Mission: Peanut Butter Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hey, there! 😉

After breakfast, I drove into Boston for a live coffee tasting with Lindsay Bolger, the “nose” of Green Mountain Coffee. I love coffee and Lindsey is the equivalent of a celebrity superstar in the coffee world, so I was psyched to attend.

The tasting also included a Webinar for other bloggers and media folks to hear and see what goes into producing Green Mountain’s Fair Trade coffee. I ended up being in the Webinar with Lindsay, which sort of surprised me, but I did my best to engage in conversation and ask questions (and not be awkward).

I learned a lot from Lindsay this morning and plan to share it in a post next week, so stay tuned! 😀


I didn’t snap photos the whole time I was on camera! 😉

Cookie Friday-worthy Peanut Butter Cookies

After the coffee tasting event, I was on a mission.

The other day, I saw the most amazing-looking Peanut Butter Cookies on Mama Pea’s blog. And, almost immediately, I knew that they needed to be in my life as soon as possible. Unfortunately, I didn’t have all of the ingredients that Mama Pea used in her cookies, so I ended up doing my own thing. (I also ran out of key ingredients while making them!) Even still, Mama Pea’s recipe in the inspiration for these Cookie Friday-worthy Peanut Butter Cookies.



  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup peanut butter
  • 1/4 tsp salt
  • 1/4 cup softened butter
  • 1 egg
  • 3/4 cup peanut butter + chocolate chips (mixed bag)


  • Preheat oven to 350*F.
  • Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
  • Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
  • Bake cookies for 10-12 minutes. Do not overcook.
  • Remove cookies from baking sheet and allow to cool on wire rack.
  • Eat and enjoy!


These cookies are truly decadent. They’re also very filling. I ate three and now they’re sitting in my stomach like a rock. Must be all of that peanut butter!


Before embarking on my peanut butter cookie mission, I ate lunch. I had a turkey and Swiss cheese sandwich with baby spinach and tomato on a Sandwich Thin.


On the side, I had the last of the Feta-Walnut Stuff Cucumbers.



It’s a beautiful day in Boston today, so I’m heading out to enjoy it with the pug.

I hope you’re having a wonderful FRIDAY! :mrgreen:

P.S. The Green Eyed Monster website is working again, so be sure to enter my giveaway to win a $30 gift certificate and a Green Eyed Monster bag! 😀



  1. Those peanut butter cookies are the ones that I made two days ago from Mama Pea’s blog! 🙂 They are delicious, the problem is that the batch is so large I feel obliged to eat so many…we used chunky peanut butter for a little texture. Sooo goood!

  2. Feta walnut cucumbers? AMAZING! Your lunch looks incredible. I’m right there with you on the peanut butter cookie crave. I had it a couple days ago and made a delicious batch from Anna’s Cookie Madness blog. Delicious!

    Happy Friday 🙂

  3. I’ve only ever made the super simple recipe you get on the peanut butter jar (I believe it’s 1 cup pb, 1 egg and a half cup sugar?) I’m totally going to try that cookie recipe!

  4. Gosh, my go-to peanut butter cookies are just the egg + pb + sugar kind, but I’m starting to feel I should branch out into this type of recipe!

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