Ok guys, I wasn’t planning to post this recipe, since it’s basically just adding one ingredient to my favorite 3-Ingredient Peanut Butter Cookies that I posted last holiday season. But this peanut buttery chocolatey goodness was too good not to share.
And my friend swore that these were “pretty much his favorite cookies EVER”.
And come on — just 4 ingredients? Hard to beat.
So what’s a blogger to do?
Well, of course.
Blog them. ;)
Actually, these cookies also extra-special today because they are my contribution to a virtual baby shower (make that a double baby shower for twins!!) that a bunch of food bloggers have joined together to throw for my friend Bev.
For those of you who have never experienced the Bev-ness of Bev Cooks, you’d better hop over to her beautiful and hilarious blog right now to experience it for yourself. She’s bright, she’s witty, she’s a hard worker, and she’s a rockstar cook.
But beyond that, Bev is a fellow Kansas City-an (do we actually call ourselves that?!) and used to live just a mile away from me before I moved downtown. I’m totally grateful to count her as a friend in town and a fellow blogging compadre, and am super excited about these two little buns in the oven that she’s a-cookin’ right now! Bev has candidly and bravely shared on her blog about how she and her husband struggled for years with infertility. But I’m ridiculously grateful that her story has had a happy ending, and that she and Aaron are now expecting twins!!! That’s right. A little boy and girl are about to make their grand entrance into the Weidner family, and I cannot wait for the stories and photos and baby posts that are to come. I have no doubt that cuteness will abound — both with the kiddos and their always charming mama. And I can’t wait to hear Bev’s fabulous take on it all.
BUT, when it comes to food and cooking, the one thing about Bev is that she’s nnnnnnnot so much into the whole desserts thing. Every now and then some sweets will sneak their way onto her blog. But for the most part, Bev is a savory girl after my own heart.
But I figured that some 4 ingredient cookies (really — two of the four are “savory” Bev!!) might fit the bill, even for a not-so-desserty friend. They are super easy to make and — at least in my experience — a total crowd-pleaser of a recipe. Here’s the how to:
Basically, you combine the first three ingredients — PB, sugar and egg — in a bowl and stir until combined. You can use an electric stand mixer, or I chose to burn a few extra calories and do it by hand. ;) Easy peasy.
Add in those chocolate chips, and stir until combined.
Then roll the dough into balls, and place on a baking sheet.
Use your fingers to flatten each dough ball a bit, since they won’t really rise when baking. And if you want an extra little food styling tip, press a few extra chocolate chips onto the top of each dough ball before baking for some extra chocolate chip-y goodness.
Bake for about 6-8 minutes, or until the bottoms of the cookies begin to slightly harden…
…and then dive in. Well, the recipe says to let them cool on a wire rack. But no one really listens to that part, right?!
These 4-Ingredient Peanut Butter Chocolate Cookies are easy to make, gluten-free, and crazy delicious!
1 cup peanut butter (crunchy or creamy)
1 cup sugar (plus extra for dipping if desired)
1/2 cup semisweet or dark chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with [parchment paper|.
Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth.
Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and flatten slightly with your hand or a spatula. If desired, place a few extra chocolate chips on top of each cookie for extra delicious (and attractive) chocolate-ness.
Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Be sure to also check out the other of the recipes for Bev’s virtual baby shower: