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Healthy Peanut Butter Chocolate Chip Cookies

I have been craving cookies like crazy lately. On Sunday night the craving was so bad and I (sadly) didn’t have any cookies in the house. Wait, I take that back. I had Girl Scout cookies, but those weren’t going to cut it.

I decided to experiment and whip up some peanut butter cookies. Then I decided to make them better with mini chocolate chips and some chopped peanuts. Mini chips are my newest baking fave. I don’t know why I don’t use them more! They are perfect for cookies because they distribute more evenly in the batter than big chips. You’re pretty much guaranteed chocolate in every nibble!

If you’re a fan of soft, cake-y cookies, these are for you. They are so light in texture and absolutely delish. I was a bit hesitant to use the word “healthy” for this cookie, but this is probably one of the better-for-you cookies that I’ve made. After all, there is not a trace of added oil or butter in this recipe. And no butter or oil means I can eat more cookies, right? Right.

Healthy Peanut Butter Chocolate Chip Cookies |

Healthy Peanut Butter Chocolate Chip Cookies

1/2 cup natural creamy peanut butter
1/2 cup unsweetened applesauce
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 2/3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup mini chocolate chips
1/3 cup dry roasted peanuts, chopped

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, beat together peanut butter, applesauce, sugars, vanilla, and eggs until smooth and well combined.
  3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Stir into wet ingredients until just combined. Fold in chocolate chips and peanuts.
  4. Wet hands with water* and roll dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Bake in preheated oven for 12 – 14 minutes, or until edges are lightly browned. Let cool on baking sheet for 10 minutes before moving to wire rack to cool completely.

*I had to wet mine with water because this dough is really darn sticky. Alarmingly sticky. But don’t fret. Wet your hands, roll the dough, and the cookies will bake up perfectly!

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Oatmeal Pecan Chocolate Chip Cookies

Oatmeal Pecan Chocolate Chip Cookies |

I think I have a problem. I can’t stop eating these cookies. Seriously. They are making their way into my mouth 3 at a time, several times a day. I’m eating so many of them that I haven’t really eaten a proper dinner in a few days because I’m seriously just stuffed full of cookies. The only time that I am sans-cookie is at work. And that’s only because I force myself to walk out the door without a bag full of them. I need to keep a few hours of my life cookie-free, after all.

I have 2 sad cookies left in my cookie jar. The good news is they are super easy to whip together. The bad news is that it’s a million degrees (and humid!) out and the thought of turning on the oven makes me want to cry. I think I’ll have to wait until it cools off so I can bake more of these. And this time I probably won’t share.

Oatmeal Pecan Chocolate Chip Cookies |

Oatmeal Pecan Chocolate Chip Cookies
slightly adapted from Cooking Light

1 1/4 cup all-purpose or whole wheat flour
1 cup old fashioned oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup chopped pecans
1/2 cup semisweet mini chocolate chips

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, gently whisk together flour, oats, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl with an electric mixer set on medium speed, beat together sugar, brown sugar, and butter until well blended. Mix in vanilla and egg until just blended.
  4. Stir in flour mixture by hand until just combined. Stir in pecans and chocolate chips.
  5. Roll dough into 1″ balls and place 2″ apart on prepared baking sheets. Bake for about 12 minutes, or until edges of the cookies are lightly browned. Let cool on pan for 2 minutes before placing on a wire rack to cool completely.


Chocolate Stout Cupcakes with Salted Caramel Frosting

Chocolate Stout Cupcakes with Salted Caramel Frosting  |

My last post was a week and a half ago. I got back from vacation last Tuesday and meant to post a vacation recap (aka photo-dump a select few of the thousands of pictures we took) and a recipe later last week. Obviously, that didn’t happen. Life got a little… crazy.

Let me back up to a month ago. I applied to a really awesome nutrition program consultant job. I didn’t think I would get a call back from them. Fast forward about a week: I get a call for an interview. I go to the interview, it goes fine, and I don’t think much more of it. Fast forward again to last Wednesday.

I got a job offer. I cried, called Mike, and didn’t sleep for the next two days. They needed an answer by Friday, and I hadn’t had time to fully process everything yet. Taking this job would mean moving back to Madison, our college town. Mike’s business is in Appleton. Our families are in Appleton. We have a house in Appleton.

