So, sadly, my cupcakes the other didn't turn out the way I had planned. The taste that I was aiming for was faint, and the texture on the top was just... odd. It's back to the drawing board on that one.
This is an update post on a recipe I made a while back. Amelia's birthday is coming up, and this was her birthday request. The original was thought up during a 'cake break' at work. Aww, I miss cake breaks!
Anyways, the recipe is really simple, just a basic blondie with peanut butter and chocolate chips. Like a thicker cookie bar, if you use the recipe off the bag of Nestle's chips. :)
(No picture as the lasagna's almost ready! lol)
Ingredients:
1 cup flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup butter, softened
½ cup peanut butter
3/4 cup brown sugar
¼ cup sugar
1 egg
2 tsp. vanilla
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 325F. Grease an 8-inch baking dish.
Cream butter, peanut butter, brown sugar, and sugar. Add the egg and vanilla. Sift together flour, baking powder, baking soda, and salt. Gradually add flour mix to the butter mixture. Stir in chocolate chips.
Bake at 325F for 30-35 minutes, or until a toothpick inserted near center comes out clean. Let cool on wire rack before cutting into bars.
Showing posts with label chocolate chips. Show all posts
Showing posts with label chocolate chips. Show all posts
11.30.2008
Peanut Butter Oatmeal Chocolate Chip Triangles
What a mouthful!
A very long time ago (this could be over a year ago, we can't remember), Dave said that he was interested in oatmeal cookies... but with certain, um, prerequisites.
1. No raisins. He's one of those "get those raisins out of my cookies" kind of guys.
2. It had to have peanut butter.
3. It had to have chocolate chips.
When I set out to find something to make yesterday, I had Dave in mind. It was his first day back to work after a week of vacation/work around the house, so something peanut buttery was a must. Out of accident, really, I wound up clicking on a link I've had bookmarked since the first conversation of oatmeal cookies happened. The Canadian Baker posted a yummy-sounding recipe back in '05. (Does this date the conversation? Perhaps.) But you guys all know that I don't like making cookies all that often. So bar form was created. And then I decided to cut 'em in triangles for a change of pace.
The end results? A chewy, sturdy bar that packs a lot of flavor into a bite or two. More positive reviews than negative, at least. Dave's kinda ehh on them (poo!), but they've also been "reborn" with ice cream, both as a base and crumbled over the top. Yum! :)
Ingredients:
1¼ cups flour
1 tsp. baking powder
½ tsp. baking soda
3/4 cup butter, softened
½ cup peanut butter
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. vanilla
2 cups oats (I used the old fashioned kind)
1 cup chocolate chips
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Whisk together flour, baking powder, and baking soda; set aside.
Beat butter, peanut butter, sugars, eggs, and vanilla until completely incorporated. Gradually add flour mixture, beating until combined. Stir in oats and chips. Spread into prepared pan.
Bake at 375F for 22-27 minutes, or until golden brown. Let cool in pan before cutting into triangles.
A very long time ago (this could be over a year ago, we can't remember), Dave said that he was interested in oatmeal cookies... but with certain, um, prerequisites.
1. No raisins. He's one of those "get those raisins out of my cookies" kind of guys.
2. It had to have peanut butter.
3. It had to have chocolate chips.
When I set out to find something to make yesterday, I had Dave in mind. It was his first day back to work after a week of vacation/work around the house, so something peanut buttery was a must. Out of accident, really, I wound up clicking on a link I've had bookmarked since the first conversation of oatmeal cookies happened. The Canadian Baker posted a yummy-sounding recipe back in '05. (Does this date the conversation? Perhaps.) But you guys all know that I don't like making cookies all that often. So bar form was created. And then I decided to cut 'em in triangles for a change of pace.
The end results? A chewy, sturdy bar that packs a lot of flavor into a bite or two. More positive reviews than negative, at least. Dave's kinda ehh on them (poo!), but they've also been "reborn" with ice cream, both as a base and crumbled over the top. Yum! :)
Ingredients:
1¼ cups flour
1 tsp. baking powder
½ tsp. baking soda
3/4 cup butter, softened
½ cup peanut butter
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. vanilla
2 cups oats (I used the old fashioned kind)
1 cup chocolate chips
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Whisk together flour, baking powder, and baking soda; set aside.
