Not yet a member Already a member ? Forgotten password ?
PETITCHEF
 Add your blog-site | Add your recipes | Receive daily menu | Contact us


Cookies for the Co-Workers


By vegaquarian (Visit website)



My dear husband started a new job last week, and this week requested I make some yummy cookies for him to take to his new co-workers. While it seems that these new people in our lives might be on the adventurous side (I considered my Cocoa Picantes), I decided to wow them with a more "normal" but delicious recipe.
I had saved this recipe from Southern Living, first published in May 2004.

Let me just say, these cookies looked JUST LIKE the picture (well, mine were a tad bigger), and were the perfect combo of crunchy-on-the-outside-yet-chewy/moist-on-the-inside, and salty and sweet.
Here is the recipe, with my changes in ( ).

Ingredients

1/2 cup butter, softened
1/2 cup shortening (I used SmartBalance shortening)
1 cup chunky peanut butter (I used fresh ground nothing added)
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups all-purpose flour (I used whole-wheat and probably ended up adding a total of 3 cups)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (I LOVE cinnamon in my choc. chip cookies, so I doubled

(1 1/2 tsp. vanilla)
1 cup unsalted dry-roasted peanuts
1 (11.5-ounce) bag chocolate chunks (I used 1/2 bag mini-semi-sweet choc. chips)

Preparation Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.

Combine flour and next 4 ingredients. Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks.

Shape dough into 2-inch balls (about 2 tablespoons for each cookie). Flatten slightly, and place on ungreased baking sheets.

Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Double Chocolate Chunk-Peanut Cookies: Reduce flour to 2 cups; add 1/3 cup unsweetened cocoa, sifted. Proceed as directed.

Yield

Makes 28 cookies

Marsha Johnson, Montgomery, Alabama , writePublicationAppearance();Southern Living, MAY 2004
writeNote();


related searches :



Rate this recipe : Not good   so so   Good   Very good   Excellent !!!  




Imprimer cette page
Send this recipe to a friend
ask a question about this article
share on Facebook


Related recipes

  • Recipe Eggless chewy chocolate cashew cookies
    Eggless chewy chocolate cashew cookies (2 votes)
    Dessert Very Easy
    10 Minute(s) 10 Minute(s)
    Ingredients :1/2 Cup Margarine Softened 1 Cup White Sugar 2 Tbsp Cornstarch dissolved into 2 Tbsp of Water 1 Tsp Vanilla Extract 1 Cup All Purpose Flour 1/2 T...
  • Recipe Gluten free triple coconut almond butter cookies+chocolate chips
    Gluten free triple coconut almond butter cookies+chocolate chips (1 vote)
    Dessert Easy
    15 Minute(s) 20 Minute(s)
    Ingredients :** For 21 medium soft cookies: 50 gr of sifted coconut flour 240 ml of coconut milk 40 gr of unsweetened coconut flakes 200 gr of raw dark almond...
  • Recipe Chewy chocolate chip cookies
    Chewy chocolate chip cookies (1 vote)
    Dessert Easy
    1 Hour(s) 1 Hour(s)
    Ingredients :Flour-1 cup Sugar-3/4 cup Chocolate chips-1/2 cup Butter-100 gm Vanilla essence-2 tsp Egg-1 Baking Soda-1 tsp Salt a pinch...
  • Recipe Pumpkin cookies with maple glaze (w/o refined sugars)
    Pumpkin cookies with maple glaze (w/o refined sugars) (1 vote)
    Dessert Easy
    15 Minute(s) 20 Minute(s)
    Ingredients :1 1/2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground gi...