These amazing, gluten-free cookies remind me of that part in Despicable Me where Edith asks Dr. Nefario if she can drink a potion and he says: “Do you want to explode?!” I feel like that disclaimer should be given to these cookies. It’s almost like just eating a spoonful of peanut butter from the jar. Except there is sugar involved. But that’s pretty much the only difference.
I was going to make regular flourless peanut butter cookies, then figured I’d add chocolate, then saw these Nestle peanut butter and milk chocolate morsels and figured it was even better. When making cookies consisting entirely of peanut butter and sugar, why not add more peanut butter and sugar? Go big or go home. I dare you to eat more than one of these without a glass of milk. It’ll be like the cinnamon challenge except less deadly and more delicious. But stay away from anyone with a peanut allergy for at least a week. You’ll have peanut butter oozing from your pores but it will be so worth it. These might be my new favorite cookies of all time.
peanut butter explosion cookies
1 C peanut butter (I had partial jars of three different kinds so used some of each. Turns out, the crunchy was my fave.)
1/2 C pure cane brown sugar
1/4 C pure cane white sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
2 C Nestle Toll House peanut butter and milk chocolate morsels. I like cookies overflowing with chips, but 1 C would probably be more than enough.
1. Preheat oven to 350
2. Beat peanut butter and sugars until creamy.
3. Add beaten egg, vanilla, baking soda, and salt and mix until well combined
4. Stir in morsels
5. Roll tablespoons of dough into balls and place on parchment-lined cookie sheets. Gently flatten with fingers
6. Bake at 350° for 10 minutes.
7. Pour yourself a glass of milk. (See above challenge)