Peanut butter cookies today guys, let’s do it.

I’ve been baking up a storm lately because I know I’m about to totally lose all my freetime in a few months when our little baby girl comes around. I’m both terrified and excited, seems legit at this point.

Peanut Butter Cookies 3

This is one of those classic recipes that always works, always pleases, and you’ll love the results. There’s a lot of recipes out there for peanut butter cookies that are more simple, even some 3 ingredient recipes. This is not one of those.

Peanut Butter Cookies 1

BUT the results are more hearty. When I want a cookie, I want something with a little crunch and texture on the outside, and a nice chew on the inside. These have all that, plus chocolate chips. Have I talked about how chocolate is basically health food? It is. Plus PB has tons of protein right? These cookies are basically health food.

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This is actually a remake of one of my first cookie recipes on this blog, where I threw bacon into these cookies. P.S.- not my idea. I originally saw this recipe in an issue of Food Network Magazine.

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Peanut butter cookies are indulgent. The flavors are strong, lightly sweet with just a hint of salt from the peanuts, and those pops of chocolate running throughout. Speaking of the chocolate though- it’s optional. I mean, it’s a great option, but optional nonetheless.

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Also, my coworkers requested this recipe for ages, so smiles were had all around when I finally made em and brought them to the office. As Elliott says, “Link in bio, cookies in office!”

Anyways, enjoy guys!

Peanut Butter Chocolate Chip Cookies

Servings 2 dozen cookies


  • 2 3/4 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup oil
  • 1/2 cup softened butter
  • 1 cup smooth peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbs. water
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips


  1. Preheat your oven to 350 degrees and line two baking sheets with parchment or non-stick sheets. 

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

  3. In a large bowl, beat together the canola oil, butter, peanut butter, sugar, and brown sugar until smooth. 

  4. Beat in the eggs, water, and vanilla extract. 

  5. Slowly add in the flour mixture, and beat until fully combined. Stir in the chocolate chips. 

  6. Scoop the cookie dough in two tablespoonfuls onto your baking sheet, and press down slightly. 

  7. Bake for 8-10 minutes, or until the cookies have just started to become golden on the edges. Cool and enjoy!

Copy of blueberry

Hey guys!! It’s been awhile. Here’s why- 

A few weeks ago my best friend in the whole world got married to the man of her dreams. It was an incredible wedding, and also made for a very hectic few weeks! 


Also, I just spent an amazing week in Seattle at a conference with some of my favorite co-workers! The conference was so good, and I got to meet some of my SEO heroes, which was so exciting. 


Anywho, today I’m keeping things simple. I’ve only been back home from Seattle for a couple days, and somehow still feel exhausted, so I’m taking the easy road on this one. Still though, this recipe is a great one to have in your back pocket. 


Shortbread cookies are buttery, lightly sweet, and they don’t have any eggs which means a few things- one is that if you are out of eggs, it’s ok. Two is that if you’ve got kiddos, this dough is a bit more safe to eat raw, plus you can roll and cut it into shapes!


I feel like shortbread cookies are pretty elegant honestly. You can flavor them with anything- vanilla, lemon, almond, thyme, rosemary, honey- literally anything you like. I’ve chosen vanilla with a hint of lemon extract for this go around. 


Experiment with them, bake em up, enjoy em anytime guys! 

Buttery Shortbread Cookies


  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. lemon extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt


  • In a large bowl, beat together the butter and powdered sugar until smooth.
  • Beat in the vanilla extract and lemon extract, or the flavorings of your choice.
  • Beat in the flour and salt until a soft dough forms.
  • Divide the dough in half, and form each half into a disk. Wrap each disk in plastic wrap, and chill for 30-45 minutes. (I know chilling dough sucks, but it does matter for this one, I promise!)
  • Preheat your oven to 325 degrees, and line a baking sheet with parchment or a non-stick sheet.
  • Roll one half of the dough out to about 1/4 inch-1/2 inch thick, and cut into your desired shapes.
  • Bake for 10-12 minutes, or until the edges are just golden. Cool and serve!
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I have no original recipes to share with you guys today. I do, however, have wonderful news. This year, for the first time literally ever, I’ve made cookies that actually look presentable. Real talk, cookies are flippin difficult to decorate. 

Pinterest is full of like all these fantastic photos of amazing cookies that look like they were made by the best chefs in the world. And every single year, I try to make cookies that at least resemble these. And then I end up with messy, fairly horrifying situations. 


