Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Prepare yourself, the following story is pretty darn pathetic. So last weekend, I was driving my sister to a friend’s house and my mom texted us saying that there was a super hot boy washing our windows. Both of us were skeptical. When it comes to choosing boys for her daughters, my mom is hit and miss. They either end up being knock-your-socks-off attractive or what-they-hell-were-you-thinking unattractive. Lucky for me, I got back home in time to see him. Low and behold he was a winner. Mom you hit the nail on the head this time around. Me being me, I decided to bake my way into his heart by whipping up a batch of cookies. I remembered the 3 ingredient peanut butter cookies on the back of the peanut butter tub and went with it, needing something that would be ready as fast as possible. He finally finished with the windows and came inside to get the cheque. I walked up to the door, plate of cookies in hand and proceeded to make sure that he did not have a peanut allergy. Seriously, what was I thinking? Things only went downhill from there. I tried to make conversation, I really did, but his one word responses didn’t really facilitate any earth-shattering discussion. Maybe he had a girlfriend, who knows?! All I know is next time I am going to save the cookies for myself (when my dad found out that I gave window-boy 5 and the batch only made 12, he was less than impressed, I don’t blame him).

Bare with me here, this all comes full circle back to this month’s Secret Recipe Club. Before my little cookie experience disaster, I was still in the process of trying to figure out what to make from Tea and Scones, my assigned blog this month. I kept going back and forth from these coconut chocolate tarts, to these coconut pecan chocolate chunk bars, all the while getting distracted by this asian omelette amongst others. But thanks to my failed attempt at baking my way to a hot boyfriend, I inadvertently made one of her recipes, peanut butter cookies (to which I added a healthy quantity of chocolate chips, because I like chocolate) from a post titled, “Let’s Lunch – Just 3 Ingredients.” See it was meant to be. The hot boyfriend on the other hand, was not.

Chocolate Chip Peanut Butter Cookies

4.5 from 2 reviews
Chocolate Chip Peanut Butter Cookies
Prep time
Cook time
Total time
One of the easiest cookie recipes you will ever make, ready in minutes!
Serves: 12
  • 1 cup light peanut butter
  • ¾ cup brown sugar
  • 1 egg
  • ½ - ¾ cup chocolate chips
  1. Heat your oven to 350F. Line a cookie sheet with parchment paper.
  2. To make the cookie dough, cream together the peanut butter and brown sugar so that no visible lumps remain.
  3. Stir in the egg until incorporated, followed by the chocolate chips.
  4. Spoon the dough onto the cookie sheet (they do spread a bit but not a ton so you don't have to space them that far apart).
  5. Bake at 350F for 13-15 minutes or until golden on both the tops and bottoms.
  6. Cool and enjoy.

Chocolate Chip Peanut Butter Cookies Chocolate Chip Peanut Butter Cookies

 Loading InLinkz ...

Carrot Cake Cookies with Green & Black’s Organic White Chocolate Frosting

Carrot Cake Cookies

Spring is a funny thing when you live in Canada, Calgary especially. See we don’t really get seasons here. It basically goes from winter to a couple of warm months, and then back to winter. Don’t kid yourself, the snow is all melted now, but the white, fluffy stuff isn’t gone for good. It will make another appearance before “summer” comes, guaranteed. Case in point, we went skiing Easter weekend and it was the best snow day of the year. Knee deep fresh powder in April. Not that I was complaining or anything.

Because the weather won’t necessarily be spring-like, the best way to experience the rebirth of a new season is through the food. Cue these carrot cake cookies with Green & Black’s Organic White Chocolate Frosting. Is it too cheesy to say that they are like little bites of spring? Probably, but it looks like I just did it anyways. Green & Black’s Organic White Chocolate is my absolute favourite. The best part about it is the vanilla flavour, complete with little speckles of vanilla bean. In fact, it’s not unlike a speckled little egg. See, even the chocolate is springy!

You cannot go wrong turning carrot cake into cookies either. Not only are they portable and snackable, it ups the icing to cake ratio too, so you are never left with any mouthfuls of boring or dry cake. White chocolate, carrots, cookies. See it is starting to feel more like spring around here already!

