Update: cookie sale!
Today I sent another box of treats with my dad to put into the staff room at his school. This week I made triple peanut butter chocolate chip cookies. Included were semi-sweet chocolate chips, a broken up milk chocolate bar, and chopped Reese’s peanut butter cups I sent 24 of them at 50¢ each and all of them sold! 12$! I added it to my jar of donation money and I’m happy to report that it has gotten heavier. I included a picture of a different variation of the same recipes that I made for a friend’s birthday last month that included semi-sweet chocolate chips, a broken up milk chocolate bar, and whole Hershey’s kisses.
Donation total: 37$
Giant chocolate chunk/peanut butter chocolate chip cookies
- 2 cups plus 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted (let cool before adding to mixture)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1-1 1/2 cups chocolate chips/pieces (I’ve used all kinds!)
- 1 heaping spoonful of peanut butter if desired
Preheat oven to 325 degrees. Whisk together the flour, baking soda, and salt. Using an electric mixer, mix together the butter, brown sugar, and granulated sugar in a large mixing bowl until completely combined. Add the egg, egg yolk, and vanilla then beat again until completely combined. Set aside. Add the dry ingredients to the bowl containing the wet ingredients and mix until just barely combined. Stir in the chocolate chips by hand.
Scoop out about 1/4 cup of the cookie dough and shape lightly into a ball. Place on lined cookie sheet and flatten out a bit. Make sure to space them apart. I usually fit 6 cookies on a sheet. Bake for 15-18 minutes or until cookies begin to turn lightly brown on the edges. They may seem too soft when they come out of the oven, but when they cool they are perfect and crisp on the edges with a nice fluffy center.