Torch Delights

You enter the kitchen, gathering all of the ingredients to make your favorite midnight snack– chocolate chip cookies. You crack the eggs in one bowl and mix the sugar and salt in the other. But come to think of it, a couple of essential ingredients seem to be missing.

So, you search each and every one of your kitchen cabinets (even the ones you can’t reach without standing on your toes) for the two things that are truly necessary to make the perfect chocolate chip cookies (or any cookie, for that matter)– flour and butter. However, you can’t find either of them anywhere.

At this point, you’re smacking yourself for not having the two most important components to your deliriously delicious cookie recipe on hand when you really need them.

But don’t stay upset for too long because, impossible as it may seem, there is a way to get around not having any flour or butter– as long as you have some peanut butter, that is.

Peanut butter has always been a tried and true favorite with kids and adults alike.
Whether it’s the quintessential PB&J sandwich on white bread, or the notably less known snack of Oreo cookies dipped in peanut butter (I tried this after seeing Lindsay Lohan in the Parent Trap; you may have tried it, too), peanut butter complements other foods (specifically sweets) perfectly.

That’s why there’s no reason to give up baking the cookies you were craving for when you can’t find any flour or butter.

Just make these flourless peanut butter chocolate chip cookies instead, and you’ll realize that sometimes, you have to look outside the standard recipe to make a cookie that is truly irresistible.

What You’ll Need:

-1 cup smooth peanut butter

-3/4 cup brown sugar

-1 large egg

-1/2 tsp vanilla extract (optional)

-1/2 tsp baking soda

-1/4 tsp salt

– Cup chocolate chips

What To Do:

-Preheat oven to 350F. Line a baking sheet with parchment paper.

-In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.

-Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.

-Bake for about 10-13 minutes at 350 F, until golden brown at the edges.

-Cool on pan before removing to wire rack to cool completely.