4-Ingredient Peanut Butter Chocolate Cookies

4-INGREDIENT PEANUT BUTTER CHOCOLATE COOKIES

These 4-Ingredient Peanut Butter Chocolate Cookies are easy to make, gluten-free, and crazy delicious!

PREP: 10 MINS COOK: 8 MINS TOTAL: 18 MINS

INGREDIENTS:

• 1 cup peanut butter (crunchy or creamy)
• 1 cup sugar (plus extra for dipping if desired)
• 1 egg
• 1/2 cup semisweet or dark chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with [parchment paper|.

Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar, egg and chocolate chips until smooth.

Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and flatten slightly with your hand or a spatula. If desired, place a few extra chocolate chips on top of each cookie for extra delicious (and attractive) chocolate-ness.

Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Carrot-Ginger Soup With Chile Butter And Roasted Peanuts

Ingredients

SERVINGS: 6 FIRST-COURSE

Chile Butter

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tablespoons finely chopped green onions (white and green parts only)
• 1/4 teaspoon dried crushed red pepper

Soup

• 2 tablespoons (1/4 stick) butter
• 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
• 1 1/4 cups chopped onion
• 1 5-ounce white-skinned potato, peeled, chopped
• 2 1/2 tablespoons minced peeled fresh ginger
• 5 cups (or more) vegetable broth or chicken broth
• 6 tablespoons unsalted roasted peanuts, finely chopped

Recipe Tips

TIPS

Tom Kha Gai (Chicken Coconut Soup)

RECIPES

Chicken Khao Soi

TRENDS

Lemony Chicken and Orzo Soup

FULL-SCREEN MODE

Preparation

Chile Butter

• Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.

Soup

• Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
• Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.

• by Amelia Saltsman
• Photograph by Nigel Cox

Rolled Sugar Cookies

Rated: Submitted By: Jill Saunders Photo By: April Fierro Suk Prep Time: 20 Minutes Cook Time: 8 Minutes Ready In: 3 Hours Servings: 60

"Perfect for decorating! These classic sugar cookies are great for cookie-cutting and decorating during the holidays or anytime you feel festive."

INGREDIENTS:

1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract

5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt

DIRECTIONS:

1.	In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.	Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.	Bake 6 to 8 minutes in preheated oven. Cool completely.