Before I shove more cookies in your face, I have some very exciting news to share!
I’m headed back to Australia!
During college, I studied abroad on the Gold Coast and it literally changed my life. I’m not sure if it was the travel aspect or meeting new people, but I felt like a new person after living there. Most of all, I felt so lucky to meet one of my best friends, Susie.
Susie and I hit it off right away; it’s as though we were sisters, I swear! We met in a public speaking course at Bond University and immediately clicked. Our daily ritual consisted of drinking soy lattes, eating white chocolate chip macadamia nut muffins, and laughing nonstop. We supported each other, shared secrets, and talked about what we wanted to do when we graduated from college. Of course, we both had big dreams: Susie wanted to be a reporter or a pilot (she now flies a small private jet), and I wanted to own my own business (check!). Now it’s been nearly four years since I’ve seen Susie, but our friendship hasn’t changed one bit.
Well, except for the fact that she’s getting married! And best of all, I’m beyond thrilled that she asked me to be her Maid of Honor! I won’t be there to help her plan many of the details, but we’re going to Skype and I’ll do as much as possible from America! She deserves this happiness more than anything.
But you deserve happiness, too! And during the holidays, there’s nothing better than a warm cookie to help bring some cheer!
These cookies make me extremely happy because all you need is 6 ingredients: peanut butter, honey, vanilla, eggs, baking soda, and your favorite chocolate bar! O EM JEEZY.
The trick to making these cookies EXTRA special is the chocolate bar you select. I’ve kind of been obsessed with artisan chocolate bars lately. Obsessed means I go to Whole Foods and stare at them for a good 20 minutes before they start asking me if I’m looking for something specific.
Um no, I’m just staring because they all look SO FREAKING good!
There’s a brand called Madecasse, that I can’t get enough of. They also make vanilla beans, too! But do you know what’s really lovely? Their Sea Salt & Nibs bar!
I love keeping my chocolate bars in the freezer, how about you?
Last but certainly not least, I love Salty Dog Chocolate Bars made right here in Minnesota! Butter toffee pieces in dark chocolate with sea salt? SO amazing and a great gift during the holidays.
Whatever chocolate you end up choosing, make sure that it’s your fav. Heck, you could even chop up peanut butter cups and fold them in for a double PB chocolate combo. If you aren’t into chocolate, try coconut, oats, cranberries, or your favorite candy bar… it’s up to you!
I actually created these cookies for my friend Joanna’s blog; it’s a lifestyle blog but she often features unique food ideas and recipes! Last year I made her my favorite apple crisp and this year she asked me to create a fun dessert that she could share with her readers. It’s always flattering when someone appreciates your work. Thanks Joanna – you’re amazing!
The great part about these cookies is that are the best of both worlds – crispy edges with a warm, gooey middle. That’s hard to find in a peanut butter cookie.
If you like a hearty cookie with a bit of chew, just fold in ¾ cup of oats to the dough. A little sprinkle of sea salt also makes these shine. Any way you do it, you won’t be disappointed. Happy baking!
More gluten free cookie recipes to try:
6-ingredient Flourless Peanut Butter Chocolate Chunk Cookies
- 1 1/2 cups all-natural creamy peanut butter
- 1/2 cup honey
- 2 teaspoons vanilla
- 2 eggs, at room temperature
- ½ teaspoon baking soda
- 3.5 oz. of your favorite chocolate bar, coarsely chopped
Preheat oven to 350 degrees. In a large bowl, mix peanut butter, honey, vanilla, eggs and baking soda until smooth and well combined. Gently fold in chopped chocolate.
- Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart. Then BARELY flatten the top of each cookie with your hand. The dough will be sticky, so if you find this method difficult, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay—they will still be delicious!
- Bake cookies for 8-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Cool on the cookie sheet for at least 5 minutes; then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes about 24 cookies.