Banana Nut Bread and Coconut Cupcakes

Hey ya'll! Don't these cupcakes look tasty? They were...trust me. It has been awhile, friends. I feel like I have been MIA from the blog world for so long! I apologize for my disappearing act, things have just been pretty crazy lately. Work ended, job searching, entertaining guests, etc.


Let me just give a quick "hallelujah!" that my first school year is over and I am currently enjoying my long over due summer break. I won't lie, I miss my students a whole lot, but the break was much needed. I am sad to see them go, but proud to know they are moving on to Kindergarten. I am ready to move on and start a new path within my career. Which brings me to another topic, the fun task of finding a job back in my hometown (Tampa).


I seem to have the worst luck with teacher interviews and job prospects. Every interview I get hours away from where I want to live goes great, while every job prospect in the Tampa area seems to end before it even begins. I had a great interview two days ago - was basically given a job making significantly more money (helps when planning a wedding.) The problem? Oh, it is only 2 hours from home - even further than I am now. Not to mention, it is extremely far from Ryan's family. But, I can't really afford to be picky at this point. Ryan and I are paying for our wedding ourselves, so the extra cash would help immensely. Needless to say, I may end up having to move even further from home for a better paying job, as much as I don't want too. There is one positive element to this, the location is VERY close to Disney World! And that is the only positive thing I can seem to drudge up at the moment. 


I've had 2 interviews in the Tampa area. Allow me to elaborate on how those went:


Interview One - I arrive to the interview and find out it will be conducted as a "speed date," only the interview version. Over an hour drive + a 3 hour wait for a 15 minute interview in which the minute I mentioned only having a year of teaching experience was dismissed. I'm pretty sure my resume presented this information. Was the gas, mileage and time wasted really necessary? Nevertheless, I put on my big girl pants and took it as interview practice. Keeping the faith, what else can you do?


Interview Two - Beautiful school, in the perfect area. I was feeling positive...that is, until I walked into the office and saw 5 girls (dressed in full suits for a first grade teaching position interview) Mind you, I was wearing a polka dot dress, black leggings, a black mini-jacket thing, and heels. Oh, and this was at 2:30 pm, the last round of interviews. If there were 6 girls interviewing at the end of the day, imagine how many people were interviewed for that one position. Maybe I am wrong here, but is a suit really necessary for a primary aged teaching position interview? I get the whole looking professional thing, but I really feel that a suit is not who I am - especially me as a teacher. Ryan told me he thinks my personality should shine through in all aspects, clothing included. However, I am now wondering if a straight jacket suit would better my odds of finding a job. Anyway, this interview went pretty well. I think I was liked, but not seen as being the right person for the job. She ended our interview with "good luck with your future endeavors". Otherwise known as - sorry lady, no job for you. 


I have another job interview on Tuesday, minutes from my daddy's house. I am praying, hoping and wishing this comes through for me. I have a few other schools that may possibly interview me. Not to mention, the Florida teacher interview day. Tons of county's are present and interview candidates all day. I am doing my best to stay positive, although it gets tough after while. 


On a happy note, I am the best fiance ever! No, really. I gave Ryan the best early birthday surprise ever. I flew his best friend Ray here from Michigan and we surprised Ryan at the airport! Ryan hadn't seen Ray in almost 3 years, so I thought it was the one gift I could give him that would be better than anything else possibly could be. Besides, I was really wanting to meet the best man of our wedding! Ryan thought we were going to the airport to pick my brother up (I really nailed this whole keeping a surprise thing, by the way.) Little did he know, his best friend was getting off a plane with his lovely girlfriend to spend a few days with us! After only minutes with them together, I saw why these two crazy boys got along so well. Literally, like twins personality wise. Aren't they cute bffs? lol

I loved seeing Ryan having such a great time, and Ray's girlfriend Jinsy and I were like two peas in a pod, so it worked out well for me too! Loved them, loved playing hostess and loved seeing the smile on Ryan's face. I can't wait to get them back here in December and to go visit sometime up in Michigan.


On that note...cupcakes anyone?!

