One of the best parts of office Christmases in the beforetimes is getting to try other people’s favorite holiday treats. My colleague, Alex, used to make peanut butter buckeyes, which I understand are popular in other parts of the country, but which I’d never encountered before. But a non-cook, peanut butter and chocolate cookie recipe (that’s also gluten-free for those of you often shut out of the cookie exchange)? Yes, please!

When she was leaving, Alex shared the recipe with me so I could continue enjoying them. And now I’m sharing them with you:

1. Line 2 cookie sheets with parchment paper.
2. Cream together peanut butter, butter, and vanilla.
3. Add confectioners’ sugar slowly until the mixture forms a workable dough. (Add up to 1/2 cup more sugar if necessary.)
4. Using a small cookie scoop or teaspoon, scoop out balls of the mixture. Place the portions on prepared cookie sheet.
5. Using your hands, roll the portions into round balls ~1 1/4″ in diameter. Return to sheet.
6. Chill for ~20 minutes.
7. Using a toothpick, dip each ball into the melted chocolate, leaving a 1/2″ circle of dough uncoated at the top. Place on cookie sheet, remove toothpick and smooth over hole.
8. Store at room temperature, tightly sealed.

*Note: Add confectioners’ sugar until the mixture can roll it up cleanly between your hands.

Enjoy!