today. what a WONDER-filled GLORious day of sunshine, springtime, and general happiness. and, how better to celebrate this glowing, fifty-four degree day than with peanut butter chocolate cookies that you can make in less than a half-hour, start to finish? this, the perfect treat. the lack of time spent in the kitchen = the maximum of time spent out in the great outdoors. what a happy march we’ve seen so far… i’m hoping it’s not a tease.
and do i every love my peanut butter. it’s been a definite staple in my life, just behind my 24 year love affair with my nanny’s strawberries. when i was a kid, i refused to eat peanut butter AND jelly sandwiches. straight peanut butter, thank you very much. (pb&j is a concept i am still coming to grips with today.) my favorite dessert growing up? scotcheroos. oh that divine mix of peanut butter, rice krispees and chocolate takes me back to my swim team days and carbo-loading parties. peanut butter on apples. on carrots. on toast. on bananas. in yogurt. in frozen yogurt. it’s even great in getting gum out of hair (on that particular day, apparently i felt like i deserved more attention… that gum was placed with great intentionality.) and, delectably, delightfully, dramatically, with chocolate. the perfect pair!
so i give you peanut butter BLISS in a ball, not to be confused with a buckeye. yes, i do very much love ohio state’s great buckeye, but this is far easier and less intensive. in the end, it does not look like a ball, either. more like a cookie. but those round blobs on the cookie sheets are very ball like. and, who really wants to eat peanut butter BLISS in a disk?!
peanut butter BLISS in a ball
adapted from Almond Butter Chocolate Chip Cookies from Clean Eating magazine
1 cup unsalted peanut butter, stirred well
3/4 cup turbinado sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 oz semi-sweet chocolate, chopped
1. preheat oven to 350.
2. in medium bowl, stir together first 5 ingredients.
3. stir in chocolate.
4. drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. bake for 10-12 minutes or until lightly browned. let cool on baking sheets for 5 minutes. remove to a wire rack and let cool for 15 more minutes.