- Recipes Home
- Interest Groups
Chocolate & Peanut Butter Tweed Cookies Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs), chopped|
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 mg
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
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.