This recipe comes from Port and Finn and for me anything that uses a jar of peanut butter as the base is a definite winner. I'm technically meant to be gluten free, not that you'd know from my pasta intake, but anything without flour in is only a bonus.The recipe below is the original but I switched up the chocolate chips for a bar of chocolate, finely chopped, which ultimately just gives slightly bigger chocolate chunks and allows you to choose better quality chocolate to cook with. I also think that these cookies were a little too sugary; big statement! Next time I bake them, which I think will be very soon with there gooey insides, I'll half the sugar that I use. These beauties got me through a crazy week of work and are so quick to whip up they are definitely worth a try!