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1 Cup Butter ¾ Cup Brown Sugar, packed 1 Cup granulated Sugar 1¾ Cup all-purpose Flour 1 tsp. Vanilla 2 tsp. Baking Soda 1¼ Cup Cocoa Powder 2 Cups White Chocolate Chips ¼ tsp. Salt ½ Cup Semi-sweet Chocolate Chips 2 Eggs Cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs and vanilla, beat well. In another bowl, combine the flour, cocoa powder, baking soda and salt; gradually add this to the creamed mixture. Fold in the white chocolate chips and the semi-sweet chocolate chips. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 11 minutes or until set but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool. Makes 3 dozen cookies. |
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½ Cup Butter, softened ½ Cup Brown Sugar, packed ¼ Cup granulated Sugar 1 large Egg ½ tsp. Vanilla ¾ Cup all-purpose Flour 1½ Cups Oats ½ tsp. Baking Soda Pinch of Salt ½ Cup dried Peaches, chopped ½ Cup Walnuts, chopped ½ Cup White Chocolate Chips Cream together the butter, brown sugar and granulated sugar until light and fluffy. Slowly add the egg and vanilla; continue mixing. In a small bowl, add the flour, oats, baking soda and salt; mix until combined. Slowly add the flour mixture to the creamed mixture; mix well. Stir in the peaches, walnuts and white chocolate chips. Drop by tablespoonfuls onto parchment-lined cookie sheet; press down to lightly flatten. Bake at 350 degrees for 10 to 14 minutes or until golden brown. Allow cookies to cool for 1 minute before removing to cooling racks to cool completely. Makes 2 dozen cookies. |
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½ Cup Butter, softened ½ Cup granulated Sugar ½ Cup Brown Sugar, packed 1 Egg 1 1/3 Cup all-purpose Flour 1 tsp. Baking Soda ¼ tsp. Salt 1/3 Cup Peanut Butter 1 tsp. Vanilla Cream the butter, granulated sugar and brown sugar together until light and fluffy. Add the egg, mixing well. Combine the flour, baking soda and salt; add to the creamed mixture and beat until smooth. Stir in the peanut butter and the vanilla. Chill for 1 to 2 hours. << FILLING >> ½ Cup Peanut Butter ½ Cup Powdered Sugar In a small bowl, combine the peanut butter and powdered sugar until well blended. Chill. ¼ Cup Peanuts, finely chopped ¼ Cup granulated Sugar ½ tsp. ground Cinnamon In a small bowl, combine the chopped peanuts, granulated sugar and the cinnamon; set aside. Shape the chilled cookie dough into 24 balls (approximately a Tablespoonful). Next, shape the chilled filling into 24 balls (approximately a teaspoonful). Shape one cookie ball around one peanut butter filling ball, covering the filling completely with the cookie dough. Roll each ball into the chopped peanut mixture; gently press mixture completely onto the balls. On an ungreased cookie sheet, place the balls 2 inches apart. Using a small glass, flatten the balls slightly. Sprinkle the remaining chopped peanut mixture evenly on top of cookies; gently press into the dough. Bake at 375 degrees for about 7 to 12 minutes or until edges are golden brown and lightly browned on top. Cool for 1 minute on baking sheet before transferring to a cooling rack. Makes 2 dozen cookies. |