girl. Inspired.

travel, food, design

Orange Lemon Gin Cocktail

by Leave a Comment

Get ready for the most refreshing and bright summer cocktail. This orange and lemon gin cocktail is one of my favorite drinks to cool down when I want something refreshing and bursting with fresh garden flavor. Orange, lemon, and basil add more flavor than you can imagine and are the perfect compliment to the gin.

orange, lemon, and basil slices in glasses with ice and club soda

Orange, lemon, and basil are the stars of this cocktail. The combination seems odd, but after discovering how delicious Orange Basil infused water can be, I had an idea that it might be possible to make it even better…with gin! Even my anti-gin husband asked for a second drink when I mixed up these beauties. These gin cocktails are perfect with spicy grilled shrimp or a Chinese chicken salad.

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail Ingredients:

  • dry gin (I like Bombay Sapphire)
  • fresh orange slices
  • fresh lemon slices
  • fresh basil leaves
  • simple syrup
  • club soda

It is SO SIMPLE to mix up this cocktail.

  • Place 1-2 slices each of lemon and lime in a cocktail glass.
  • Add 2-3 basil leaves and muddle just a bit.
  • Add 1.5 oz. dry gin to the glass.
  • Add a splash of homemade simple syrup (adjust sweetness to taste.)
  • Top with ice and club soda to fill the glass. Give the drink a quick stir. Time to drink up!
photo collage with step by step photos adding lemon and orange slices, and basil, gin, soda water, and simple syrup to low ball glass

I can’t wait to hear how you like this orange, basil, and lemon gin cocktail. It’s low in calories and you may even get a little boost to the immune system with that citrus! Lol. Please drink responsibly.

Other Cocktails You Might Love

Caribbean Inspired Coconut Rum Cocktail

Classic Rum Mojito Recipe

Strawberry Sangria

How to Make Simple Syrup

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail

Print Pin Rate
Course: Drinks
Keyword: dry gin, lemon gin cocktail
Prep Time: 5 minutes
Servings: 1
Calories: 169kcal

Ingredients

  • 2 slices fresh orange
  • 2 slices fresh lemon
  • 2 basil leaves
  • 1.5 ounces dry gin
  • 1 tbsp simple syrup
  • 4 ounces club soda

Instructions

  • Muddle orange and lemon slices and basil leaves in a cocktail glass.
  • Add gin and simple syrup and stir.
  • Top with ice and club soda.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg

Blackberry Muffins

by 2 Comments

These homemade blackberry muffins are moist and fluffy, with a crisp top of cinnamon and sugar.  The cloves in the recipe accent the deep flavor of the blackberries.  Please slather with butter and enjoy!

overhead view of blackberry muffins in muffin tin with some of the muffin spots filled with blackberries and a white linen

This blackberry muffin recipe is perfect for both wild or farm fresh blackberries.  I like to mix up a batch of muffins especially when I can pick just a bit of berries and don’t have enough for a Blackberry Pie, which is my favorite pie, of course.   These make a lovely breakfast alongside something like a Cheesy Egg Bake or as an accompaniment to a bowl of soup.

blackberry muffin on stack of white plates split open with butter in the middle and blackberries aroundLet’s mix up a batch. 

Blackberry Muffin Ingredients: 

  • 2 eggs
  • 2/3 cup vegetable oil
  • 2 cups milk
  • 2/3 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 2 cups fresh ripe blackberries
  • cinnamon and sugar and/or course sugar sprinkles for the muffin topsIngredients for Blackberry Muffins: fresh blackberries in blue cup, crate of brown eggs, metal scoops with flour and sugar, white dishes holding oil, cinnamon, cloves, salt, and baking powder

How to Make the Muffins:

The blackberry muffins should be mixed by hand so that they don’t get over-stirred and remain light and fluffy.  Preheat the oven to 400 degrees Farenheit. In a large bowl, whisk together milk, sugar, oil, and eggs.  In a separate bowl, combine flour, salt, baking powder, cloves, and cinnamon.  Gently stir the flour mixture into the milk mixture just until combined.  

photo collage showing steps to mix blackberry muffins - overhead photos of bowl with milk and eggs, wet mixture, dry ingredeints, and dry ingredients dumped into wet ingredientsFold in the blackberries. Fill greased or paper-lined muffin tins 2/3 of the way full. 

photo collage showing batter in bowl, blackberries added to batter and stirred in, and muffin batter filling 12-cup muffin tin

Top the muffins with cinnamon and sugar.  Coat them liberally – the cinnamon/sugar makes such a yummy muffin top!  You can also sprinkle liberally with course sugar crystals.  The toppings will stick to the wet muffin batter and should be applied before baking.  

