Salted Double Chocolate Chunk Cookies

There is something about the combination of sweet and salty that I find to be irresistible. Perhaps that's why I love the combination of chocolate and peanut butter so much. When Dan and I visited the Chocolate Bar a few months back, I went up and got a cup of popcorn several times throughout the morning. The salty popcorn was the perfect complement to the dozens of chocolate desserts we sampled. Which brings me to these cookies- another great example of my love for the combination of sweet and salty. 

This receipe calls for 20 ounces of semisweet chocolate. At first I thought that seemed like way too much chocolate for one batch of cookies, but really is there such a thing as too much chocolate? There is sea salt mixed into the batter, as well as sprinkled on top of the cookies. If you love the combination of sweet and salty as much as I do, then these salted double chocolate chunk cookies are definitely worth a try. 

Salted Double Chocolate Chunk Cookies

Recipe from Annie's Eats (originally from Martha Stewart Living) 

8 oz. semisweet chocolate, coarsely chopped

1/4 cup (1/2 stick) unsalted butter

2/3 cup all-purpose flour

1/2 tsp baking powder

3/4 tsp sea salt, plus more for sprinkling

2 large eggs, at room temperature

3/4 cup packed light brown sugar

1 tsp vanilla extract

12 oz. semisweet chocolate, coarsely chopped

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

Combine the 8 ounces of chocolate and butter in heatproof bowl set over a a pot of barely simmering water. Heat until the chocolate and butter are melted and smooth, stirring occasionally. Remove from the heat.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, brown sugar and vanilla extract. Mix on medium- high speed for 4-5 minutes or until the sugar has completely dissolved. Reduce the speed of the mixer and add the melted chocolate mixture. Add the dry ingredients and mix until just combined. Turn off the mixer and add the remaining chocolate. Gently fold with a rubber spatula. 

Using a medium-sized cookie scoop, drop balls of cookie dough onto the prepared baking sheets. Bake for 10-12 minutes or until slightly soft in the center and crackly on top. Sprinkle with additional sea salt.  Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Clear Flour Bread {Brookline, MA}

Last weekend Dan and I visited Clear Flour Bread, a small bakery located just outside of downtown Boston. Although we arrived only a few minutes after it opened, there was already a small line down the street. Clear Flour Bread is a popular neighborhood bakery known for its amazing bread and breakfast pastries. As soon as I walked through the door, I wanted to order one of everything. 

The morning bun is one of the most popular items on the menu at Clear Flour Bread. Winner of a "Best of Boston Award," these cinnamon pastries often sell out before noon. Make sure to get there early so you don't miss out on this one. 

A freshly baked croissant is my all-time favorite breakfast pastry. I still think that Flour Bakery has the best croissant in Boston, but this one is pretty darn good too. 

There is a large assortment of cookies, including chocolate chunk, oatmeal raisin and various seasonal flavors. I loved the chocolate chunk cookie the size of my head. It is definitely one of the best cookies I have had in the city. 

If you visit the bakery on Saturday or Sunday, you can pick up a soft German pretzel. Don't forget to ask for a side of mustard butter. 

I also couldn't resist the homemade brioche bun filled with chocolate. The chocolate was a little bit too rich for me, but the brioche itself was really good. 

In addition to plain croissants, Clear Flour Bread also sells chocolate croissants, gruyere cheese croissants and even raspberry and apricot croissants on special occasions. My favorite was the chocolate croissant- add this one to your list of must-try pastries in Boston!

If you want to check out Clear Flour Bread, you can find more information here:

Clear Flour Bread

178 Thorndike Street

Brookline, MA 02446

www.clearflourbread.com

Chocolate Easter Nest Cupcakes

For whatever reason, I started thinking about Easter this past weekend. In addition to spending time with family, one of my favorite things about Easter has always been the dessert. Since I am always in charge of putting together the dessert table, I started thinking about what I might make this year. I am constantly planning ahead and decided to do a test run of these Chocolate Easter Nest Cupcakes. It didn't help that I had a serious craving for chocolate cupcakes. 

These Chocolate Easter Nest Cupcakes use my favorite one-bowl chocolate cupcake recipe. Easy, delicious and very little clean-up involved- definitely a recipe that I turn to over and over again.  They are then topped with a light and fluffy chocolate frosting, toasted coconut and Easter egg candies. These Chocolate Easter Nest Cupcakes definitely have Easter dessert table written all over them. 

