Brown Sugar Peanut Butter Cookies

 

These are the best peanut butter cookies I've ever had. The dough was so light and fluffy. I thought the maple would be too strong, but you couldn't even taste it. I drizzled the chocolate over the top instead of dipping it because the cookies were sooo soft.

Brown Sugar Peanut BUtter Cookies

from Half Baked Harvest

INGREDIENTS

• 1 stick (1/2 cup) salted butter, at room temperature
• 1/2 cup dark or light brown sugar
• 1/4 cup real maple syrup
• 1/2 cup creamy peanut butter
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 8-12 ounces semi-sweet or milk chocolate, melted
• 1/4 cup cane sugar, for rolling (optional)
• flaky sea salt, for sprinkling

INSTRUCTIONS

1. 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

   2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.

   3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.

   4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

   5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat...or let the chocolate harden and store in an airtight container for up to 4 days.

One-Pan Creamy Chicken and Spinach

 

One-Pan Creamy Chicken and Spinach

Creamy chicken, sun-dried tomatoes, and spinach in this easy Italian dinner done in 20 minutes. It's all done in one pan so you don't have to do dishes!

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Yield 4 servings

Calories 621 kcal

Author Christy Denney

Ingredients

• 2 tablespoons olive oil
• 1.5 lbs skinless boneless chicken breasts
• 2 tablespoons butter
• 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon crushed red pepper
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 3 cups spinach leaves (about 3 ounces)
• (optional) chopped fresh basil

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.

2. Add the butter, onions, garlic, and crushed red pepper to the skillet and cook for 1-2 minutes.

3. Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.

4. Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.

Recipe Notes

CAN I USE ROTISSERIE CHICKEN?

Yes, just skip step one and add the chicken to the sauce at the end until warm.

Source: The Girl Who Ate Everything

Nutrition Facts

One-Pan Creamy Chicken and Spinach

Amount Per Serving (1 serving)

Calories 621Calories from Fat 459

% Daily Value*

Fat 51g78%

Carbohydrates 4g1%

Fiber 1g4%

Protein 44g88%

* Percent Daily Values are based on a 2000 calorie diet.