Charley Browns Cookie Recipe
2 1/2 C. + 2 T. flour
1 t. baking soda
1/8 t. salt
12 T. unsalted butter, slightly softened
1/3 C. chunky peanut butter
1/2 C. packed light brown sugar
1 C. packed dark brown sugar
2 eggs
1 T. vanilla
9 oz. semisweet chocolate chips or chunks
9 oz. white chocolate chips or chunks
In a medium bowl, stir together flour, baking soda, and salt. In a separate
bowl, beat the butter and peanut butter for 30 seconds at medium speed, until
creamy. Add the light and dark brown sugars, and continue beating 3 to 4
minutes, until the mixture is light in texture and color. One at a time, add the
eggs, beating well after each addition. Beat in vanilla. At low speed, a third
at a time, beat in the flour mixture. Using a wooden spoon, stir in the
semisweet and white chocolate.
Line three insulated cookie sheets with aluminum foil. Fill an ice cream scoop
so that it is heaping slightly with cookie dough and drop on to one of the
prepared cookie sheets. Continue, leaving 3 inches between cookies. Refrigerate
for 30 to 45 minutes, until the cookie dough is chilled. Position rack in the
center of the oven and preheat to 350� F. Bake the chilled cookies for 17 to 22
minutes, until the edges are set and the centers are still soft. Do not
overbake.
Source: Chocolatier Magazine
[ Back to Cookie Index ] [ Back to the Main Christmas Pages ] [Razzle Dazzle Recipes]
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home