These Chocolate Covered Raisin Peanut Butter Cookies may be one of the fastest, easiest and most decadent cookies I have ever made. Just don't let their simplicity fool you. There is something magical that happens to these ingredients in the oven. I have converted many non raisin lovers and non peanut butter lovers to this recipe. PLUS, you do NOT NEED FLOUR!
So where did this recipe come from? Well a few years ago, as I was in the midst of making cookies I found that someone in my household had absconded with the chocolate chips. Regardless of my toe tapping, no one owned up to this theft. Luckily I had a "secret stash" left over from Hallowe'en, which I immediately raided in order to complete my recipe.
With a few tweeks since then, I have perfected this recipe and I am proud to share it with all of you.
This recipe makes about 40 small cookies. Enjoy!
Step 1: Ingredients
2 cups Chunky Peanut Butter (The kind with the peanut pieces in it)
1 cup White Sugar
1 cup Chocolate Covered Raisins
Tools You Will Need:
Fridge (To keep dough cool between batches)
Cookie sheet (Use 2 if you have them available)
Spatula or Mixing Spoon
Table spoon to portion out the dough
Wire Rack * (For cooling)
* If you don't have a wire rack, you could use the wire shelf from your toaster oven, or you could simply place the cookies to cool onto a plate covered with some paper towel.