My Happy Place: Apology, Snickerdoodles, and Mini Peanut Butter Chocolate Chip Cookies

Dear readers,

I am deeply sorry about the long gap between my last blog post and this one... I was on a trip to Colorado last week and was busy the days leading up to when we left, hence the lack of blogs! While I was taking that temporary "break" from blogging, I had baked banana bread (you already have that recipe) and snickerdoodles (which I will share with you in a moment!) But when I was away, I was in deep longing for my kitchen and the wonderful scents it brings when I bake. So yesterday, the first day home, I baked some Mini Peanut Butter Chocolate Chip Cookies which I brought to a youth group cook-out last night... I came home with a cookie-less plate! The recipe is super easy and doesn't require many ingredients. So here I am, back in business and ready to bake! Enjoy the recipes and pictures!

Snickerdoodles

1 c. Shortening

1 1/2 c. White Sugar

2 Eggs

2 3/4 c. all-purpose flour

1 tsp. Baking Soda

2 tsp. Cream of Tartar

1/2 tsp. Salt

2 tbsp. White Sugar

2 tsp. Ground Cinnamon

Preheat oven to 375ºF

In a medium bowl, cream together the shortening and 1 1/2 c. sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tbsp. sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.

Bake for 8-10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Mini Peanut Butter Chocolate Chip Cookies

1 cup peanut butter

1 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon vanilla

3/4 cup mini chocolate chips (1/2 c. regular chocolate chips)

Preheat oven to 350ºF.

Line a baking sheet with parchment paper (or spray with cooking spray) and set aside. Combine peanut butter and sugar until well combined, about 2 minutes. Add egg, baking soda, and vanilla and mix for another 2 minutes. By hand, mix in mini chocolate chips. Roll into teaspoon sized balls and place onto prepared baking sheet. Bake for 7-8 minutes, until they look dry and lightened in color. Let cook on baking sheet for a minute. Carefully press each cookie down with a fork. Continue to cool on baking sheet for an additional two minutes, then transfer to a wire rack to cool completely.

Snickerdoodles