After several long discussions and a total of 6 hours of sleep in two nights, I called them back and accepted. We’re moving back to Madison! Kind of. I’m estimating that I will be spending 1/3 of my time in Madison at the office, 1/3 of my time traveling to my sites,a nd 1/3 of my time in Appleton. I still can’t believe that all this is happening. Needless to say, I have a lot to prepare in the next month for the big transition. It looks like the travel yoga mat I bought for vacation is actually going to get put to some good use!

Anyway, I will spare you the photos from my vacation (for now) and instead share with you these cupcakes that I made for Mike’s birthday over the weekend. My handsome hubby turned the big 2-5! Mike gave me the go-ahead to make whatever birthday treat I wanted. Perfect.

These cupcakes were to die for. Seriously. Make these now. Everything from the cake (moist, fluffy, and chocolatey with a hint of stout) to the frosting (creamy, caramely deliciousness) is perfect. In fact, I ate all the extra frosting with pretzels and ate the rest of the caramel with a spoon. Don’t judge, because when you go finish reading this post, you will go and make these cupcakes. And you will eat all the leftover frosting and caramel, too.

Chocolate Stout Cupcakes with Salted Caramel Frosting  |

Chocolate Stout Cupcakes with Salted Caramel Frosting
makes 24 cupcakes

for the cupcakes:
3/4 cup Hershey’s Special Dark Cocoa
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-12 ounce bottle Guinness Extra Stout (or other stout beer), room temperature
1 stick (1/2 cup) unsalted butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup nonfat Greek yogurt

for the salted caramel:
1/2 granulated sugar
1/4 cup water
1/2 cup heavy whipping cream
2 teaspoons vanilla extract

for the salted caramel frosting:
1 1/4 cup unsalted butter, room temperature
1/4 teaspoon kosher salt
4 cups powdered sugar, sifted
mini pretzel twists  to garnish, optional
sea salt to garnish, optional

  1. To make the cake: Preheat oven to 350°F. Lightly grease 24 muffin tins or line with cupcake liners.
  2. In a medium mixing bowl, whisk together cocoa powder, sugar, flour, baking soda, and salt.
  3. In a large mixing bowl, combine the stout, butter, vanilla and eggs. Beat together until combined. Mix in Greek yogurt until smooth and well combined. Carefully stir in dry ingredients 1/2 cup at a time.
  4. Fill muffin tins 3/4 full and bake in preheated oven for 25 minutes, rotating halfway through, until cupcakes are domed in the center and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in pan before place removing to a cooling rack to cool completely.
  5. To make the salted caramel: place sugar and water in a 3 quart saucepan over medium-high heat. Stir carefully until sugar is dissolved, being careful not to touch the sides of the pan. Bring mixture to a boil and stop stirring. Continue to cook over medium-high heat until mixture turns a deep amber brown color, about 10 minutes. Remove mixture from heat and carefully stir in whipping cream and vanilla extract. Let cool for 1 hour.
  6. To make the frosting: In a large mixing bowl, beat butter and salt until light and fluffy. Beat in powdered sugar 1 cup at a time until well combined. Add in 1/2 cup of caramel and mix until fluffy.
  7. Frost cooled cupcakes with salted caramel frosting and drizzle remaining caramel on top. Garnish with a mini pretzel twist and a tiny sprinkle of sea salt, if desired.

cupcake recipe barely adapted from Food Network and frosting recipe adapted from Carla’s Confections


Banana Espresso Chocolate Chip Muffins

Lightened Up Banana Espresso Chocolate Chip Muffins |

I’m a cookbook junkie. I have shelves and shelves of cookbooks of all different types. I seriously love them. I honestly love just having them – I don’t cook a lot from them. In fact, most of my cookbooks get looked at once, maybe twice a year. As always, there are exceptions. Baked: New Frontiers in Baking is my most recent purchase and I’m obsessed with it. Every single dish I’ve made from it has been amazing. If you don’t own this book, I beg you – BUY IT!

