It is that time of the year again: Holiday Cookie Swaps. Men and women, novice and experts, all take the time out of their schedule after work to mix ingredients and bake delicious cookies. For me, this is my second time doing this (the first was covered here about a year ago).
Now, you might automatically assume that since I love to cook and come up with different ideas in the kitchen that I would also love to bake. Nope. You don’t have the same freedom when baking that you do when you open the fridge door, see ingredients going bad and put something together. I love doing that, but baking, eh. Regardless, my cookie swap recipe of choice was a Gluten-Free Peanut Butter Chocolate Chip Cookie and if I can say so myself, they turned out pretty well.
Now, for my cookie swap, we had 17 people taking part and needed 3-4 cookies per person, so I multiplied the recipe by 5. The original recipe I saw that was similar to this said that this recipe would yield 24-36 cookies, but I beg to differ. If you need 4-to-5 dozen cookies, multiply the ingredients by 5 just to be safe.
Peanut Butter Chocolate Chip Cookies
- 1 cup Peanut Butter
- 1 1/2 cups Sugar (1 for recipe, 1/2 to roll)
- 1/2 cup Dark Chocolate Chocolate Chips
- 1 Egg
-Pre-heat your oven to 350 degrees F. Either spray your cookie sheet with non-stick spray or use parchment paper so cookies don’t become stuck while baking.
-Mix sugar, peanut butter, egg, and chocolate chips with electric mixer or a wooden spoon. Continue to mix until mixture is smooth.
-Scoop tablespoon-full of mixture and round. Roll ball in extra sugar and place on cookie sheet, at least 1 inch apart from each other. Push down dough ball with either spatula or hand and add chocolate chips to top for extra flavor.
-Bake for 10-12 minutes. Cookies should be lightly browned on the bottom, but not burned. Remove from cookie sheet and let cool on baking sheet until ready to package for cookie swap. I used something like this to pass my cookies out to co-workers.