These 5-ingredient cookies are naturally gluten free, and taste wonderful as cookies or bars. I love making the bars with chocolate chips and serving them with ice cream for a quick, easy dessert. Using seasonal colored M&Ms for the cookies or bars adds a festive touch during the holidays.
1 c. peanut butter
1 c. sugar
1 tsp. vanilla
24 Hershey Kisses or whatever chocolate chips you have on hand
Directions for Hershey Kiss Method:
Cream peanut butter and sugar in mixing bowl. Add the egg and vanilla; beat until blended. Roll into 2 dozen balls and place 2-in. apart on ungreased baking sheets.
Bake at 350 for 10-12 minutes or until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing to wire racks.
Chocolate Chip Variation:
Follow directions above, except stir in chocolate chips before rolling into balls. Flatten balls with your hand, as these cookies won’t spread. Bake according to directions above.
Instead of rolling into balls, press dough into an ungreased 9”x13” pan. Press chocolate chips, M&Ms, Reece’s Pieces or Peanut Butter Cups – or a combination – into dough. (For a dairy free dessert, use Ghiradelli semi-sweet chocolate chips.) Bake at 350 degrees for 15 minutes or until lightly browned on the edges.