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Chocolate & Peanut Butter Cookies

14 June 2011 26 Comments

Chocolate peanut butter cookies

It has been long since I baked cookies, the last I baked was Almond & Ragi or Finger Millet cookies which has been liked and tried out by a few blogger friends.  And when I joined the secret recipe club on Amanda’s blog and was given Tami’s blog to choose my recipe from, it took me no time to select a cookie for the same. I got this lovely Chocolate & Peanut butter cookies from her blog which she tried from Amanda’s blog.

The changes I made to suit my taste are the addition of nuts and to avoid the eggs in it. And I liked the crisp and nutty cookies I got with the subtle taste of peanut butter and that of overpowering chocolate in it.


(adapted from Tami’s blog)

  • 1/2 cup of wholewheat flour
  • 1 cup of All purpose flour
  • 1/2 cup vegetable oil
  • 3/4 cup peanut butter
  • 11/4 cups sugar
  • 2 tbsp. curd/yogurt
  • 1 tbsp. milk or more
  • 1/2 cup cocoa
  • 1 tbsp. crushed Almonds
  • A pinch of salt
  • 3/4 tsp. baking soda
  • 2 tsp. Vanilla essence

Method; Take a large bowl and add both the flours, cocoa, salt and baking soda and mix well. In another bowl add the rest of the ingredients and beat well with an electric mixer until it gets blended.

Preheat oven to 200°C.

Spread a butter paper on a baking tray. Drop a large teaspoon of batter on the baking sheet leaving a gap of about 2 inches, flatten the cookies a little with the back of the ladle.

Bake the cookies for about 10-12 minutes. Take out from the oven and cool the baking tray on a wire rack. Remove the cookies from the butter paper and store them in an air tight container.

Chocolate peanut butter cookies


  1. You can try baking the cookies with only refined flour for better texture.
  2. Avoid nuts if you want plain cookies.
  3. Add a pinch of instant coffee powder for a lovely flavor.


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