This year, success. I used a lot of great recipes from other blogs out there, and baked way too many cookies, but I did get a good amount of them decorated and adorable. First off, here’s the recipes I used this year: 

All of these worked perfectly for me. I think the biggest thing was figuring out the right consistency for my icing, and having the patience to practice. I’m gonna confess something right now, and it’s serious. I actually am kind of bad at following recipes completely. Like I just want to add more vanilla to everything, and I never measure flour correctly because who has time for that. This is probably where the real icing problem was, not gonna lie. 

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My second tip- do it with friends. Seriously I made so many cookies, and it took longer than expected because I really just wanted them to look perfect, and I was EXHAUSTED by the end. Decorate with friends, it’ll help. 

Lastly, use the piping bags and the tips and the whole thing. Setup and cleanup are harder, but the entire rest of the decorating is soooo much easier. It’s worth it! I can’t tell you how much celebrating I did both inside my head, and out loud to other people when I got these babies right. 

Merry Christmas you guys!

Listen, I love classic chocolate chip cookies as much as anyone, but sometimes you just need more than a single dose of the good stuff. I’m talking about chocolate, class it up you guys! Today we’re talking about the most chocolatey cookies, like, ever.


I actually made these last month when things were a bit crazy at work, and since these go so well with coffee, I’m officially calling them a breakfast item. 


So, this may sound a bit inexperienced, but I have never used dutch processed (or dark) cocoa powder before now! It’s amazing. I always have an issue with my baked goods not tasting quite as chocolatey as I’d like, and this is changing my life. I’m using Hershey’s Special Dark Cocoa Powder. If you’re looking for a deep chocolate flavor, this is the way to go. 


These cookies are chocolate layered on chocolate, and any chocolate lover will go crazy for them, I promise. The three chocolate sources are regular chocolate chips, mini chocolate chips, and the cocoa powder. 


There’s a few ingredients that will help intensify the chocolate flavor in any recipe. The first is salt, which of course brings out any flavors in baking, not just chocolate. Then we’ve got vanilla extract, which may seem almost counter-intuitive since many people think of vanilla as an opposite flavor. In baking though, the two are actually very complimentary! Cinnamon is another great option- just a pinch will give your chocolate a kick. Lastly, we’ve got coffee or espresso products. Again, just a small pinch can make a big difference, and the end result won’t actually taste like coffee. 


This recipe uses all of these methods to bring out that chocolate flavor. Seriously, when I say triple chocolate, I really mean they taste chocolatey! 


Triple Chocolate Cookies


  • 2 cups flour
  • 3/4 cup dark cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • Pinch of cinnamon
  • 1 stick + 6 tbs. melted butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 tbs. brewed coffee
  • 1 cup chocolate chips
  • 1/2 cup mini chocolate chips


  • Preheat the oven to 350 degrees, and line two baking sheets with parchment.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat together the the butter, brown sugar, and white sugar.
  • Mix in the vanilla, egg and yolk, and the coffee.
  • Slowly mix in the flour mixture until its completely combined.
  • Stir in the chocolate chips and the mini chocolate chips.
  • Scoop into 2 tbs. balls, and press down slightly on your baking sheet.
  • Bake at 350 degrees for about 7-10 minutes, or until the cookies are set.
  • Cool and enjoy!
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Hey guys! It’s Sunday, and today should always be a day of cookies (pies, cakes, and other misc. baked goods acceptable).


Today I’m sharing a recipe for peanut butter oatmeal chocolate chip cookies, because why settle for just oatmeal, or just peanut butter, or just chocolate chip you guys? Why NOT have all three? 


Little known fact- my cookie of choice is oatmeal. This is like 85% due to the fact that when it comes to raw cookie dough, oatmeal cannot be matched. It’s amazing, and that’s before the cookies are even baked you guys, AND it’s amazing with just boring old oatmeal with nothing else. 


Can you just imagine how awesome this batch is? Peanut butter is a likely combo with oatmeal, and chocolate is a likely combo with… cookies, okay? Perfection has been born today. 

This recipe originated from my middle school home ec class. We had tons of printed recipes at the end of the year in all different colors, all of which we had prepared during the class. The cookies these ones are based off, btw, I totally botched in class- forgot the flour (lol, not that important for cookies, right?), but once I made them at home, I never stopped. 


