Triple Chip Blondies

I think anything with peanut butter and chocolate is a winner. Then you add in another burst of sweet flavor from white chocolate? It's a sweet tooth's favorite dream.

Ingredients
1 cup (2 sticks) of salted butter, melted
2 cups light brown sugar
2 tsp vanilla extract
2 eggs
2 cups all purpose flour
2/3 cup chocolate chips
2/3 cup white chocolate chips
2/3 cup peanut butter chips
Optional: 1/3 cup chocolate chips and 1 tsp of vegetable oil for drizzling on top)

Directions: Preheat oven to 350 degrees. In a medium sized bowl add melted butter into brown sugar and mix well. Add in vanilla and eggs. Slowly add in flour until well mixed. Fold in all the chips. Spray 9" X 13"pan with nonstick cooking spray and evenly distribute batter into pan. Place in oven for 25-30 minutes until top is slightly browned. Optional: Melt 1/3 cup chocolate chips and vegetable oil together and drizzle over the top of blondies. Allow to cool before cutting.

Enjoy!

Chocolate Chip Cookies

I love to bake. There is something about measuring and adding sweet delicious ingredients in a bowl together, that makes me happy. The aroma that slowly leaves the toasty oven and fills your home with the promise of a delightful treat, that is pure bliss. I could bake all day long, and maybe one day I will. Until then, I leave you with a delicious cookie recipe.

Ingredients
1 pound (4 sticks) of unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light brown sugar
4 large eggs
3 cups plus 2 tbsp pastry flour
3 cups All Purpose flour
1 tbsp salt
2 tsp baking powder
2 tsp baking soda
1 tbsp pure vanilla extract
1 lb semi-sweet chocolate chips
1 lb milk chocolate chips

Directions: Preheat oven to 350 degrees. Line baking sheets with parchment paper, nonstick mats or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla and chocolate; mix until well combined. Using a 4-ounce scoop for larger cookies or a 1- ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 13-15 minutes. Cook slightly on baking sheets before transferring to a wire wrack to cool completely.

This recipe makes a lot of cookies if using a small cookie scoop. I slightly overfill the small cookie scoop and the size of the cookies are perfect! I made multiple batches and even froze enough to make 2 more dozen cookies at another time. The recipe freezes well.

Enjoy!