I decided to put a twist on my Banana Nut Bread cupcake and throw in some coconut. I LOVE coconut...it breaks almost even with chocolate on the love scale. Put the two together and I can't control myself, for reals. I also decided to top the cupcake with a brown sugar streusel topping, which will be permanent addition - yum! 

I'm sad to say that I won't be giving out this recipe. Sorry friends, feel free to hate me hard for this one. In my defense, I am wanting to open a cupcake bakery in the near future. If I give all of my cupcake recipes away, I don't think I will have much intrigue left for my product. Besides, this recipe was adapted from my great, great grandmother and I have relatives that would kill me if I gave it away via the internet. Email me, and we may be able to work something out ;)

I will tell you this - find a banana bread or cupcake recipe that uses mayo in it. Trust me, when it is mixed with banana you have a cake that will stay moist for days. Really, you can use your favorite banana cupcake or banana nut bread recipe for these and create the same concept. Also, toast your coconut and pecans for better taste before you put them in your batter (Yes, I put both in mine.) Coconut cream cheese frosting is relatively easy. I do some serious tweaking to mine, but if you find a basic cream cheese frosting recipe and add some coconut extract I'm sure yours will taste delicious! 

I adore this picture. It looks like the cupcakes are beaming in heaven or something - which is where I feel I am at when I eat them!

PB n' J Puppy Chow

Since I am limpy status at the moment with a bummed ankle, I didn't get around to making the time consuming chocolate chip cookie dough cheesecake that I wanted too. So, I settled for this delicious Puppy Chow. I love this stuff, in a seriously border line obsessive way. As I sit here, stuffing my face with it as I watch The Notebook (one of my favorites), I keep asking myself why I ever decided to do this to myself. Puppy Chow is like the crack of all sweets. It is so easy to make, and so simple to eat. I just keep reaching for the bag and eating it by the handful. I can feel my backside expanding as I type this...looks like fat pants tomorrow.

I took the Puppy Chow recipe from Picky Palate and tweaked it a little. I am not big on white chocolate, so I used the good semi-sweet stuff instead. Peanut butter and jelly is one of life's greatest gifts - mixing it in with Puppy Chow only makes it that much better. Enjoy :)

Peanut Butter n' Jelly Puppy Chow

Adapted from Picky Palate

9 Cups Honey Nut Chex (or any chex variety you like)

3/4 Cup chopped white chocolate or white chocolate chips

1/2 Cup creamy peanut butter

1/4 Cup strawberry jam

2 Tablespoons butter

2 Cups powdered sugar

Place chex cereal in a large mixing bowl.  Place chocolate, peanut butter, jam and butter into a microwavable safe bowl and microwave for 1 minute or until melted.  Stir then pour into bowl of cereal.  Mix well then divide mixture into 2 large ziplock bags.  Pour in 1 Cup powdered sugar into each ziplock.  Close bags and shake until cereal is coated.  Pour into a large bowl and serve.

This recipe makes a lot. You can always freeze a bag if you'd like!

Paula Deen's Bacon Cheeseburger Meatloaf and Mama's Green Beans

Yesterday I only had 11 students come to school - it was a happy day. However, that happy day was short lived thanks to a swollen, sore ankle. By the end of last night, I could barely even walk. So, I decided to do what I do anytime something is wrong with me....and Google.

Let me just tell you that Google and WebMD are the internet devil when it comes to being sick and/or injured. You can take the common cold and convince yourself that you are dying from a foreign flu pandemic within a matter of 3 minutes. Thanks to Google and WebMd I was convinced I had a "Deep Vein Thrombosis" and was going to be dead by the end of the night. Of course, Ryan tried to tell me to get off the computer and stop diagnosing myself. Did I listen? Naturally not. I had myself in tears before all was said and done. And God knows I couldn't end the discussion with Ryan that peacefully. I had to throw in a "Well, when I die you can have it on your conscience!" I'm a brat, it is just how it is. I don't deny it, I embrace it. Some call it bratty, some call it a particular 5 letter word that starts with a B and rhymes with itchy. I prefer to refer to myself as sassy. It suits me. 

