The Ultimate Peanut Butter Cookie

Christmas traditions in most homes include special Christmas treats: eggnog, peanut brittle, fruitcake, fancy cookies, candy canes.  For anyone with dietary restrictions, Christmas can be a tough time of year.  So as I was browsing my cookbooks recently, this recipe jumped out at me—it’s gluten-free, meaning I could make a treat for some of my friends who aren’t eating wheat.

1 1/2 cups crunchy peanut butter
1 egg
1 cup berry sugar
1/2 cup chopped peanuts
1/2 cup chocolate chips

Mix peanut butter, egg and sugar together until well combined.  Add nuts and mix well.  Roll into small balls; press to flatten with a fork.  Place on ungreased cookie sheets.  Bake at 350* F for 15-20 minutes or until golden.  Cool on pan before moving to wire rack.  When cool, drizzle with chocolate.

Tips:  cookies may be frozen.  Do not use light peanut butter in this recipe.

(I used unsweetened/unsalted peanut butter, white sugar, and substituted extra chocolate chips for the peanuts because I didn’t have any.  I also just mixed the chips into the cookies because I was too lazy to drizzle chocolate on top.  These are melt-in-your-mouth delicious, so I didn’t give away all of them. 🙂

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