Chocolate & Peanut Butter Tweed Cookies Recipe
Ingredients
1 cup butter or margarine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1/4 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 cup each semisweet chocolate chips and peanut butter chips, chopped
Directions
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.
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.
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