I woke up this morning thrilled to have made it through the night with such a life threatening illness. I was in the doctors office before I even got my morning coffee in, and if you know me...you know how serious that is. I don't function without coffee, but possible death is an exception. Ryan went into the doctors room with me, bless his heart. He was feeling the guilt after the "my death can be on your conscience" comment. He even drove me - winning! The doctor came in, I informed her I was near death with a blood clot. Her response? A smile, and a 30 minute biology seminar explaining how I have arthritis/tendinitis and why it isn't possible for a blood clot to be located in the spot of my swelling. Not to mention, the 15 minutes worth of personal life stories she decided to share with us.

Arthritis, tendinitis, not dying?...Great! However, my joy of surviving was suddenly ruined as I looked over to see the SMUG smirk growing on Ryan's face. He loves being right, and making me wrong. Lord knows he told me over and over again that I was not suffering from a blood clot and I was overreacting. He certainly hasn't hesitated to remind me of that fact about a hundred times today. If looks could have killed, he would have been 6 feet under in that office. I would rather be safe than sorry, thank you very much. 

Now I get to wear a rockin' ankle brace (looking all kinds of sexy) and take an anti-inflammatory medicine for awhile. 26 and my body is falling apart, seriously? I thought this crap happened at ages 50 and up? I now have had tendinitis in my thumb, hips, and ankle. Just call me grandma, because I'm about two years away from an electric scooter. I have to admit, those commercials make those things look pretty sweet. Moral of the story? Just don't Google when something is wrong. Avoid the search engine at all costs.

There is a point to all this rambling, I swear. The plan was to make a very time consuming cheesecake this weekend. However, given my current ankle situation, I wasn't exactly feeling the idea of limping around the kitchen on my feet all day today. I am happy to say that I will be making that cheesecake next weekend. 

You know I couldn't completely stay out of the kitchen, so I decided to make Paula Deen's Bacon Cheeseburger Meatloaf and my mama's quick green beans. Allow me to take a moment to express my love for Paula Deen. She is my celebrity crush - don't judge me. In my heaven, Paula will greet me with a plate full of her Gooey Butter Cakes, from which I won't gain an ounce. She will then go on to be my personal chef for all eternity. I imagine it will go something like that. Hey, a girl can dream.

So here it is, possibly the greatest meatloaf you will ever in your life consume.

Paula Deen's Bacon Cheeseburger Meatloaf

1 pound ground chuck 
10 slices bacon, cooked and crumbled 
1 (8-ounce) package sharp Cheddar, grated 
2 large eggs, lightly beaten 
1/4 cup bread crumbs, toasted 
1/4 cup mayonnaise 
1 tablespoon Worcestershire sauce 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1/3 cup ketchup 
2 tablespoons prepared mustard 
1 (3-ounce) can French fried onions (I used the French's cheddar kind)

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink. Garnish with special sauce (recipe to follow).

Special Sauce

½ cup Mayo

1/3 cup ketchup

2 tablespoons mustard

Splash of BBQ sauce or A1 sauce

Mix ingredients in small bowl.

Mama’s Quick Green Beans

2 cans grean beans (you can use fresh, but I wasn't in the mood)

Half an onion

3 pieces of bacon (uncooked)

1/4 teaspoon garlic powder

Dice onion, add garlic powder and saute in a small pan until onion is clear. Open green bean cans and add onion, allowing it to soak for at least 15 minutes. In the meantime, cook bacon in a sauce pan. Once bacon is cooked, add green bean cans and cook on low-medium heat for 10 minutes.

