Holiday Peanut Butter Monster Cookies with The Coupon Book Coupons and more...

Holiday Peanut Butter Monster Cookies with The Coupon Book Coupons

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Peanut Butter Monster Cookies

Ok. I’ve got some great news. I’ve teamed up with a new coupon site, The Coupon Book, to let you know about a new way to save money on your favorite grocery brands. It didn’t take me long to figure out how I was going to take advantage of this month’s coupons. I found one for Skippy peanut butter, and also one for Ziploc bags or containers and decided that I’d whip up some peanut butter goodies for friends and family…to bake and then deliver in some holiday bags or containers from Ziploc this next week. Boom and boom!

Plus, there are coupons for a holiday ham and prepared pies…so your holiday meal is getting cheaper by the coupon!

(Oh, and take notice that there is another chocolate coupon from Ghirardelli…those squares are so delicious and a great and easy gift if you don’t have time to bake!)

The Coupon Book Savings

(Maximum savings my friend when you combine the sale price with the coupon!)

Ok, so back to the Peanut Butter…I’m working on some monster cookies (recipe below) after some monster savings! Check out this list of a few of the $25 in coupons savings you’ll find are available right now:

  • $0.55 off SKIPPY® peanut butter or spread
  • $1 off two Ziploc® brand bags and $1 off any two containers
  • $1 off Pledge® furniture care product
  • $1 off two Glade® products, or $2 off any three
  • $1 off Smithfield Spiral Ham
  • $1 off Ghirardelli bag
  • $1.50 off two Johnson’s® No More Tangles® hair care products
  • $1 off Hyland’s 4 Kids product
  • $0.55 off box of BIGELOW® TEA
  • $1.50 off two P.F. Chang’s Home Menu® meals, appetizer or rice
  • $1.25 off Marie Callender’s® Family Size Pot Pie and $1 off any dessert pie
  • $2 off Bona® Hardwood Floor Cleaner or Polish
  • $1 off two Soft Scrub 4-in-1 Toilet Care products
  • 6 free 4×7 photo cards with any purchase from JCPenney Portraits

These coupons are a new way to save on your favorite brands. They are good for 30 days after you print them! Over $25 in coupon savings – a new way to save on your favorite brands! In addition to the coupons, you’ll find recipes, videos and more from the different brands. Each month, The Coupon Book will feature new coupons, so be sure to join their email list to be alerted to new coupons!

The Coupon Book holiday coupons

Monster cookies with a crunchy, salty holiday twist y’all!

That’s exactly what I whipped up with the peanut butter that I managed to get for rock bottom price with a sale and this great coupon from The Coupon Book!

Head on over and get your coupons printed now! Then get to baking these perfectly soft, salty, sweet, crunchy monster cookies!

Peanut Butter Monster Cookies

Note: There is a print link embedded within this post, please visit this post to print it.

Holiday Peanut Butter Monster Cookies

Yield – 3 dozen small cookies or 18 monster cookies

Preparation Time – 15 minutes

Cooking Time – 15 minutes


  • 1/2 cup butter (1 stick), softened at room temp
  • 3/4 cup + 2 Tbsp natural peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup quick cooking oats
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • 1/2 cup M&Ms
  • 1/2 cup crushed pretzel pieces


  • In a stand mixer or in a large mixing bowl with hand mixer, cream the peanut butter, butter and both sugars. Stir in the vanilla and 2 eggs.
  • Stir in the flour, baking soda, baking powder, salt and mix into dough. Stir in the quick cooking oats and mix into dough again.
  • Add the peanut butter chips, chocolate chips and M&Ms and gently stir them in. Chill the dough in the refrigerator for at least 2 hours.
  • Preheat the oven to 350. Line a baking sheet with silicone baking mat.
  • Mix the dough to loosen it up some and then stir in the crushed pretzel pieces. Scoop the dough with an ice cream scooper and place on the baking sheet. Bake in the preheated oven for 9-11 minutes, or until cooked through.
  • Let cool on cooling rack before serving. Best when served warm.

Peanut Butter Monster Cookies Recipe

Disclosure: This is a sponsored post written by me on behalf of The Coupon Book Savings. As always, opinions and experiences are real and my own!

Vegetarian Slow Cooker Split Peas and Brown Rice ~ Freezer Friendly

Slow Cooker Split Peas and Brown Rice Recipe |

Could this possibly be easier or more yummy? Three ingredients in your slow cooker means a hearty, warm, freezer-friendly dinner can be ready with only 5 minutes of effort.

My family boycotts the kitchen when we run out of a few items. Bananas are one. And split peas are another. I’m glad something so popular is easy to make and freezes well. Unlike other legumes and beans, split peas become creamy when cooked.

Bring up the fancy-factor for adults with sliced grape tomatoes, fresh herbs, or, our current favorite, caramelized onions.

Note: There is a print link embedded within this post, please visit this post to print it.

Vegetarian Slow-Cooker Split Peas and Brown Rice

Yield – 13 cups

Preparation Time – 5 minutes

Cooking Time – 6 hours on low or 3 hours on high


  • 2 cups (about 1 pound) split peas
  • 2 cups (about 1 pound) brown rice
  • 9 cups water or broth of choice

For Caramelized Onions:

  • 1 onion, thinly sliced
  • 2 Tablespoons good olive oil or butter
  • Pinch Salt


  • Combine split peas, rice, and broth in slow cooker.
  • Cook on low for 6 hours or high for 3 hours.
  • Serve as is or with caramelized onions!

For Caramelized Onions:

  • Heat oil in a small pan.
  • Add sliced onions and salt.
  • Cook on medium-low, stirring regularly until the onions are translucent, brown, sweet, and juicy.
  • Add as a topping to your dish!

