Welcome Autumn

Today, according to my planner is officially the beginning of Autumn! Fall/Autumn is my favorite season and I get shiver bumps just thinking about pumpkins and hot apple cider! To celebrate Fall I got in the kitchen and baked some festive peanut butter-cup cookies. I l.o.v.e Reese's peanut butter cups, umm HELLO Reese's pumpkins! This recipe from the October issue of Real Simple was super easy and a big hit!

>Preheat oven to 375
1.5 cups all-purpose flower
1 teaspoon baking soda
pinch of salt
1 stick of unsalted butter (@ room temp)
3/4 cup dark brown sugar
1/2 cup granulated sugar (i substituted 1/4 cup Splenda Sugar Blend)
1 large egg
1 teaspoon pure vanilla extract
1 12-ounce package of small peanut butter cups, coarsely chopped
>Line baking sheets with parchment paper. In a large bowl whisk together the flour, baking soda, and salt
>Using electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat til combined. Gradually add the flour mixture, mixing until just incorporated. Fold in candy.
>Drop tablespoon-size mounds of dough about 2 inches apart on lined cookie sheets. Bake until light brown around the edges, 12-15 minutes. Let cool on baking rack.

*Real Simple says the recipe makes 48 cookies, I got about 32 cookies from the recipe.

{ta da!}

To make the treat complete I brewed a bit of Dunkin' Donuts Cinnamon Spice Coffee. A kitchen can't smell much better than peanut butter, chocolate and cinnamon spice! Hope you enjoy!