Binder Recipe #2

 

 

Reese's Peanut Butter and Milk Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

3/4 cup sugar

1/3 cup Reese's Creamy or Crunchy Peanut Butter (I used Skippy brand)

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups (11-ounce package) Reese's Peanut Butter and Milk Chocolate Chips

 

1.  Heat oven to 350 degrees.

2.  Beat butter, sugar and peanut butter in medium bowl until creamy.  Add egg and vanilla; beat well.  Stir together flour, baking soda and salt; add to butter mixture, blending well.  Stir in chips.  Drop by rounded teaspoons onto ungreased cookie sheets.

3.  Bake 12 to 14 minutes or until light golden brown around the edges.  Cool 1 minute on cookie sheet.  Remove to wire rack; cool completely.  Makes about 3 dozen cookies.

 

Personal Notes:  I've never seen a mixed bag of peanut butter and milk chocolate chips.  I happened to have both on hand, though, so I mixed them myself.  When I saw how little dough there was, I only added about 3/4 cup of the chips.  If you want seriously overloaded cookies, I guess add the whole amount.  These cookies have good flavor.  They are crispier than chewy.

 

Verdict:  Discard.  Yes, they taste good.  But I've never really met a cookie I didn't like, so that's not shocking.  These weren't "knock-your-socks-off" delicious, and I figure I can find a million recipes for peanut butter chocolate chip cookies quite easily.  Plus, I am not such a fan of crispy cookies.  I prefer mine chewy.  Especially right out of the oven.  These were pretty much crispy from the get-go... Unless I ate them while burning my mouth.

 

My little kitchen helper.  That's a bucket of flour.  Fortunately she was more interested in banging on the top than figuring out she could open it... :).