Double Chip Cookies Recipe

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Double Chip Cookies Recipe

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4 1
Publisher Photo
"These soft, yummy cookies were an instant hit the first time I made them," writes Lori Daniels from her Elkins, West Virginia kitchen.
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups packed brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup peanut butter chips
  • 1/2 cup semisweet chocolate chips

Directions

In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla.
Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Double Chip Cookies in Taste of Home April/May 1998, p64

Nutritional Facts

2 each: 80 calories, 4g fat (1g saturated fat), 4mg cholesterol, 67mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 2g protein.

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter-flavored shortening
  • 1-1/4 cups packed brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup peanut butter chips
  • 1/2 cup semisweet chocolate chips
  1. In a large bowl, cream the peanut butter, shortening and brown sugar until light and fluffy. Add egg; mix well. Stir in milk and vanilla.
  2. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chips.
  3. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Double Chip Cookies in Taste of Home April/May 1998, p64

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