Now, these muffins… so so good. In fact, I made these about 2 months ago for some friends. They were gobbled up before I even got a chance to take a photo for the blog. Thankfully, these muffins are also very easy to make and really tasty so I didn’t mind having to make these again! In fact, I whipped these up before heading to work on Friday. It only took about 20 minutes of prep time and another 20 for baking. I  made a few adjustments so they would be a bit healthier and I loved how they turned out!

Lightened Up Banana Espresso Chocolate Chip Muffins |

Banana Espresso Chocolate Chip Muffins
very slightly adapted from Baked: New Frontiers in Baking

3 cups mashed, very ripe bananas (6 – 7 medium – large bananas)
1 cup sugar
1/2 cup packed brown sugar
1 stick unsalted butter, melted
1 cup unsweetened applesauce
1/2 cup skim milk
2 large eggs
1 1/2 cup all purpose flour
2 tablespoons instant coffee granules
3 teaspoons baking soda
2 teaspoons salt
2 cups bittersweet chocolate chips

  1. Preheat oven to 350°F. Line 2-12 cup muffin pans with liners or grease with nonstick spray.
  2. In a medium bowl, stir together bananas, sugar, brown sugar, butter, applesauce,  milk, and eggs.
  3. In a large bowl, whisk together flour, instant coffee, baking soda, and salt. Make a well in the middle of the dry ingredients and slowly pour in wet ingredients. Stir until just combined. Fold in chocolate chips.
  4. Fill prepared muffin cups with batter, filling each one 3/4 full.
  5. Bake for 20 – 25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool in pan for 10 minutes before removing the muffins and placing on a cooling rack to cool completely.

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Nutella Chocolate Chip Biscotti

I’m not a coffee drinker. Or a dunker. So, biscotti and I shouldn’t get along. But we do.

You see, these biscotti are delicious even when they are eaten plain. In fact, they are good enough to eat at breakfast, lunch, dinner, and for snacks. These biscotti were perfectly crisp yet still soft – nothing is worse than a biscotti that is break-your-teeth-hard. They weren’t overly sweet, either. So, whip yourself up a batch of these and enjoy!

Nutella Chocolate Chip Biscotti |

Nutella Chocolate Chip Biscotti
very slightly adapted from Tracey’s Culinary Adventures

1 stick unsalted butter, room temperature
2/3 cup sugar
1/2 cup (6 oz) Nutella,  room temperature
3 large eggs,  room temperature
2 teaspoons vanilla
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup bittersweet chocolate chips

  1. Preheat oven to 350°F.  Line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter and sugar on medium speed until smooth and slightly lightened in color, 2-3 minutes.  Add Nutella to the bowl and mix on medium speed until well combined, scraping down the sides of the bowl with a rubber spatula as needed.  Add the eggs, one at a time, beating well (15 to 20 seconds) and scraping down the sides of the bowl after each addition.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.  Add flour mixture to Nutella mixture and beat on low speed until combined; scrape down sides of bowl as needed.
  4. Add chocolate chips and mix on low speed until just blended.
  5. Divide the dough in half and on a lightly floured surface, shape each half of dough into a 13-inch log.  Place the logs on the prepared baking sheet 4 inches apart.  Gently press down on the logs to flatten them slightly until they are about 2 inches across.
  6. Bake for 30-35 minutes, or until the logs are firm to the touch.  Transfer the baking sheet to a cooling rack and let the logs cool completely.
  7. Turn the oven down to 275°F and position racks in the upper and lower thirds of the oven.  Transfer the cooled logs to a cutting board and use a serrated knife to slice the logs on the diagonal into 1/2-inch thick cookies.  Line a second baking sheet with parchment paper.  Place the cookies, cut side down, on the prepared baking sheets.  Bake for 30-40 minutes, turning the biscotti over halfway through, until the cookies are dry.  Transfer to a rack to cool completely.

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Hazelnut Tiramisu Brownies

hazelnut tiramisu brownies |

When Jessica over at My Baking Heart posted these tiramisu brownies, I knew I had to make them. Immediately. Usually I find a recipe that calls out to me and put it on my “to do” list. These babies almost skipped every other dish I had on my list and I made them as soon as I could.

