Woo hoo, I have a new fun recipe for you just in time for the weekend!

I have been on a MAJOR peanut butter cookie kick because these are SO easy to make and I always have these ingredients on hand. I know I’ll be making another batch of these veeeeery soon. Like, today.

Before I get to the recipe I have Rocco stories!

Last weekend we went to St. George, UT for some fun in the sun and to get out of Salt Lake. Whenever we travel Rocco goes into straight up Watch Dog mode. He didn’t sleep the entire car ride down and once we arrived he was on red alert. All. night. long. He didn’t sleep a wink. He just sat upright all night long keeping watch and crying softly. Ah yes, good times with a dog in a hotel room! He also refuses to eat, drink or go to the bathroom when he is in watch dog mode. Extra good times. My poor husband probably took him outside 5 times that night trying to get him to go to the bathroom so he didn’t get any sleep either because he was in “watch the dog” mode.

The next day we were all tired but we had plans to go mountain biking so we took Rocco to Doggy Day Care for the first time ever!

Mountain biking was a blast and Rocco had a great time at Day Care. Needless to say, that night (and the next night) Rocco slept VERY well.

If you want to see pictures of Rocco’s second birthday party or of the two of us slow dancing to Cher, check out his Instagram account @ rocco_the_minpin

Alright, cookie time!

 

Peanut Butter Chocolate Chip Cookies

1 cup smooth peanut butter
1/2 cup coconut sugar
1 egg
1 teaspoon vanilla
1/2 cup mini chocolate chips (I like enjoy life brand)

Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper. (If you don’t have a silicone baking mat I highly recommend getting one!)

In a large bowl mix the sugar, egg and vanilla with a fork. Switch to a spatula and stir in the peanut butter. Once the mixture is smooth, fold in the chocolate chips.

Gently form balls of the dough using a spoon, a cookie dough scoop or your hands and place on the cookie sheet. Use the back of a fork to flatten the balls and to make the criss-cross lines.

Bake for 8 minutes and allow to cool for 10-15 minutes before removing from the pan or they could break.

WHO WANTS COOKIES!?

Bye for now!

Laura