In the Cookie Jar: Princess Peanut Butter Blossoms


These are the easiest cookies we make, Charlotte. You love adding the Hershey Kiss at the end 🙂 You’re on your way, my sweet girl.


1/2 cup granulated sugar

1 cup packed brown sugar

1 cup creamy peanut butter

1 cup butter or margarine, softened

2 eggs

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

Additional granulated sugar (about 2 tablespoons)

About 7 dozen Hershey’s Kisses milk chocolates


Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.





In the Cookie Jar: Christmas Thin Mints

(Originally posted Dec 8, 2015)

These cookies are so yummy! They taste just like the Thin Mints the Girl Scouts sell, so you know it’s going to be a winner.

Thin Mints.png
18 Ritz Crackers

1 cup semi-sweet chocolate chips, melted

1 tablespoon vegetable shortening, optional but recommended

3/4 teaspoon peppermint extract
Assorted Christmas sprinkles



Prepare a baking sheet by lining it with parchment wax paper.

In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to phenomenon) and heat for 1 minute on high power to melt. Stir and heat in 10 to 15 second bursts until chocolate can be stirred very smooth.

To the melted chocolate add 1/2 teaspoon peppermint extract and stir. If you prefer it mintier, add another 1/4 teaspoon.

 *Note: Mint extract is much, much more potent than vanilla extract; 1 teaspoon of mint extract has an extreme amount of potency compared with 1 teaspoon vanilla extract. You cannot un-do mint once added so be very, very careful to not over-do it.

Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. Sprinkle dipped crackers with assorted sprinkles. After all crackers have been dipped, place baking sheet in refrigerator.

Store extra Thin Mints in an airtight container in the refrigerator for many weeks. In the freezer, I estimate that these could be kept for 3 to 6 months successfully.

In the Cookie Jar: Peanut Butter Monsters

One thing I always loved to do with my Mom when I was a little girl was sit on the counter and watch her bake! She used to let me lick the spatula after she was done making the cookie dough. (Of course, this was before people realized you can get salmonella from eating raw eggs!)

These cookies are delicious! We are a peanut butter loving family and these cookies pack quite the PB punch!

The result is a soft, chewy, peanut buttery piece of heaven!

*The Secret –Pull the cookies at the 12 minute mark. They’ll look totally undercooked and you’ll think they should go 5 more minutes, but trust me… Pull them out 🙂 Let them sit on the cookie sheet for at least 5 minutes to firm up and then you can transfer them to a cooling rack.

2 cups all-purpose flour

2 and ¼ teaspoons baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 cup peanut butter

1 cup sugar

⅔ cup packed brown sugar

2 large eggs at room temperature

1 teaspoon vanilla extract

½-1 cup rolled oats – I like to closer to a cup

½ cup peanut butter chips

½ cup chocolate chips

Reese’s Pieces mini candies, 1-2 bags


In a small bowl, whisk together flour, baking soda and salt. Set aside.

In a large bowl (or the bowl of a stand mixer) cream together butter, peanut butter, sugar and brown sugar.

Beat until light and fluffy.

Add eggs one at a time, beating well after each addition. Add vanilla, and beat to combine. Slowly add dry ingredients, and beat just until combined. Don’t over beat at this stage. Stir in oats, peanut butter chips and chocolate chips.

Refrigerate dough for 15 minutes, meanwhile preheating oven to 350 degrees (F).

Prepare a cookie sheet with parchment paper.

Pour Reese’s Pieces candies onto a plate or into a flat bowl.

I’ve made these cookies 2 ways – One by using a large cookie scoop (about 3 Tablespoons) and a small cookie scoop to drop a heaping spoonful of cookie dough into the bowl of candies. Gently use your hand to press the dough down into the cookies and flatten the dough into a disc, then transfer to cookie sheet.

If you’re making the “monster” sized cookies, bake six at a time, for 12-15 minutes or until the edges are just beginning to darken. If making the smaller version (pictured above) form as many cookie dough balls as possible onto cookie sheet.

Allow to cool on cookie sheet for 5-10 minutes.

If you skip this step, the cookies might break when you transfer them to a cooling rack.

Allow to cool on a wire rack for 30 minutes before serving. Enjoy!

In the Cookie Jar: Chocolate Crispie Cookies

About this time last year, Daddy came home from work and could not stop talking about these incredible cookies he had at lunch. Daddy works at the corporate office of Capital One and they cater delicious meals everyday for their staff. 

He described what the cookies looked and tasted like and I started searching through recipes posted online. We found this recipe, made a batch and all I can say is Daddy was right. These cookies are off-the-charts delectable!

8 ounces chopped pecans
2 3/4 cups powdered sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 egg whites
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place pecans on a cookie sheet and toast them for about 8 minutes. Let cool completely.

Reduce oven heat to 325 degrees F. Line cookie sheets with parchment paper or Silpats.

Place sugar, cocoa, flour and salt in mixer bowl and stir together. Beat in egg whites, one at a time, scrapping bowl. Beat in vanilla and continue beating at high speed for 1 minute. Stir in cooled, toasted chopped pecans.

Drop by tablespoonfuls onto cookie sheets, leaving about 2 inches between cookies for spreading. Bake 1 sheet at a time for 10-12 minutes, turning sheet halfway though baking time.

*The Secret – Be sure to cook the cookies until they look like the picture – maybe 7 minutes, turn the cookie sheet and then 7 minutes. They will look like they’re undercooked or even raw, but they’ll continue cooking once you remove them from the oven. Have faith in the recipe!

This is how you (Charlotte) help me cook these days. I personally like my spatulas a little bit licked. Love you, angel.