One of life’s simple pleasures has become cooking with my daughter. We just purchased a step ladder so she can work better and at our height. She dons her apron and gets to work. She helps crack eggs and stir ingredients and it winds up being good, messy fun and also a small lesson in patience. (Try convincing an almost two year old that no, they cannot eat the cookies we are baking yet.) This recipe is easy peasy and just so happens to be absolutely delicious and gluten free! What what! It’s mostly by accident but great for a potluck when you have no clue who is gluten free or not. Just don’t offer these to the kid with a nut allergy…

From Southern Living DECEMBER 2010

Yield: Makes 2 dozen
Total:1 Hour, 14 Minutes

Ingredients
1 cup creamy or crunchy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Parchment paper

Preparation
1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.