This won't happen very often, but I actually baked cookies AND muffins today!
Thanks for the amazing recipes, girls!

Katie's Banana CupcakesIngredients:
1 1/2 c. all-purpose flour
3/4 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. (1 stick) unsalted butter, melted
1 1/2 c. mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 tsp pure vanilla extract
Directions:
-Preheat oven to 350 degrees.
-Line a standard 12-cup muffin pan with paper liners.
-In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-Make a well in center of flour mixture.
-In well, mix together butter, mashed bananas, eggs, and vanilla.
-Stir to incorporate flour mixture (do not over mix).
-Dividing evenly, spoon batter into muffin cups.
-Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
-Remove cupcakes from pan; cool completely on a wire rack.
-Spread tops with Honey-Cinnamon Frosting.
Honey Cinnamon FrostingIngredients
1 1/4 c. confectioners' sugar
1/2 c. (1 stick) unsalted butter, room temperature
1 Tbsp honey
1/8 teaspoon ground cinnamon
Directions
-In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
Kate's Soft and Crispy Chocolate CookiesIngredients:
2 cups all purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 tsp. vanilla extract
Directions:
-In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt.
-In the bowl of a stand mixer, cream together the butter and the sugar until fluffy, then add the eggs and vanilla.
-Turn the mixer on low speed and gradually add the dry ingredients to the butter mixture.
-Cover bowl with plastic wrap and chill in the fridge at least one hour, but preferably overnight.
-Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
-Pinch off a small piece of the dough and roll into a 1 inch ball. Dip the top of the ball in granulated sugar. Place on baking sheet. Leave 1 1/2 inches between cookies, they will spread out a lot.
-Bake cookies 8-12 minutes, or until spread out and slightly puffed in the center. (The cookies will "fall" after baking, which gives them the appearance pictured).
-Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.