It's that time again, folks (Flourless Peanut Butter Chocolate Chunk Cookies)

Time for midterms!!

For what is hopefully the last time, my classmates and I are cramming for midterm week.  This quarter (hopefully our last) we have fluffy classes like "Leadership and Management" (which strangely reminiscent of a corporate training seminar), Ethics (what is the answer to life the universe and everything?) and "Research and Nursing" (a hypothesis is an educated guess).  We're also taking an NCLEX and skills review class to get us ready for the final comprehensive HESI exam (read: giant pretend nursing licensure exam at the end of the term that we have to pass to graduate) and review our clinical skills, like IV medications and dressing changes.  On top of all that fun, we have two serious classes, Critical Care Nursing and Gerontology (elderly) Nursing. 

Due to some curse by the scheduling gods and the Philadelphia area meteorologists, both our heavy class midterms are scheduled for tomorrow.

Which is Friday.

Gero Nursing is at 8 am and Critical Care is at 4 pm.

That's 4 pm on a Friday.

Ugh.

Needless to say, tomorrow will not be the happiest day of our lives.  As I sat here staring blankly at textbooks and rolling my eyes at arbitrary review questions, I decided it was time to take a break.  Tomorrow, we're going to need sustenance.  We're going to need a little pick-me-up (off-the-floor-of-the-library).  In my time of need, I turned to my newest best friend, the Tate's Bake Shop Cookbook.  Where I found these little beauties.

These cookies are ridiculously easy to make with ingredients you already have in your cabinets.  I doubled the recipe to have fun for all, which made about 36 2" inch cookies.  They're soft and chewy, and the combination of flavors is almost like a reverse Reese's peanut butter cup.  Mix them up and watch the stress melt away.

Flourless Peanut Butter Chocolate Chunk Cookies

(Tate's Bake Shop Cookbook, by Kathleen King)

1-1/4 cups peanut butter (I used smooth)

3/4 cup packed light brown sugar

1 large egg

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1 cup mini chocolate chips or a chopped up chocolate bar 

Preheat your oven to 350 and line two cookie sheets with parchment.  In a large bowl, mix the peanut butter, sugar, egg, baking soda and vanilla until it is smooth and creamy.  Stir in the chocolate chips.  Roll into 1 tablespoon-sized balls and place 2" apart on the cookie sheet.  Bake 13-15 minutes, until they are puffy and the bottoms are golden brown, but still soft in the middle.  Cool them on the cookie sheet then transfer to a wire rack.  Share with your adopted family.