3 INGREDIENT PEANUT BUTTER COOKIES THAT ARE AMAZING!!! SEEM ALMOST TOO GOOD TO BE TRUE!

3 ingredients + some candy = these amazing cookies!!!!!  Truly delicious!!!  It is hard to eat just four one! Perfect to make with your kids....they can do it all!!!
 

Combine:
1c. creamy peanut butter
1c. sugar
1 egg

Drop by teaspoons onto a parchment lined cookie sheet and bake at 375 for about 10 mins.  After the first three mins I used the back of a spoon to lightly press down the cookies.  They are delish as is or immediately out of the oven, press in some milk chocolate chips and chopped peanut butter cups!!!
Adapted from The Southern Lady Cooks

FLOURLESS PEANUT PUTTER CUP BROWNIE COOKIES-GLUTEN FREE TOO!

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I'LL MAKE!

THIS MONTH, I RECEIVED CREATIVE KITCHEN!

AS SOON AS I SAW A GF RECIPE I KNEW IT WAS FOR ME.....AND FOR MY HUBBY!  BEING A PEANUT BUTTER CUP LOVER, I DECIDED TO ADD A MINI PB CUP IN THE CENTER OF EACH ONE DURING THE LAST 2 MINUTES OF BAKING TIME! THANKS FOR THIS RECIPE DENISE!

Ingredients

• 3 cups powdered sugar
• 2/3 cup unsweetened Dutch-processed cocoa powder
• 1/4 tsp sea salt
• 3 large egg whites, at room temperature
• 1 Tbsp pure vanilla extract
• 2 cups semi-sweet chocolate chips (I USED MINI PB CUPS INSTEAD AND ADDED THEM IN FOR THE LAST 2 MINS OF BAKING TIME.)

Instructions

1. Preheat oven to 350.
2. In a large bowl, mix together powdered sugar, cocoa powder and sea salt. Add in vanilla. Whisk in egg whites until just moistened. Add in chocolate chips.
3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.
4. Bake for 14 minutes or until tops are glossy and lightly cracked.

Notes

These cookies are considered “gluten-free” if using gluten free chocolate chips.

REESE'S PIECES FLOURLESS CHOCOLATE COOKIES

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH I WAS ASSIGNED, MANGIA!
CHELSY'S BLOG IS JUST BEAUTIFUL! HER SISTER HAS CELIAC DISEASE WHICH INSPIRED HER TO MAKE SOME YUMMY GLUTEN FREE RECIPES. MY HUSBAND ALSO HAS CELIAC SO I KNEW I WOULD BE ABLE TO MAKE HIM SOMETHING DELISH FROM MANGIA!

I DECIDED TO GO WITH THE..... Almond Butter Cocoa Cookies.....ONLY MADE 2 CHANGES- 1. USED PEANUT BUTTER INSTEAD OF ALMOND BUTTER AND 2. WELL, THOSE OF YOU WHO KNOW ME KNOW I HAD TO ADD CANDY TO MY COOKIES. SO, ENTER REESE'S PIECES! THANKS FOR THIS AMAZING GF RECIPE CHELSY-MY HUBBY AND I BOTH ENJOYED THESE...EVERY LAST ONE OF THEM!!!!

Ingredients:
1 c. raw almond butter (I USED PEANUT BUTTER)
1/2 c. granulated sugar
1/2 c. packed dark brown sugar (I USED LIGHT BROWN)
2 eggs
1 t. baking soda
1/2 c. gluten-free old fashioned oats
1/2 c. dark cocoa powder

Instructions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the almond butter, and sugars together on high until smooth, about 1 minute.
3. Add the eggs and beat again until just incorporated.
4. Add the baking soda, oats, and cocoa powder, mix until just incorporated, scraping down the sides of the bowl, as needed.
5. Using your hands, roll the dough into golf ball sized balls, place on the prepared baking sheet, and flatten with the palm of your hand. (AT THIS POINT I LOADED EACH COOKIE UP WITH REESE'S PIECES! OH YEAHHH!) Bake for 12-15 minutes, times will vary with oven.

Makes about 16 large cookies.

FLOURLESS PEANUT BUTTER COOKIES FOR THE NEXT BAKE ALONG

PEANUT BUTTER AND JELLY, ANYONE?
THESE COOKIES HAVE NO FLOUR AND ARE CHEWY, DELICIOUS AND EMBARRASSINGLY SIMPLE TO MAKE!!!! YOU CAN CERTAINLY BE CREATIVE WITH THESE. (AND THEY ARE NATURALLY GLUTEN FREE, TOO!!)

YOU CAN EAT THEM RIGHT OFF THE COOKIE SHEETS OR SANDWICH THEM WITH JAM (AS I DID ABOVE), CHOCOLATE, NUTELLA OR WHATEVER YOUR HEART DESIRES.

YOU CAN ALSO DIP THEM IN CHOCOLATE AND ADD SPRINKLES, M & M'S OR NUTS.OR YOU CAN ADD 1/2C. CHOCOLATE CHIPS TO THE BATTER. I CAN'T WAIT TO SEE WHAT EVERYONE COMES UP WITH FOR THE BAKE ALONG!!

RECIPE:
PREHEAT OVEN TO 350 AND LINE COOKIE SHEETS WITH PARCHMENT PAPER.

ELECTRIC MIX TOGETHER:
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar

ADD:
1 EGG
1 TSP. VANILLA

DROP BY TABLESPOON ON COOKIE SHEET (I USE SMALL ICE CREAM SCOOPER) DIP A FORK LIGHTLY IN GRANULATED SUGAR AND PRESS THE FORK TINES INTO THE COOKIE. LINES WON'T SHOW WHEN BAKED BUT THE SUGAR ADDS A NICE CRUNCH!
RECIPE ADAPTED FROM EMERIL! BAM! Bake 11-13 mins!

FLOURLESS PEANUT BUTTER COOKIES WITH TOFFEE!!!!!!!

FLOURLESS PEANUT BUTTER COOKIES

ELECTRIC MIX:

1 1/4C. PEANUT BUTTER

1 1/4C. BROWN SUGAR

1/2TSP. BAKING SODA

1 EGG

1/2TSP. VANILLA

ROLL INTO BALLS. PLACE ON PARCHMENT AND BAKE AT 350 11-13 MINUTES. LET COOL ON SHEETS. WILL FLATTEN AS THEY COOL.

ONCE COOL, DIP IN MELTED DARK OR MILK CHOCOLATE AND SPRINKLE ON TOFFEE BITS. MMMMMM!!!

LINKING THIS UP AT http://thatskinnychickcanbake.blogspot.com/2011/12/cookie-bloghopcaramel-chocolate.html