Last week I got together with old friends for an annual cookie baking party. Good company, tons of sugar, and frosting—what’s not to love?

For my part I offered to bring peanut butter and make peanut butter cookies. The hostess knows I’m allergic to wheat and when she asked what we could make that was gluten-free, this recipe popped into my mind because of how simple and crowd-pleasing it is; who doesn’t love peanut butter cookies?

…Well, probably people who are allergic to peanut butter, but thankfully no one there was. If you are allergic to peanut butter, you can easily substitute almond butter or sunflower seed butter in these for a similar taste and texture.

Classic Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 24 cookies):

• 2 cups salted peanut butter
• 2 eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Method:

1. Preheat your oven to 350 degrees.
2. Mix together all of the ingredients in a large bowl until the dough is thick and sticks to itself.
3. Break about an ounce of dough off and roll it into a ball in between your hands. Place on a non-stick cookie tray and press down lightly with a fork in a criss-cross pattern. Repeat with all of the dough.
4. Bake for 12-15 minutes until the edges begin to darken. Remove from the oven and let them cool on a wire rack until the outside has crisped.
5. Store at room temperature in a sealed container for up to a week.

Mine came out a little flat, probably because I didn’t measure any of the ingredients and only looked at the recipe after the fact. Oh well, they still tasted great, and there was definitely no shortage of cookies that night.

I love it when people request certain desserts for parties because it makes it so much easier to decide what to bring. This year my cousin asked for Christmas Eve that I bring the same dessert I brought last year: Peanut Butter S’mores Bars.

These are absolutely one of my favorites, too. I’ve also been meaning to make them all year because I wanted to take better pictures than the old ones I had for this recipe, so it was an all around win. 

The bars are a layer of peanut butter graham cracker crust with a peanut butter and marshmallow filling topped with soft chocolate ganache. The best thing about them is that they’re no-bake, so you don’t have to turn on your oven to make these; just a microwave will do.

These bars can easily be adjusted for different dietary restrictions. To make them gluten-free, use gluten-free graham crackers. To make them vegan, use vegan graham crackers, vegan marshmallows, a dairy-free margarine and dairy free chocolate chips. I made all of these alterations for this batch and they came out perfectly.

No-Bake Peanut Butter S’mores Bars

Prep time: 15 minutes

Cook time: 0 minutes(allow at least 30 minutes for these to harden in the refrigerator)

Ingredients(Makes 16 bars)

For the crust:

• 16 individual graham crackers(not full sheets) OR 8oz graham crackers crumbs
• 3 tablespoons butter
• 6 tablespoons natural style peanut butter
• 1/2 cup powdered sugar

For the filling:

• 1/3 cup natural style peanut butter
• 2 tablespoons butter
• 2 tablespoons powdered sugar
• 1/2 cup mini-marshmallows, or 1 cup regular marshmallows cut into bite-sized pieces

For the top:

• 6oz(about 3/4 cup) chocolate chips
• 1 tablespoon butter 

Method:

1. Melt together 3 Tablespoons of butter and 6 Tablespoons of peanut butter until it’s thin and creamy.
2. Break the graham crackers into fine crumbs. Running them through a food process for 30 seconds is the best way to do this.
3. In a large bowl, add the peanut butter mixture to the graham cracker crumbs. Sift in 1/2 cup powdered sugar. Work the dough until the ingredients have come together and press it into an 8×8 pan in an even layer.
4. Make the filling by melting together 1/3 cup of peanut butter and 2 Tablespoons of butter. Sift in 2 Tablespoons of powdered sugar and beat until smooth.
5. Pour the mixture over the crust. Spread it out to cover all parts.
6. Press in the marshmallows on top of the peanut butter layer.
7. Melt together the chocolate chips and 1 Tablespoon of butter until it’s smooth and runny.
8. Pour the chocolate on top of the dessert in an even layer. Carefully spread it out to make sure it covers as much of the marshmallows as possible.
9. Put the dessert in the refrigerator to harden. Remove 10 minutes before serving, cut into 16 pieces and serve.

I have a feeling I know what I’ll be making next Christmas Eve.

If you’re giving out brownies, you might as well give out cookies, too, right? Again, I used one of my favorite recipes for the mix: Almond flour chocolate chip cookies. Since the full recipe didn’t fit in a single jar, I scaled the ingredients down a bit; don’t worry, though, because it’s still the same delicious recipe. These cookies bake more like doughballs and have a really soft, chewy center, which is my idea of a perfect cookie.

For the mix, you need:

• 1 18oz mason jar
• 1 cup plus 2 Tablespoons almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• Enough chocolate chips to fill the jar
• 1 index card
• Ribbon to attach the card.

Method:

1. Clean and dry an 18oz mason jar
2. Add in layers the almond flour, baking powder, salt, sugar, and chocolate chips.
3. Write on an index card the following:

“You’ll need:

1 mix
1 egg
3 Tablespoons butter

Preheat your oven to 375 degrees. Soften the butter to room temperature and cream it together with the egg. Add in the mix and continue to blend until it forms a dough. Roll pieces of dough into 1-inch balls and place them on a cookie tray. Bake for 12-15 minutes until the outside is golden.”

Hopefully between brownies and cookies you’ll find something for somebody special.