Chocolate Easter Nest Cupcakes

Recipe from the Baker Chick (cupcakes originally from Martha Stewart, frosting adapted from Savory Sweet Life)

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp vegetable oil

1 tsp vanilla extract

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

3 cups powdered sugar

1/2 tsp salt

2 tsp vanilla extract

4 tbsp heavy cream

2 cups sweetened shredded coconut

Easter egg candies 

Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a large bowl, whisk together the cocoa powder, flour, granulated sugar, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Mix until full combined, about 2-3 minutes. Scrape down the sides of the bowl as necessary. Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

For the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3-4 minutes. Add the powdered sugar and cocoa powder. With the mixer on low speed, mix until combined. Increase the speed of the mixer and add the vanilla extract, salt and heavy cream. Mix until light and fluffy, about 3-4 minutes. Frost the fully cooled cupcakes as desired.

For the coconut, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and toast the coconut for 10-15 minutes or until evenly browned. Stir occasionally. Top each cupcake with coconut and candy eggs.

Guinness and Irish Cream Cupcakes

Just when I began to think that winter might never end, we finally had a nice weekend with warmer temperatures and lots of sunshine. I still need a few more days of nice weather before I am convinced that spring is just around the corner, although another snowstorm in the forecast for later this week won't help the situation. Even though I really want to fast-forward to spring, I don't want to miss the opportunity to do a little St. Patrick's Day baking first. Because everyone loves chocolate desserts made with Guinness and Bailey's Irish cream. 

Although I wouldn't drink a pint of Guinness by itself, I love the subtle kick that it gives these otherwise moist and flavorful chocolate cupcakes. And the Irish cream ganache and buttercream? Definitely my favorite part of these cupcakes. I have seen these cupcakes named Irish Car Bomb Cupcakes and although I have never had the drink that they are named after, I can tell you that the cupcakes are really good and need to go on your St. Patrick's Day baking list. 

Guinness and Irish Cream Cupcakes
Recipe adapted from Smitten Kitchen

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 large eggs, at room temperature
2/3 cup sour cream

Irish Cream Ganache:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
2 tsp Irish cream

Irish Cream Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
3-4 cups powdered sugar
4 tsp Irish cream
Pinch of salt

Preheat the oven to 350 degrees F. Line two cupcakes pans with paper liners and set aside. Combine the Guinness and butter in a medium saucepan set over medium heat. Allow the butter to melt completely Add the cocoa powder and whisk until smooth. Remove the saucepan from the heat and allow to cool slightly.

In a large bowl, combine the flour, granulated sugar, baking soda and salt. Whisk until combined. Set aside. In the bowl of a electric mixer fitted with the paddle attachment, beat the eggs and sour cream until combined, about 1-2 minutes. Add the Guinness mixture and mix until combined. With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until just combined. Divide the batter between the prepared muffin cups, filling each about 2/3 full. Bake for about 17-18 minutes or until an inserted toothpick comes out clean. Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chocolate in a heatproof bowl. In a small saucepan set over medium heat, warm the heavy cream until it simmers and then pour it over the chocolate. Let sit for one minutes and then whisk until fully smooth. Add the butter and Irish cream. Stir with a wooden spoon until combined. Set aside and allow the ganache to cool. Using a small paring knife, cut of a portion from the center of each cupcake using the cone method. Once the ganache is cool and thickened, transfer it to a piping bag and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Mix until combined. Add the Irish cream. Increase the speed of the mixer and mix until light and fluffy, about 3-4 minutes. Frost the cupcakes as desired.

Butterscotch Pudding Cookies

I have made a variation of these Butterscotch Pudding Cookies more times that I can count in the past year. They always turn out irresistibly soft and chewy, making them a go-to recipe whenever I am in need of cookies. So when it came time to bake cookies for a 90th birthday party last weekend, I once again turned to this recipe. And once again it did not disappoint. 

Have you noticed that I find a way to add chocolate to so many of the recipes that I make? I am a big butterscotch fan, so I like these cookies with just butterscotch chips. But doesn't chocolate just make everything better? I couldn't help but throw a few chocolate chips into the mixer too. White chocolate chips would also be good here. Not a fan of butterscotch? I have you covered- these Mint Chip Chocolate Pudding Cookies, Pumpkin Spice Pudding Cookies and Mini M&M Pudding Cookies are equally as good in my book. 

