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Apologies for the gap in blog posts lately but I guess you can say I’ve been a little busy lately with the arrival of a new family member.  🙂

I needed to make some shortbread cookies to soothe my craving for something sweet (yes, I am still having occasional cravings post-delivery I suppose), so I decided to make something that my husband would enjoy too (he was, after all, holding baby to help free up my baking hands).  I started with an old-time favorite easy-peasy recipe I’ve used time and time again: a three ingredient peanut butter cookie that seriously only takes one egg, one cup of sugar, and one cup of peanut butter to make.  I had a box of unsweetened chocolate in the cupboard so I rough chopped 4 of the one ounce squares and added it to the batter, along with 1/2 a cup of flour and 1/2 teaspoon of baking powder.

Give everything a good mixing until you don’t see the flour in the batter.  You can chop the chocolate up a little more finely than I did here, or even use chocolate chips instead.

I used a large ice cream scoop to place them on the baking sheet.  I spaced them apart quite a bit but they ended up staying close to this size after baking, so you can probably cram more onto one sheet than I did here.  They stay nice and puffy.  Bake at 350 degrees for about 25 minutes (my oven seems to take a couple of extra minutes than most recipes call for, so go by your oven’s tendencies).

In hindsight, they did turn out a little bittersweet because I used the unsweetened chocolate chunks but my husband said they were still good (after eating three in a row), so they’re probably a little bit more for adults than kids.  As mentioned earlier, you could also use chocolate chips and/or other kinds of chocolate like semisweet or milk chocolate and they’ll probably appeal to more people.  Enjoy!