Friday, June 24, 2011
Extra Special Chocolate and Peanut Butter Chip Cookies
I’ve almost always got some kind of cookie “dough balls” in the freezer, ready to bake for last-minute entertaining. That way, we can always offer guests warm cookies, just out of the oven. What a treat! I love cookies, but when they’re just baked, that is a whole new taste senstation!
During the summer months especially, we often have friends over on the spur-of-the-moment to go swimming. It’s nice to be able to offer them something when they come over. A lot of times it’s just something simple—iced tea or sodas, tortilla chips and salsa, and then a tray of just-baked cookies.
Here are the recipes for the two kinds of cookie dough I made today. The second recipe is the one on the Reese’s Peanut Butter Chips package—with a few modifications—mainly that I use two bags of chips in the recipe instead of just one! Otherwise, I don’t think there are nearly enough peanut butter chips in the cookie!
Extra Special Chocolate Chip Cookies
¾ cup unsalted butter, softened
¾ cup dark brown sugar, packed
1/3 cup granulated sugar
1 tsp. vanilla
1 large egg
1 2/3 cups all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 (12 oz.) bag semi sweet chocolate chips
1 cup coconut, toasted
1 cup chopped walnuts or pecans
Cream butter and sugars together in large bowl. Blend in vanilla and eggs. Mix in flour, baking powder and soda, and salt, and blend well. Stir in chocolate chips, coconut and nuts. Drop by rounded tablespoonfuls onto lightly greased cookie sheet. Bake for 10 to 12 minutes in 375 degree F oven. Makes about 2 ½ dozen cookies.
Chocolate Peanut Butter Chip Cookies
1 ¼ cups butter, softened
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 tsp. baking soda
½ tsp. salt
3 1/3 cups (2 – 10 oz. pkgs.) peanut butter chips
Cream butter and sugar together. Add eggs and vanilla, and beat well. Blend in Flour, cocoa, soda and salt. Mix well. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto a lightly greased cookie Sheet. Bake 8 to 9 minutes. Do not overbake; cookies will still be soft. Cool slightly on baking sheet, then remove to a wire rack. Cool completely. Makes about 4 dozen cookies.