Now, pop the muffins into the oven and bake at 400 degrees for about 15 minutes.  The blackberry muffins should be cooked through but only just slightly browned.  

Yummmmmm!  Oh, these are so moist and fluffy and full of delicious flavor.  Slather on some butter and enjoy them warm!  

Leftover muffins can be stored in an airtight container for 2-3 days or in the freezer for 2-3 weeks. Thaw at room temperature and microwave for 10-15 seconds to heat for butter.  

overhead view of blackberry muffins in muffin tin with some of the muffin spots filled with blackberries and a white linen

Homemade Blackberry Muffins

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24
Calories: 255kcal

Ingredients

  • 2 eggs
  • 2/3 c. vegetable oil
  • 2 c. milk
  • 2/3 c. granulated sugar
  • 4 c. flour
  • 1 tsp. salt
  • 2 Tbs. baking powder
  • 1/2 tsp. ground cloves
  • 1/4 tsp. cinnamon
  • 2 c. fresh ripe blackberries
  • cinnamon and sugar for sprinkling over the top

Instructions

  • Whisk together eggs, oil, milk, and sugar.
  • In a separate bowl, combine dry ingredients.
  • Combine dry ingredients with wet ingredients and stir just until moistened.
  • Fold in blackberries.
  • Fill paper-lined muffin tins 2/3 full with batter.
  • Sprinkle cinnamon and sugar over the tops of muffins before baking.
  • Bake at 400 degrees for about 15 minutes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 255kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 207mg | Potassium: 187mg | Fiber: 3g | Sugar: 8g | Vitamin A: 877IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 3mg

 

Grilled Shrimp Skewers

by Leave a Comment

I drool a little just thinking about today’s grill recipe. These are the most delicious grilled shrimp skewers with a spicy marinade and smothered with garlic herb butter. You can have these ready to eat from start to finish in less than 30 minutes.

grilled shrimp skewers stacked on white plate

Grilled shrimp are so dang good when you do them right and the trick to getting these done right is to marinate them for just a short bit to add spice and flavor, but then pop them on and off the grill quickly so that they don’t overcook! Marinating shrimp too long and/or overcooking them makes tough, chewy shrimp and there’s a world of difference between perfectly grilled shrimp and the overdone version!

grilled shrimp skewers stacked on white plate with lemon wedges and forks

Shrimp Marinade Ingredients:

  • 1-2 lemon (about 3 tablespoons lemon juice)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 1 pound raw shrimp
raw shrimp on skewers, bowl of olive oil, lemon, garlic head, spices on blue and white tile

You can typically buy raw shrimp in the meat department of the grocery store. Sometimes, you can even find them pre-skewered. If they are already on skewers, there’s no need to remove them to marinade; just marinade them right on the skewers. If you need to add them to skewers, go ahead and marinate the shrimp loose while simultaneously soaking skewers in water. Soaking the skewers in water will help to keep them from catching fire when they are on the grill.

Preparing and Cooking the Grilled Shrimp Skewers:

Whisk together the marinade ingredients in a small bowl. You can adjust the amount of cayenne pepper for extra spicy or mild shrimp. This recipe will give the shrimp a decent kick, but not too spicy to eat or taste the other flavors. Pour the marinade over the shrimp and toss to coat them.

The shrimp should marinate for 10-15 minutes only. We don’t want to soak the shrimp too long in the marinade as the acidic lemon juice will toughen the shrimp and actually “cook” them like when we’re making shrimp ceviche.