Beat butter, peanut butter, sugars, eggs, and vanilla until completely incorporated. Gradually add flour mixture, beating until combined. Stir in oats and chips. Spread into prepared pan.
Bake at 375F for 22-27 minutes, or until golden brown. Let cool in pan before cutting into triangles.
9.21.2008
Chocolate and Peanut Butter Chip Pie
This was part two of my weekend baking. The first one has been filed under "Experimental Baking: Category Two - The Gone Wrongs" and has been sneezed away. Needless to say, no Sugar High Friday this time around.
I wanted something simple, with flavors that most of my family enjoys. As most of you know, that means chocolate for my mom, peanut butter for Dave, and anything homemade for my dad. Which leaves me out sometimes, if I'm not wanting those particular flavors, but it's okay. Having other people enjoy what I make is just as good as eating it.
Found over at the Hershey website, it's a really, really easy recipe. I changed it up a bit, omitting the nuts and adding a layer of chips to the base prior to pouring in the batter. We had it tonight for dessert, after Dave grilled some delicious steaks. It's a really, really rich pie. I had the smallest piece, and am so glad that I did. The whipped cream helped (I'd like to tell you that it was homemade whipped cream, but I don't want to lie lol), but man! I'm not sure if I would make it again, or eat it myself, but everyone else was pleased, and that works for me. :)
Ingredients:
3/4 cup brown sugar
½ cup granulated sugar
3 Tbsp. flour
2 eggs
1 Tbsp. milk
1 tsp. vanilla
1/3 cup butter, melted
1 cup chocolate chips and peanut butter chips
1 unbaked 9-inch pie crust
Directions:
Preheat oven to 375F.
Stir together brown sugar, granulated sugar and flour in medium bowl. Beat in eggs, milk, vanilla and melted butter. Stir in chocolate chips and peanut butter chips. Pour into pie crust.
Bake at 375F for 35-40 minutes or just until set and golden brown. Cool completely on wire rack.
I wanted something simple, with flavors that most of my family enjoys. As most of you know, that means chocolate for my mom, peanut butter for Dave, and anything homemade for my dad. Which leaves me out sometimes, if I'm not wanting those particular flavors, but it's okay. Having other people enjoy what I make is just as good as eating it.
Found over at the Hershey website, it's a really, really easy recipe. I changed it up a bit, omitting the nuts and adding a layer of chips to the base prior to pouring in the batter. We had it tonight for dessert, after Dave grilled some delicious steaks. It's a really, really rich pie. I had the smallest piece, and am so glad that I did. The whipped cream helped (I'd like to tell you that it was homemade whipped cream, but I don't want to lie lol), but man! I'm not sure if I would make it again, or eat it myself, but everyone else was pleased, and that works for me. :)
Ingredients:
3/4 cup brown sugar
½ cup granulated sugar
3 Tbsp. flour
2 eggs
1 Tbsp. milk
1 tsp. vanilla
1/3 cup butter, melted
1 cup chocolate chips and peanut butter chips
1 unbaked 9-inch pie crust
Directions:
Preheat oven to 375F.
Stir together brown sugar, granulated sugar and flour in medium bowl. Beat in eggs, milk, vanilla and melted butter. Stir in chocolate chips and peanut butter chips. Pour into pie crust.
Bake at 375F for 35-40 minutes or just until set and golden brown. Cool completely on wire rack.
8.30.2008
Oatmeal Cookie Bars
Oh, thank goodness, it's not my tastebuds being wonky!
It's yet another winning recipe from Baking Bites. Seriously, I don't think any recipe that I've made from there has ever turned out bad. And I still have two or three on my 'to make' list.
