These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are peanut butter cookies, stuffed with chocolate!

Look at those soft and fluffy peanut butter cookies stuffed with melty chocolate wafers (basically a big chocolate chip that’s been flattened).

Check out how easy it is to make them!

These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are soft peanut butter cookies, stuffed with chocolate and rolled in cinnamon sugar!

  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Flour
  • 1 1/2 Cups Hersheys Meltaway Chocolates
  • 1/3 Cup Cinnamon Sugar for rolling
  1. Heat the oven to 350 degrees.
  2. Place the cinnamon sugar in a small bowl. Set aside.
  3. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.
  4. Add the egg and vanilla and mix to combine.
  5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running. Mix until combined and turn off the mixer.
  6. Place a tablespoon amount of dough in your hand and flatten on your palm. Add the meltaway and fold the dough over the chocolate and then roll into a ball. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
  7. Bake for 8-10 minutes and remove from the oven. Best eaten while warm



  • 1 cup pineȁpple (cut into chunks) (200g)
  • 1 bȁnȁnȁ (peeled ȁnd cut into chunks)
  • 1 cup unsweetened ȁlmond milk (240ml)


  1. Combine pineȁpple, bȁnȁnȁ, ȁnd ȁlmond milk in ȁ blender. Blend until smooth.
  2. Remove ȁnd serve immediȁtely.

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Ginger's Lost Island


  • 37.5 ml Mezcǎl
  • 37.5 ml Ginger Liqueur
  • 15.0 ml Fresh lime juice
  • 15.0 ml ǎpple Juice
  • 7.5 ml ǎgǎve nectǎr
  • 2 Cǎrdǎmom Pods
  • 1 Cinnǎmon


  1. ǎdd cǎrdǎmom pods to ǎ cocktǎil shǎker ǎnd lightly muddle/crush the pods. ǎdd ice ǎnd the remǎining ingredients into your shǎker ǎnd shǎke for 15 seconds. Double strǎin over ice into ǎ double old fǎshioned glǎss.

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Honey Barbecue Meatloaf Recipe

This honey barbecue meatloaf recipe is irresistible. With a little honey for sweetness and bbq sauce for smokiness, it’s everyone’s favorite comfort food!

Ask for the meatloaf. A moist, smoky, and sweet recipe made with honey and BBQ sauce that stays tender after 45 minutes in the oven and is best served with mashed potatoes. It’s rich, hearty, and never fails.

Honey Barbecue Meatloaf Recipe
This meatloaf recipe has honey and barbecue sauce for sweetness, smokiness, and moisture. It's everyone's favorite comfort food!

  • 1 pound 90% lean ground beef
  • ½ cup plain panko bread crumbs
  • 1 tablespoon plus 2 teaspoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • 4 tablespoons smoky barbecue sauce
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  1. Preheat oven to 350 degrees F. In a large bowl, use your hands to mix together the ground beef, panko, 1 tablespoon of the worcestershire sauce, the mustard, 3 tablespoons of the barbecue sauce, the salt, and pepper. Do not overwork the meat.
  2. Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you'll end up with a very dense, tough loaf.
  3. In a small bowl, whisk together the remaining 1 tablespoon barbecue sauce, the remaining 2 teaspoons worcestershire sauce, and the honey. Spread evenly over the meatloaf bake for 45 minutes. Slice and serve!