A little tip – if you don’t want the 8 egg yolks to go to waste, do as I did and use 5 of them in these Layered German Chocolate Cupcakes. Then you will have not one, but TWO super decadent treats. It’s probably a good idea to share 😉

hazelnut tiramisu brownies |

Hazelnut Tiramisu Brownies
yield: 15 large brownies

2 oz dark chocolate chips
16 tbsp unsalted butter, room temperature
1 1/4 c granulated sugar, divided
4 whole large eggs
8 large egg whites, divided
1 cup cake flour
2 tablespoons instant coffee
1/4 cup chopped, roasted hazelnuts
8 ounces Mascapone cheese, room temperature
8 ounces Neufchatel cheese, room temperature
2 teaspoons vanilla extract
1 package ladyfingers
1 cup coffee
2 tablespoons dark rum

  1. Preheat oven to 350°F. Butter and flour a 13×9 baking pan and set aside.
  2. Place chocolate chips in a large microwavable bowl and microwave in 30 second intervals until smooth and melted, stirring after each time. Let cool slightly.
  3. Pour melted chocolate into a mixing bowl fitted with the paddle attachment. Beat in butter on medium speed until well incorporated. Add in 1 cup of sugar, 4 whole eggs, and 4 egg whites, mixing until well blended. Mix in flour and instant coffee on low speed until just combined. Carefully fold in hazelnuts. Remove 1 cup of batter and pour remaining batter into prepared pan.
  4. Place lady fingers rounded-side down on top of the batter, pushing down slightly on each one. Combine coffee with rum and brush onto the ladyfingers until saturated.
  5. In a separate bowl, combine mascarpone cheese, Neufchatel cheese, 1/4 cup sugar, 4 remaining egg whites, and vanilla extract. Carefully spread over the ladyfingers.
  6. Drop dollops of remaining brownie batter on top of the cheese layer and swirl gently with a knife.
  7. Bake for 45 – 50 minutes, or until brownies begin to pull away from the sides of the pan and the center is almost set. Let cool completely in pan before cutting.

Recipe slightly adapted from Chef Maureen Joyce & Barista Prima Coffee house via My Baking Heart

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Layered German Chocolate Cupcakes

I rarely crave cake. When I do, it’s usually one of two types: a white cake with a strawberry filling or a chocolate cake with nuts.

german chocolate cupcakes |

So German chocolate cupcakes? They totally hit the spot.

These bad boys were a two day project for me. It all started on Sunday night after a long, long day. I baked the cupcakes and decided that I was simply too exhausted to deal with them any more. I let them cool, scooped them out of the pans, and covered them before collapsing in bed.

On Monday morning, I got ready for work as fast as I could and whipped together the chocolate ganache and coconut-pecan filling for the cupcakes. After cooking them, I scooped them into bowls and let them hang out for the day while I went to work. After a crazy day at work, I finally got around to decorating and photographing them. Phew!

german chocolate cupcakes |

A few lessons I learned along the way:

  • These cupcakes are fragile. I almost threw them all away after I spent what seemed like a million hours carefully removing them from the cupcake pans. I’ll probably opt to use cupcake liners in the future, even though it won’t look as nice.
  • Splitting this into a 2-day project was smart. The cupcakes were still very moist the next day (and for days after).
  • These are delicious (and dangerous to have around). How good are they? Well, I took the cupcakes that I failed to remove in one piece and layered them in a ramekin with the filling and ganache to create a little German chocolate cake parfait of sorts. I couldn’t bear to throw any of the goodness away.
  • The recipe from the box can be trusted!
  • German chocolate cupcakes >> German chocolate cake

german chocolate cupcakes |

German Chocolate Cupcakes
adapted from Baker’s German’s Sweet Chocolate Box, makes 30 cupcakes

for the cupcakes:
1 cup skim milk
1 teaspoon lemon juice
4 ounces German chocolate
1/2 cup water
4 egg whites
4 egg yolks
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
2 cups sugar
1 teaspoon vanilla

for the coconut-pecan filling:
5 egg yolks
12 ounces evaporated milk
1 1/2 teaspoons vanilla
1 1/2 cups brown sugar
3/4 cup butter
2 1/2 cups unsweetened flake coconut
1 1/2 cups chopped pecans

for the chocolate ganache:
12 ounces semisweet chocolate
1 pint whipping cream

To make the cupcakes:

