Some days just call for baking cookies… Like when you wake up and it is 13 degrees BELOW ZERO F!… What a great way to warm up the house – right?
And besides, my son, Nick, has been
whining for requesting some chocolate chip cookies for a couple of weeks now. I’m kind of “famous” for my chocolate chip cookies, but I hate doing the same old thing. I’m a change junkie. So instead of the usual chocolate chip cookies, I kicked it up a notch by mixing chocolate chunks and peanut butter chips in my classic recipe.
They taste pretty awesome… with a glass of milk…. coffee… hot chocolate… red wine (LOL! Everything goes with red wine – right?).
Chocolate Chunk & Peanut Butter Chip Cookies
1 lb (4 sticks) butter, softened to room temperature
1 1/2 cups packed brown sugar
1 1/2 cups granulated sugar
2 tsp vanilla extract
4 3/4 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 bag Nestle’s Semi-Sweet Chocolate Chunks
1 bag Reese’s Peanut Butter Chips
Mix softened butter and sugars with mixer until well blended. Add vanilla and eggs and mix until creamy. Add dry ingredients (flour, salt, baking soda) until well incorporated. Fold in chocolate and peanut butter chips.
Refrigerate dough for several hours or overnight.
Preheat oven to 375 degrees F. Shape dough into 1 1/2 – 2 Tbsp balls and flatten slightly. Bake on baking stone for 8-9 minutes. Let cool on stone for approximately 5 minutes, then remove to cooling rack to cool completely.
Cookies freeze well in Ziploc bags.
Cheers & Hugs,