While the shrimp are marinating, turn on the grill and heat it. Melt 1/2 cup of butter and combine it with the zest of at least one lemon, a minced clove of garlic, and a bit of freshly chopped parsley.

step by step 4 photo collage showing shrimp marinade with whisk in glass bowl, marinade poured over shrimp skewers in glass baking dish, bowl of melted butter, and brushing butter on shrimp skewers on grill

As soon as the grill is hot and the butter basting sauce is prepared, it’s time to throw the shrimp on the grill. Skewer them up if they’re not already on skewers and set them on the hot grill. The shrimp take only a couple minutes on each side to cook through. As soon as the shrimp start to turn pink and opaque, slather them on both sides with the butter sauce. Cook just a few seconds longer on each side. Remove from the grill and eat up! They are so so delicious!

grilled shrimp skewers stacked on white plate with lemon wedges and forks

Eat the shrimp skewers straight off the grill or put them over a salad or pasta dish.

grilled shrimp skewers stacked on white plate

Grilled Shrimp Skewers

The most delicious grilled shrimp skewers with a spicy marinade and smothered with a garlic herb butter.
Print Pin Rate
Course: Main Course
Keyword: grilled shrimp skewers, spicy shrimp
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 6
Calories: 308kcal

Ingredients

  • 1 pound raw shrimp
  • 2 lemons
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 tbsp olive oil
  • 3 garlic cloves
  • 1/2 cup butter
  • 1 teaspoon fresh parsley chopped

Instructions

  • Zest two lemons and set aside for basting butter. Squeeze the juice from the zested lemons to use in the marinade.
  • Whisk together lemon juice, olive oil, black pepper, cayenne, chili powder, salt, and two garlic cloves to make marinade.
  • Toss shrimp with marinade. The shrimp only need to marinate for 10-15 minutes, just long enough to heat the grill.
  • Soak skewers in water while shrimp is marinating.
  • Turn on the grill and heat to medium.
  • Melt butter and mix with 1 minced garlic clove, the zest of 1-2 lemons, and fresh parsley.
  • Skewer shrimp and place on grill.
  • Grill shrimp skewers 2 minutes on each side.
  • As soon as shrimp begin turning pink and opaque, baste them on each side with the melted butter mixture.
  • Remove shrimp from the grill and eat!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 308kcal | Carbohydrates: 4g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 231mg | Sodium: 920mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 2mg

The Best Tri-Tip Marinade

by Leave a Comment

This balsamic peppercorn Tri-Tip marinade is quick and absolutely delicious. Black peppercorns and red pepper flakes give the grilled steak a nice kick while balsamic vinegar and herbs provide a rich medley of flavor.

grilled and sliced marinated tri tip on wooden cutting board with veggies, paper plates and utensils, bowl of red and blue tortilla chips

Grilled Tri-tip is one of our favorite summer dinners. It’s fabulous alongside some grilled shrimp skewers and with a side of grilled vegetables or our artichoke rice salad and, of course, a nice glass of strawberry sangria. We like to buy a nice big tri-tip roast from Costco and toss it in the marinade while we’re playing out in the pool or doing yard work. Since the marinade flavors the meat in as little as 30 minutes, it’s an easy dinner to prepare. This is my go-to tri-tip recipe so I often mix up a large batch of the spice rub ingredients at once and then just take a scoop and add the oil and vinegar.

grilled and sliced tri tip on wooden cutting board with veggies, paper plates and utensils, bowl of red and blue tortilla chips

Since we are using vinegar to marinate the thick tri-tip roast, our primary goal with marination is to add flavor. Acidic marinades, such as this one, do not tenderize the meat and also do not penetrate further than the first 1/2-1 inch of the meat. 30 minutes is sufficient to get some good flavor. Marinate for 1-2 hours for maximum flavor. The marinade won’t penetrate further into the meat after a couple hours, so there’s no reason to marinate for longer and there is the chance that the acidic nature of the marinade could toughen the meat some.