Check out more of what Green & Black’s has to offer on their website or Facebook page!

*Disclaimer: Although Green & Black’s Organic Chocolate was kind enough to supply the chocolate for this piece, the opinions, recipe and pictures are all my own.

Carrot Cake Cookies Carrot Cake Cookies Carrot Cake Cookies

Carrot Cake Cookies with Green & Black's Organic White Chocolate Frosting
Prep time
Cook time
Total time
These cookies are the perfect snack or dessert for spring! Makes 30-34 individual cookies or 15-17 sandwich cookies
Recipe type: cookies, dessert, sweets, spring
  • For the cookies:
  • ⅓ cup coconut oil
  • ¼ cup applesauce, unsweetened
  • ¾ cup brown sugar
  • 1 egg
  • 1 cup finely grated carrots (about 2 large carrots)
  • 1 ½ cups all-purpose flour
  • ½ cup oats
  • ½ cup shredded coconut (sweetened or unsweetened)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground allspice
  • For the frosting:
  • 8 ounces light cream cheese (1 package), softened to room temperature
  • 1 bar Green & Black’s Organic white chocolate, melted
  • ½ cup powdered sugar
  • ½ tsp. lime juice
  1. To make the cookies:
  2. Heat your oven to 350F and line two baking sheets with parchment paper.
  3. In a bowl, combine the coconut oil, applesauce and brown sugar until smooth, then add in the egg.
  4. In a separate bowl, mix together the dry ingredients from the flour to the allspice. Gradually add the carrots in with the combined dry ingredients, in order to help prevent them from clumping together. If there are some lumps, don’t worry about it, they will work their way out when you combine the dry with the wet.
  5. Mix the flour/carrot mixture into the wet ingredients (the combined coconut oil, applesauce, brown sugar and egg). Stir until just combined. There should be no visible clumps of grated carrot or pockets of flour remaining.
  6. Using a small cookie scoop, portion the dough onto your lined cookie sheets, about 15-17 cookies per each.
  7. Bake at 350F for about 10 minutes, or until the dough has lost it’s sheen and the cookies are golden. Cool before frosting and eating.
  8. To make the frosting:
  9. Beat the cream cheese with an electric mixer until light and fluffy.
  10. Add in the melted Green & Black’s Organic chocolate until fully incorporated.
  11. Next add the powdered sugar, beating thoroughly to ensure there are no lumps.
  12. Finally, mix in the lime juice. Put the frosting in a piping bag fit with a star tip. When the cookies have cooled, pipe about 2 tablespoons of frosting on the bottom side of half of the cookies. Sandwich them together with the other half of the cookies that you left un-frosted.
  13. The cookies are ready to eat! If not served immediately, they can be stored covered in the refrigerator for 4-5 days. You could also bake the cookies ahead of time, freeze them and then frost them prior to eating.

Carrot Cake Cookies Carrot Cake Cookies Carrot Cake Cookies Carrot Cake Cookies

Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies

double chocolate brownie cookies

It sure doesn’t feel like 2 months has passed since the event, but way back in January, I attended a cookbook launch at the Sait Culinary Campus, our local culinary school here in Calgary. It was an evening filled to the brim with great conversation, and of course, great food. They had each chef make recipes from the book to serve as hors d’oeuvres and it was really interesting to see how each one’s experience and background translated into totally different styles of food that ended up on the plate. Chef Michael Dekker made the most delicious Asian style rice cake that he was kind enough to serve to me without the accompanying duck breast. If you get your hands on the book, I also highly recommend trying your hand at the creamy, garlic soup, which requires you to blanch the garlic several times to rid it of it’s pungent flavour.

