Chocolate Crunch Peanut Butter Cookies


Chocolate Crunch Peanut Butter Cookies
Print Recipe
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Chocolate Crunch Peanut Butter Cookies
Print Recipe
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Servings Prep Time
3 dozen 30 minutes
Cook Time
10-11 minutes
Ingredients
Servings: dozen
Instructions
  1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
  2. In a small bowl whisk together flour, baking soda and salt.
  3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
  4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
  5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
  6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
Recipe Notes

I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

Recipe yields 3 dozen 2 3/4" cookies.

Chicken and Celery Peanut Noodles


Chicken and Celery Peanut Noodles
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Chicken and Celery Peanut Noodles
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
  2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
  3. Cook noodles as per package directions and allow to drain in colander while proceeding.
  4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
  5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
Recipe Notes

I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.