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.
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.
WHOLE-GRAIN CHIPPERS
Couldn't resist this recipe which was found in the Famous Name Brand Recipes cookbook 'WHOLE-GRAIN COOKING' -- A great addition to my cookie cookbook! Cooking time is an estimate, depending on how many cookies you have on each cookie sheet.
Provided by Sydney Mike
Categories Dessert
Time 1h20m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F, & lightly grease cookie sheets OR line them with parchment paper.
- In large bowl, beat butter, sugars & eggs until light & fluffy.
- Beat in baking soda, vanilla & salt.
- Blend in oats & flours to make stiff dough.
- Stir in chocolate chips.
- Shape mounded teaspoonfuls of dough into balls.
- Roll balls in sunflower seeds.
- Place balls 2" apart on prepared cookie sheets.
- Bake 8-10 minutes or until firm, but DO NOT OVERBAKE!
- Leave on cookie sheets, & let cool 2 minutes, before transfering cookies to wire rack to cool completely.
Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 2.6, Cholesterol 11.9, Sodium 23.7, Carbohydrate 12.3, Fiber 0.9, Sugar 7.5, Protein 1.5
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
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