Swirled Milk Chocolate & Peanut Butter Morsel Cookies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 48 |
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I was looking for a quick dessert for my soup lunch, and this little recipe was hanging on a clip strip in the baking isle at my grocer. It is so simple to make and fairly inexpensive. I made them on Monday evening, wrapped them up tight after they cooled. Tuesday I cut them and put them in snack size baggies and served them Wednesday with my soup and they were the softest bar cookies I've ever made, but they still held there shape. Everyone that tried them enjoyed them and several people asked for the recipe. This recipe is from Nestle. Please see the end of the recipe for variations that were on the recipe card. Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup butter, softened |
3/4 cup granulated sugar |
3/4 cup brown sugar, packed |
1 teaspoon vanilla extract |
2 large eggs |
1 (10 ounce) package nestle milk chocolate and peanut butter swirled morsels, divided |
1 cup peanuts, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in 1 cup morsels and nuts set aside remaining morsels.
7. Grease (I used pam)a 15 X 10 inch jelly roll pan.
8. Spread dough into prepared pan.
9. Sprinkle with remaining morsels.
10. Bake for 20 to 25 minutes or until golden brown.
11. Cool in pan on wire rack.
12. FOR DROP COOKIES:.
13. Drop dough by rounded tablespoon onto ungreased baking sheets.
14. Top with remaining morsels.
15. Bake for 11 to 13 minutes or until golden brown.
16. Cool on bakingshets for 2 minutes: remove to wire racks to cool completely.
17. Makes about 4 1/2 dozen cookies.
18. **NOTE: If omitting nuts, add 1 to 2 Tablespoons of all purpose flour.
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