There are many, MANY recipes out there for PB/chocolate chip cookies, even quite a few for gluten free ones!  However, none compares to this easy recipe that we can adapt to what we have on hand.

We hand-mix together the following:

• 1 cup peanut butter (both chunky and creamy work great!!)
• 1 cup sugar
• 2 eggs
• Then stir in 2 cups “some kind of chocolate”* (see note below)

Preheat oven to 350.  Mix ingredients.  Drop by teaspoonfuls onto a baking sheet.  I HIGHLY recommend Reynold’s Non-Stick Foil.  I have had it in my kitchen drawer for years and never tried it (don’t even ask me why!), but I decided to give it a whirl this last time, and believe me when I say, I am NEVER going back.  That stuff rocks.

Bake for around 10 minutes.

*NOTE:  We rarely use chocolate chips.  You can get a ton of free chocolate by watching drugstore sales and using coupons, especially around the holidays.  Any kind of chocolate, M&M’s, really even candy bars chopped up, will work just fine.  Whereas chocolate chips rarely if ever go on sale.  Get creative!

This recipe has been submitted to:

• Delicious Dishes Party
• Your Recipe, My Kitchen
• Mouthwatering Monday
• 12 Weeks of Christmas Cookies
• Tuesday Tasty Tidbits