The only thing I changed from the original recipe was omitting the raisins, subbing with chocolate and peanut butter chips. Dave is very much one of those "get those raisins away from my oatmeal cookies" kind of guys, so I knew the additon of pb chips would definitely be for the win. ;)
LIke Nicole mentioned, they are reminiscent of a blondie, but still retain their oatmeal cookie taste. And I really, really enjoyed the fact that it's all done in one bowl. Baking with a headache is always risky business, but far less so when there's not much to clean up afterwards!
Ingredients:
1 cup flour
½ cup sugar
½ cup brown sugar
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 egg
½ cup butter, melted and cooled
2 cups quick cooking oats
1½ cups chocolate and peanut butter chips
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Whisk together flour, sugars, baking soda, salt, and spices in a mixing bowl. Make a well in the center, then add the vanilla, egg, and melted butter, beating until smooth. Stir in oats and baking chips. Spread into prepared pan.
Bake at 350F for 22-26 minutes, or until lightly golden on top. Let cool completely before cutting into bars. Makes 16-20 bars.
It's yet another winning recipe from Baking Bites. Seriously, I don't think any recipe that I've made from there has ever turned out bad. And I still have two or three on my 'to make' list.
The only thing I changed from the original recipe was omitting the raisins, subbing with chocolate and peanut butter chips. Dave is very much one of those "get those raisins away from my oatmeal cookies" kind of guys, so I knew the additon of pb chips would definitely be for the win. ;)
LIke Nicole mentioned, they are reminiscent of a blondie, but still retain their oatmeal cookie taste. And I really, really enjoyed the fact that it's all done in one bowl. Baking with a headache is always risky business, but far less so when there's not much to clean up afterwards!
Ingredients:
1 cup flour
½ cup sugar
½ cup brown sugar
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 egg
½ cup butter, melted and cooled
2 cups quick cooking oats
1½ cups chocolate and peanut butter chips
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Whisk together flour, sugars, baking soda, salt, and spices in a mixing bowl. Make a well in the center, then add the vanilla, egg, and melted butter, beating until smooth. Stir in oats and baking chips. Spread into prepared pan.
Bake at 350F for 22-26 minutes, or until lightly golden on top. Let cool completely before cutting into bars. Makes 16-20 bars.
7.13.2008
Chocolate Decadence Cake
I had a very simple, very direct request from my mom for baking this weekend. Chocolate. A self-described chocoholic, she started hinting at it on Wednesday or Thursday. By yesterday evening, it became a flat-out, "Are you baking something with chocolate yet?" So I thought I'd be a good daughter and make something super chocolatey for her.
One of my earliest food-related memories involves chocolate. I can still easily see myself stirring the pudding, standing on my stepstool, and wanting so badly to taste it. And then the absolute HORROR of having to wait for it firm up! But what I remember even more? Licking the wooden spoon. There are pictures of three-year-old me, with chocolate smeared all over my chubby cheeks.
And, hey, sometimes when licking the spoon or the beaters nowadays, sometimes chocolate still makes its way onto my face. ;)
Found over at VeryBestBaking.com, it pulls together VERY easily. The batter is very light in texture, almost mousse-like. As a finished product, it's very fudgey, very rich. Definitely meeting my mom's chocolate criteria. :)
Ingredients:
2 cups semi-sweet chocolate chips, divided
3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup flour
¼ cup milk
Directions:
Preheat oven to 350F. Grease a 9-inch round baking pan.
Microwave 1 cup of chocolate chips in a microwave-safe bowl on HIGH for 1 minute, then stir. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool to room temperature.
Beat butter and sugar until creamy. Add eggs, then beat for 2-3 minutes. Add melted chocolate. Alternately add flour and milk. Stir in remaining morsels. Spread into prepared pan.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Let cool completely on wire rack.
One of my earliest food-related memories involves chocolate. I can still easily see myself stirring the pudding, standing on my stepstool, and wanting so badly to taste it. And then the absolute HORROR of having to wait for it firm up! But what I remember even more? Licking the wooden spoon. There are pictures of three-year-old me, with chocolate smeared all over my chubby cheeks.
