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.

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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! 😀

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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.

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Ingredients:

  • 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)

Directions:

  • 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!

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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!

Lunch

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.

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

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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! 😀

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43 Comments

  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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