I’m pretty sure I no longer qualify as a food blogger. It’s the week of Christmas, and this is my first holiday recipe post! It’s not even with seasonal foods or flavors. I don’t know how these cookies are considered holiday cookies, but that’s the only time I have ever made them. So I guess that counts for something? Honestly though, the entire month of December has gotten away from me and I’m not quite sure how we’re almost to the new year.
I think its so hard to believe for two reasons. One, because this week in Dallas it is going to be 70 degree weather. That’s unusual even for Dallas. We most definitely will not have any kind of white Christmas here! The second reason I am blaming on Mia. It took me about a week to decorate our tree this year, and a total of five hours for Mia to start destroying it. So far she has eaten 21 ornaments off our tree. TWENTY.ONE. She’s seriously cray cray. Before you freak out and call out animal cruelty…the ornaments were a hard plastic and not glass, thus they resemble more of a chew toy. She even learned how to pop off the topper with the hook so she could hoard all the ornaments in the corner of the dining room for chewing. Maybe she’s actually really smart. Too smart for her own good.
Anyways, some other more exciting things have happened this month. I got a promotion at work! My previous position was more internal project management, but now I am an account manager at the creative agency. The transition to a client-facing role hasn’t been too bad, but I am certainly learning a lot along the way. I’m thankful to have a kick-ass boss who has been super helpful. It’s funny how you can work at a small company (about 35 people work there) and not really know someone. My new manager and I never had opportunities to work together previously, and I’m thankful to now be reporting to her. She gives pretty much the best advice about everything. Most recently about day cares, which is a whole new world to discover. Unfortunately it is a little more stressful than flying a magic carpet over Agrabah, for any of you who are mildly curious.
I guess we can also talk about cookies today. Like, how delicious they are. I should have made a double batch of them because I guarantee you they won’t last until Christmas in this house. This is one of the only cookie recipes that Kyle likes too, and I’m not sure if he realizes we should be splitting the batch into thirds to share since baby likes cookies just as much as its parents do.
These cookies have made an appearance in my Christmas baking line-up for many years now, but this year I decided to make a healthier version than I have in the past. This healthier mini peanut butter cup recipe was adapted from one I found on allrecipes.com ages ago. I’ve had a bag of organic coconut sugar sitting in my pantry just waiting to be used, and this seemed like the best opportunity to use it! So sit back, relax and prepare to drool over this amazing peanut butter and chocolate cookie combo. Then put on your shoes, take a deep breath a brave the grocery so you can get the ingredients.
PS how cute are these towels?! I got them from a Secret Santa exchange at work. They are white and grey (my favorite colors to use as photo props) and they have my logo embroidered on them. Best gift ever! 🙂
Healthier Mini Peanut Butter Cup Cookies
Yield 40 cookies
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup coconut oil (not melted)
- 3/4 cup coconut sugar
- 1/2 cup natural peanut butter (I used creamy Skippy)
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons almond milk
- 40 mini Reese's peanut butter cups, unwrapped
- Preheat oven to 375 degrees.
- In a small bowl, stir together the flours, baking soda and salt.
- In a larger bowl, add coconut oil, coconut sugar and peanut butter. Beat together with an electric mixer until a smooth consistency is obtained.
- Beat in egg, vanilla and milk into peanut butter mix.
- Pour dry mix into peanut butter mix and stir together with a fork.
- Roll balls into roughly quarter sized balls and place into the cups of an ungreased mini muffin pan. Bake for 8 minutes.
- Remove pan from oven, and immediately press peanut butter cups into the dough.
- Let the pan cool until you can pick it up, then place it in the freezer for 10-15 minutes. The cookies pop out of the tin with a knife the best when they are fresh out of the freezer.
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 6 mg
Sodium 68 mg
Total Carbohydrates 14 g
Dietary Fiber 1 g
Sugars 8 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.