4 Ingredient Peanut Butter Chocolate Chip Cookies

That’s correct—4 INGREDIENTS!!  1 cup peanut butter / 1 cup sugar / 1 egg / 1/2 cup chocolate chips

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Typical scene…my daughter runs in from school and says “mom, I forgot for the National Elementary Honor Society talent show tomorrow I need to make peanut butter cookies for the bake sale”.  So let’s see, we have voice lessons, hockey, barn chores, dinner, homework and somewhere we have to fit in making cookies now.  Plus I was out of eggs but luckily there were 3 in the coop!!

This is from a link I shared a while back called 33 Genius Three Ingredient Recipes ( http://www.buzzfeed.com/rachelysanders/genius-three-ingredient-recipes )

We added chocolate chips so it was 4 ingredients.  We also doubled the recipe. I was very skeptical as I make a mean peanut butter cookie but use many more ingredients, take more time and use a few more dishes.  This recipe was genius for me tonight!!!  Mine are not gluten free and BONUS…these are!!

The recipe is under the link above.  Great recipe, easy, hassle free, fast and mighty darn tasty!!!

I rolled the cookies into “walnut” size balls and my daughter pressed them for the criss cross.  This made 59 cookies total.  We baked them for exactly 12 minutes each.

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Coconut Chocolate Chip Macaroon Cookies

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These are my “go to” cookies when we don’t have any sweets in the house and I need a dessert for the kids lunches (or a late night sweet attack like I had last night!!)  They are perfect bits of heaven with only 4 ingredients. I could barely take this picture as my daughter was loading up her green plate with 3 of them.

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Recipe that I use is:

2 1/2 cups sweetened shredded coconut

2/3 cup chocolate chips

2/3 cup sweetened condensed milk

1 teaspoon vanilla

Line cookie sheet with parchment paper (easy clean up and you can bake multiple batches on the same piece) or grease well

Mix all ingredients together in a bowl

drop by teaspoon on cookie sheet and press center slightly down (place about 2 inches apart)

Bake 10 to 12 minutes until slightly browned at edges (very lightly)

let sit for a minute on cookie sheet and then transfer to wire rack to cool

store in air tight container (for as long as you can before they get eaten as they will go fast 🙂 )