Freeze any leftovers you have for another night!

Slow Cooker Split Peas and Brown Rice |


Naan Pizza with Olives & Feta

Naan Pizza |

Can we talk for a minute about naan?

I kinda love naan. And I don’t cook with it nearly enough.

Maybe that’s because it’s like the Thin Mint cookies of bread, or something. Like, I take one bite and I can’t stop eating it. Just like I eat one Thin Mint and next thing I know, the entire sleeve is missing and I’m debating whether or not to run a half marathon to burn off the calories. Or just go sit on the couch and ‘ooze’ mint for a few hours.

But naan…it’s so soft and smooth and delicious. And so soft. Oooh, it’s so soft and just melts in your mouth.

Which is precisely why it makes the perfect base for a pizza. And in this case, a Mediterranean flavored pizza.

Get in mah belly…

P.S. This hummus is delicious, but you can always pick up a store bought container. My store usually has a few varieties and brands and one of them is generally on sale!

Note: There is a print link embedded within this post, please visit this post to print it.

Naan Pizza with Olives & Feta

Yield – 8 servings

Preparation Time – 20 minutes


Hummus Ingredients

  • ½ cup roasted red peppers, diced (split into ¼ cup + ¼ cup, as directed)
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini paste (or peanut butter)
  • 1 teaspoon garlic
  • 2 tablespoons flax seed oil
  • ¼ teaspoon smoked paprika
  • 1 drop liquid hickory smoke
  • 15 oz. can of chickpeas, drained
  • salt to taste

Pizza Ingredients

  • 8 pieces of naan (8 inch round or hand-sized would be perfect)
  • 1 cup kalamata olives, chopped
  • 1 cup green olives, chopped
  • 8 oz chunk style feta, crumbled


  • Heat griddle or frying pan to medium high heat and brush with butter.
  • Place naan in the pan and heat 2 minutes on each side.
  • Remove from heat and cover with towel. Heat all naan pieces, cover, and set aside.
  • In food processor, blend ¼ cup peppers, lemon juice, and tahini until smooth and slightly whipped.
  • Add garlic, oil, paprika, liquid smoke, and chickpeas. Pulse until smooth scraping down sides every minute, making a smooth hummus.
  • Transfer the mixture into a bowl and mix in remaining ¼ cup of red peppers. Set aside.
  • Spread hummus onto each naan bread.  Top with both kinds of olives and feta.
  • Serve Naan Pizza with side of fresh veggies. (I ended up eating with baby carrots and dipping them in the extra hummus!)

Naan Pizza with Olives & Feta |


New Holiday Baking Recipe ~ Chocolate Cherry Chiperoons

Chocolate Cherry Chiperoons |


Yes. Chiperoon.

If a Macaroon and a Chocolate Chip Cookie got married and had a kid…it would be a chip-eroon. Which is exactly what you find here!

You’re planning a cookie exchange, attending one, or just baking up a storm and wanna try a new cookie recipe, look no further! These are all about the fruity burst from the cherries, combined with the smooth and sweet chocolate…with the texture and punch from the coconut…makes for fantastical holiday cookies!

Move over (French) Macaroons…there’s a new trend brewing in the baking world! Here come the Chip-eroons! ;)

Happy holiday baking my friend!!!

Note: There is a print link embedded within this post, please visit this post to print it.

Chocolate Cherry Chiperoons

Yield – 4 1/2 dozen cookies

Preparation Time – 15 minutes

Cooking Time – 12 -15 minutes


  • 4 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup flour
  • 2 teaspoons shortening, melted (can sub coconut oil)
  • 2 teaspoons almond extract
  • 5 1/3 cups shredded coconut (not flakes)
  • 11 1/2 oz bag milk chocolate chips
  • 1/2 cup maraschino cherries, chopped


  • Beat eggs and salt until frothy.  Add sugar.
  • Beat thoroughly until thick and lemon colored.
  • Stir in flour, melted shortening (or coconut oil), and almond extract and blend well.
  • Fold in remaining ingredients.
  • Drop by teaspoons onto greased cookie sheets (or use parchment paper).
  • Bake 325 degrees for 12-15 minutes until golden on the edges and tops.
  • Let cool for 1-2 minutes and remove onto cooling racks.

Chocolate Cherry Chiperoons |


White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies on

Two dudes in my family aren’t fans of chocolate chip cookies. CCCs are generally my go-to cookie because I have my favorite recipe memorized and can make them from scratch without too much thought.

Since there is usually some grumbling from a portion of the dude crowd whenever chocolate chip cookies are made, I’m trying to mix things up and make more oatmeal raisin type cookies that they enjoy.

Since I had some white chocolate chips and some cranberries in the pantry for some holiday treats I’m gonna make, I thought I’d use some for these cookies…so that everyone could enjoy them!

White Chocolate Cranberry Oatmeal Cookies Recipe

Note: There is a print link embedded within this post, please visit this post to print it.

White Chocolate Cranberry Oatmeal Cookies

Yield – 3 dozen cookies

Preparation Time – 10 minutes

Cooking Time – 10 minutes


  • 1 cup butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 cups quick cooking oats
  • 1 cup dried cranberries
  • 1 cup white chocolate chips


  • In a stand mixer or with hand mixer, cream the butter and brown sugar. Add the eggs and vanilla and mix until smooth. Mix in the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Mix until batter is smooth.
  • Next, mix in the oats until cookie dough forms. Finally, mix in the dried cranberries and white chocolate chips. Using a spoon or ice cream scooper, form 3 dozen cookie dough balls.
  • Bake at 350 for 9-11 minutes. Let cool slightly on cooling rack before serving.

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