I’m so glad that warmer weather is here now. It’s much more fun to go out and about with the baby. I have developed a great baby toucher radar though! Some people can not resist and try and touch the baby without asking. It’s mostly little old ladies that don’t know any better. I’ve gotten pretty good and spotting them a mile away and steering us out of their path :p
It was pretty much the same routine when I was pregnant!
This is the second recipe I made from the Hummingbird Bird Bakery: Life is Sweet. I made these cookies back in February when my sister came down to meet little Oskar.
The cookies come together very quickly which is the kind of recipes that I’ve been focusing on lately! More than enough time to mix them up and back in between baby feedings. The cookies were nice and chewy. I used leftover French vanilla marshmallows in my cookies for a little extra flavor.
115g unsalted butter, softened
110g granulated sugar
100g light brown sugar
125g smooth peanut butter
165g AP flour
3/4tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
50g mini marshmallows
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In the bowl of an electric mixer beat the butter, sugar and brown sugar together for 5 minutes on medium speed until light and fluffy.
- Add the egg and peanut butter and beat for two minutes. Sift the dry ingredients in a small bowl and add to the butter mixture on low speed until just incorporated. Fold in the marshmallows.
- Scoop tablespoons of dough on the prepared tray 2 inches apart and bake for 11-13 minutes. Place on a wire rack to cool.
adapted from Hummingbird Bakery Life is Sweet