Double Chip Butterscotch Pudding Cookies
Recipe adapted from Two Peas and Their Pod

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup sugar
1 package butterscotch instant pudding mix
2 large eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.

Using a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the butterscotch pudding mix and continue to mix until incorporated. Add the eggs, one at at time, and mix until combined after each addition. Add the vanilla extract. 

In a large bowl, whisk together the flour, baking soda and salt until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until fully incorporated. Turn off the mixer. Add the chocolate chips and the butterscotch chips. Mix with a spatula until just combined.

Using a medium-sized scoop, scoop cookie dough onto prepared baking sheets. Baked for 12-15 minutes or until golden brown around the edges. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. 

Parmesan and Spinach Orzo

It's time to step back from all the sugar I have been throwing your way for just a minute. It's actually been over two months since I have posted a recipe for anything other than cookies, cupcakes or muffins. Today I thought I would switch things up and share one of my favorite non-sweet recipes from the past few months. Because a girl cannot live on cupcakes alone. Although she might think she can from time to time. 

This Parmesan and Spinach Orzo is full of flavor and oh so cheesy. If there is one thing I love as much as cupcakes, that would be cheesy carbs. And with only a few ingredients, it is also super easy to prepare, making it an easy and satisfying weeknight meal. 

Parmesan and Spinach Orzo

Recipe adapted from Life as a Strawberry

16 oz orzo pasta

2 tbsp olive oil

2 garlic cloves, minced

2 tbsp all-purpose flour

1 cup whole milk

1 1/2 cups baby spinach

1 1/4 cups freshly grated Parmesan cheese, plus extra for garnish

Salt and pepper, to taste

In a large pot, cook the orzo according to package instructions. Drain and set aside.

Heat the olive oil in another large pot set over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the flour then slowly whisk in the milk. Allow the mixture to thicken, about 1-2 minutes. Add the spinach and Parmesan cheese to the sauce.

Add the cooked orzo and stir to evenly coat with the cheese mixture. Add salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired. 

Fruity Pebbles Cupcakes

Today I bring you bright and colorful cupcakes- because after yet another snowstorm yesterday, I could definitely use more sprinkles in my life. Sprinkles make me super happy. Instead of making regular funfetti cupcakes (which I had been craving for weeks), I decided to switch things up a bit and came up with these Fruity Pebbles Cupcakes. 

After making Lucky Charms Cupcakes a few months ago, it was only a matter of time before I made cupcakes with another childhood favorite cereal. These days I stay away from sugary cereals for breakfast, but I will always love Fruity Pebbles. Combined with my go-to funfetti cupcake recipe and marshmallow frosting, the Fruity Pebbles made a perfectly colorful and sweet treat for us this past weekend. 

Fruity Pebbles Cupcakes

Recipe adapted from Lucky Charms Cupcakes

1 cup whole milk, divided

6 large egg whites

1 tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour

1 1/2 cups granulated sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups powdered sugar

7 1/2 oz marshmallow fluff

2 tsp vanilla extract

1 cup Fruity Pebbles, crushed

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a liquid measuring cup, combined 1/4 cup of the whole milk, egg whites, vanilla extract and almond extract. Whisk until combined. 

In a stand mixer, combine the cake flour, granulated sugar, baking powder and salt. Mix on low speed for about 30 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand. Add the remaining 3/4 cup whole milk. Increase the speed of the mixer and beat for an additional 1-2 minutes. With the mixer now on low speed, add the egg white mixture in three addition, mixing for at least 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Add the sprinkles and gently mix with a rubber spatula.

Divide the batter between the prepared muffin tins. Bake for approximately 18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix until fully incorporated. Add the marshmallow fluff and vanilla extract. Beat until light and fluffy, another 1-2 minutes. Finally add the Fruity Pebbles and mix until just combined.

Pipe or spread frosting on cooled cupcakes**. Garnish with Fruity Pebbles.

**If you are going to pipe the frosting, I suggest using a round or open star tip. The Fruity Pebbles might get stuck in a closed star tip.

Honey-Peanut Butter Cookies

Dan has been asking me to make peanut butter cookies for months now. For some reason I always put it off and found other recipes to bake instead. Finally I made peanut butter cookies this past weekend. Better late than never. 

