You know you're a peanut butter addict if...
...you can't go without your daily peanut butter sandwich for breakfast.
...you seriously consider taking your peanut butter jar with you on holiday to have your daily peanut butter sandwich for breakfast.
...you think that it would be a great idea if peanut butter came in a tube - would be much easier to transport.
...you always have a further peanut butter jar in stock to avoid waking up one morning finding your actual peanut butter jar empty.
...you wish there was a 24 hour peanut butter delivery service - just in case the above horror scenario occured nonetheless.
...you lengthily discuss the advantages of peanut butter with fellow peanut butter addicts every day - that's how Melissa and I developed this list, by the way :-)
...you keep looking for new delicious recipes that include peanut butter on the ingredients list.
...you start doing crazy things such as mixing peanut butter with your vanilla ice cream or with noodles and vegetables.
...you try to find ways to make all your friends - even those who think peanut butter is disgusting - eat peanut butter. Melissa has had great success with these cookies.
...you think that having a boy/girlfriend who does not like peanut butter is absolutely not an option.
...if you start preferring peanut butter over chocolate.
Of course, I will not deprive you of another peanut butter recipe. Have fun fellow peanut butter addicts! ;-)
Flourless Peanut Butter and Chocolate Chip Cookies
(once again from the lovely Technicolor Kitchen)
1 cup (280g) crunchy peanut butter
175g light brown sugar, packed
1 large egg
1 teaspoon baking soda (or the double amount of baking powder should do as well)
½ teaspoon vanilla extract (or half a sachet of vanilla sugar or so)
160g chocolate chips (I think that next time, I would probably use a little less.)
Preheat oven to 180°C. Line two baking sheets with parchment paper.
Mix first 5 ingredients in medium bowl. Add chocolate chips. Using moistened hands, form one generous tablespoon dough for each cookie into a ball. Place onto prepared sheets, 5cm apart.
Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Again: Don't overbake them - would be a pity.
Cool on sheets over a wire rack for 5 minutes. Transfer to racks and let cool completely.
I got 18 cookies.