Hot Chocolate Cookies

2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup each white, milk, and semi-sweet chocolate chips


Cream together the butter and both sugars. In another bowl whisk together the dry ingredients. Add the eggs and vanilla to the butter mixure. Now add the dry ingredients. Stir in the chips. 
Use a cookie scoop or a ice cream scoop to drop onto a cookie sheet lined with parchment paper. Bake at 350 degrees for 9-13 minutes. 
Cool on pan for 5 minutes before removing to a rack. 

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

This is one of our favorite recipes from Cook Yourself Thin. I omitted the nuts, only because Kristina doesn't like them in her food. So the omission of them will bring your calorie and fat content down a little. :)


Makes 12 muffins
Calories per serving 200

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 Tlbs. Vegetable oil
2 large organic eggs
1 1/4 cups reduced fat buttermilk
1 tsp. pure vanilla extract
2 Tlbs. chocolate chips

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Spray them with Pam and set aside.
2. In a standing mixer, combine both flours, cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla  and mix until well combined.
3. Using an ice cream scoop, portion the batter evenly into the muffin tins and top each muffin with 3-4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve

Banana Chocolate Chip Muffins

This is one of our favorite recipes from Cook Yourself Thin. I omitted the nuts, only because Kristina doesn't like them in her food. So the omission of them will bring your calorie and fat content down a little. :)


Makes 12 muffins
Calories per serving 200

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 Tlbs. Vegetable oil
2 large organic eggs
1 1/4 cups reduced fat buttermilk
1 tsp. pure vanilla extract
2 Tlbs. chocolate chips

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Spray them with Pam and set aside.
2. In a standing mixer, combine both flours, cinnamon, baking powder, baking soda, salt, and mashed banana and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs, and reduced-fat buttermilk and blend for 2 minutes on medium speed. Add the vanilla  and mix until well combined.
3. Using an ice cream scoop, portion the batter evenly into the muffin tins and top each muffin with 3-4 chocolate chips. Bake at 400 degrees for 15 minutes. Once they are baked through, remove them from the oven and let cool. Serve.