There's nothing particularly patriotic about these...
Except that they are a deliciously chocolaty cookie that you can have ready in under 15.
I picked up a few jars of the Chocolate Peanut Butter spread from Grocery Outlet. And I thought hmmm.... if you use peanut butter for peanut butter cookies, why not try this for chocolate peanut butter cookies?!?!?!
Dark Chocolate Peanut Butter Cookies
1 Cup chocolate peanut butter (or sub regular peanut butter)
1/2 unrefined sugar
Either extra sugar or chia seeds to coat
Preheat the oven to 350F. Mix the first 3 ingredients in a bowl and then attempt to shape into balls (it's tough) and roll in sugar or chia seeds.
You can't lick the bowl because there is a raw egg, but you can lick the measuring cup!!!
Place them on a greased cookie sheet, press down a criss-cross with a fork and then bake for 10-12 minutes.
They will harden as they cool - trust me. Or you can do like I do and try to eat one too quickly: it will crumble, but then it's OK to eat because it was a dud anyway. There are still 11 more cookies. And it's gluten free!
We have a feast in the making for this afternoon - BBQing with some hot buns, fresh salad from our CSA, chips with homemade mango salsa and guac, corn-on-the-cob (or "corn" as Ross insists; that's how corn comes), and watermelon, possibly blended with rum. And vodka. It's actually very likely. And these cookies!
Happy 4th of July!!!