Good. Food. Stories. is traveling over the Hudson and Susquehanna rivers and through the Palisade and Allegheny woods to various relatives’ houses for the holidays. We’ll be back on Monday, December 28 for a few more days of goodness before we head off again to ring in 2010 with friends up and down the East Coast.
of course a Heinz-loving girl has a pickle ornament on her tree!
But whether or not you still believe in Santa Claus, it wouldn’t be Christmas Eve without some cookies and milk. If you have a few minutes to whip up a batch for a mysterious midnight visitor, I’m sure these snacks will disappear quickly from the fireplace hearth overnight. With only five ingredients, they come together in minutes, and would be additionally festive with a big mug of hot chocolate, should you be so inclined. Happy holidays, buon natale, and watch out for the icy patch!
Quick Peanut Butter-Chocolate Chip Cookies
Makes about 2 dozen
- 1 cup creamy peanut butter (this is one of those times to stay away from the natural/fresh-ground style)
- 1 cup sugar
- 1 tsp. baking soda
- 1 large egg
- 1/4 cup milk-chocolate chips
Preheat the oven to 350˚.
Combine the first four ingredients in a large bowl, then stir in the chocolate chips. Scoop tablespoons of the dough onto two baking sheets, spaced an inch apart, and use a fork to squish the traditional peanut butter cookie crosshatch pattern onto each round.
Bake for 15 minutes or until golden brown, and cool on a rack before storing. (If you even get around to storing them—I highly suggest sampling one or two while they’re warm.
. I have yet to find a bad recipe in there.) Here’s an adapted version of a recipe I served to great acclaim this past December, although I think it works for the non-holiday seasons too.
