blue: flourless peanut butter chocolate chip cookies

Ok, my fingers are blue. Some shade between blue jean blue and royal. Why? 'Cause there's no heat in my apartment. And it's in the teens outside. So.

I'm baking.

Naturally.

Oh and thanks for all the well wishes on my big move! Ya'll are so sweet - really. I know, I'm excited too. And yes, you can come over for dessert sometime around our new expands-to-be-90" dining room table. We'd love to have you for an evening in the country!

In the meantime I suppose it's fitting that my last few weeks in Manhattan are spent living like a true hardcore New Yorker (freezing in my pre-war brownstone, under 4 blankets, wearing sweatpants to bed).

Inspiration from tonight's recipe came after perusing Tastespotting and finding an unusual amount of flourless peanut butter cookie recipes. I heart flour and I was pretty skeptical of the results, but photos in the posts showed gorgeous puffy cookies. So I gave them a try.

How do cookies puff with no flour? Good question. But they did and OH MY they're sinfully good. If you have a peanut butter cup craving, trade in the Reese's for a homemade treat. These are deeeeeelightful!

Flourless Peanut Butter Chocolate Chip Cookies

adapted from Southern Living

1 cup creamy peanut butter

1/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Hershey kisses, chopped

Preheat oven to 350 F. Line baking sheets with parchment paper.

In a medium bowl, combine peanut butter, sugars, egg, baking soda and salt and combine with a hand blender until mixed. Fold in chocolate chips.

Using a 2-tablespoon scoop, measure cookies to a baking sheet. Bake one sheet at a time at 350 F for 10-12 minutes, or until puffed and edges are just brown. Cool on baking sheet for 5 minutes, then transfer to rack to cool until firm.

OH! AND GO STEELERS! Super Bowl #7 here we COME!