There’s been a mini-explosion of gluten-free peanut butter cookies on the internet lately, or maybe I just started noticing them after Robin, Myles’ step-daughter, made them for all of us during a recent visit. Let’s just say that I kept popping them in my mouth when I thought no one was watching, suddenly realized a lot of them were now gone, and felt I needed to rearrange them on the cooling rack so it wouldn’t be so obvious. I would have eaten them all, had I not wanted to hang onto at least a semblance of dignity and self-respect. I am on a diet, after all.
That was a month ago, and I still can’t seem to get those chewy, melt-in-your-mouth cookies off my mind. So after having a rough week, I decided over the weekend that I deserved those cookies, that I had an obligation to myself to make them as a gesture of self-pampering good will. And to, you know, remind myself how Robin made them. Once I start rationalizing something I’ve really already decided to do, it’s like reasons on steroids:
I needed more practice photographing cookies.
I missed peanut butter month.
They’re so small anyway, hardly more than a couple of bites. We’ll just eat one a day.
My peanut butter was probably going to go bad soon, and I hate to throw food away.
It’s a nice thing to do for my husband, even if he’s on a diet with me.
Peanut butter is healthy, even if the sugar isn’t. So it’s an even trade-off.
It will motivate us to work out more. Yada yada yada.
OK, maybe not, but I made them anyway and am savoring every single bite.
Salted Peanut Butter Cookies with Chocolate Nuggets
Makes 30 small cookies
Preheat the oven to 350 degrees F. Line a couple of baking sheets with either parchment paper or a Silpat.
Using either a standing or hand mixer, cream together the brown sugar, egg, baking soda and vanilla extract.
Add the peanut butter. Once the peanut butter is completely mixed in, fold in the chocolate chips with a large spatula.
Using a small ice cream scooper, scoop up the cookie dough and place on the prepared baking sheets, about 1 1/2″ apart. Lightly sprinkle the top of each cookie mound with a little bit of salt flakes. Maldon’s is the best in my book.
Bake for 10 minutes, or until the surface of the cookie is a little firm (and only the surface). They will look very soft. Remove from the oven and keep them on the tray for an additional 2 minutes. Then remove to a cooling rack. As they cool, they will continue to harden to a beautifully chewy cookie.