Of the many things that I loved about the holidays growing up, one of my favorites was eating my mom’s homemade chocolate chip cookies. I would sit and help her make the dough from scratch, often helping myself to bits of it when she wasn’t looking. I remember pacing the oven, minutes feeling like an eternity while I eagerly awaited for those gooey, golden-brown disk to be transported from the cookie sheet, dunked in a tall glass of milk and finally, into my mouth.
Now that I am a parent, I still enjoy baking sweet treats for my family. However, our tradition was briefly endangered due to the recent birth of our 2nd baby boy. At 5 months my wife is still nursing and has been forced into a diet free of gluten in order to appease his volatile stomach, or else face the risk of never sleeping due to a gassy, cranky baby. Not wanting to leave her our of our holiday festivities, I went back to my local Price Chopper to pick up the ingredients I needed and so began our experiment.
I have to admit that I was doubtful as to whether or not they would be a suitable replacement for our traditional holiday cookie, but my uncertainties were immediately put to rest after one bite. Here’s the recipe:
1 Cup Peanut butter
1 Cup Brown Sugar
Betty Crocker Rich and Creamy Milk Chocolate Frosting
- In a medium mixing bowl, combine peanut butter, brown sugar and egg.
- Mix all ingredients until they are well blended.
- Shape dough into round balls and place 2 inches apart on an ungreased cookie sheet. Using a fork, gently flatten dough
- Make 10 to 12 minutes at 350 F
- Let cool on a wire rack 10 minutes
- Decorate with Betty Crocker Frosting and holiday sprinkles