Toll House Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips

Directions:

1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in a small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in
4. large mixer bowl until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Gradually beat in flour mixture.
7. Stir in chocolate chips.
8. Drop by rounded tablespoon onto ungreased baking sheets.
9. Bake for 9 to 11 minutes or until golden brown.
10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

Peanut Blossoms

Ingredients:
48 Hershey Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Heat oven to 375 and remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack and cool completely.
Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5191

Pizzelles

Ingredients:

• 3 eggs
• 3/4 cup of sugar
• 3/4 cup butter, melted
• 1 1/2 cup flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• 1 teaspoon anise
• Pizzelle maker

Directions:

1. Beat the eggs.
2. Add the remaining ingredients one at a time.  Beat until combined.
3. Spoon batter into each plate of the pizzelle maker.
4. Cook approximately 1 minute or until they stop steaming.

Source:  Pizzelle maker recipe.

Peanut Butter Molasses Cookies

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup butter, softened
• 1/4 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for decoration

Directions:

1. Preheat oven to 375.
2. Cream together the brown sugar, peanut butter, butter, molasses and egg in a large bowl.
3. In a medium bowl, whisk together the flour, baking soda, ginger, cloves and salt.
4. Add the dry ingredients to the wet ingredients.
5. Gently beat together until well blended.
6. For each cookie, shape a generous tablespoon of dough into a ball and roll in granulated sugar.
7. Place the cookies 2 inches apart on an ungreased cookie sheet and bake for 9 minutes, or until just set.
8. Cool on a wire rack.

Source: http://allrecipes.com/recipe/molasses-peanut-butter-crinkles/detail.aspx

Heath Bar Cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups chopped Heath Bar pieces
• 1/2 cup chopped walnuts

Directions:

1. Sift together the flour, salt, and baking soda and set aside.
2. In a separate bowl, combine Heath Bar pieces and chopped walnuts and set aside.
3. Beat together the butter and sugar.
4. Beat in eggs one at a time, and vanilla.
5. Alternating, mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended.
6. Chill cookie dough for at least 30 minutes (better an hour or longer).
7. Preheat oven to 350.
8. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls.
9. Place dough balls 3 inches away from each other on the cookie sheets.
10. Bake for 10-12 minutes, until the edges are just starting to brown.
11. Remove from oven and let cool for a few minutes.
12. Then transfer the cookies to a wire rack to cool completely.

Source: http://www.simplyrecipes.com/recipes/heath_bar_cookies/

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 egg, room temperature
• 1 cup dark brown sugar, packed
• 3/4 cup heaping cup peanut butter
• 1/2 cup butter or margarine, softened to the point of melting
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions:

1. In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
2. Add flour, baking soda, and salt–mix in until just incorporated.
3. Fold in your chocolate chips.
4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
5. Preheat oven to 350.
6. Lightly grease a cookie sheet and set aside.
7. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
8. You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
9. Place dough mounds 2 inches apart on prepared cookie sheet.
10. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
11. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.

Source: http://wallflourgirl.wordpress.com/2014/02/22/my-favorite-puffy-chewy-peanut-butter-chocolate-chip-cookies/

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 stick (½ cup) unsalted butter, at room temperature
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• 1/3 cup light brown sugar
• ½ teaspoon vanilla extract
• 1 egg
• ½ cup rolled oats
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350.
2. Line two baking sheets with parchment paper and set aside.
3. Whisk together the flour, baking soda and salt; set aside.
4. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
5. Add the egg and beat to combine.
6. On low speed, gradually add the flour until just combined.
7. Stir in the oats, and then the chocolate chips.
8. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.
9. Bake for 10 minutes, or until the cookies are lightly golden.

Source:  http://juliatylerfoodblog.wordpress.com/2010/03/07/peanut-butter-oatmeal-and-chocolate/

Peanut Butter Cookies

Ingredients:

• 1 cup peanut butter
• 1/2 cup Crisco (I used butter flavored)
• 1 1/4 cup packed brown sugar
• 3 Tbl milk
• 1 Tbl vanilla
• 1 egg
• 1 3/4 cup flour
• 3/4 tsp salt
• 3/4 tsp baking soda

Directions:

1. Heat oven to 375 and line baking sheets with parchment paper.
2. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl.
3. Beat at medium speed until well blended.
4. Add the egg and mix until just blended.
5. Combine the flour, salt and baking soda in a separate bowl.
6. Add the dry ingredients to the wet and mix until just blended.
7. Drop by heaping teaspoons onto the baking sheet.
8. Flatten the cookies slightly using a fork (wetting the fork will keep it from sticking to the dough).
9. Bake 7-8 minutes or until set and just beginning to brown.
10. Let cool on the baking sheets about two minutes.
11. Move to a cooling rack.

Source: Recipe insert

Terrific Toffee Bars

Ingredients:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup milk chocolate chips
• 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
2. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt.
3. Press dough into prepared baking dish.
4. Bake in preheated oven until crust is light brown, 25 to 30 minutes.
5. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts.
6. Cool pan on wire rack for 30 minutes.

Source:  http://allrecipes.com/Recipe/Terrific-Toffee-Bars/Detail.aspx

Sugar Cookies Stuffed With Chocolate Chip Cookie Dough

Ingredients:

 

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 cup heavy cream
• 1 cup chocolate chip cookie dough

 

Directions:

 

1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 hours or overnight.
2. Preheat oven to 375°F.
3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters (or shape into thin rounds if you want more free-form cookies). Place half of the cookies 1 inch apart on the prepared baking sheet. Leave the others to the side for the moment.
4. On top of each cookie on the sheet, place a small spoonful of chocolate chip cookie dough (the amount will be fairly small, roughly 1/2 teaspoon).
5. Place the rest of the sugar cookie halves on top of the cookie dough-topped cookie cutouts, and press down on the sides to ensure that the chocolate chip cookie dough is “sealed” within the two cutouts.
6. Bake for 7 to 9 minutes, or until lightly browned on the edges. Remove from the oven, and let cool on sheet for 5 minutes before transferring to a wire rack to cool completely.

Source:  http://www.seriouseats.com/recipes/2011/06/sugar-cookies-stuffed-with-chocolate-chip-cookie-dough-recipe.html