There were also lots of desserts to be had and naturally I headed straight for the chocolate. Meeting these double chocolate brownie cookies was like love at first site. Just looking at the shiny exterior, I knew that they would be melt-in-your-mouth chocolate perfection. I am not exaggerating, I swear. I had probably 3 or 4 of them over the course of the evening and they were the first recipe I had to make when I got the book home. We had some company over and the cookies were gone by the time they left. Which saddened me because I only got to eat one, but maybe that was a good thing. Next time, I will be sure to bake a double batch!

double chocolate brownie cookies double chocolate brownie cookies

5.0 from 2 reviews
Double Chocolate Brownie Cookies
Prep time
Cook time
Total time
Recipe from Sait's "Seasons" Cookbook
Serves: 12-14 cookies
  • 4 whole eggs
  • 1 ½ cup (350g) brown sugar
  • 2 tsp (10 ml) vanilla
  • 1 pound dark chocolate, melted
  • ½ stick (125g) butter
  • ½ cup (125ml) flour
  • ½ tsp (2ml) baking powder
  • pinch salt
  • ⅔ cup (150g) pecans (optional)
  • 1 cup (200g) chocolate chunks/chips (optional)
  1. Whip the eggs and brown sugar with the vanilla until pale and light.
  2. Mix the melted chocolate into the butter. Whisk this into the egg mixture.
  3. Whisk the flour, baking powder and salt into the chocolate/butter/egg mixture. Add the pecans (optional).
  4. Let the dough cool in fridge at least 30 minutes, or overnight.
  5. Scoop the dough with soup spoon onto cookie trays lined with parchment. Flatten it out a little and add chocolate chunks on top of cookie batter. This step is optional but who doesn't want more chocolate in their cookies?
  6. Bake at 325F for about 10 minutes. The cookies should still be soft and slightly glossy on top, but set around the edges. Cool and eat!

double chocolate brownie cookiesdouble chocolate brownie cookiesdouble chocolate brownie cookies

Chocolate Cherry Icebox Cookies

This is the last Christmas cookie recipe I have to share with you guys. I am not sure how I feel about it. Actually it’s pretty analogous of Christmas in general. So anti-climatic really. All of the preparation and effort and then it is over, just like that. Done. Finito. On to New Years, then Valentines, Easter, Thanksgiving and next thing you know it is Christmas again. I’m not trying to be a downer here – I love Christmas – but it is interesting how as a society, we have created these markers of time that come and go like a roller coaster ride. It’s positive in that it gives people something to look forward to but what happens when you can’t handle the sudden decline in joy and celebration? As a kid, I actually used to cry when everything was over, all of the extended family had gone home and life returned to normal, as if nothing special had ever happened. Despite my parents reminding me that there were plenty of good times to come, it made me so sad that everything was over.
See what I am getting at? I think holidays are really important because they give us reason to actually set aside time to celebrate. At the same time, what is it we are really focusing on? Being appreciative for all that we are fortunate enough to have or buying the most elaborate presents and decorating the perfect tree? Since when was “stuff” a marker of happiness?
I think we should treat life kind of like these icebox cookies. What if we took the time to look introspectively, not just at the holidays, but every day of the year? Think of all the surprise nuggets of joy and thankfulness we would find, just like the chunks of chocolate and cherry in these cookies. Ok, maybe that is pushing it a bit. But I had to find some way to bring all of my reflection back to cookies. I don’t know. I will be the first to admit that although I have so much to be thankful for, far too often I take it all for granted. When we fixate on the high points like Christmas, I think we lose sight of all of the opportunities we have the remaining 364 days of the year. That being said, it is all about balance. Life is not all or nothing, black or white. Sometimes grey does not get the recognition it deserves.

Chocolate Cherry Icebox Cookies
Make 14-16 cookies


1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
2 cups flour
1/4 tsp. salt
1/2 cup candied cherries, chopped
1 bar Wild Ophelia Sweet Cherry Pecan Chocolate, chopped (or 57g chopped chocolate of your choice)


1. Heat your oven to 325F and line 2 cookie sheets with parchment paper.
2. In a bowl, cream together the butter and brown sugar.
3. Add the eggs and beat until smooth.
4. Stir in the flour, salt, candied cherries and chocolate. Once the dough has come together, shape it into a log and wrap it in plastic wrap. Refrigerate or freeze until you are ready to bake the cookies, at least 30 minutes.
5. Once the dough has chilled, cut it into 1 cm thick slices. Bake at 325F for about 12-14 minutes or until golden and the cookies have lost their sheen.

