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I’ve been doing really well on cutting back on baked goods. Besides Mother’s Day, I had refrained from making any this month. Well, I made it 23 days. That’s a start.

I’m slightly discouraged because despite my restraint and the fact that we’ve been doing 2 miles every night on the track, I have yet to lose a pound. I promise not to eat the whole tray of these. They’ll be going with us to a birthday bonfire tomorrow & I’ll share.

My favorite chocolate chip cookie recipe to date is still the Tollhouse original. I picked up some Reese’s Peanut Butter chips and decided to add them and make some bars. These are moist & just the right mix of sweet & salty.

Source: Tweaked Nestle Tollhouse Original recipe
Serves: Depending on how you cut them, around 20 bars

2 1/4 cups flour
1 t. baking soda
1 t. salt
2 sticks butter, softened (I always use salted)
3/4 cup sugar
3/4 cup packed brown sugar
1 t. vanilla extract
2 large eggs
3/4 cup Ghirardelli baking chips
3/4 cup Reese’s peanut butter chips

Preheat oven to 375.

Combine flour, baking soda & salt in a small bowl and stir.

Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in chocolate & peanut butter chips.

Spread into a greased jelly roll pan (I use The Pampered Chef Stoneware pan) and bake for 20-25 minutes, until golden brown.

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