7up Pound Cake

Happy Memorial Day friends! I hate to go on a rant here, but it really ticks me off when people act as if Memorial Day is national "hang out with your friends and bbq" day. I sent Ryan to the store to pick up a few things for this pound cake, and when he came back he was all flustered because he waited 20 minutes in line due to the "idiotic" cashier he encountered. And yes, idiotic is a direct quote. Basically, this cashier was a young girl whining to every customer in line about how she didn't get Memorial weekend off and how she can't hang out with her friends at the beach. Oh, I'm sorry, I guess we all forgot the part when you fought for your country. Or, all the time you spent dedicated in the service. Here is an idea...shut your mouth and scan the groceries :)

It is really sad how many people could care less about the true meaning of this holiday. I come from a family composed of many veterans - some who have fought in wars, and some who have not. Regardless, they all are extremely proud of the fact that they have served their country and lost many friends in the process of doing so. My father lost over a hundred of his 101st Airborne division friends in a plane crash, back in the 80's. One of these friends was his best friend from childhood, and to this day, he still gets sad when talking about it. My father was supposed to be on that plane, but was granted permission to stay home because my mother's due date to have me was so close to their departure. He is blessed to be on this earth today, and he never hesitates to thank those that have sacrificed for this great nation.

I think this is a large reason why my father has raised me to have such respect for veterans. It doesn't matter where we are, or how much time we have - if my father sees a veteran, he will stop, shake their hand and thank them for their service. This is something I have always admired about my father, and because of that, I now do the same. Many of these veterans, especially the older ones never received the appreciation they so rightfully deserved. I really feel that thanking them is the least we can do as a nation. Freedom isn't free, and we are blessed to live our lives the way we desire thanks to those brave enough to serve this country. Make every day Memorial Day. Do your part to let our veterans know they are appreciated and respected.

So...who likes pound cake?!

Let me start by saying that I am shocked that I decided to make something without chocolate. It has been a very long time since I went chocolate-less in anything I've baked. I am a choco-holic and proud! If you don't like chocolate, let me suggest that you re-evaluate your life.

My students drove me to the point of insanity this week, so the fact that I didn't eat my weight in chocolate is a miracle in itself. If I heard "Miss Poehl....(insert tattle-tale comment here)" one more time this week, my head would have exploded. Due to my misfortune, my school's secretary was sweet enough to share this recipe with me. It has a syrup that soaks into the cake and keeps it amazingly moist. I really haven't had a pound cake this moist, ever. And the glaze on the top is a must! You know me, the sweeter I can get something, the better.

I opted to make mini pound cakes using a muffin pan (big mistake). It worked just fine, but I increased my work load by about a hundred in doing so. You can make this cake in a loaf or bundt pan just as easily. Mine aren't the prettiest looking little things, but they are ridiculous tasty. Pound cake is self explanatory - prepare to gain pounds while eating this. However, also prepare for the "Hallelujah" song to play within seconds of the first bite. Yes, it is that good. Just wait, you will hear it.

7up Pound Cake

2 sticks butter

1/2 cup solid vegetable shortening

3 cups sugar

5 eggs

1 teaspoon lemon extract

3 cups all purpose flour

1 large bottle 7up

Pre heat oven to 300 degrees.

Grease and flour loaf or bundt cake pan. Cream butter and shortening with sugar. Add eggs, one at a time - beating well after each addition. Add lemon extract. Add flour and 7up alternately, beating after each addition.

Bake cake for 1 hour and 15 minutes (25 minutes for muffin pan).

Let cake cool for 10 minutes, poke holes throughout the top of cake with baking sticks or rods (you can also use straws for this). Drizzle syrup over cake, allowing it to absorb into cake. Syrup recipe is as follows:

7up Syrup

1 1/2 cups sugar

1/2 cup 7up

Heat ingredients in sauce pan over medium heat. Stir until mixture thickens (about 10 minutes). Spoon syrup over cake, once holes have been poked using baking sticks or rods.

After cake cools, drizzle glaze over the top. Glaze recipe is as follows:

7up Glaze

2 cups confectioners sugar

2 tablespoons 7up (more or less depending on texture desired)

Add 7up to confectioners sugar and whisk. (I added 7up little by little, until I reached my desired glaze consistency). I like my glaze more on the thick side.

S'mores Bars, Two Ways

Let me start off by saying that this past weekend was one of the most mentally exhausting ever. Family drama would be an understatement. We are talking like an episode of "Cops" drama. If I wouldn't have had these Smore's Bars to enjoy, it is likely that I would have committed murder at some point. Not really, but you can get the idea. Who likes chocolate? I love chocolate, it really does put me in a better mood. 

