Swirled Peanut Butter Chip Cookies |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
The title may be a little misleading...it's your traditional Tollhouse cookie with a different kind of chip, but it's not a peanut butter cookie at all. I found the recipe on the back of the chip package and made a few changes. You can add a cup of chopped nuts if you wish, but the cookie is great without it. Also calls for more vanilla extract than the regular recipe, but the extra flavor is great! Ingredients:
2 1/4 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup butter, melted |
3/4 cup granulated sugar |
3/4 cup light brown sugar, packed |
1 tablespoon vanilla extract |
1 tablespoon milk |
2 large eggs |
1 (10 ounce) package swirled peanut butter and milk chocolate chips (i use nestle) |
Directions:
1. Mix flour, granulated sugar, salt and baking powder in a large bowl.
2. In a separate bowl, mix melted butter, brown sugar, eggs and vanilla extract until blended.
3. Pour butter mixture into flour mixture and mix together until well blended, adding milk halfway through mixing.
4. Refrigerate for about an hour or freeze for 20-30 minutes, until dough is firm. Meanwhile, preheat oven to 350 degrees.
5. Drop rounded tablespoons of dough onto baking sheets covered with aluminum foil or parchment paper.
6. Bake about 10 minutes, or until edges are brown and center of cookie is still soft.
7. Let sit on cookie sheet for 2 minutes them move to wire rack to finish cooling.
|
|