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When you and your son loves peanut butter, what can be a better way to use whole of it than baking this soft, gooey chocolaty cookies. We loved baking these delicious babies and equally enjoyed devouring them. 

If you like the flavour of Peanut butter these cookies are definitely for you. You can store them in your cookie Jar and relish with your favourite cup of coffee or even tea. Bake them for your friends and gift them as personalized presents. Nothing brings more joy than that.

Directions:

1. Preheat your  Oven to  350 Degree F (Learn more about Oven Temperature and Conversions).In a bowl add some All Purpose Flour and baking soda.

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2. Add salt to it and combine the dry ingredients and set aside.

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3. In a different bowl add butter at room temperature and mix white and brown sugars to it. Cream them together using a whisker, till sugar and butter have creamed together.


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4. Add egg and vanilla essence and mix until combined. If you want to make them eggless see the notes below*.


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5. Add Peanut butter and mix further til you get an even mixture.


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6. Add dry ingredients to the butter mixture.

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7. Combine them together till no dry flour is spotted.

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8. Add chocolate chip cookies and fold them in the batter. Do not overmix.


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9. Take an ice cream scooper and place one scoop of the cookie dough on a baking sheet lined with parchment paper. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It makes the cookies bake perfectly without sticking to the paper or tray and makes cleaning hassle free.

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10. Press them gently to flatten them using your fingers,

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11. If you wish you can make patterns using a fork. Bake them on a preheated oven for 15 to 18 minutes till they become slight golden in colour around the edges. Let them cool on baking sheet for a minute and then transfer on wire rack to cool completely. 

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12. Enjoy with your favourite Cup of Coffee.

You can even try other cookies like Chocolate Coconut Cookies and White Chocolate Chip Cookies.


[whohit]PeanutButterCookies[/whohit]

[yumprint-recipe id=’91’]

CoconutCookies_Featured-2

Its Easter time! Time for baking some yummilicious cookies. I already have recipe of White Chocolate Chip Cookies on my website. But this time I wanted to share this recipe of Chocolate and Coconut Cookies which I made out of accident. And that accident was sooo delicious!

I was leaving for India in few weeks and I decided to say goodbye to my friends by visiting them and baking them something from my oven. So I checked my closet and found I was out of chocolate chips but had half a bar of dark chocolate and some shredded coconut. I was even out of butter so decided to use vegetable oil. I had to empty my kitchen before leaving so shopping some more was not a viable option. So I decided to combine the two ingredients I had on hand into cookies. The combination seemed weird but I still went ahead with it. The result was simply outstanding. We devoured so many of them ourselves before packing them into a basket with a bow. Ahhh beautiful memories…

Directions:

1. Preheat the oven to 375 degrees (Learn more about Oven Temperatures and Conversions). Line few baking sheets with some parchment paper and set aside.

2. In a bowl mix together sugar, oil and vegetable shortening for a lump free mixture.

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3. Add eggs and Vanilla essence. Whisk it till everything combines.

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4. In a separate bowl combine All purpose flour, baking powder, baking soda and salt. Give them a gentle stir so that they combine evenly.

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5. Now add dry ingredients to the wet ingredients and mix gently. Do not over mix.

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6. Fold in chocolate chips or you can add chopped chocolate chunks like I did along with shredded dry coconut. 

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7. With the help of a small ice cream scooper, about 1 tbsp measure, scoop out the cookie dough on to the baking sheet pre-lined with parchment paper. The distance between each cookie should at least be 2 inches because they will spread on being heated.


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8 . Press the cookie dough with your hand so that they even out when they spread.


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9. Bake them for 9 to 11 minutes or until the edges become slightly golden. Cool them on a wire rack for ten minutes. Enjoy them with a cup of tea or coffee.

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 [whohit]ChocoCocoCookies[/whohit]

[yumprint-recipe id=’16’]