Ingredients:

•  1/2 cup creamy (light) peanut butter, divided
•  1/2 cup Trader Joe’s Speculoos Cookie Butter (or you could make your own), divided
• 4-5 teaspoons butter, softened
• 1/2 cup confectioner’s sugar (if clumpy, run it through a sifter)
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1.5 cups milk chocolate chips

Directions:

1. In a small bowl, combine 1/4 cup peanut butter, 1/4 cup cookie butter, butter, confectioners’ sugar and salt until smooth; set aside. 
2. In a microwave, melt the chocolate chips and remaining peanut butter & cookie butter; stir until smooth. 
3. Drop a tablespoon+ of chocolate mixture into paper-lined muffin cups until the bottom is covered. Top each with a 2 teaspoonfuls of peanut/cookie butter mixture; top with another tablespoon+ of chocolate mixture until all peanut/cookie butter mixture is covered. Take the back of a spoon and gently smooth over the top.
4. Refrigerate until set. Store in an airtight container. Yield: 1.5 dozen.

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup Creamy Light Peanut Butter
• 1 egg*
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Optional Ingredients:

• 1/2 cup Reese Pieces
• 24 mini peanut butter cups

Directions:

1. Heat oven to 350°F.
2. Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips.
3. Drop by heaping teaspoons onto ungreased cookie sheet (I like to cover with parchment paper). If you want to add candies: Place 5-8 Reese Pieces on each of the cookies and one mini Reese Peanut Butter Cup in the middle of each cookie.
4. Bake 15 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. Makes about 20 cookies.

*NOTES:

1) Egg replacement: Sometimes I like to replace the egg with a 1/4 cup applesauce. Two reasons for this: (1) sometimes I don’t have eggs and need a quick replacement and more importably (2) I’m a fan of eating raw cooking dough and sometimes the whole raw egg thing can give me the heebie jeebies, so the applesauce helps with that.
2) Make extra raw cookies and separate with parchment paper and put in the freezer to eat later. I sometimes even like eating frozen raw cookie dough. (no judgements friends!)

Ingredients (chicken skewers):

• 6-8 chicken thighs (or 3-5 chicken breasts), cut into 1 inch pieces*
• 1/2 cup olive oil
• 3 tablespoons Dijon Mustard (I have this awesome garlic dill mustard from Paradigm foods that I used instead of Dijon)
• 4 tablespoons balsamic vinegar
• 1-2 tablespoons of honey (depending on the sweetness you like)
• 3/4 teaspoon tabasco
• ground pepper
• salt

Directions:

1. In a bowl, whisk together olive oil, mustard, vinegar, honey, tabasco, pepper and salt.  Before adding chicken, reserve a small amount of marinade to brush onto skewers while cooking (optional). Place chicken pieces into bowl or put chicken and marinade into a gallon sized ziploc bag. Let marinate in the refrigerator for at least 2 hours (the longer the better).
2. Preheat grill for high heat.
3. Remove chicken from marinade and discard marinade. Thread chicken onto skewers (if using wood skewers, be sure to soak in advance).
4. Lightly oil the grill. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
5. Serve immediately and pair with Sautéed Spinach with cherry tomatoes & feta.

Enjoy!

*Note: I have a preference for dark meat, so I choose to use boneless skinless chicken thighs, but if your more of a breast human, then breast it up friends!