1 c. butter1/2 c. sugar1 egg1 tsp. vanilla2 c. flour1/2 tsp. baking powder1/4 tsp. salt1 c. semisweet chocolate chips1/2 c. chopped nutsCream butter and sugar until light. Beat in egg and vanilla. Stir in flour, baking powder and salt. Stir in chocolate chips and nuts. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes.
EXTRASReese's peanut butter cupsColored sugarsChocolate chipsNuts Heat oven to 375 deg f.
In a large bowl combine all ingredients except theflour and cocoa.
Beat at medium speed until light and fluffy.
Graduallyadd flour and cocoa until well mixed.
Shape by rounded teaspoon full.
(1balls, 2-3 inch logs, flattened balls, balls with indentations, etc.
, usea cookie press).
Place cookies 1 apart on cookie sheets.
Bake for 7 - 9minutes or until set.
Decorate with melted chocolate chips, melted almondbark, nuts, colored sugars, etc.
Makes about 3 dozen cookies.
For an excellant cookie, press mini Reese's peanut butter cup intoindentation after baking.
Note: for tender, soft cookies use only real butter.
Ingredients
Directions
EXTRASReese's peanut butter cupsColored sugarsChocolate chipsNuts Heat oven to 375 deg f.
In a large bowl combine all ingredients except theflour and cocoa.
Beat at medium speed until light and fluffy.
Graduallyadd flour and cocoa until well mixed.
Shape by rounded teaspoon full.
(1balls, 2-3 inch logs, flattened balls, balls with indentations, etc.
, usea cookie press).
Place cookies 1 apart on cookie sheets.
Bake for 7 - 9minutes or until set.
Decorate with melted chocolate chips, melted almondbark, nuts, colored sugars, etc.
Makes about 3 dozen cookies.
For an excellant cookie, press mini Reese's peanut butter cup intoindentation after baking.
Note: for tender, soft cookies use only real butter.
