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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co
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Peanut Butter Cookies w/ Chocolate Chips

Here's a recipe for peanut butter cookies, that my 9 year old made for us. She's really getting into baking! We added mini chocolate chips for fun and we only used 1 bowl because nobody likes washing dishes around here. 




Peanut Butter Cookies w/ Chocolate Chips
Recipe by dash of sanity
Makes 36 Cookies

 Ingredients
  • 1 cup creamy peanut butter (not the natural kind)
  • 1/2 cup salted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips
Directions
  1. Preheat the oven to 350F and line a baking sheet (or 2) with parchment.
  2. In a large bowl, cream together the peanut butter, butter, and sugars. Beat together until smooth. We used a wooden spoon but you could use an electric mixer.
  3. Add the egg and vanilla and mix until well combined.
  4. Add the flour, baking soda, and salt to the bowl and mix again until well combined.
  5. Use a medium cookie scoop to drop balls of dough onto the sheet at least 1" apart.
  6. Press down on the dough balls with a fork or your finger-tips to flatten slightly. 
  7. Bake for 8-9 minutes until golden around the edges.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
  9. Store in an airtight container for up to a week.
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