For the next 30 days, I will post some of my latest and greatest recipe experiments. These recipes will be simple enough for a novice cook and yet delicious. The inspiration for this series is a conversation that I had with my mom yesterday. I have made a variety of dishes over the years; some requiring as much as 5 hours of preparation! What I have discovered in all of this is that the recipes that are simple and require 3-4 ingredients are always the first to be eaten and the ones that people rave about. That 4-hour lemon cake with lemon icing and lemon curd filling barely had anyone talking. I ended up having to throw away half the cake 6 months later…ok, don’t ask. Let’s just say that the cake got left in the garage and was overlooked for months! Embarrassing to say the least. The point is, simple recipes always seem to be the best. Maybe it’s because those simple recipes are packed with lots of cheese and butter or maybe it’s because we have forgotten the art of keeping things simple. Either way, it’s time to start cooking and baking more. I promise, if you follow these recipes, you will be surprised at how easy it is to be a great cook. If you don’t follow these recipes exactly as written….well, just ask my mom and my father-in-law. They have perfected the art of swapping ingredients, and it’s not always a good outcome. I love them, but they are not known for their superior cooking skills.
As most of you know, my husband has Celiac disease. My love of baking and cooking developed out of the necessity to prepare meals for my husband. Not only is it a challenge to cook for someone with Celiac disease, it is really challenging when your idea of home cooking is opening a box of Hamburger Helper (insert the cheesy line from Uncle Eddie in the movie Vacation). When I started learning how to cook, there weren’t many “gluten-free” products. You had to pain-stakingly read every label and be educated enough to know which ingredients secretly contained gluten. I can honestly say that I’m happy about the the gluten-free craze going on right now. My husband has to eat this way or he will die, and other choose to eat this way. I’m glad that so many people are making that choice.
I am always in search of the naturally, gluten-free recipe. When I say “naturally” gluten-free, I am not talking about some healthy, green, hippy-like, meaning of natual. I’m referring to recipes that don’t have to be altered to be gluten-free….they just ARE. The cookie recipe that I am posting today is exactly one of those recipes. This is a peanut butter cookie that is drizzled with chocolate. These cookies are so easy that even a novice baker could make them. If your family likes peanut butter, reach in your pantry (or cabinet) and grab out the simple ingredients for these. You won’t be disappointed.
Peanut Butter Cookies with Chocolate Drizzle
Adapted from: Gluten Free Girl
Yields 1 dozen cookies
- 1/2 cup creamy peanut butter
- 1/2 cup crunchy peanut butter
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 egg
- 1/4 cup granulated sugar
- 1/2 cup chocolate chips
Preheat oven to 350 degrees. Cream together peanut butters and sugar. I used my stand mixer, but you can also mix by hand. Add in the baking powder and egg and mix until combined evenly.
Pour additional 1/4 cup sugar into a small bowl. Roll cookie dough into small balls and then rolls in the bowl of sugar. Place dough balls onto cookie sheet and flatten slightly with a fork. Bake for 10-12 minutes. IMPORTANT: Leave the cookies on the cookie sheet for 5 minutes before moving to a cooling rack. Do not remove the cookies from the cookie sheet before this time is up or they will not have the right texture.
Melt the chocolate chips in the microwave by placing them in a microwave-safe bowl and cooking on high for 10 seconds. Stir and cook an additional 10 seconds. Follow this method until they chips are completely melted. Once the cookies have cooled, use a fork or spoon to drizzle the chocolate over the top.