Friday, January 28, 2011

Instant Chocolate Chip Peanut Butter Cookies

Happy Friday friends!! Today I somehow managed to find the time to bake cookies... Instant Chocolate Chip Peanut Butter Cookies, and boy did it feel good. I didn't have much in the pantry so I had to resort to a recipe that didn't require a ton of ingredients. Here, I'll let the author of the cookbook explain:

This amazing recipe mimics real cookie dough, but does not require flour, baking powder, salt or sugar. What are the secret ingredients? Sweetened condensed milk and graham cracker crumbs. This is a great recipe for kids who like to bake, because the ingredients list is so simple and easy to handle.


1 15-ounce can sweetened condensed milk
1/2 cup smooth peanut butter
1 tsp vanilla extract
2 cups graham cracker crumbs
1/2 cup chopped salted peanuts {I didn't use}
1/2 cup semisweet chocolate chips {I used the mini chips}

Preheat oven to 350.

Combine condensed milk, peanut butter and vanilla extract in a large mixing bowl and, with an electric mixer, beat on medium speed until smooth. Stir in graham cracker crumbs, peanuts, and chocolate chips.

Drop the batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. Bake until set, 12 to 15 minutes. Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.

Store cookies at room temperature in an airtight container for 2 to 3 days.

I personally don't think they'll last 2 to 3 days. Enjoy!!!


  1. I'm so intrigued by these cookies and how those ingredients can come together to make them. They look fantastic. I have a linky party on my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this recipe up.

  2. Hi Lisa, would you mind sending me the link to your blog?