When your child loves Reese's Peanut Butter Cups as much as mine does ... you will be pleasantly surprised by this Toll House recipe. Be sure to use a great quality peanut butter. My favorite is Adams and the No-Stir variety is best. I promise it will satisfy the Reese's lovers in your home.Peanut Butter Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Directions
PREHEAT oven to 375° F.
COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
Nutritional Information
Serving Size
1/42 cookies (3 1/2 dozen) of recipe
Calories 140
Calories from Fat 70