While peanut butter cookies are good on their own, I love the addition of honey in this recipe. The honey flavor is sweet but also very subtle. I never been a huge fan of peanut butter + jelly, but I definitely love the peanut butter + honey combination. 

People often ask me if you can substitute butter for the shortening in this recipe. Although I have never tried this particular substitution, I would not recommend it.  The shortening is what makes peanut butter cookies so soft and chewy. However, if you are looking for a peanut butter cookie recipe without shortening, I love these Butterfinger Peanut Butter Cookies (the Butterfinger chunks are completely optional, yet highly recommended). 

Honey-Peanut Butter Cookies

Recipe adapted from My Baking Addiction

3 cups all-purpose flour

1 cup granulated sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup creamy peanut butter

1 cup honey

1/2 cup vegetable shortening

2 eggs, lightly beaten

2 tsp vanilla extract

1/2 cup granulated sugar

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, honey and shortening until light and creamy, about 2-3 minutes. Add the egg and vanilla extract. Mix until combined. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until just combined. 

Using a medium-sized cookie scoop, scoop out the dough and roll into a ball with your hands. Roll each ball of cookie dough into the granulated sugar and place onto prepared baking sheets. Using a fork, press a criss-cross pattern onto the top of each cookie. Bake for 10-12 minutes or until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

The Chocolate Bar {Boston, MA}

This past weekend Dan and I visited the Chocolate Bar at Boston's Langham Hotel. I first heard about the  Chocolate Bar a few months ago and have wanted to check it out ever since. There are over 140 different chocolate treats available as part of the all-you-can-eat buffet.  Although we wanted to try everything, we were forced to call it quits after chocolate crepes and three plates full of chocolate desserts. I couldn't believe the selection of chocolate that was offered- there was everything from chocolate cupcakes to chocolate truffles and chocolate bread pudding. Given my love for all things chocolate, I was in the right place. 

The Chocolate Bar costs $42 per adult and $29 per child. At first I thought it was a little pricey but when you consider all of the chocolate you get for the money, the price really doesn't seem that bad. It is definitely worth the money for any serious chocolate lover out there. 

Our table was right next to the giant chocolate fondue fountain. There were bowls of fresh fruit, as well as pieces of cake and rice krispie treats, for dipping into the fountain. I could have stayed by this table the entire morning. 

I also loved the giant bowl of cotton candy. Although the buffet was almost entirely chocolate, there were a few non-chocolate items to mix things up a bit. 

Even the most simple desserts, such as the chocolate raspberry tart above, were delicious. It was so hard to narrow it down and choose which desserts to sample.

There was even a station with warm chocolate chip cookies right out of the oven and little shot glasses of milk. So cute. 

In addition to all of the sweets, there was popcorn, as well as homemade potato chips, for guests to munch on. I actually went up to get more popcorn several times throughout the morning. The salty popcorn was a great contrast to the crazy amount of chocolate we were eating.

I loved these martini glasses filled with chocolate mousse and fresh berries. The chocolate mousse was one of several vegan options offered at the Chocolate Bar. 

Of course I couldn't resist the candy bar. Even with all of the homemade chocolate desserts, I can never turn down a Reese's Peanut Butter Cup. 

In addition to the classics such as cookies and brownies, there were also a number of unique chocolate desserts. There were even tables showcasing the most popular chocolate desserts from every decade starting with the 1980's and ending with a table of futuristic sweets (think chocolate caviar). 

I loved these little jars of raspberry mousse. There were also little jars of cherry mousse topped with dark chocolate balls at another table- seriously amazing!

If you want to learn more about the Chocolate Bar or make a reservation to satisfy your own chocolate craving, you can find more information here: 

The Chocolate Bar

Cafe Fleuri at the Langham Boston

250 Franklin Street

Boston, MA 02110

Red Velvet Cupcakes with Vanilla Buttercream

I know I'm not the only person who feels this way, but I am so over winter. At this point I really want to fast-forward to spring and warmer weather. I won't mind if I never hear the term "polar vortex" again. I am glad that this month is coming to an end though because I always find January to be somewhat of a boring month. February is  a little bit better with longer days and Valentines Day to look forward to.

