Peanut Butter Chocolate Chip Cookies

    Hey y'all! With Fall here (and yes I know it's not "technically" Fall yet) baking is definitely on my mind. Pies, cakes, cookies, basically anything that can also have pumpkin in it haha. The funny thing is though I made these cookies for the first time back in August. They're easy, yummy, stay very moist even days later, and they're gluten-free as well as dairy-free. Here's the recipe:

Ingredients:

• 1 cup peanut butter
• 1 cup sugar (you could obviously use Splenda if you wanted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk chocolate chips

* Depending on how big you want your cookies one batch of this recipe makes a little over a dozen.

1. Take all of your ingredients minus the chocolate chips and put them in a bowl and mix evenly. I used the standing mixer to mix the dough.

    2.  Add in the chocolate chips, you may have to mix them in with your hands.

    3. Roll the dough into 1 inch balls and place on ungreased baking sheet.

   4. Bake at 325 degrees for 15 to 18 minutes.

   5. Once done allow to cool on the baking sheet for a few minutes because otherwise the cookies
        will fall apart. And that's it. Happy baking!