Me Want Cookie!

It's been a looong time, probably 2 years, since I last had chocolate chip cookies. I haven't baked them because there are no longer small children in my house to appreciate these treats. I'm also too busy baking other goodies like meringue, macarons, and silvanas, and tons of bread.

Last week, I suddenly had a craving for chocolate chip cookies after reading Snickers Bar Chocolate Chip cookies at Joelen's blog. I didn't have Snickers candy bars but I did have toffee brickle chips and peanut chips. I adapted the recipes on the packages adding chocolate chips in both doughs. Both cookies are very good and will surely bring out your inner Cookie Monster.

Toffee Brickles And Milk Chocolate Chip Cookies

1 stick butter, softened
6 tablespoons sugar
6 tablespoons dark brown sugar
½ teaspoon vanilla extract
1 egg
1¼ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cream of tartar
¾ cup toffee brickle chips
½ cup milk chocolate chips

• Preheat oven to 350° F.
• In a stand mixer with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the egg and vanilla extract and beat until fully incorporated.
• Stir together flour, baking soda, salt, and cream of tartar. With mixer on low, slowly add the flour mixture. Stir until just combined. Stir in both chips.
• Using a small ice cream scoop, drop dough on parchment lined cookie sheets 1½ inches apart. Bake for 10 to 12 minutes or until light brown.
• Cool on wire racks for 5 minutes. Transfer cookies on a flat surface or on wire racks and let cool completely. Store in an airtight jar.

Chewy Chocolate And Peanut Chip Cookies

1 stick plus 2 tablespoons butter, softened
1 cup sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup Dutch processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup peanut chips
½ cup semi-sweet chocolate chips

• Preheat oven to 350° F.
• Sift together the flour, cocoa, baking soda, and salt, set aside.
• In a stand mixer with paddle attachment, beat butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until fully incorporated. With the mixer on low, slowly add the flour mixture until just combined. Stir in the peanut and chocolate chips.
• Using a small ice cream scoop, drop dough on 2 parchment lined cookie sheets 2 inches apart. Bake for 15 to 20 minutes. Cool on wire racks for 5 minutes. Transfer cookies on a flat surface or wire rack and let cool completely. Store in an airtight jar.