And, hey, sometimes when licking the spoon or the beaters nowadays, sometimes chocolate still makes its way onto my face. ;)
Found over at VeryBestBaking.com, it pulls together VERY easily. The batter is very light in texture, almost mousse-like. As a finished product, it's very fudgey, very rich. Definitely meeting my mom's chocolate criteria. :)
Ingredients:
2 cups semi-sweet chocolate chips, divided
3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup flour
¼ cup milk
Directions:
Preheat oven to 350F. Grease a 9-inch round baking pan.
Microwave 1 cup of chocolate chips in a microwave-safe bowl on HIGH for 1 minute, then stir. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Cool to room temperature.
Beat butter and sugar until creamy. Add eggs, then beat for 2-3 minutes. Add melted chocolate. Alternately add flour and milk. Stir in remaining morsels. Spread into prepared pan.
Bake at 350F for 40-45 minutes, or until a toothpick inserted near center comes out clean. Let cool completely on wire rack.
5.07.2008
Oatmeal Cookie Bars
Despite the date of posting, I made this on Monday along with the cupcakes. But time has that funny way of working against me. (Seriously, gravity and time totally have vendettas against me.) I really wanted something that was simple to put together and would use up some of the many bags of baking chips that are currently in residence here.
I had saved the recipe from Cookie Madness a few months ago and finally got around to making it. My goal was somewhat reached: I used up two of the half-bags of chips that were floating around. Still have at least ten more that I would like to use before moving in a month. Oy!
I added some toffee chips to the dough, as well as some chocolate chips to sweeten it up a bit more. On the top, after spreading the chocolate, I sprinkled the remainder of the semi-sweet chips, some Guittard white chips, and some more toffee. Dave ate four of them when he got home from work, when they were still ooey-gooey-melty. Works for me. :)
(No picture as they didn't hold up well when cut and lifted. It's okay. Think of it as a sacrifice to the baking gods) ;)
Ingredients:
½ cup flour
½ cup oats
½ cup butter
¼ cup brown sugar
¼ cup sugar
1 egg
1 Tbsp. butter
½ cup morsels
Morsels for sprinkling on top
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Whisk together flour and oats; set aside.
Cream butter and sugars until fluffy. Add egg. Add flour mixture. Spread into prepared pan.
Bake at 350F for 15-20 minutes or until lightly browned. Melt butter and morsels in microwave, then pour over cookie base. Let cool for a few minutes before sprinkling morsels on the top.
I had saved the recipe from Cookie Madness a few months ago and finally got around to making it. My goal was somewhat reached: I used up two of the half-bags of chips that were floating around. Still have at least ten more that I would like to use before moving in a month. Oy!
I added some toffee chips to the dough, as well as some chocolate chips to sweeten it up a bit more. On the top, after spreading the chocolate, I sprinkled the remainder of the semi-sweet chips, some Guittard white chips, and some more toffee. Dave ate four of them when he got home from work, when they were still ooey-gooey-melty. Works for me. :)
(No picture as they didn't hold up well when cut and lifted. It's okay. Think of it as a sacrifice to the baking gods) ;)
Ingredients:
½ cup flour
½ cup oats
½ cup butter
¼ cup brown sugar
¼ cup sugar
1 egg
1 Tbsp. butter
½ cup morsels
Morsels for sprinkling on top
Directions:
Preheat oven to 350F. Grease an 8x8-inch baking pan.
Whisk together flour and oats; set aside.
Cream butter and sugars until fluffy. Add egg. Add flour mixture. Spread into prepared pan.
Bake at 350F for 15-20 minutes or until lightly browned. Melt butter and morsels in microwave, then pour over cookie base. Let cool for a few minutes before sprinkling morsels on the top.
6.29.2007
Chocolate Chip Cookie Bars
All hail the Baking Gods, as the curse has been lifted! *bows down*
Yes, folks, you read it right. I baked today and it didn't turn out horribly below standard!
I went with one the simplest recipes I knew, just putting it into bar form, since it'd be faster. Plus I'm sending out a box to my parents tomorrow, and know they'll appreciate home-baked stuff.
