Peanut Butter Chocolate Chip Cookies

I think this is my first time making peanut butter chocolate chip cookies but they came out so well! It’s difficult just to have one and I’ve been gaining weight because of them! ☹ It’s a struggle because I enjoy eating them but I also want to lose the last 10 lb from my post-partum weight. I grew up eating peanut butter and jelly sandwiches from time to time but haven’t eaten peanut butter for years. I recently made fresh peanut butter using my Vitamix and it was delicious! You really can’t compare freshly made products from processed ones. I’ve been getting addicted ever since I made fresh peanut butter.

These cookies are a perfect way to use up some of your peanut butter at home. It’s a sweet indulgence that both kids and adults will enjoy! 😊

Full of peanut butter 🙂

Yield: 16 large cookies
Time: 35 minutes


  • 1 cup unsalted butter, room temp
  • 2 cups brown sugar
  • 1 cup peanut butter
  • 1 tsp baking soda
  • 4 tsp vanilla extract
  • 2 large eggs
  • 2 ½ cups whole wheat or regular pastry flour
  • 2 cups white chocolate chips (or whatever flavor you prefer)
  • 2 tsp flaked salt


  1. Preheat oven to 350°F with racks in the middle.
  2. In an electric mixer, cream butter, sugar, peanut butter, and baking soda on low-medium speed until well mixed.
  3. Add vanilla extract and 2 large eggs and beat until light and fluffy.
  4. Add flour and mix on low speed until flour is incorporated.
  5. Add chocolate chips and mix on the lowest speed for a few seconds or until chocolate is well distributed in dough.
  6. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  7. Chill dough in fridge for at least 15 minutes. This step is optional and helps cookies keep their shape.
  8. Distribute flaked salt evenly on top of the cookies for that extra crunch.
  9. Bake cookies for 13 minutes or until the edges are golden brown.
  10. An additional optional step is to gently press down on the cookies with the bottom of a glass cup for a chewy texture.
  11. Let the cookies cool and enjoy!

Easy Crepes

Crepes are a delicious and fun way to eat a snack, meal, or dessert. I remember I had my first authentic crepe in Paris with buckwheat and an egg in the middle. I’ve tasted two types of crepes which were European or Japanese. I personally prefer the crispiness and texture of Japanese crepes while Chai prefers the European style crepes (maybe because he grew up in Europe?) One of the wonderful things about crepes is that they’re so versatile that they can either be savory or sweet! Chai always gets a sweet crepe while I always pick a savory crepe. You can make both or either one with this easy crepe recipe as your foundation below! 😊

Yield: 10 crepes
Time: 20 minutes


  • 2 large eggs
  • 1 tsp brown sugar
  • ¼ tsp sea salt
  • 1 ½ cups milk
  • 2 cups flour


  1. In an electric mixer, mix eggs, sugar, sea salt, and milk until well combined. Slowly add flour while mixing. As an alternative, you can use a vitamix and blend until all the ingredients are well combined.
  2. Spray the bottom of a frying pan with oil over medium-high heat. Using a large ladle, pour the batter into the middle of the pan and swirl the pan around so the crepe gets spread out evenly.
  3. Once the crepe starts bubbling and 75% of the crepe turns into a golden color, use a spatula to flip the crepe over and let it cook on the other side for approximately 30 seconds to a minute or until it turns golden brown.
  4. Remove from heat and repeat the process until batter is used. Serve crepes with sweet or savory toppings.

Fudgy Matcha Brownies

On my quest to make more delicious matcha desserts, after several trials and errors which Chai so graciously helped me eat, I made the best recipe for matcha brownies! These matcha brownies were purposely made strong in matcha flavor so they’re also packed with antioxidants and health benefits. “Go big or go home. 😊” Especially when it comes to important things in life like good food! I remember my mother bought “green tea seaweed” but it had literally 0.5% of green tea in the whole product. Forget about tasting the green tea. We couldn’t even smell green tea in the product! 

Try these brownies instead! The brown sugar and chocolate chips help sweeten the matcha flavor so you can enjoy them with your favorite drinks during your tea or relaxing time.

My quest for more matcha recipes is still not finished yet! I’m excited to experiment with more matcha in the near future! 😉

You can find more delicious matcha recipes on this website by clicking on the following:
Matcha Latte
Matcha Bundt Cake
Matcha Chocolate Chip Cookies

Yield: 6 servings
Time: 30 minutes


  • 1/3 cup canola oil or EVOO for even greater health benefits
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1/8 cup good quality matcha
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup chocolate chips


  1. Preheat oven to 350°F with racks in the middle.
  2. Whisk canola oil and brown sugar in a large bowl for about a minute. Add eggs and vanilla extract and whisk until well combined.
  3. Shift in flour, matcha, baking powder, and sea salt. Gently fold the dry ingredients into the wet until just combined. Do not over mix!
  4. Add and gently stir in chocolate chips. Pour mixture in a baking pan (4.5 x 8 inches) that has been sprayed with oil.
  5. Bake for about 20-25 minutes and let it cool before enjoying!

Matcha Green Tea Chocolate Chip Cookies

I love matcha!
I love matcha drinks, baked goods, and snacks! You can find a little more information about matcha here in my Matcha Bundt Cake recipe. These matcha cookies are soft and delicate! They have the right amount of balance in sweetness and bitterness of matcha. You can be versatile with the type of chocolate in this recipe by replacing them with white chocolate or caramel chocolate chips. I recommend using matcha that is good quality, sourced from Japan, and from a reputable brand.  I hope you enjoy this delightful treat!

img_1549 (2)

img_1541 (2)


Yield: 10 large cookies
Time: 25 min


  • ½ cup unsalted butter, room temperature
  • ¾ cup brown sugar
  • 1 egg
  • ½ tsp salt
  • 1 cup flour
  • 1 TBSP matcha green tea powder
  • ¼ tsp baking soda
  • ½ cup chocolate chips or chopped chocolate



  1. Preheat oven to 330°F with racks in the middle.
  2. Lay enough parchment paper to cover baking tray.
  3. Mix the butter and sugar together until well-blended.
  4. Add egg and salt and mix until just combined.
  5. Add flour, matcha, and baking soda and mix until smooth. Try not to over-mix.
  6. Slowly incorporate chocolate chips.
  7. Gently make golf sized balls from the dough and spread out the balls so they’re not too close to each other on the baking tray.
  8. Bake for 15 minutes and let the cookies cool before you enjoy!

Pumpkin Bread

This is one of my favorite breads to make because it’s easy and delicious!
There’s a lot of bread to go around with this recipe so it makes it easy to share with friends and bring to potlucks or parties! It’s a really moist and lovely bread that tastes even better the next day! I hope you enjoy it!


IMG_1508 (2)

Yield: 2 large breads
Time: 1 hour


  • 2 cups of unsweetened pumpkin puree
  • 2/3 cup milk
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups brown sugar
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger



  1. Preheat oven to 350°F with racks in the middle. Spray 2 bread/cake pans with oil.
  2. In a large bowl, mix the wet ingredients (pumpkin puree, milk, oil, and eggs) together until well combined.
  3. In a separate bowl, mix the remaining ingredients (sugar, flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger) and stir these dry ingredients into the large bowl with the wet ingredients until well combined.
  4. Pour evenly into the two pans and bake for 50 minutes.