I’ve been making these cookies for a long time, but it wasn’t until recently that I thought maybe I should blog about them. It can’t get any simpler than this. Do you have a jar of peanut butter in your pantry? Good. An egg and some sugar? Great. Now all you need to do is rustle up some peanut pieces and chocolate to melt and you are ready to go. If you are a culinary snob you may want to move on to an earlier post. (You are still reading though, aren’t you?)

These cookies are real crowd-pleasers, and I can say that with certainty, because every time I have taken them to work or a party, every one of them has been eaten off the plate. Can’t get much better than a recipe that has “easy” right in the title. This recipe is from Kraft Kitchens.

I’ve mentioned previously that I’ve run into problems with cookies spreading on the cookie sheet, and one of the reasons why I love this recipe is that you don’t run any risk of spreading batter.
Another reason is that dipping cookies in chocolate, and then nuts, allows you to disguise a plethora of imperfections.

None, but feel free to use any kind of chocolate you prefer. Same goes for nuts, although I think there is something to be said for keeping things simple and sticking to peanuts. I do have one strong recommendation, however, and that is not to dump all of your peanut pieces in one bowl all at once. When you dip the cookies, some of the melted chocolate will begin to stick to the peanut pieces and by the time you have dipped a few, the process becomes quite messy.

Would I make this again? Well, yes, I make these often as I said before, particularly when I am in a bind, as I always keep these ingredients handy.

Grade: Four stars out of five. These are not the most refined cookies and they certainly don’t offer any sophisticated breadth of flavours, but they will appeal to a broad demographic and even though the recipe says you will end up with 18 of them, you can easily make them smaller and increase your output. Just watch that they don’t burn in the oven.