Eggless Peanut Butter Gems Cookies

In yesterday’s post about chocolate chip cookies, I mentioned that I could bake only six cookies at a time as it spread a lot. So after a couple of batches, I decided to improve things a bit.

A little bit of searching landed me with a few treasures – two small packets of gems chocolate (Indian version of M&M), half empty bottle of peanut butter and some oats.

I mixed all this into the choco chip cookie batter (it was more batter like than a dough) till I got a reasonably stiff batter, again not a dough, but not a soft dough anymore. And baked them in tablespoonfuls again.

The results were outstanding. I loved these polka dot cookies the best! It had peanut butter, choco chips and gems in it. Baking with peanut butter is something beyond description!

The gems disappeared in the batter for the first batch. From the second batch onwards, I picked them out of the batter and pressed on top of the cookie. For improved looks, you know :D.

This recipe is off to Blogging Marathon 27. Check out the Blogging Marathonpage for more details.


  • Chocolate chip cookie dough, halved
  • Two small packets (or more)of Gems, M&M or any other chocolate
  • Peanut Butter: 1/2 cup
  • Oats (I used Quaker) : 3/4 cup


  1. Make the chocolate chip cookie dough as per the recipe. It will be a soft, but thick, cake like batter.
  2. Add the peanut butter and oats to the prepared dough. Note that you can add a bit more or cut a little less of the oats to the dough to get a stiffer consistency.
  3. Drop by heaped tablespoons in a baking tray lined with butter paper.
  4. Bake in a preheated oven for 8-10 minutes, until the edges turn brown a bit.

gems cookies

Eggless Chocolate Chips Cookies


Its fine when your flops are limited to your kitchen. It’s highly embarrassing if it happens at someone else’s kitchen.

Someone I know needed help with baking and I told them that I bake a lot. I should have stopped there, but went on boasting about my baking skills till they were looking at me with reverence. I was their Nigella Lawson, the baking goddess.

The next day, I noted down my all time favorite Best Brownies recipe and a basic yellow cake recipe and went to their place. The batter was made, the brownie was put in the oven, the sweet aroma filled the house. Took out the brownie and sliced it and tasted it.

It was THE worst cake I had ever made! Even my first dry cake wasn’t this bad, I tell you!! Well, red faced I proceeded with the yellow cake recipe. And it came out brown. Really brown!

Later I spotted that I had missed adding the eggs to the brownie batter and about the brown yellow cake, I have no clue what went wrong.

Luckily, they have a great sense of humour and we all laughed it off and with kids in preteens, everything got over finally. It was a relief that it didn’t end up in dust bin! It was that bad, I tell you…

Anyway, my boasting has stopped since then and I am very much back to earth now.

Now, the recipe here is a flop wrto the texture, it spread too much and turned out to be too thin and tested my patience a bit. But it was really tasty and chewy and had chocolate chips in it. So its fine, I guess. Chocolate chips make everything better in life, even failed brownies and brown colored yellow cakes!


Recipe Source: Jeena’s Kitchen


  • Butter    :  100g ( 1/2 Cup)
  • Light brown sugar : 6 tbsp (75 gm)
  • Flour     :      3/4 cup
  • Chocolate chips : 1/2 cup
  • Baking powder : 1 tsp
  • Milk            :  2 tbsp
  • Golden syrup (or honey)  : 2 tbsp


  1. Preheat the oven to 180 C. Line a baking tray with butter paper.
  2. Whisk flour and baking powder in a small bowl. Keep aside.
  3. Cream sugar and butter till light in a big bowl. Add the milk, golden syrup and beat well. I used a hand mixer for all this.
  4. Once its all incorporated, add the flour mix and chocolate chips. The resulting dough will be soft, more like a cake batter and a stiff cookie dough.
  5. In the baking tray, add the dough in tablespoons with enough space for it to spread. I could bake only 6 cookies in a batch.
  6. Bake for 8-10 minutes. When the edges are golden, remove and let it sit on the tray for a minute or two. Cool on a wire rack and store in an airtight container.


This recipe is off to Blogging Marathon 27. Check out the Blogging Marathon page to know more about a lot of fun, lot of recipes and lot of themes.

This was one of the cookies that I had packed for the BM 25 Meet.

Eggless Checkerboard Cookies with Step by Step pictures


Kiddo’s summer vacation is starting on Wednesday. And I am going home on Thursday.

For the whole of two months. Now how many of you are jealous with that statement :-)?

I was checking with my parents whether they need something from here and my father goes: “Your mom is asking you to make some cookies and come. Cake is also fine, but she specifically wants cookies.”

Me:”Amma wants it or you want it?”

Appa: “Me??? Its amma who wants it. I will just taste a small piece, that’s all”

And I can hear amma protesting at being used for appa’s cookie requests!

So batch of cookies are going home. To celebrate the summer vacation and to celebrate going home :-).

Check out the Blogging Marathon page for recipes from more participants and more recipes.


Recipe Source: The Essential Baking Book

The dough is same as the spiral pin wheel cookies

Makes  :   4 dozen plus

Note: The step by step pictures is not of this batch, it has a slightly different pattern than the one featured in the pictures here.