Did what I could for a picture, as my batteries need to be recharged after last weekend's wedding, so... it's not as pretty as it could be.
Oh. And from the corner piece that's missing? Very yum. And I'm not a big brownie/cookie-edge fan either. I used dark chocolate chips since those were the first found, and it definitely adds to it. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate morsels
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake at 375F for 20-25 minutes, or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
Yes, folks, you read it right. I baked today and it didn't turn out horribly below standard!
I went with one the simplest recipes I knew, just putting it into bar form, since it'd be faster. Plus I'm sending out a box to my parents tomorrow, and know they'll appreciate home-baked stuff.
Did what I could for a picture, as my batteries need to be recharged after last weekend's wedding, so... it's not as pretty as it could be.
Oh. And from the corner piece that's missing? Very yum. And I'm not a big brownie/cookie-edge fan either. I used dark chocolate chips since those were the first found, and it definitely adds to it. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate morsels
Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.
Bake at 375F for 20-25 minutes, or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
6.17.2007
Toffee Chocolate Bits Cookies
Part of the reason I love baking so much is that when I'm stressed or just needing to not be thinking so much, a good recipe and some good music competely changes everything. I also realized that I feel much more human when I've baked recently (which would explain adolescence, right? LOL!).
Anyways, I thought I'd make some cookies tonight, along with my breakfast muffins for tomorrow morning. I've made this recipe before, but with just the plain Heath Toffee Bits; this time I used the Toffee/Chocolate mix. The Hershey website says this will make about four dozen cookies, if you put down a teaspoonful at a time.
I have about six dozen cookies, give or take. I do enjoy these cookies - the toffee bits give them a nice, nutty flavor to them, which I don't eat nearly as often as I probably should. Made these one Christmas and they were very popular. I'd say... three days, if not less, before they're all gone. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) Heath Toffee and Chocolate Bits
Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper or lightly grease.
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee/chocolate bits. Drop by rounded teaspoons onto prepared cookie sheet.
Bake at 350F for 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.
Anyways, I thought I'd make some cookies tonight, along with my breakfast muffins for tomorrow morning. I've made this recipe before, but with just the plain Heath Toffee Bits; this time I used the Toffee/Chocolate mix. The Hershey website says this will make about four dozen cookies, if you put down a teaspoonful at a time.
I have about six dozen cookies, give or take. I do enjoy these cookies - the toffee bits give them a nice, nutty flavor to them, which I don't eat nearly as often as I probably should. Made these one Christmas and they were very popular. I'd say... three days, if not less, before they're all gone. :)
Ingredients:
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz. pkg.) Heath Toffee and Chocolate Bits
Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper or lightly grease.
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee/chocolate bits. Drop by rounded teaspoons onto prepared cookie sheet.
Bake at 350F for 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen.
Chocolate Chip Cookie Pie
There's a girl that I work with, Darlene, that has to be one of the sweetest people I've ever met. Her birthday is tomorrow, so of course I had to make something. This was on my 'to try' list, and figured it'd be easy to transport and be a hit, since, hey, it's basically a chocolate chip cookie recipe.
I'll post tomorrow with the results :)
Ingredients:
1½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup (1 stick) butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
½ tsp. vanilla extract
1 large egg
1 2/3 cups (10-oz. pkg.) Swirled Chocolate and White Morsels, divided
Directions:
Preheat oven to 325F. Grease a 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in 1 cup morsels. Press dough into prepared pie plate. Sprinkle with remaining morsels.
Bake at 325F for 25 to 30 minutes or until center is set and top is golden brown. Cool pan on wire rack for about 20 minutes or until still slightly warm.
I'll post tomorrow with the results :)
Ingredients:
1½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
½ cup (1 stick) butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
½ tsp. vanilla extract
1 large egg
1 2/3 cups (10-oz. pkg.) Swirled Chocolate and White Morsels, divided
Directions:
Preheat oven to 325F. Grease a 9-inch pie plate.
