Skip to main content
logo
Food Advertising by

Chocolate Peanut Cookies ~ 巧克力花生曲奇餅



This is a relatively simple sugar reduced cookie recipe, full of peanut butter flavour with added oats and choc chips. Decorated with a sugary top, these will make a lovely gift for your relatives and friends during this X'mas season!








  Recipe for Chocolate Peanut Cookies - 巧克曲奇
(adapted from 'Baking - 200 Moreish & Comforting Recipes' with modification)

Ingredients

  • 250 gm chunky or creamy peanut butter
  • 1/4 cup canola oil
  • 70 gm dark brown sugar
  • 70 gm caster sugar
  • 2 large eggs
  • 3 Tbsp plain yoghurt
  • 2 tsp vanilla
  • 150 gm plain flour
  • 20 gm cocoa powder
  • 40 gm rolled oats
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 50 gm choc chips
  • 50 gm raw sugar
Method
  1. Whisk or sieve flour, cocoa powder, bicarbonate of soda and salt in a large bowl, add in rolled oats and mix well, set aside.
  2. Beat peanut butter, oil and sugar in a large mixing bowl.  
  3. Add in eggs, yoghurt and vanilla till just combined.
  4. Mix in the flour mixture and add in the chocolate chips.
  5. Cover the dough with cling wrap and let rest in the refrigerator for about 30 mins.
  6. Drop 1 tablespoonful of dough onto a parchment lined baking tray, spacing them 2 inches apart.
  7. Sprinkle on some raw sugar.
  8. Bake in a preheated oven @ 180 deg.C for 10 to 15 mins. until set and cracked.  Let cool in tray before removing onto a wire rack to cool completely.  Store in an airtight cookie jar.
  9. Yield :  64 cookies




I'm linking this post to Cook-Your-Books # 29 hosted by Joyce of Kitchen Flavours




 This post is linked to  Cook and Celebrate:  Christmas 2015 hosted by
Yen from Goody Foodies, Diana from The Domestic Goddess Wannabe and 

Comments

  1. Chocolate and peanut butter...a heavenly combo, Cheah.

    ReplyDelete
  2. Is there any sub for yogurt?

    ReplyDelete
  3. Hi Cheah,

    These cookies are great party nibbles! Happy nom nom nom :D

    Zoe

    ReplyDelete
  4. Peanut butter and chocolate.. Ah! these cookies must be amazing!

    ReplyDelete
  5. Lovely cookies! With a tall glass of cold milk, would be wonderful indeed!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t