I saw this today and it made me giggle:

That whole "nothing tastes as good as skinny feels" saying kills me. Obviously the person that created that statement has never eaten fried chicken, pizza, french fries, butter or these ridiculously good Smore's Bars. Sure, I want to be skinny. Sure, I want to fit into size 3 jeans. But, I want cake more - just sayin.

I used to have will-power made of steel. You don't go from 200lbs to 130lbs by slacking up. And yes people, I have put on some pounds since my 130's, so you can stop rolling your eyes now. I worked out 7 days a week, rain or shine, sick or tired. Nothing stood in my way, not even cake. Granted, I didn't have a career or a fiance that constantly tells me how "perfect" I am at my current weight. Why do men do that? Great, you love me the way I am - I don't. So, how about you lie and call me a fatty or something? I tell Ryan he is my biggest will-power distraction. After 8 hours with 20 wild children, the last thing I want to do is go to the gym. Hello, couch please! However, if I thought my fiance was disgusted by my jiggle, I might feel a little more inclined to pass on the couch session. Thanks for thinking I'm beautiful Ryan, jerk. 

I have a year and 5 months until the wedding, so I am not yet in the "holy crap, I don't want to look like Miss Piggy in my wedding dress" stage. I swear in 14 days when I am off for summer I will get my fat butt back in the gym. Until then, I will keep making calorie filled goodness. Okay, lets be honest, I will make calorie filled goodness once I'm back in the gym, I will just have to give it away immediately. Any takers? I thought so.

Okay, enough life story rambling for one day. Graham cracker crust, Chocolate, marshmallow fluff...need I say more? Get ready for glory of the mouth. I watched a grown man lick the platter clean after eating one of these, and no I am not joking. And believe it or not, it was not Ryan - he is growing up so fast. I am so proud of him when he uses his manners like a good boy. 

Peanut Butter Cup S'mores Bars

Recipe courtesy of The Sweet Life

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup graham cracker crumbs

16 peanut butter cups, regular size

1 1/2 cups marshmallow fluff

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

Some people (with questionable brains) don't like peanut butter cups. So, I made these Smore's bars with regular Hershey's Bars as well. I have to admit, I prefer them this way. There is just something about an eewy, gooey, chewy, s'mores bar. 

S'mores Bars

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup graham cracker crumbs

2 extra large Hershey's Bars (milk chocolate)

1 1/2 cups marshmallow fluff

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

Chocolate Chip Whoopie Pies

Whoopie pies, round two! This time I decided to use chocolate chip cookies. I took one of my favorite chocolate chip cookie recipes and combined it with the frosting recipe from my "Mix-Matched Sprinkle Whoopie Pies". I'm not going to lie, I did good. Whoopie pies make me happy. Try to eat one and not feel like a kid again. I keep finding myself eating these, followed by an overwhelming feeling of guilt for doing so. I really need to stop, or get them out of this house. Real world problems going on here, don't you agree? Looks like meals consisting of water and air for this girl tomorrow.

Chocolate Chip Whoopie Pies

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. Frost cookies (recipe as follows).

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the long, brown ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Recipes courtesy of Apple a Day and Yammie's Noshery.

Four Layer Cookie Bars

Let me start by saying that Ryan refers to these as "The Diabetes Bars". That named was reaffirmed by both my best friend and her significant other. These things are SWEET - the type of sweet that leaves you reaching for your toothbrush in fear of instant cavities. They are rich, and I mean really, really, really rich. The four layers consist of a sugar cookie, a double chocolate chip cookie, a peanut butter cookie, and a chocolate chip cookie. I know most sweets lovers will think that this is the most glorious creation possibly ever, but even I could only eat a few bites before feeling the need to stop myself. This cookie bar is delicious, but if you don't enjoy rich sweets, you will not like these. I would highly suggest a tall glass of milk to accompany this monster, followed by a long trip to the gym.

Four Layer Cookie Bar

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie 

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  

Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.

Let cookies cool completely. Lift out of pan with edges of foil. Drizzle top with 1/2 Cup melted chocolate chips if desired.

Recipe courtesy of Picky Palate.