Recipe // Hummingbird Bakery Peanut Butter Cookies

Peanut_Butter_CookiesPeanut butter and chocolate baked together into soft, chewy goodness and washed down with a large glass of ice cold milk. It doesn’t get much better than that.

HBPBCookies-2Hummingbird Bakery Peanut Butter Cookies (via):

1 stick plus 6 tbsp unsalted butter, room temperature
1 cup sugar1 cup light brown sugar, packed
2 eggs
1/2 tsp vanilla extract
1 cup crunchy peanut butter
2 2/3 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips, chopped
parchment paper

Preheat the oven to 325 degrees. In a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla and peanut butter. Add the flour, baking soda, and salt; mix well until a smooth dough is formed. Stir in the chocolate chips until evenly dispersed. Drop 12 equal amounts of cookie dough on each prepared baking sheet and bake 10 minutes or until golden brown around the edges. Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.


Monster Cookies

I try to eat healthy and always explore new quick and easy AND healthy recipes. BUT…

Confession: I have a sweet tooth.

At times, I also have willpower, but recently the sweet tooth has been winning. My sweet tooth is a major fan of cookies. And in the cookies category, you truly cannot go wrong with Monster Cookies. Unless you’re dealing with a peanut allergy (peanut butter is an ingredient!) these cookies are a MAJOR hit at any event, across the board: work potluck, girls night, post-dinner party treat, baby shower, family dinner, a random Tuesday night… seriously. TRY THEM!

Monster Cookies


Original recipe: The Food Network


  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 1/4 cup raisins, optional
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)


  1. Pre-heat the oven to 350 degrees F.
  2. Line cookie sheets with parchment paper or non-stick baking mats.
  3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
  4. Add the salt, vanilla, peanut butter, and butter. Mix well.
  5. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
  6. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
  7. Bake for 8 to 10 minutes. Do not over bake.
  8. Let stand for about 3 minutes before transferring to wire racks to cool.


MMMMM! What’s your go-to cookie recipe?

Funfetti Whoopie Pies

My Dad turned 60 on January 31 … milestone. HAPPY BIRTHDAY DADDIO!! We celebrated in mid-January with a Swingin’ 60s birthday celebration. Costumes required. Check out our awesome (and slightly crazy) family photo:


In addition to the traditional cupcakes, it seemed perfect to coordinate a dessert with the colorful tie-die theme. The result?

Funfetti Whoopie Pies


Original Recipe: Yammie’s Noshery



  • 2 sticks softened butter
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon imitation butter flavor
  • 1 egg
  • 2 cups cake flour
  • 2/3 all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup colored sprinkles
  • More sprinkles for rolling


  1. Preheat the oven to 375º.
  2. Beat the butter and sugar on high-speed for about 5 minutes or until fluffy.
  3. Add the vanilla, butter flavor, and egg. Beat until well combined.
  4. Sift in the flours, soda, and salt. Mix to combine.
  5. Stir in the sprinkles.
  6. Chill the dough. If you’re in a hurry, throw in the freezer. I put it in a gallon Ziploc bag and pounded it down flat so it would get cold faster.
  7. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled.
  8. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they’re done.
  9. Sandwich cooled cookies together with filling if desired (recipe below).



  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 2 sticks cold butter, chopped into small cubes
  • 2 tablespoons sprinkles


  1. Beat the cream and vanilla until slightly thickened.
  2. Beat in the powdered sugar until thick and smooth.
  3. Beat in about one-fourth of the cold butter cubes at a time on high-speed.
  4. 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!
  5. Fold in the sprinkles.
  6. Use to fill cooled cookies.

**Filling is optional; you can also use purchased frosting to sandwich the cookies.



Holiday Cookie Exchange

‘Tis the season … for holiday cookie exchanges galore!!

They’re festive, they’re fun and they’re a great excuse to catch-up with friends, family or co-workers. I personally have been invited to three this year. These fancy exchanges face me with the challenge to find THE perfect cookie recipe. Should you go with chocolate? The traditional sugar cookie? How can you avoid most allergies? My roommate has a peanut allergy so I try to steer clear of nuts in general. The good news is there are so many options! Per usual, I turned to Pinterst in combination with my personal favorite holiday cookie.

Here are my five reccomendations:

(1) Christmas Cornflake Wreath Cookies

xmas cookies

Recipe from:

(2) Red Velvet White Chocolate Chip Cookies

red velvet

Recipe from: Gonna Want Seconds

(3) Hot Cocoa Cookies

hot cocoa

Recipe from: Pip and Ebby

(4) Insanely Delicious Turtle Cookies


Recipe from: The Kitchen Is My Playground

And drumroll please! My favorite childhood cookie that I used to make every year with Grandma Petersen…

(5) White Chocolate Peanut Butter Ritz Cracker Cookies


Recipe from:

Hope you have a fantastic holiday season!

National Peanut Butter Month

November officially became my favorite month for food! I mean seriously…this month celebrates both Thanksgiving and National Peanut Butter Month. Does it get much better than that? If you have been reading my blog for a while, you undoubtedly know my obsession with peanut butter infused desserts that are generally combined with chocolate and my favorite store-bought candies, Reese’s Peanut Butter Cups and Reese’s Pieces. Since our apartment in Australia doesn’t have an oven (yes, I’m struggling to survive), we celebrated this month by eating peanut butter and jelly sandwiches on a daily basis, purchasing the most amazing peanut butter chocolate fudge in New Zealand, and drooling over the memories of our favorite peanut butter recipes (links below). How are you going to celebrate National Peanut Butter Month? Have a favorite peanut butter recipe or try one of mine below and love it? Leave a comment below, share it on my Facebook wall (here), or tweet it at me @MegEvent with the hashtag #peanutbutter!

Five of my favorite peanut butter recipes…

Cutest peanut butter inspired recipe goes to these holiday perfect Rudolph Cookies!

Chocolate Pretzel Peanut Butter Balls – Perfect combination of salty sweet!

Reese’s Pieces Drop Cookies – A favorite candy mixed with peanut butter and Special K cereal (makes it healthy, right?)

Chocolate Heaven Cuffins – a muffin/cookie with a hidden Oreo or Reese’s surprise inside!

Peanut Butter Chocolate Chip Cookies (image via the idea room) – perfection.