  • Butter                         :              180g
  • Sugar                          :              1 cup (granulated or soft brown, not demarara)
  • All purpose flour     :               2 1/4
  • Baking powder        :               1 tsp
  • Cocoa                        :               1 tbsp
  • Egg                            :               1 (replaced with 1/2 tsp baking powder + milk)
  • Vanilla Extract        :               1 tsp


  1. Cream butter and sugar with a hand mixer till its light and fluffy. Add vanilla essence and egg, if using. Butter should be at room temp., if its not you can microwave it at 10 sec intervals @ 40 % power. If you do this at full power, the butter will melt.
  2. In a separate bowl, whisk the flour, baking powder and salt.
  3. Tip this dry ingredients into the butter mix and using a wooden spatula, mix until everything comes together and forms a soft dough.
  4. Since I didn’t use the egg, I had to use 1-2 tbsp milk for moisture. You will have to add the milk in tablespoons till the dough comes together.
  5. Knead and make a soft dough (don’t handle it too much, though).
  6. Divide the dough into four equal parts. Add cocoa powder into two portions and knead it in. Keep the other two portions plain. At any point, if the dough seems to be soft, you can keep it in the fridge for it to become firm.

Step by step checker cookies1

  1. For making checkerboard pattern, shape one pair of chocolate and plain dough roughly into a square shape of same shape. Cut off a small portion for the border from both pieces.
  2. Stack one on top of the other. Now, divide this into two pieces.
  3. Divide each piece into two (or three pieces, I have gone for a two in here, but the main pictures show three check pattern).
  4. Turn one piece over to show the opposite colour. It’s now, chocolate-vanilla – chocolate-vanilla now. If you are dividing into three pieces, turn only the middle piece upside down.
  5. Press the two pieces together (or three, whichever the case may be). Repeat with the other pair too.
  6. Stack them on top of each other. Refrigerate for 20 minutes. The dough can be frozen for later use also.
  7. Repeat with the other remaining set of dough to get the logs.
  8. If you want a border, check the pictures below. Else slice these and bake in a preheated oven for about 10-15 minutes, keeping an eye on it once its 8 minutes or so.

Step by step checker cookies2

  1. For border design, take the small portion that was kept aside from both cocoa and plain dough. Roll it in between two parchment papers, the rolled portion should be enough to cover the whole cookie log.
  2. Keep the log in the middle and cover the sides and top with the rolled dough.
  3. You now have a border around the checkerboard pattern. Mine was not sufficient, I had to roll out one more small piece to cover all sides.
  4. Slice this log to get checker board pattern.
  5. Don’t worry about the first piece that doesn’t look good, it’s for you to taste test :-)
  6. Bake in a preheated oven, with enough space around each cookie, for about 10-15 minutes or till the edges start turning a bit brown.


This recipe is off to Vardhini’s Bake Fest, hosted this month by Sowmya of Nivedhanam

Eggless Sugar Sprinkles Cookies


Meeting friends and family is always fun. Its more fun, if it involves some travel, there by making it all the more special. And if you are travelling with some of your blogging friends, to meet some more blogging friends – then that’s extra special.

BM 25 Meet was one of its kind and though it’s almost 2 months since then, I am still reliving the memories again and again.

I wanted to give some edible gifts for everyone and I wanted something that can be made at least 3-4 days in advance. I was planning on baking cakes, but then dropped the idea as it was not something that can be packed ahead. So after racking my brains a lot, I came up with cookies (Ah, well, actually my friend suggested cookies). And so cookies it was!


So, if you too, want to make an edible gift to someone, choose cookies! The dough can be made ahead and frozen, if you want to. The cookies can be packed ahead (be very careful since these crumble easily), there by giving you enough time to panic over your other items to be packed. These colourful sugar cookies would be perfect for Christmas as well.

Check out what other participants are serving for the month-long marathon at Valli’s Blogging Marathon Page.


Recipe Source: Chewy Sugar Sprinkle Cookies

Makes: around 2 dozen small cookies


  • All purpose Flour       :       2 cups
  • Baking Powder           :       1/2 tsp (1/2 tsp more, if replacing eggs)
  • Salt                               :        a pinch
  • Butter                           :       200gm (2 sticks)
  • Sugar, granulated      :       1 cup
  • Egg*                              :       1
  • Vanilla Essence          :        2 tsp
  • Sprinkles                      :       1/2 cup

*I substituted egg with 1/2 tsp baking powder and 1-2 tbsp. of milk.


  1. In a big bowl, beat the softened butter with the sugar until light and fluffy. Add the egg and vanilla and beat till its combined.
  2. Whisk the flour,salt and baking powder in a separate bowl and add this to the butter mix. Beat for a minute with mixer or mix with a wooden spoon till it forms into a dough. Add half the sprinkles to the dough and mix.* If you are not using the egg, you might have to add a tbsp. or two of milk for some dough to come together.
  3. Refrigerate the dough for about 2 hours (max 5 days).
  4. Preheat the oven to 180 C/350F. Take about 1.5 table spoons of dough and flatten it a bit using your hand. Press some of the sprinkles on top of it. Place this in a baking tray lined with parchment paper. Repeat with the rest of the dough and place them in the tray, leaving about 2″ space between the cookies.
  5. Bake one batch at a time, for about 10 minutes, keeping an eye on it after about 7 minutes, as they burn fast.
  6. Let them sit in the tray for 5 minutes and move to a cooling rack till firm. Keep these stored in an airtight container.

*Note: I tried pulsing the sprinkles, it wasn’t a good idea with the locally available sprinkles as the colour leeched all over and I ended up with green cookies!


This recipe is off to Vardhini’s Bake Fest, hosted this month by Sowmya of Nivedhanam