I have 400 blog post started….but none of them ready to finish and post yet. I am working a mile a minute to gather all the touches for the charity home playhouses. We are about 2 weeks away from moving the playhouse from where it is being built to the fairgrounds where the Home Builders Show will be held. Plus I have 2 clients right now who are both needing some help with their kitchens. All good stuff….but very busy! So for today…I shall share a cookie…because who doesn’t love a good peanutbutter cookie on a gloomy Monday? I like this recipe because you get a little chocolate with every bite of peanutbutter goodness…it’s the little things…am I right?!?!

Have a great Monday friends!!

peanut butter cup cookie @cleverlyinspired (3)

 

I needed to show you my oven….cause it’s clean and all. Need to clean yours? Check this out….

 

peanut butter cup cookie @cleverlyinspired (2)

 

 

peanut butter cup cookie @cleverlyinspired (4)

Peanut butter Cup Cookie Recipe

Tracie at CleverlyInspired
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 24

Ingredients
  

  • 1-1/4 c all-purpose flour
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/4 t salt
  • 1/2 c butter softened
  • 1 c peanut butter creamy or crunchy, your preference
  • 3/4 c sugar + more for rolling cookies
  • 1/2 c firmly packed brown sugar
  • 1 large egg
  • 1 T milk
  • 1 t vanilla
  • 1.5 C milk chocolate chips

Instructions
 

  • Preheat oven to 350. Line two baking sheets with parchment paper.
  • On wax paper combine the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand-mixer beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
  • In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
  • Bake for 10-12 minutes. Careful not to overbake.
  • When they come out of oven drop a few chocolate chips on top. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

Also, I have GoFundMe page…if you are so inclined to helping me furnish the playhouse. I appreciate all the help!!!

xo

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Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha's Circle of trusted bloggers.

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1 Comment

  1. These ARE delicious! I didn’t have the Hershey’s kisses to make peanut blossoms, so I used choc. chips instead. I found using 3 chips in a triangle pattern will create a VALENTINE shape in the middle.

    TY for sharing this recipe!

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