In an effort to look forward to February, I made these Red Velvet Cupcakes with Vanilla Buttercream this past weekend. Although cream cheese frosting is often the go-to choice, I wanted to switch things up a bit and use one of my all-time favorite buttercream recipes. I don't think you could go wrong either way though. Sometimes I find red velvet cupcakes a little too dry for my taste, but I found this version to be perfectly sweet and flavorful. So here is to warmer days and plenty of sweet treats in February- enjoy!

Red Velvet Cupcakes with Vanilla Buttercream
Recipe adapted from Tracey's Culinary Adventures (cupcakes adapted from Saveur, buttercream adapted from Cook's Illustrated)

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/4 cups vegetable oil
1 cup buttermilk, at room temperature
1 tsp red gel food coloring
1 tsp vanilla extract
1 tsp white vinegar

Vanilla Buttercream:
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/4 tsp salt
1 tbsp vanilla extract
2 tbsp heavy cream

Preheat the oven to 350 degrees F. Line two muffin pans with paper liners and set aside.

In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda and salt. In a large bowl, combine the eggs, vegetable oil, food coloring, vanilla extract and white vinegar. Whisk until smooth and combined. Add the dry ingredients to the wet ingredients. Whisk until fully combined, about 1-2 minutes.

Divide the batter between the prepared muffin cups, filling each cup about 3/4 full. Bake for 17-19 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool for a few minutes in the pan before transferring to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until light and creamy, about 1-2 minutes. With the mixer on low speed, add the powdered sugar and salt. Gradually increase the speed of the mixer and beat until fully combined and smooth. Scrape down the sides of the bowl as necessary. Add the vanilla extract and heavy cream. Beat until light and creamy, about 3-4 minutes. Scrape down the sides of the bowl as necessary. Frost fully cooled cupcakes as desired.

Soft and Chewy Gingersnap Cookies

Although I didn't make any formal New Years resolutions, I have been trying to eat a little healthier the past few weeks. I am all about moderation and have been trying to add a few more healthy snacks and meals into the mix. However, I have not been able to stop thinking about these Gingersnap Cookies I made last month. They would have made a great post back in December when everyone was thinking about holiday baking and cookie exchanges. But I really didn't want to wait another year to share one of the best cookie recipes I have made to date. 

Gingersnaps have been somewhat of an acquired taste for me. I didn't love them for a long time but now I cannot get enough of them. That being said, I still don't like thin and crispy gingersnap cookies. It took me a while to find a good recipe for a soft and chewy version, but now that I found this recipe I will never go back to any of the others. 

Soft and Chewy Gingersnap Cookies
Recipe from Brown Eyed Baker (Originally adapted from Two Peas and Their Pod)

3 1/2 cups all-purpose flour
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
3 tsp vegetable oil
2 large eggs
1 tsp vanilla extract

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, bakings soda, salt, ground cinnamon, ground cloves and ground ginger. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar.  Beat until light and creamy, about 3-4 minutes. Add the molasses and continue to mix until fully incorporated. Scrape down the sides of the bowl as necessary. Add the vegetable oil, eggs and vanilla extract. Mix until combined.

With the mixer on low speed, slowly add the dry ingredients to the mixer bowl. Mix until just combined.

Scoop the cookie dough (about 1 1/2 tbsp at a time) onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Peanut Butter Smoothie

I love all things chocolate and peanut butter. Cupcakes, cookies, brownies, blondies- you name it and it's all good in my book. But up until a few months ago, I had never tried my favorite combination in the form of a smoothie or milkshake. It was time for that to change. This peanut butter smoothie is incredibly creamy and delicious- so much better than any other version I have tried since then. While the peanut butter smoothie is good enough on its own, I always add a little bit of chocolate syrup to the mix. Feel free to leave out the chocolate syrup if you want, but it is completely non-optional for me.

And for all of you who are still sticking strong to New Years resolutions, these peanut butter smoothies are made with low-fat greek yogurt, old fashioned oats and frozen banana. Relatively healthy and delicious. Unless of course you add too much chocolate syrup. I am always guilty on that one.

Peanut Butter Smoothie
Recipe from Annie's Eats

1 cup low-fat plain greek yogurt
6 tbsp creamy peanut butter
1/2 peeled banana, frozen
1/2 cup old-fashioned oats
1 cup ice
2 tsp vanilla extract
1 tbsp honey

Combine all ingredients in a blender or food processor. Blend until fully incorporated and completely smooth. Pour into glasses and serve immediately.