Tuesday, January 29, 2013

. . . Cookie Time Tuesday-Chocolate Peanut Cookies . . .

I can't tell you what a challenge finding a new cookie recipe has become.  I try so hard to keep bringing you something new but it can be difficult to do.  I bought a Taste of Home Cookie cookbook for the weeks when I'm stumped and just don't know what to make--this was one of those weeks! 

I had to have another epidural steroid injection in my back this past Friday so that meant 2 to 3 days of not doing a lot of standing or lifting per doctor's orders so I was in a time crunch to get these done to share with you today.  The one good thing about being in bed or on the couch for a few days it gave me plenty of time to look for recipes.  When I came across this one in the Taste of Home Cookie cookbook I knew it was a Cookie Time recipe for sure!  My husband and son don't care for peanut butter (crazy, I know) but I love chocolate and peanut butter mixed together so this recipe was calling my name..."Lindy, make me now.  Lindy, make me now".  Thanks to my husband making a late night grocery store run for the mini Reece's Cups I can now share these delicious little morsels with you! 

I loved all the chunks in these cookies but if you didn't want them chunky just chop up the nuts and finely dice the peanut butter cups up and even use mini chocolate chips but personally I think the big chunks made them especially yummy.

 • • •
Chocolate Peanut Cookies
Ingredients
1/4 Cup Butter, softened
1/4 Cup Peanut Butter
1/4 Cup Brown Sugar
2 Tablespoons Sugar
2 Tablespoons Beaten Egg
2 Tablespoons 2% Milk
1/2 teaspoon Vanilla extract
1 Cup All-Purpose Flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 Cup Honey-roasted Peanuts
1/3 Cup Semisweet Chocolate Chips
1/3 Cup Chopped Mini Reece's Cups


In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in the egg, milk and vanilla.  Combine the flour, baking soda and salt; gradually add to the creamed mixture and combine well.  Stir in the peanuts, chocolate chips and chopped peanut butter cups.

Drop by tablespoonfuls 2 inches apart on a parchment or Silpat Mat lined baking sheet.  Bake at 350 degrees for 10 to 12 minutes.  Remove to wire racks to cool.  Enjoy!


 • Gather ingredients
• Cream butter, peanut butter and sugars together until fluffy
• Add the milk, beaten egg and vanilla and combine
• Add dry ingredients until well blended

• Add nuts, peanut butter cups and chocolate chips and stir in
• Drop by tablespoonfuls onto a parchment paper lined baking sheet
• Bake for 10 to 12 minutes at 350 degrees
• Remove to a cooling rack to cool completely then enjoy them!


Yummy!



chunky!

Peanut Butter & chocolate

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