Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies

Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies

Prep:
10 mins
Cooking:
9 mins
Level:
Easy
Cooling:
15 mins
Yields:
60 cookies (5 dozen)

Just when you thought that these cookies couldn't be improved upon we added peanut butter & milk chocolate morsels. Combining these morsels with chopped nuts is a winning ticket! These Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies are perfect for any occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
  • 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
GREASE
15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (5,200 feet):
INCREASE
flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in wax paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



Baker's Comments

Nutritional Information

  • Serving Size
    1/60 cookies (5 dozen) of recipe
  • Calories 84
  • Calories from Fat 44

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 4.8g 7%
  • Saturated Fat 2.2g 11%
  • Cholesterol 15mg 5%
  • Sodium 96mg 4%
  • Carbohydrates 9.5g 3%
  • Dietary Fiber 0g 0%
  • Sugars 6.6g
  • Protein 1.1g
  • Vitamin A 3%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 4%

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