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Soft and Chewy Peanut Butter Chocolate Chip Cookies

¡Hola!

It’s been about a week since I last posted and I’m sorry! Life got in the way, and I also got super sick over the weekend.

It was a really weird 3 day crud that came out of nowhere. But I’m back with my (current) favorite cookies!

Lately, I’ve been doing a lot of baking, specifically making these cookies. I’ve probably made these about 10 times in the past 4 weeks, no joke…so I figured…let’s share the recipe.

Billy’s cookbook “Whip it Up” was published last year and one of the recipes he created was for a chocolate chip chunk cookie with sea salt that I absolutely loved so I decided to tweak it a little bit for the blog. (Si no sabes cocinar, check out his book it’s super easy to follow along!)

I’m a huge fan of soft and gooey cookies and these are pretty much the perfect fit.

Billy’s original recipe calls for chocolate chunks and a sprinkle of sea salt but we’re changing it up and adding peanut butter chips instead, same difference right?

If you’re in the same boat as me where you’re getting over some crud and you currently need all the cozy things in life, like a room filled with puppies, or a few warm bowls of phở (which might have happened this weekend). You’re gonna love these cookies!

Enjoy!

Soft and Chewy Peanut Butter Chocolate Chip Cookies

Chocomíl Cupcakes with a Whipped Chocolate Milk Topping

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

I lived for chocomíl as a kid, especially when my mom threw in a few fresas into the mix.

What is chocomíl, you ask?

Choco Milk is the OG Nesquik. It first launched as a nutritional milk supplement in Mexico in 1928 with Pancho Pantera as the face of Choco Milk.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Growing up, I used to spend my summers with mi abuelita Victoria in Colima… en paz descanse.

She always used to send me out to pick up tortillas in the morning and occasionally, I’d sneak by Chinta’s corner store for chocomíl on the way back.

It was always served warm in a plastic baggie, and it was topped with cinnamon but the fact that you were drinking it from the plastic bag just made it taste 10x better.

Next time you’re in Mexico, have your agua fresca or your agua de coco in a baggie, it’ll change your life.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Mi abuelita Victoria passed away last year, and a few days ago when I was walking around the super market, I was hit with a wall of memories when I saw the Choco Milk can.

I decided to add choco milk to the batter, as a little tribute to celebrate her and those summers I spent with her, and I was really happy with the outcome. You have a moist chocolate milk cake on the bottom, and a chocolate milk whipped topping that wraps it all together, and if you want to be a little extra–drizzle some chocolate sauce on these babies.

If you grew up on Choco Milk like I did, I hope these cupcakes bring out all the feels like it did with me.

Mexican Chocolate Milk Cupcakes with a Whipped Chocolate Milk Topping

Rum Coconut Tres Leches Cake

Hey muchachit@s.

This post was originally supposed to go up last Friday, but I’ve been swamped with work and a bunch of freelance projects that I didn’t have time to sit down and write! Last week was Transgender Awareness Week and I want to take a brief moment to talk about it.

Rum Coconut Tres Leches Cake

Trans Awareness week is a week for trans individuals, nonconforming identities, and allies to bring attention to issues happening in the community. Often times, they are the first to champion for LBTQ+ rights because they don’t have the appropriate resources and fundamental rights they deserve and I think it is time they received some recognition.

Plus they also have Caitlyn Jenner as their unofficial-official spokesperson for the entire community, and we all know how much of a mess that is. They need all the support they can receive!

I’m really happy to see Planned Parenthood is now making Hormone Therapy even more accessible for those who choose to go that route because it is important for them to be able to be comfortable in their skin.

Rum Coconut Tres Leches Cake

Adrianna’s coloring cook book, A Cozy Coloring Cook Book is officially out and I was so excited to see her include a recipe for Tres Leches because a) it saves me a bunch of recipe testing time and b) knowing Adrianna, I know this cake is going to be amazing.

Rum Coconut Tres Leches Cake

She was right, this cake is amazing. It’s so light and spongey, not overly sweet, and the whipped topping is so perfect–and were boozing it up because Sandra Lee is my spirit guide #sorrynotsorry.

I was never much of a fan of Tres Leches growing up because Mexican bakeries always used a really gross artificial frosting and it really turned me off. It just tasted like chemicals and food coloring.

If you get the chance, pick up her book and make some of her cozy recipes and color along! You won’t be disappointed.

Rum Coconut Tres Leches Cake

Tequila Ice Cream with Lime Curd Ripple

See that? That’s lime curd.

Make it, make out with it, slather it on and just put it on everything.

Tequila Ice Cream with Lime Curd Ripple

My siblings are currently vacationing in Mexico and their snaps and Insta stories are giving me major FOMO. They went to the port city of Manzanillo over the weekend and it reminded me of how Billy and I were just laying out by the beach stuffing our faces with all the ceviche and micheladas in Cuyutlán a few weeks ago.

Tequila Ice Cream with Lime Curd Ripple

Cuyutlán was a bit of a ghost town while we were there which was kind of nice because we got to enjoy the salt museum to ourselves and the beach wasn’t crowded at all. When mi abuelito Rogelio was younger, he’d go out to Cuyutlán to harvest salt every Spring, it was pretty cool to learn that Los Colimenses have been harvesting salt since Pre-Columbian times!

Tequila Ice Cream with Lime Curd Ripple

While we were laying out on the beach, a paletero approached us so we bought some nieve de garrafa. I had the Tequila ice cream, which was nice and creamy with a subtle hint of smoke from the Tequila. In my take, we’re adding the lime curd to make sure it is a little more well rounded.

Tag me, beep me, if you wanna reach me and let me know if you make any of these recipes!

What’s your favorite boozy Ice Cream?

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