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

Name: Original NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsel Cookies
Prep time: 10 s
Cook time: 9 s
Total time: 34 s
Yield: 60
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) butter or margarinesoftened; 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

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

10 min

Cook

9 min

Servings

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.

Key Ingredients

A yellow bag of peanut butter flavored & milk chocolate morsels with an orange label and a melty cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Milk Chocolate & Peanut Butter Flavored Morsels

11 oz.

Ingredients

●
2 1/4 cups all-purpose flour
●
1 teaspoon baking soda
●
1 teaspoon salt
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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

Make It

Step 1

Preheat oven to 375° F.

Step 2

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.

Step 3

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

Tips

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.