After a mixed review of our dinner in this week's installment of the Cooking Rocks Challenge, Nolan and I set off to make a dessert we both would most definitely like - Ria's Double-Chips Cookies with Peanut Butter and Chocolate Chips.

This recipe was incredibly easy to make. One caveat - it called for peanut butter chips but our grocery store didn't sell them. We just used Nestle's Toll House Swirls with peanut butter and semi-sweet chocolate. Worked perfectly. We mixed our dry ingredients - flour, baking soda, salt - in a large measuring cup. In another we combined softened butter, sugar and honey. After combining both the wet and dry ingredients, we tossed in in the swirl chips. We dropped large dollops onto a cookie sheet and baked them for 18 minutes. We let them cool for about 10...and proceeded to eat them all with large glasses of milk. So quickly, in fact, that I forgot to snap a picture.

Total prep and cooking time: 29 minutes, only because Nolan helped with every single step.

These cookies are delicious. A little on the sweet side because of the sugar and honey mix, and they tasted light and creamy. The peanut butter/chocolate blend was a nice change of pace from traditional chocolate chip cookies.

The best part of this dessert, though, was not about the end result. Since the recipe doesn't call for eggs, I could let Nolan think he was getting away with eating raw cooking dough. Seeing his sneaky face was priceless.

Next week in the Cooking Rocks Challenge: Crunchy Oven-Baked Chicken Toes, Creamy Salsa Dip and Veggies and Fuji Apples, Peanutbuttery Caramel Dip