The secret is the mix of blended oatmeal and full oats. The oatmeal powder gives you that toasty flavor more finely woven into the dough, and the whole oats offer the texture that we all associate with traditional oatmeal cookies. You blend the oats in a food processor or blender. 

Okay, there’s actually another secret, and it’s super simple: cinnamon. I always add it to cookies because it creates this warm back note to end result that I promise you’ll love. 


For good measure, I threw in some peanut butter chips alongside the chocolate. It takes home that peanut butter flavor, and it’s a nice compliment to the chocolate. Anyways, these are optional, so if you choose to leave them out, just replace them with more chocolate chips so you’ve got a good chip-to-dough ratio going on. 


Peanut Butter Oatmeal Chocolate Chip Cookies


  • 1 cup room temp butter
  • 1/3 cup smooth peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 3/4 cup old fashioned oats, blended to a powder
  • 1/4 cup old fashioned oats, left whole
  • 2 1/4 cup flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 cup peanut butter chips
  • 3/4 cup chocolate chips


  • Preheat your oven to 350 degrees, and line two baking sheets with parchment paper or nonstick sheets.
  • In a large bowl, beat together the butter, peanut butter, white sugar, and brown sugar until fluffy.
  • Add in the eggs and vanilla and mix until smooth.
  • In a separate bowl, whisk together the oats, blended and whole, flour, salt, cinnamon, baking soda, and baking powder.
  • Slowly beat the flour mixture into the butter mixture until completely combined.
  • Stir in the chocolate and peanut butter chips.
  • Scoop into large cookies (2 tbs. of dough roughly) onto your baking sheets.
  • Bake at 350 degrees for 12-15 minutes, or until just golden.
  • Cool completely and enjoy!
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Happy weekend! I’ve got something to tell you guys, and it’s important. 

Cookie bars. 


They are maybe the best thing to ever happen to cookies, and I totally mean that. If you’re like me, usually 2 batches in, you’re like totally over baking cookies and wishing you hadn’t made a double batch. How many times do I have to scoop and roll before this is over?


I mean don’t get me wrong, I love baking, obvs. But I love to bake things that are fairly easy, and completely satisfying as a whole experience. Rotating pans in and out of the oven for 3 hours just lessens the ease. 

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There’s certainly no end in sight for traditional cookies. But finding epic cookie recipes that you can just spread out into a cake or sheet pan- that’s golden. One bake you guys, one single time. It’s perfect. You cut the sheet of cookie into, well, cookie-sized bars, and you’ve just made possibly two dozen cookies at one time! 


My favorite cookies are classic sugar, and if you add frosting you’re a hero. Today, I’m a hero. 


I added sprinkles because why not, and made the frosting purple for ya know, being pretty. These are tender, sweet, and super easy to whip up! If you love sugar cookies, it’s everything you’ve ever wanted. After just a few minutes of prep and bake, you’ll be able to enjoy not only a fantastic cookie, but a super fluffy, light, and sweet buttercream. 

Frosted Sugar Cookie Bars


  • For the cookies:
  • 1/2 cup softened butter
  • 1/4 cup + 2 tbs canola oil
  • 3/4 cup sugar
  • 1/4 cup powdered sugar
  • 1 egg
  • 3 tbs. water
  • 2 tsp vanilla extract
  • 1 tsp. almond extract
  • 3 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • Pinch of baking soda
  • 1/4 cup rainbow sprinkles
  • For the frosting:
  • 2 sticks softened butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 2 tbs. heavy cream
  • Food coloring of choice


  • For the cookies:
  • Preheat the oven to 350 degrees, and grease and line a 13 by 9 inch cake pan with parchment paper.
  • Beat together the butter, oil, sugar, and powdered sugar until combined.
  • Add in the egg, water, vanilla, and almond extracts. Beat until just combined.
  • Mix together the flour, salt, baking powder, and baking soda, and then slowly add to butter mixture until combined. Fold in the sprinkles
  • Spread the dough into your lined baking pan and press down evenly.
  • Bake at 350 degrees for 14-16 minutes, or until just golden and set. Let cool completely before frosting!
  • For the frosting:
  • Beat together the butter and powdered sugar until smooth. Add in the vanilla and almond, and the heavy cream.
  • Beat until the frosting is fluffy. Add in your food coloring, and spread over your cookies!
  • Cut the cookie sheet into bars, and enjoy!
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