Peanut butter chocolate chip cookies


I have a great love for peanut butter cookies.  I haven’t tried to make them myself until recently.  For some reason, making peanut butter cookies was intimidating and I had a feeling they wouldn’t turn out as good as I imagined them.  I also knew that I could just get one on on of my many visits to Fido and it would be super yummy, as are all of their baked goods.

I ran across this recipe from Smitten Kitchen and decided it was finally time that I try to make peanut butter cookies myself.



I am quite pleased with how they turned out.  I think it’s safe to say that my brother enjoyed them too. I plan to make some more for a trip to the cabins that I have coming up with friends.

Here’s the recipe from Smitten Kitchen:

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook

1 1/4 cups all purpose flour

3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

– I left out the peanut butter chips only because I couldn’t locate my bag, but next time I will use them!  I love the recipes featured on Smitten Kitchen. I plan on trying her hummus recipe in the next few days too.  I’ll let you all know what I think!


3-Ingredient Pumpkin Chocolate Chip Muffins

Let me tell you a little something about myself.  I think that it is fairly evident to you all by now that I love to cook and bake.  I enjoy sharing these things that I make with friends and family, however, I am very critical of everything that I make. It takes a lot for me to say that I love something that I made.

That being said.


Now you know that they must be good.

To make these muffins all you need is one box of spice cake mix, one 15 oz can of pureed pumpkin, and a handful of chocolate chips.  Mix all of the ingredients together and spoon in to muffin cups. The batter is pretty thick and will look lumpy when spooned in to the liners. I like to run the back of a spoon under some hot water and use it to smooth the tops of the muffins before baking. I also add some cinnamon sugar to the tops before baking.

Bake at 350 for about 20 minutes or until a knife comes out clean.


Jamie Oliver’s 1-Minute Berry Ice Cream

I have a major ice cream addiction. I would eat it with and between every meal if I could.  I recently decided to start looking for healthier alternatives to satisfy my ice cream craving.  I decided to try this recipe from Jamie Oliver. It is super quick and easy and tastes great.

Here’s the recipe:

1 x 500g (I used a 12oz bag) pack of mixed frozen berries
150g fresh blueberries
3–4 tablespoons runny honey
1 x 500g (12oz) tub of natural yogurt
a few sprigs of fresh mint

Divide the fresh blueberries between the glasses or cornets. Put the honey and yogurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yogurt over the fresh berries and serve.

–I used vanilla greek yogurt and that worked well for me. I left out the mint because I didn’t have any available, but I am sure that would taste great. If you use the link above to go to the recipe on Jamie’s site you can convert the measurements.

If you make this I would love to hear how it turns out!