Tri-Tip Marinade Ingredients:

  • 1 teaspoon red pepper flakes
  • 1 teaspoon black peppercorns (coarsely ground)
  • 1 teaspoon dried oregano
  • 1 teaspoon onion flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/8 cup balsamic vinegar
  • 1/4 cup water
  • 1/4 cup olive oil
  • 2 pound Tri-Tip roast

How to Make the Marinade:

The tri-tip marinade is super simple to make. I like to use a gallon size Ziploc bag because it seals the juices tightly around the meat, it’s easy to turn, and there are no dishes to clean once the meat gets tossed on the grill. Make the marinade right in the bag! Measure all the dry ingredients into the bag. Then pour in the water, oil, and vinegar. “Smoosh” the bag from the outside to mix the marinade up and then place the tri-tip roast inside. Place the bag into the refrigerator. Let the meat marinate in the bag for at least 30 minutes, but 1-2 hours is best.

Grilling the Tri-tip:

After the meat has sufficiently marinated, it’s time to fire up the grill. The key to delicious grilled meat is to get the barbecue really hot before placing the meat on it. When the meat hits the super hot grill, the seared outside locks the juices in and makes the herbs and spices on the outside cook up to a nice caramelized crust. Mmmmmm. Once the tri-tip is grilling, you can turn the heat down to medium or even a bit lower and let it cook to the desired temperature. Yum!

grilled and sliced tri-tip on wooden cutting board with veggies, paper plates and utensils, bowl of red and blue tortilla chips

Balsamic Peppercorn Tri Tip Marinade

Print Pin Rate
Course: Main Course
Keyword: grilled steak, grilled tri tip, tri tip marinade
Prep Time: 5 minutes
Marination Time: 30 minutes
Servings: 10
Calories: 205kcal

Ingredients

  • 1 tsp. red pepper flakes
  • 1 tsp. ground black peppercorns
  • 1 tsp. dried oregano
  • 1 tsp. onion flakes
  • 1 tsp. garlic salt
  • 1 tsp. sea salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/8 c. balsamic or apple cider vinegar
  • 1/4 c. water
  • 1/4 c. olive oil
  • 2 pounds tri tip roast

Instructions

  • Mix dry ingredients together in a small bowl.
  • Add vinegar, water, and oil. Whisk well.
  • Place marinade and an untrimmed tri-tip roast into a large Ziploc bag.
  • Marinate 1-2 hours, turning regularly. In a pinch, marinate for at least 30 minutes.
  • Grill until cooked to desired temperature.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 205kcal | Carbohydrates: 2g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Chinese Chicken Salad – Recipe

by 3 Comments

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.

overhead view of skewered chicken on top of salad in glass bowl, cutting board with green onions and chicken skewers, wooden serving spoon, blue and white towel, and cruet of dressing

This Chinese chicken salad requires only a little prep to chop the vegetables and toast the crunchy stuff.  I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!!  The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly.  Ratios for the ingredients depend completely on personal preference – here’s how I make it.

Chinese Chicken Salad Ingredients:

  • 1/2 head cabbage, thinly sliced
  • 1/2 head green or red lettuce, thinly sliced
  • 1 cup fresh spinach leaves, sliced thinly
  • 1/2 cup chives or green onions, chopped
  • 1 cup cilantro, chopped
  • 1-2 cups grilled chicken, chopped
  • 1 package Top Ramen noodles, broken into pieces
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup sesame seeds
  • Optional: snap peas, bean sprouts, broccoli floretsoverhead view of chinese chicken salad ingredients: spinach, lettuce, green onions, almond slivers, top ramen noodles, cabbage, sesame seeds, cilantro, and bowl of dressing with whisk

Asian Salad Dressing Ingredients:

  • 1/2 C. vegetable oil/olive oil
  • 1/2 C. apple cider vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. honey
  • 2 garlic cloves, pressed
  • 1/4 tsp. black pepper
  • 1/2 tsp. ground ginger

dressing pouring onto chicken piled on salad in glass bowl

How to make a mouth-watering Chinese Chicken Salad:  

Step 1: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  

Step 2:  Chop and toss all other ingredients in a large salad bowl.  Add cooled crunchies.  

Step 3:  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  

(Adjust salad:dressing ratio to taste)  Enjoy!!!