  1. Preheat oven to 350°F. Generously grease cupcake pans and set aside.
  2. Mix together milk and lemon juice in a small bowl and let sit for 10 minutes.
  3. Heat chocolate and water in a large bowl for 1 1/2 – 2 minutes in the microwave, stirring every 30 seconds, until chocolate is melted.
  4. In a medium bowl, beat egg whites with a mixer on high speed until stiff peaks form.
  5. In a separate bowl, mix together flour, baking soda, and salt.
  6. In a large bowl, beat butter and sugar on medium-high speed until light and fluffy. Add egg yolks, one at a time, beating well after each. Mix in melted chocolate and vanilla. Stir in flour mixture alternately with the milk, beating well after each addition.
  7. Gently fold in egg whites until well combined.
  8. Fill prepared cupcake pan no more than half full. Bake for 15 – 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Immediately run a small spatula along the edges of the cupcakes to loosen. Allow to cool in the pan 15 minutes before removing to a wire rack to cool completely.

To make the coconut-pecan filling:

  1. Beat egg yolks, milk, and vanilla in a large saucepan with a whisk until well combined. Add sugar and butter and cook over medium heat for 12 minutes or until mixture has thickened and golden brown, stirring constantly. Stir in coconut and pecans until well combined. Let cool to room temperature before use.

To make the chocolate ganache:

  1. Place chocolate in a medium bowl. In a small saucepan over medium heat, bring cream to a boil. Remove from heat and pour over chocolate. Stir until chocolate is melted and the mixture is smooth. Let cool to room temperature before use.

To assemble the cupcakes:

  1. Carefully cut cupcakes in half horizontally. Spread a spoonful of coconut-pecan filling onto the bottom half. Place the top of the cupcake on and spread more coconut-pecan filling on top. Place the chocolate ganache into a piping bag fit with a medium or large star tip. Pipe ganache onto the top of the cupcake and garnish with a pecan, if desired.


Grilled Banana S’Mores

grilled banana s'mores |

I had no idea something as simple as a s’more could be so good. I’ll be honest – s’mores have never been that good to me. When we go camping, I usually pass on making them for a few reasons: 1) I’m not patient enough to toast the marshmallow ~perfectly~, 2) the effort put into making them was too much for me, 3) they just didn’t taste that good. I was much happier just skewering a marshmallow, torching it, and then popping the burnt morsel into my mouth.

All that said, I couldn’t wait to share this with you. So imagine my horror when I started typing on my laptop only to find out that my space, N and B keys don’t work. I started copy/pasting those letters and wrote out a couple sentences when it hit me – type it on my iPad! Duh. It’s still slower than typing on a keyboard, but a lot faster than having to paste in all my Bs, Ns, and spaces.

So, why is this s’mores recipe so good? I think it’s the addition of the grilled banana. Or maybe it’s the fact that all I had to do to make them was stand by the grill. I will admit that I spent about 90% of my 11 mile run on Sunday thinking about these bad boys. I told Mike that every mile I ran = 1 s’more. (Note: I didn’t end up eating 11 s’mores yesterday… but I kind of wish I had). So, here you go. Enjoy this supremely gooey, delicious mess.

grilled banana s'mores |

Grilled Banana S’mores
makes 4

1 medium ripe banana
1 teaspoon brown sugar
4 graham crackers, halved
1 .5 ounce bar of milk chocolate, broken into 4 pieces
4 large marshmallows

  1. Heat grill to medium.
  2. Lay banana flat. Cut a slit down length of banana. Sprinkle brown sugar into the opening. Grill banana for 5 minutes, or until brown sugar is bubbling. Remove from grill and let cool slightly. Peel and slice into 1/2 inch pieces.
  3. Lay graham crackers down on grill. Top 4 crackers with chocolate and 4 crackers with marshmallows. Cover grill and cook until chocolate is melted and marshmallows are softened.
  4. Place sliced bananas on chocolate and place marshmallow cracker on top. Serve immediately.

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Peanut Butter Crispy Bars

Peanut Butter Crispy Bars |

I’m going to be honest: this was my second attempt at making these bars from the Baked: New Frontiers in Baking cookbook. You see, the first time I didn’t make it too far. I started with the crispy rice cereal base and cooked the sugar base exactly as written. I used my candy thermometer and everything. Unfortunately, it wasn’t cooked long enough. The sugar water mess remained, well, a mess. It never got to the point where it became beautiful and syrupy. I mixed it into the cereal anyway, but the cereal turned into mush.

