Have you ever noticed that people who are dieting are always talking about what they are eating?
Judging by my Instagram feed, I am fairly convinced that there is some kind of prize for documenting the consumption of avocado. Okay, I get it. Avocado is good fat. But for the love, I can only see it smashed on toast and topped with tomatoes and feta so many times.
My husband is the worst. I love the man more than life, but never do I know so many details about his every meal than when he’s on a diet. “I’m starving,” he will say at dinner. “All I had all day was a bowl of oatmeal and then some grilled chicken and a granola bar at lunch.”
Oooooookay…thanks for that. Should I be writing this down? It’s weird because I never hear food details when he’s NOT dieting. No one ever comes home and says, “Gosh I’m ready for dinner. I gorged myself on grease at lunch, but I’m already hungry for another helping!”
But in the interest of transparency, we really should. If for no other reason than it would really validate my life choices. I am NOT good at being hungry, and I need to know that kindred spirits exist.
My favorite is when someone posts a photo of an Oreo cookie and acts like it’s a major “splurge.” Listen, Linda. I inhale Oreos on accident in my SLEEP. One Oreo is NOT a splurge – it’s your right as a human being. A splurge is eating an entire King Size Snickers in the car on the way home from lunch and then temporarily hating yourself.
If you didn’t walk away feeling slightly sick and ashamed, it is most definitely not a splurge.
If you’re really looking for a splurge-worthy cookie, I highly recommend these soft peanut butter cup cookies. My favorite soft peanut butter cookies are topped with chopped peanut butter cups and drizzled chocolate. You deserve them!
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick salted butter, slightly softened
- 3/4 cup creamy peanut butter
- 1 1/4 cups light brown sugar
- 1 large egg
- 3 tablespoons milk
- 3 teaspoons pure vanilla extract
- 8 peanut butter cups, diced into small cubes
- 8 ounces white chocolate almond bark
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of your mixer, cream butter, peanut butter, and brown sugar on medium speed until smooth and fluffy, scraping the sides of the bowl as needed.
- Beat in the egg on medium speed, then beat in the milk and vanilla, scraping the sides of the bowl as needed.
- With the mixer on low, slowly add the flour mixture, beating until a smooth dough forms.
- Using a medium cookie scoop, scoop dough and place cookies 2 inches apart.
- Bake for 9 minutes, until edges just very barely start to turn golden.
- Remove cookies from oven and immediately top with chopped peanut butter cups.
- Let cookies cool on baking sheets for 5 minutes, then remove to wire rack to finish cooling completely.
- Melt almond bark according to package directions.
- Place wax paper under baking racks holding the cookies, and drizzle generously.
- Let candy set up completely before serving.