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in 1 cup morsels. Press dough into prepared pie plate. Sprinkle with remaining morsels.
Bake at 325F for 25 to 30 minutes or until center is set and top is golden brown. Cool pan on wire rack for about 20 minutes or until still slightly warm.
5.05.2007
Flourless Peanut Butter Cookies
I went to bed last night planning making some kind of "new" and "fancier than normal" cookie. Woke up this morning planning on making Dorie Greenspan's Buttery Jam Cookies. And then I came across a peanut butter cookie recipe.
I have an on-again/off-again relationship with peanut butter. Some days, I can easily eat it straight out of the jar. Other days, just the scent is enough to turn me away. Right now is obviously a good time in the pb affair.
I found these in an old issue of Everyday Food, and they sounded yummy and looked pretty (much more so than my picture!). Plus Dave loves peanut butter, so I know they'll go over well and I won't eat the whole batch myself!
They're VERY peanut butter-y which is quite okay right now. I used Nestle's milk chocolate/peanut butter swirled morsels instead of the plain chocolate. Gonna go grab another one now, I think. :)
Ingredients:
1 cup smooth peanut butter
3/4 cup brown sugar
1 large egg
½ tsp vanilla extract
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips
Directions:
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing. Drop by tablespoonfuls onto prepared baking sheet and flatten slightly.
Bake at 350F for about 10-13 minutes, until golden brown at the edges. Cool on pan before removing to wire rack to cool completely.
Makes about 2 dozen.
I have an on-again/off-again relationship with peanut butter. Some days, I can easily eat it straight out of the jar. Other days, just the scent is enough to turn me away. Right now is obviously a good time in the pb affair.
I found these in an old issue of Everyday Food, and they sounded yummy and looked pretty (much more so than my picture!). Plus Dave loves peanut butter, so I know they'll go over well and I won't eat the whole batch myself!
They're VERY peanut butter-y which is quite okay right now. I used Nestle's milk chocolate/peanut butter swirled morsels instead of the plain chocolate. Gonna go grab another one now, I think. :)
Ingredients:
1 cup smooth peanut butter
3/4 cup brown sugar
1 large egg
½ tsp vanilla extract
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips
Directions:
Preheat oven to 350F. Line baking sheet with parchment paper.
In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing. Drop by tablespoonfuls onto prepared baking sheet and flatten slightly.
Bake at 350F for about 10-13 minutes, until golden brown at the edges. Cool on pan before removing to wire rack to cool completely.
Makes about 2 dozen.
3.30.2007
Brickle Drop Cookies
From my original post about these:
"So the amount of flour in there really should have given me a clue as to how many cookies this was going to make. Oh my. I wanna say there are at least 5 to 6 dozen of these in the apartment right now.
They're a bit thin, but they are good! I hadn't used the toffee bits before, so I'm greatly impressed."
Yeah. TONS of cookies. Half of them went to work with me, and I think Dave and Kinetaa ate the rest of them. :)
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate
Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)
Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.
Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.
"So the amount of flour in there really should have given me a clue as to how many cookies this was going to make. Oh my. I wanna say there are at least 5 to 6 dozen of these in the apartment right now.
They're a bit thin, but they are good! I hadn't used the toffee bits before, so I'm greatly impressed."
Yeah. TONS of cookies. Half of them went to work with me, and I think Dave and Kinetaa ate the rest of them. :)
Ingredients:
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp. vanilla
½ tsp. salt
3 eggs
3½ cups flour
2 tsp. baking soda
2 tsp. cream of tartar
1-1/3 cups (12 oz. pkg.) Hershey's Heath Toffee Bits and Chocolate
Directions:
Preheat oven to 350F. Lightly grease cookie sheets (or use parchment paper)
Beat butter, sugars, vanilla, and sat until blended. Add eggs, beating well after each addition. Stir together flour, baking soda, and cream of tartar; gradually add into butter mixture, beating until blended. Stir in brickle. Drop by heaping teasponful onto prepared sheets.
Bake at 350F for 8 to 10 minutes. Cool slightly before removing to wire rack.
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