Fireflies are another perk of summer. As if fresh fruit and vegetables, longer days, sunshine, warmth, and flowers weren’t enough, there are those majestical little bugs literally lighting up the night sky. I love seeing them fly around. Even when I’m having a less than stellar day, one flash from a firefly and I can’t help but smile 🙂
When I was younger, I would sometimes go outside and catch them. I was pretty terrified of bugs (who am I kidding – I still am!), so clasping my hands around one was accompanied by lots of shrieking and wincing, as though this harmless little bug could actually do any damage to me. No jars were involved, no bugs harmed in the midst of my summer fun. I wouldn’t have been able to live with myself.
The days of catching fireflies are long gone in my world, though it would probably do me some good to cut loose and head outside to recreate part of my childhood. Regardless, I am no less fascinated by fireflies today than I was then. This year there seem to be more than ever before. Just a moment or two of looking out the window reveals at least a dozen of them making their presence known. Some even come right up to the window to say hi! I become a total dork and say hi right back, hoping they’ll flash again. I love fireflies – they are truly amazing!
These Flourless Triple Peanut Butter Cookies are also pretty amazing. Taking flourless peanut butter cookies to a whole new level, these are full of peanut butter chips and Reese’s Pieces – two of my favorite things. Dangerously easy to make, I can’t tell you how much I love these cookies hot out of the oven. I crave them constantly. Give them a try and you’ll crave them all the time too!
1 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
½ cup peanut butter chips
½ cup Reese’s Pieces
Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
In a large bowl, stir together peanut butter, sugar, egg, baking soda, and vanilla until well combined. Add the chips and Reese’s Pieces and mix until incorporated.
Using a regular sized ice cream scoop, scoop the dough onto the prepared sheet pan. Cookies do not have to be spaced too far apart, as they will not spread much. Flatten cookies slightly with your hand, as they will not flatten much during baking.
Bake for about 15 minutes, until cookies have cracked and are almost set. Eat warm out of the oven or store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours.