Halloween is here and I’ll use any excuse to bake with my obsession…peanut butter! With all the junk coming up in the next few days, I thought we can at least kick it off with a healthy and festive snack for the kids to enjoy (us too of course). With few ingredients these guys are totally fuss-free and PERFECT for a last minute get-together!

Ingredients

• 2 cups reduced fat natural peanut butter
• ½ cup granulated sugar (You don’t want to over-sugar these cookies as the PB and pumpkin flavors should shine)
• ¼ cup canned pumpkin (This can be found in the baking aisle of Pathmark and most supermarkets)
• ½ cup whole wheat white flour
• 1 egg beaten
• 1 teaspoon vanilla
• 1 cup milk chocolate chips
• 1 teaspoon vegetable oil

Directions

1.) Preheat oven to 350 degrees.
2.) Combine all ingredients (except ¼ cup chips) above in a large mixing bowl until you get a dough-like consistency.

3.) Roll into golf ball-size rounds and place onto an ungreased cookie sheet 1 inch apart.

4.) Flatten down cookie with a fork to create a “peanut butter cookie” mark. (Basically a
Criss-cross pattern.)

5.) Bake for about 10-12 minutes until cookies are firm to the touch. Make sure oven racks are in center or bottom to reduce chance of burning.
6.) Transfer to a cooling rack.
7.) While they are cooling, take out a microwave safe bowl and pour remaining chocolate chips in with vegetable oil. Melt for about two minutes or until chocolate is smooth and glossy. Stir every 30 seconds to prevent clumping.
8.) Take a spoon and gently drizzle the melted chocolate into webs over the cookies. (Does not have to be perfect…most real ones aren’t. ☺
9.) Place in refrigerator until set and enjoy!

Nic’s Tips: Store in an airtight container to keep fresh.