I have been a big fan of freezing foods to save for later for some time now, but I only recently started to put the freezer to good use. I’ve been exploring other parts of life with D-, that I don’t always have the time to bake cookies from scratch (there’s just no other way to do it!). Who knew Diablo III can be so much fun? Of course you gotta balance the gaming out with some exercise. I have a new found joy for jogging outdoors. You might run the same path every time, but there are always different things to look at in the park to keep things interesting.
Today, I went ahead and made two batches of cookies: these ones and some of these. If you just want to make cookies for the heck of it, then you can without having to consume them within a few days. Just freeze the dough and bake them whenever you hanker for some yummy goodness.
These chocolate peanut butter cookies are so easy to make and way worth your time.
It’s your basic cookie recipe.
Get your dry ingredients.
Then your wet ingredients.
Blend wet ingredients.
Add eggs and vanilla.
Whoopsy. I added the eggs both at the same time. It’s recommended to add one at a time, blending after each addition. I think adding them all at the same time will prevent them to completely work in, but honestly, I didn’t see the difference. The cookies still tasted yummies!
Scoop up the cookie dough onto a baking sheet.
Then you’ll get these tiny lil’ cookies.
It’s all good. I think they turned out great. You can’t even tell it’s got peanut butter chips in ‘em. It’ll be a nice lil’ surprise in your mouth!
Chocolate Peanut Butter Dream Cookies
Recipe adapted from Nestle Tollhouse
makes 76 cookies
2 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate & Peanut Butter Morsels
1/2 cup chopped peanuts (optional)
- Preheat oven to 325° F.
- Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels and peanuts. Drop by well-rounded teaspoon onto ungreased baking sheets. Press down slightly. Top with remaining morsels.
- Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.