I love October 28th.

In honor of this awesome (and, quite frankly, random) holiday, I decided to throw together some ridiculously good cookies. These little guys are the perfect way to celebrate my new favorite holiday. So, skip class and eat celebrate; it is a national holiday, after all.

Flourless Peanut Butter Chocolate Chunk Cookies.

Whatcha Need:

1 cup organic unsalted peanut butter (doesn’t have to be organic, but, you know…it tastes better if it is)

¾ cup granulated cane sugar

1 large egg, slightly beaten

½ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup dark chocolate, roughly chopped

½ cup roasted unsalted peanuts, chopped

Whatcha Do:

1. Preheat your oven to 350 degrees F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper (this is to prevent sticking. Greasing these flourless beauties won’t work as well, but it’s still an option)

2. In a bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined. Chop and then stir in the chocolate and peanuts.

3. Using a small ice cream scoop or spoon, measure out the dough into teaspoon sized balls. Place the dough on the prepared pans, spacing them so when they grow in the oven they don’t connect.

4. Bake on the middle shelves of the oven, rotating the pans halfway through the baking time, until lightly golden, about 12 to 14 minutes.

5. Eat while writing that paper you don’t want to write.

[recipe and photo from Dessert Magazine]