Tasty Tuesday – Chocolate Chip Pumpkin Brownie Cookies

Hello!

It’s Tasty Tuesday and I have a fabulous Fall recipe to share with you!  Whoop!!

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Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess! 🙂

I decided it was high time I jumped on the pumpkin bandwagon because it really seems like Fall is here to stay.  I figured we would have somewhat of an Indian Summer and have warm weather through October but…..according to the meteorologists, these temps are going up any time soon.

Of course, how much can you really count on a meteorologist but still…….I’m doing it because I want some pumpkin stuff!

I’ve been dreaming of brownie cookies lately – as well as of running. Anxious much? – and I decided I needed to incorporate pumpkin somehow.

I’ve made a couple of pumpkin brownie recipes and I’ve made pumpkin chocolate chip cookies so it seemed that the logical next step was pumpkin brownie cookies!

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I’m really stoked these turned out so well on my first shot!

They are soft, chewy, pillowy, chocolatey, pumpkin spice-y, and delicious.

Thing 2 said they were really chocolatey but … really, what’s wrong with that?!

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You would think they would be dense but they’re not. It’s gotta be the pumpkin that makes it like little pillows.

Little pillows of chocolatey goodness.

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Chocolate Chip Pumpkin Brownie Cookies
makes approximately 18 cookies

1 cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa powder
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup canned pumpkin (not pumpkin pie filling)
1 cup sugar
2 teaspoons vanilla extract
2 eggs
½ cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

2. In small bowl, whisk together dry ingredients – flour through nutmeg.

3. In large mixer bowl, mix pumpkin, sugar, and vanilla until blended. Add eggs, 1 at a time, beating after each addition. Slowly mix in dry ingredients until incorporated. Fold in chocolate chips.

4. Drop by tablespoonfuls onto prepared sheets. These will not spread so don’t worry about them running into each other.

5. Bake at 350 degrees for 12 minutes. Let cool on cookie sheet for 2-3 minutes before removing to cooling rack.

6. NOM them down!!

 

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Talk to me: Do you dream about cookies? Do you love Fall? What’s your favorite season?

– jennifer

Superstitions and the best cookies I ever made. Seriously.

Hello!

Happy Friday!

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You know, I didn’t even realize until yesterday that today was Friday the 13th.

It’s a good thing I’m not superstitious!

Hell, I’ve even owned a black cat before!

Yeah, Midnight's totally hanging out in my old doll house. Catzilla!

Yeah, Midnight’s totally hanging out in my old doll house. Catzilla!

I ain’t skeered.

Actually, 13 is kind of my lucky number.

Weird, right?

Well, when I was a kid, I played softball for many years in a community league.

My dad coached, my mom was team mom, my sister also played.

I played outfield and 2nd base.

The year I wore #13, I hit 5 home runs.

Like, out of the park home runs.

Like, I made it home before they made it to the ball home runs.

Yeah.

It was pretty awesome.

And then next year, I had a different number and no home runs. 😦

Do you know what I just realized? (I mean, besides the fact that it’s Friday the 13th)

My marathon counter shows 30 days until the marathon.

30 DAYS!!!!!

I really feel like I should go for a run!

Except today’s a rest day.

I’ve got 16 miles on the books for tomorrow.

Um.

And it’s supposed to rain.

Um.

Did I mention it’s cold?

*sigh*

We’ll see how that goes. I absolutely CANNOT miss any long runs from this point forward.

OH! And, I’m officially running Cincinnati Flying Pig Marathon in May with Carla!

Whoop!

I sure do love running with her. 🙂

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So, getting broken in Mississippi is not an option. NOT.

I made the most amazing cookies on Wednesday!

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Yesterday, I was dealing with getting my car fixed otherwise I would have told you about them then.

But, they’re totally worth the wait!

I’d LOVE to take credit for the recipe but, alas, someone else is the genius.

Story of my life.

Michelle at the Brown Eyed Baker is the genius.

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I mean, really.

Peanut butter.

Oatmeal.

Chocolate Chips.

All in ONE amazing cookie.

You have to make them.

You MUST make them.

You must try not to eat them all in one day.

Question: What Christmas traditions does your family have?

We go out for “breakfast for dinner” on Christmas eve. New town, new place – hopefully, we find one! Gotta keep our tradition alive!

– jennifer

Feed your inner Monster with these Peanut Butter Chocolate Chunk cookies!

Happy birthday, Cookie Monster!

Today is a very special day, especially if you grew up watching Sesame Street. Frank Oz, the voice of the lovable, cookie eating blue monster, was born this day in 1944. You know what that means? Cookies!

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In addition to Cookie Monster, Frank Oz was also the voice of Bert and Grover in Sesame Street, Miss Piggy, Animal, Sam the Eagle and Fozzie Bear in The Muppet Show, and the voice of Yoda he was. 🙂

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I’ve been on a major peanut butter kick lately so when I found this recipe from Food and Wine, I knew it was the perfect one to make to celebrate! I can also guarantee that these will not last long should you decide to make them for any Memorial Day BBQs this weekend. Packed with peanut butter, loaded down with bittersweet chocolate chunks and sprinkled throughout with salted peanuts, these cookies are definitely a crowd pleaser! Now, if you’ll pardon me, I have some cookies to go eat. Delicious they are. Om nom nom!

Peanut Butter Chocolate-Chunk Cookies

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2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cup creamy peanut butter
1/2 pound bittersweet chocolate, cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup salted peanuts

1. Preheat the oven to 350° and position 2 racks in the lower third. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until fluffy. Add the eggs and vanilla and beat at low speed until blended. Add the peanut butter and beat until combined. Beat in the dry ingredients just until incorporated. Beat in the chocolate chunks and peanuts.

2. For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake for about 13 minutes for slightly chewy cookies and 15 minutes for crisp cookies; shifting the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
(I decided to make bar cookies because I’m impatient. I want my cookies RIGHT NOW! I baked them at 350 degrees for 25-30 minutes. Just watch them after 25 minutes to make sure you don’t overcook them.)

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Nutritional information:
fuggedaboutit – they’re birthday celebration cookies!

– jennifer