Take two was much more successful. I do think that I will make these a third time with a new modification: double the cereal base. These treats are decadent. The authors of the cookbook say that these can be cut into 9 squares. I say they should be cut into 16 squares. Or 25 squares. The chocolate:peanut butter:cereal ratio was just a little off to me. Mike loved them, though.

Peanut Butter Crispy Bars |

Peanut Butter Crispy Bars
adapted from Baked: New Frontiers in Baking

for the crispy crust:
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

for the milk chocolate peanut butter layer:
5 ounces milk chocolate chips
1 cup creamy peanut butter

for the chocolate icing:
3 ounces dark chocolate, coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons unsalted butter

  1. Make the crispy crust: Lightly grease an 8×8-inch baking pan. Set aside. Place cereal in a large bowl and set aside.
  2. Pour 1/4 cup water into a small saucepan. Add sugar and corn syrup to the center of the pan, being careful to not let to let it touch the sides of the pan. Using a small wooden spoon, gently stir the mixture until just combined. Place a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft ball stage, 235 – 245°F.
  3. Remove mixture from heat and stir in butter. Pour mixture over cereal and stir until thoroughly coated. Pour into prepared pan and using the palm of your hand, gently press mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the milk chocolate peanut butter layer.
  4. Make the milk chocolate peanut butter layer: in a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber spatula, until chocolate is melted and the mixture is smooth. Remove bowl from the pan and stir for about 30 seconds to let it cool slightly. Pour evenly over crispy crust. Place into the refrigerator and chill for one hour.
  5. Make the chocolate icing: in a large nonreactive metal bowl, combine all ingredients. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until mixture is smooth.  Remove bowl from the pan and stir for about 30 seconds to let it cool slightly. Pour mixture evenly over peanut butter layer. Place into the refrigerator and chill for one hour.
  6. Cut into 16 squares and serve. Or, store in the refrigerator, covered tightly, for up to 4 days.


Peanut Butter Chocolate Chip Cookies

Happy Monday! If you’re anything like me, you’re probably having post-weekend blues. I guess that’s the downside to having really great weekends. This weekend was more fun than most. In addition to baking and cooking like I do every other weekend, we did something that I haven’t done in probably 10 years – we went laser tagging. It was fun to be a kid again 🙂 We ended the night with a terrifying four episodes of American Horror Story. And then we watched four more episodes on Sunday.

peanut butter chocolate chip cookies | baked with love by

I have a love-hate relationship with this series. I’ve been hearing how good it was for a while now. Mike and I attempted to watch it last weekend but I made him turn it off after 7 minutes of the first episode. I couldn’t handle it. Why I decided I wanted to try watching it again, I don’t know. Stupid. But now I’m hooked. Thank goodness I have these cookies to comfort me.

These cookies are ridiculously good. They’re the perfect combination of crisp edges with a chewy center, not overly sweet, and I seriously cannot get enough of them.


Peanut Butter Chocolate Chip Cookies
adapted from Baked: New Frontiers in Baking

1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup natural creamy peanut butter
3/4 cup milk chocolate chips

  1. Whisk together flour, baking soda, and salt in a medium bowl and set aside. 
  2. In the bowl of an electric mixer, beat together butter and sugars until light and fluffy. Scrape down the bowl and mix in eggs, one at a time, mixing until incorporated. Mix in vanilla and peanut butter and beat until well combined.
  3. Add half the flour mixture and mix until just combined. Repeat with remaining half of the flour mixture. Fold in chocolate chips.
  4. Cover the bowl with plastic wrap and refrigerate for 3 hours.
  5. Preheat oven to 375°F. Line baking sheets with parchment paper.
  6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart.  Gently press down and very slightly flatten the tops with the palm of your hand.
  7. Sprinkle the tops of the cookies with sugar and bake for 10 – 12 minutes, rotating the pan halfway through the baking time, until the tops just begin to brown.
  8. Remove pan from the oven and let cookies cool for 5 minutes. Use a spatula to transfer to a cooling rack to cool completely.