If you like peanut butter M&Ms you'll LOVE these cookies!!! I have been in the mood for a peanut butter treat lately and I happened to come across these yummy guys on one of my favorite food blogs The Girl Who Ate Everything. So good and easy and wonderful! I like my cookies soft and chewy, so the texture was perfect for me! They not only have a great texture, but taste amazing too. You can't go wrong with peanut butter and milk chocolate right? Really the only way to eat peanut butter! However, if you don't like chocolate chips or M&Ms in your peanut butter cookies, like my husband, then they'd still be fantastic without!
I meant to take more pictures during the process of making the cookies and I even had my camera out on the counter, but it totally slipped my mind, until the last batch of cookies were waiting to go in the oven.
Preheat oven to 350 degrees. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls and place onto an un-greased cookie sheet. (You can flatten them a little if you want. I tried it both ways and either way works out fine.) Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. They are a little delicate until completely cooled. Makes 2 dozen cookies.
I know you all have these 5 ingredients in your pantry, so go make them right now! It will literally take you 25 minutes from start to finish! Did I forget to mention these cookies have no flour or butter in them? That's right, NONE! Only 5 ingredients? Less calories and fat? Delicious? Do you need another reason to make these? :)
5 Ingredient Peanut Butter Cookies
found recipe on The Girl Who Ate Everything
1 cup creamy peanut butter
1 cup firmly packed light brown sugar
1 large egg
1 tsp baking soda
½ cup milk chocolate chips (I only had milk chocolate M&Ms, so I used those)
Preheat oven to 350 degrees. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips. Using your fingers, form 1 1/2 inch balls and place onto an un-greased cookie sheet. (You can flatten them a little if you want. I tried it both ways and either way works out fine.) Bake for 9 minutes. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. They are a little delicate until completely cooled. Makes 2 dozen cookies.
*If you are cooking on a dark colored pan, then decrease the oven to 325 degrees. I made a couple dozen the day before at 350 and they were too overdone. This time I watched them more closely. I like to take them out after I see the nice cracking on the top of the cookie.
**I love to eat mine dipped in frozen yogurt or ice cream, or make an ice cream sandwich with 2 cookies...Mmmmmm!
2 comments:
OH MY GOODNESS! I can hardly wait to make these! Maybe later tonight I will. They look delish.
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