Peanut Butter Cookies with Milk Chocolate Chips

Peanut Butter Cookies with Milk Chocolate Chips

Everyone says these are really good (although I thought they were kinda sweet). So I'll be making them again, much to the happiness of those around me! I don't really do anything special to these cookies-just use the peanut butter cookie recipe in the Better Homes and Gardens cookbook (no idea what publication! my grandma copied it onto a recipe card). I just added milk chocolate chips and baked like any other chocolate chip cookie. This recipe is double the recipe that was published, and I always double it. But maybe the first time, try it as follows and then see if you need more. I happen to live with cookie monsters (myself included), so we need a lot!

Ingredients:
1 cup butter
1 cup peanut butter (not natural)
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 cups milk chocolate chips

Directions:
1. Preheat oven to 375 d F.
2. In large bowl, mix butter and peanut butter. Add sugar, brown sugar, baking soda, and baking powder. Beat until combined. Beat in egg and vanilla till combined. Beat in flour until mixed. Mix in milk chocolate chips.
3. Shape dough into balls and place onto cookie sheet (I use a pizza stone) about 2 inches apart. Bake at 375 F for 7-9 minutes, until lightly browned on bottom and slightly on top. Cool for one minute. Transfer to a wire rack to cool.

Makes approximately 48 cookies.

Pumpkin Pecan Muffins

Pumpkin Pecan Muffins

These were super quick and sooo yummy!! I had my husband whip up some cream cheese frosting for the top (I'll add the recipe later), made them absolutely delicious! But they were super tasty even without the frosting.

Ingredients:
2 1/2 cups sugar
1 c coconut oil
4 eggs
2/3 cup water
2 cups pumpkin
1 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp salt
2 tsp baking soda
2 tbsp flax seed meal
1 1/2 cup wheat flour
2 cups white flour
1 cup chopped pecans

Directions:
1.) Preheat oven to 350 degrees F.
2.) Cream sugar and coconut oil. Add eggs and beat thoroughly. Add water and pumpkin and mix.
3.) Sift spices and flour. Stir into liquids until mixed. Mix in nuts.
4.) Pour into muffin pans (I use stoneware muffin pans rather than tins, cooking time may vary if use tins). Bake 20 minutes-test with toothpick in center to be sure done. Cool then remove from pan and place on cooling rack.