PEANUT BUTTER CHIPPERS
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. -Pat Doerflinger, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-14 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
CLIPPER CHIPPERS
From the book, Cooking Adventures from the Clipper Galley. These cookies have two types of liqueur in them, and I can't wait to try them! They sound absolutely fabulous.
Provided by Recipe Junkie
Categories Dessert
Time 8h10m
Yield 3-4 dozen
Number Of Ingredients 14
Steps:
- With an electric mixer, cream the butter, sugar, vanilla, Frangelico and Tia Maria until light and fluffy.
- Add the eggs and beat well.
- Combine the flour, baking soda and salt. Gradually stir the flour into the butter mixture using a large kitchen sppon.
- PLACE IN STORAGE CONTAINER AND REFRIGERATE OVERNIGHT.
- Preheat oven to 325 degrees.
- Scoop one teaspoon of cookie dough for each cookie onto an ungreased cookie sheet.
- Bake at 325 degrees for approximately 10-13 minutes until golden brown.
- Cool slightly and serve while warm.
- Helpful hint: The dough may be refrigerated up to several days in advance. It also freezes well for future use.
TRIPLE CHIPPERS
Triple your pleasure with this super-size cookie boasting three kinds of chips!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 26
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
- Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 260 mg, Sugar 33 g, TransFat 2 g
CLIPPER CHOCOLATE CHIP COOKIES
I got this recipe from Bon Appetit. My husband hosts poker night on Monday nights. Every year around Christmas, the guys ask for these cookies. They are a "royal flush".
Provided by Dawn Lindhorst
Categories Cookies
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Using electric mix, beat first 6 ingredients (butter thru coffee liquer)until light and fluffy.
- 3. Add eggs and beat well.
- 4. Mix flour, baking soda and salt in small bowl. Stir into butter mixture.
- 5. Mix in chocolate chips and all chopped nuts.
- 6. Drop batter by 1/4 cupfuls onto ungreased baking sheet,spacing apart.
- 7. Bake until cookies are golden brown, about 16 minutes. Transfer cookies to racks and cool.
CHIPPITY CHIPPERS
Steps:
- Preheat oven to 325 degrees F. In 1 bowl whisk flour, baking soda and salt. In another bowl cream butter, sugar and honey. Add eggs 1 at a time; beat well after each egg, then beat in vanilla. Stir in flour mixture and all the chips. Stir just until blended; don't over mix.
- Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
- Bake 18-20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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