Photo: Candy Koehling
I favor cookies that are simple to make, with ingredients already in my pantry. Don’t get me wrong, I do own cream of tartar. I just don’t use it very often. I always keep a bag of semi sweet chocolate chips on hand. One never knows around these parts when a snow day will hit and one must be prepared to bake!
Several years ago, my baking friend, Abby, gave me the recipe for Skippy Truffle Cookies. I read it over several times because something just did not make sense to me. I then realized the recipe had no flour. Just five simple ingredients. She promised they were great and since I trust her cooking judgment, tried them. My, oh, my!
This is a great recipe to keep for any baking emergency, although I have made them many times for no apparent reason. If you are a cookie baker, I would suggest buying silicon baking mats. They make clean up a breeze. Wal Mart carries Progressive International Brand starting at $9.00.
Skippy Truffle Cookies
1 c Skippy Peanut Butter (or your favorite brand)
1 c packed light brown sugar
1 large egg
1 t baking soda
¾ c semi-sweet chocolate chips
Preheat oven at 350. In small bowl, mix all ingredients with electric mixer, except chocolate chips. Mixture will be crumbly. Fold in chocolate chips.
Using a small cookie scoop, drop cookies on ungreased cookie sheet (or silicone baking mat) 2 inches apart. Bake 9-10 minutes until cookies are puffed and browned. Cookies will be very soft. Resist the urge to over bake! Let stand about 5 minutes then remove to plate.
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