Today’s post is the first installment of an occasional recipe series that I will feature here, called Tea and Cookies!

Tea is such a versatile beverage: hot or iced; herbal, green, white, or black; caff or decaf; loose or bagged.  There are even medicinal teas for colds, sick tummies, sleepless nights, or that “time of the month” for the ladies.

And who doesn’t love a cookie?  I have yet to meet a cookie-hater.  He or she would probably hate puppies and sunrises, too. 😉

I didn’t invent these recipes – some come from cookbooks, magazines, and my mom, who is a fabulous cookie baker and made so many tweaks to recipes over the years that they probably don’t look anything like the original.  Any recipe I post has been tested in my kitchen.  If it didn’t taste good, it won’t appear here.

Hope you enjoy them!

This week’s cookie:  Peanut butter/chocolate

I thought I’d start with a super-easy cookie recipe I make for a few friends who can’t eat gluten.  The recipe wasn’t specifically targeted for gluten-free folks, but when I realized there wasn’t any flour in it, I just made sure to select gluten-free versions of the other ingredients, specifically the peanut butter and chocolate bars.  The recipe comes from The Cookie Bible, published in 2004 by Publications International, Ltd.


Simpler Than Sin Peanut Chocolate Cookies (makes about 2 dozen)

1 cup extra crunchy peanut butter

1 cup sugar

1 egg, at room temperature

2 tsp vanilla

6oz bar of dark or milk chocolate, broken into squares


  • Preheat oven to 350 deg F
  • In medium bowl, combine peanut butter, sugar, egg and vanilla; mix well.
  • Roll dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet.
  • Bake 12 minutes, remove from oven and place a chocolate square in center of each cookie.
  • Bake an additional 5-7 minutes, or until cookies are lightly golden around edges.
  • Cool 5 minutes, then remove to wire rack to cool completely.

A couple of notes:

It is very important that the egg be room temp; the cookie dough doesn’t set up as well if the egg is cold (a good rule-of-thumb for most recipes, actually).

It’s okay for the chocolate square to mush the cookie when you place it; the additional baking time will fix that somewhat.  I like to stand the square on an edge rather than smash it flat into the center, since the cookie is so small to begin with.

I know it seems weird that this could be a cookie when there’s no flour in it.  But it really does work!  And it’s delicious. 🙂

This week’s tea pairing:  iced green/black medley 

image via stock.xchng

Peanut butter is a strong flavor, so we don’t want to throw in another strong flavor like fruit or mint.  I would recommend a nice, basic iced green tea/black tea hybrid.  Two-parts green to one-part black is my personal fave: it gives you the crispness and health benefits of green tea, but is grounded by the full-body classic “tea” taste (and caffeine) of black tea.  Yum!  For the uninitiated, here’s a WikiHow article on How to Make Iced Tea.

Got a favorite cookie recipe or tea you’d like to feature here?  We love guest posts!

Until next time,



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