Last month I told you all about a new collaboration here at ¡Hola! Jalapeño with Zoobean the fantastic new site for all things Kid Lit. This month we are talking about one of our all time favorite books The Paper Bag Princess written by Robert Munsch and illustrated by Michael Martchenko.
The world of little girls is full of princess stories and most of them are saccharine tales of childlike women with perfect hair who are utterly hopeless until the handsome prince shows up to rescue them.
For more atypical princess stories hop on over to Zoobean and check out these other great books:Print
Trail Mix Cookies + The Paper Bag Princess
- Yield: 47 Cookies 1x
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 cup extra-chunky peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup raisins
- 1/2 cup (2 1.69 oz bags) M&M’s
- Heat oven to 350°F and line two baking sheets with parchment paper or silpats. Combine both flours, baking soda, and salt in a medium bowl. Whisk well, breaking up any lumps.
- In the bowl of a stand mixer combine butter and both sugars. Mix on medium with the paddle attachment until light and fluffy, about 4-5 minutes. Add eggs, one at a time, then peanut butter and vanilla. Mix to thoroughly incorporate. Add flour mixture and mix on low until just combined. Mix in raisins. If you want the M&M’s to sit pretty on top of the cookies you can push them into the cookies after you place them on the baking sheets. If you don’t care you can mix them into the cookie dough now.
- Scoop dough by rounded tablespoons onto the prepared baking sheets and flatten gently with your hands. Place 3 or 4 M&M’s on top of each one, pushing gently to adhere. Bake for 10-12 minutes rotating trays halfway through. Let cool for 2-3 minutes on the baking sheets, then transfer to wire racks to cool.