Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

2/3 Cup Brown Sugar

6 Tablespoons Butter, melted and cooled

1/2 Cup Chunky Peanut Butter (you can use smooth, that's fine)

2 Eggs

1 Cup Milk

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bowl, whisk together the flour, baking powder, salt and brown sugar. In a medium mixing bowl, whisk together the butter, peanut butter, eggs, and milk until smooth. (if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix until just combined. Fold in chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon size scoops into each muffin cup (I used my cookie scoop). Bake in a pre-heated 375 degree oven for 17-20 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Snickerdoodle Pudding Cookies

INGREDIENTS:

3/4 cup butter softened

3/4 cup brown sugar

1/4 cup sugar

1 (3.4 oz) box pumpkin spice instant pudding mix

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. cream of tartar

2 to 2 1/4 cups flour

CINNAMON-SUGAR COATING:

1/2 cup sugar

1 tsp. cinnamon

DIRECTIONS:

Preheat oven to 350 degrees F.

Stir together flour, cream of tartar and baking soda and set aside.

In a large bowl, cream butter, sugars and pudding mix together.

Add eggs and vanilla and mix well.

Add flour mixture slowly until well incorporated.

In a small bowl, combine sugar and cinnamon to form CINNAMON SUGAR COATING.

Roll Pumpkin Pudding Cookies into 1″ balls. Next roll into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a greased cookie sheet and repeat for remaining dough. (12 cookies per baking sheet). Bake at 350 degrees F for 8-12 minutes.

Recepie from Chef-In-Training