Chocolate Tweed Cookies

 

Ingredients:

1

Cup

Butter, Softened

½

Cup

Light Brown Sugar, Firmly Packed

¼

Cup

Sugar

1

 

Egg

¼

Tsp

Baking Soda

2-1/2

Cup

All-Purpose Flour

½

Cup

Semisweet Chocolate Chips, chopped

½

Cup

Peanut Butter Chips, shopped

Directions:

Cream butter, brown sugar and sugar in a 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” in diameter. Wrap in plastic wrap’ refrigerate until firm, st least 1 hour or up to 2 weeks.

Preheat 375º. Lightly grease cookie sheets or line with parchment paper.

Cut rolls into 1/8” thick slices; place 2” apart on prepared cookie sheets. Bake 10-12 minutes ot until lightly browned. Remove to wire racks to cool.

 

Yields

6 dozen cookies

 

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