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

More Great Salad Recipes

Broccoli Grape Salad

Artichoke Rice Salad

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

Chinese Chicken Salad

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.
Print Pin Rate
Course: Salad
Keyword: asian soy ginger dressing, chinese chicken salad
Prep Time: 15 minutes
Servings: 4
Calories: 556kcal

Ingredients

Salad Ingredients

  • 1/2 head cabbage
  • 1/2 head green or red lettuce
  • 1 cup fresh spinach
  • 1/2 cup chives or green onions
  • 1 cup cilantro
  • 1 cup grilled chicken cubed
  • 1 pkg. Top Ramen noodles seasoning packet discarded
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds

Soy Ginger Salad Dressing

  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger

Instructions

  • Break noodles into small pieces. Place noodles, almonds, and sesame seeds on a small baking sheet and bake at 350 degrees for 5-8 minutes or until golden brown.
  • Immediately transfer browned noodles, almonds, and seeds to salad bowl so that they do not overcook in the residual heat from the baking sheet.
  • Rinse and chop all remaining salad ingredients into bite size pieces and toss with toasted ingredients in salad bowl.
  • Whisk together all salad dressing ingredients.
  • Dress and toss salad. Adjust the amount of salad dressing to taste.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 556kcal | Carbohydrates: 24g | Protein: 23g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 44mg | Sodium: 903mg | Potassium: 689mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4127IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 4mg

wooden spoonful of Chinese chicken salad scooping from glass salad bowl

Peanut Butter Chocolate Chip Cookie Recipe

by 23 Comments

If I had a plate of every cookie in the world and I could only choose one, this might be my favorite.  It’s a peanut butter chocolate chip cookie that is buttery and brown sugary sweet, thick enough to satisfy, with just the right amount of chewiness.pile of peanut butter chocolate chip cookies on white cake stand with red rim and text overlayDo you love a chewy peanut butter chocolate chip cookie?  I really do.  But especially this recipe.  I used natural peanut butter this time around (we like Adam’s chunky) and they turned out just as good (if not better!) as always.  The chunky peanut butter leaves a little extra crunch and texture in the cookie – I like STUFF in my cookies, so these were perfect.  Serving size is about 5 cookies.  And I recommend two servings per day.  Good luck resisting.

stacked penaut butter chocolate chip cookies

Cookie Ingredients:

  • 1/2 cup butter, salted
  • 1/2 cup peanut butter, all natural is best
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

How to Make Peanut Butter Chocolate Chip Cookies

Step 1:  Cream together butter, peanut butter, and sugar.

Step 2:  Beat in egg and vanilla extract.

Step 3:  Sift together flour, baking soda, baking powder, and salt.

Step 4:  Add flour mixture into butter mixture until combined.

Step 5:  Fold in chocolate chips.

Step 6:  Scoop dough into small balls and place on cookie sheet.  Bake at 350 degrees for about 8-10 minutes.  Remove from oven as soon as edges have a hint of brown.

These cookies are so soft and chewy, but they’re not quite the same after a day or two.  So make them the same day you plan to eat/serve them!  They’re still good if kept in an airtight container for a couple days or even if you freeze them, BUT they’re never as good as that first day fresh out of the oven!

Yes, these cookies have about twice as much sugar (both granulated and brown) as most peanut butter chocolate chip cookie recipes.  This is not an error.  This is what makes them magical – chewy and sweet – just as we like them. 

stacked penaut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies - the BEST recipe for a buttery, chewy, brown sugar sweet cookie!
Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 203kcal
Author: Stef at Girl. Inspired.

Ingredients

  • 1/2 cup salted butter softened
  • 1/2 cup peanut butter Adam's All-Natural crunchy peanut butter used here
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semi-sweet chocolate chips

Instructions

  • Cream together the softened butter and peanut butter until fluffy and light.
  • Add sugars, egg, and vanilla. Beat well.
  • In a separate bowl, sift together flour, baking soda, baking powder, and salt.
  • Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
  • Fold chocolate chips into dough.
  • Spoon dough onto ungreased baking sheet.
  • Bake at 350 degrees for 8-9 minutes - just until the edges begin to brown slightly.
  • Cool; serve immediately.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 132IU | Calcium: 24mg | Iron: 1mg

 

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Search by Category