I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Peanut butter and chocolate – is there any better pairing? I think not! I’ve been craving cookies lately, and Mom was lovely enough to oblige with these naturally Gluten Free Peanut Butter Chocolate Chip Cookies. They’re super moist, not crumbly like some peanut butter cookies, and you can really taste the chocolate. They’ve also got a great texture, as you add chopped peanuts for a bit of crunch. These are one sweet treat that I could make again and again – and they’re so easy and tasty that you’ll surely feel the same way!
- 1 cup creamy peanut butter
- ¾ cup sugar
- 1 large egg, beaten
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips or mini chocolate chips
- ½ cup peanuts, crushed
- Preheat the oven to 350 degrees.
- Stir the peanut butter, egg, baking soda and salt together well. Add the chocolate chips and crushed peanuts and stir in well.
- Roll the dough (which will be a bit sticky) into 1 inch balls. Arrange on an ungreased baking sheet.
- Bake for 12 – 14 minutes, or until the cookies are slightly golden on top. Remove and place the baking pan on a cooling rack until cool. (The cookies really need to cool off to keep their shape. If you try removing them while they are hot or still warm, they will not hold their shape)