. When completely cooled and chips have firmed up again they can be stored in an airtight container or frozen.

It is best to hide them, since they are so yummy! This will make about 100 cookies. If you don’t have time to make them all, you can store the batter in the fridge and bake when cold… the cooking time may be extended according to your oven.