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Chocolate & Peanut Butter Tweed Cookies

creative.chef's picture
  Butter/Margarine 1 Cup (16 tbs), softened
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Baking soda 1⁄4 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Semisweet chocolate chips 1⁄2 Cup (8 tbs), chopped

Cream butter and sugars in large bowl until smooth.
Add egg and baking soda, beat until light.
Stir in flour until dough is smooth.
Blend in chopped chips.
Divide dough into 4 parts.
Shape each part into a roll, about 1 1/2 inches in diameter.
Wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.) Preheat oven to 375°F.
Lightly grease cookie sheets or line with parchment paper.
Cut rolls into 1/8 -inch-thick slices; place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until lightly browned.
Remove to wire racks to cool.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3841 Calories from Fat 1844

% Daily Value*

Total Fat 210 g323.6%

Saturated Fat 124.7 g623.4%

Trans Fat 0 g

Cholesterol 695.3 mg231.8%

Sodium 701 mg29.2%

Total Carbohydrates 456 g152.1%

Dietary Fiber 8.4 g33.8%

Sugars 192.1 g

Protein 43 g86.9%

Vitamin A 117.3% Vitamin C

Calcium 22.2% Iron 90.4%

*Based on a 2000 Calorie diet

Chocolate & Peanut Butter Tweed Cookies Recipe