Chocolate Crinkle Cookies

Chocolate crinkle cookies
I’m serious 2013, where did you go? I was talking with my family today and a year ago we were just arriving in Rome for Christmas vacation. There is no way that feels like a year ago. How is it that time continues to go faster and faster? Each year I find myself saying “that was the fastest year ever”, yet the next year manages to blow it out of the water.
I know we still have a few more days left but I am in the mood for a year in review, 2013. So much has happened and yet it feels like so little has happened. Other than coming back from Italy, I wouldn’t say that anything substantial occurred until about midway through the year. But I could be forgetting something. In April I wrapped up my first official year as a psychology major at the University of Calgary. Then I proceeded straight into full-time spring and summer classes, polishing off year 2 as well. So in 3 semesters I will be finished my degree. Wasn’t I just in culinary school?
June brought the most wicked floods Calgary has ever seen. As devastating as it was, it was amazing to see the city pull together during such a trying period. Luckily we were not impacted but my heart goes out to everyone who is still trying to rebuild their homes and their lives.
2013 was also the year of discovering barre classes. I was super skeptical at first but now I am hooked on workouts at Barre Body Studio. They are a mix of yoga, pilates and of course, ballet. Having no dance background whatsoever, I wasn’t sure if it would be a fit but they make it so that virtually anyone can become addicted. Feel the burn baby! Free chocolate after doesn’t hurt either.
At the end of the summer we travelled to Alaska. I think people generally view an Alaskan cruise as a vacation for old people. Although partially true, there is so much of nature to explore off the ship that it really fits a younger demographic. I also really enjoyed exploring Seattle’s food scene. Brownies for breakfast at Dahlia Bakery just made me happy.
School started back up in September and around that time I also switched my blog over to “Because I Like Chocolate.” I also started as a research assistant at school and helped to plan an office warming for my work at the psychology clinic.
November marked my parents 25th wedding anniversary so they flew off to Hawaii for a childless vacation. No big, I prefer -30C over +30C weather anyways. On a more serious note, they totally deserved it. I have been super fortunate to have virtually always accompanied my family on vacation so I cannot complain. Case in point, I visited Italy and Alaska within a year.
Last but not least, in 2013 I also became a contributor to two different publications (outside of this blog), Eat North and MumRx. On Eat North I apply different aspects of psychology while analyzing food from whatever angle fits best. Does that make sense? For example, I just did a piece on how memory influences our dining experiences. MumRx on the other hand offers totally different content. No, I am not a mother, but I share restaurant reviews, recipes and more “how-to” type pieces. Like this one on how to procure a local, sustainable holiday meal.
Oh there is one more thing actually. Quite notable I would say. I developed a taste for sangria. In fact I just drank a glass in the hot-tub after skiing today. The key is some sort of carbonation. Ginger ale or some sort of citrusy pop is a must.
But if there is one flavour I always have a taste for, it’s chocolate. And so on a final note, how about chocolate crinkle cookies for the holidays? I hope 2013 was a great year for everyone, if not there’s still a few more days to make it right! With cookies perhaps?
Chocolate crinkle cookies
Chocolate crinkle cookies

Chocolate Crinkle Cookies

Makes about 30 cookies
1 cup cocoa powder
1 ¼ cup white sugar
¼ cup oil
¼ cup applesauce
4 eggs
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup powdered sugar
1. Beat together the cocoa powder, white sugar, oil and applesauce until it forms a smooth, dark paste.
2. Add the eggs one at a time, beating until smooth.
3. Finally, stir in the flour, baking powder and salt. Once the dough comes together, refrigerate for at least 30 minutes or overnight.4. When you are ready to bake, heat the oven to 350F and line 2 sheet pans with parchment paper. Scoop the dough into balls and roll in the powdered sugar. Bake at 350F for 10-12 minutes. Cool and enjoy.