Last week I received my regular issue of What’s Cooking magazine from Kraft. I love this little mail-out. The recipes are usually quick and easy, and it is always fun to look at glossy food pictures to find inspiration.
This issue was no exception. I found a few recipes that I wanted to try, especially this cookie recipe. When I opened up the magazine to this recipe, I knew that I would be baking this weekend. I consider myself lucky that my colleagues enjoy Monday mornings when I bring my baking in to share 🙂
I have never made a half and half cookie before, so this recipe was very intriguing to me. I followed it almost exactly as it was written. I substituted semi-sweet chocolate for the bittersweet chocolate and milk chocolate chips in place of semi-sweet chips.
Making this cookie is a bit more complex than a basic cookie recipe. It requires making one large batch of basic cookie dough, dividing it in half and adding in different ingredients to each batch. The extra amount of work it totally worth it! Not only are these cookies delicious but they also look amazing.
Of course, I had to sample the cookie dough as part of my cookie baking ritual. The basic dough is OK – I would prefer it with oatmeal in it as well, but it was alright on its own. Of course, the next time I try this type of cookie, I will use my own favourite cookie base. Next, I had to sample the two sides of the cookie, in dough form. I thought I would like the peanut butter half the best, but much to my surprise, I actually preferred the chocolate cookie dough! Maybe it was the combination of melted chocolate, white chocolate chips and pecans, but I thought it was decadent!
Once I had made the two flavours of cookie dough I had to decide how I was going to assemble this cookie. The recipe said to put the two scoops beside each other on the cookie sheet, but I thought that molding them together would work best – I didn’t want the cookies to break in the middle. So that is what I did. I used my small cookie scoop and a scoop from each batter mix. I molded the two sides together and placed them on the pan. They looked so cute.
Do you know what I just realized? I didn’t taste both flavours of cookie dough together. Wow, I really dropped the ball on that one. Now I guess I am just going to have to make them again 😉
These cookies are scrumptious and delicious. They go perfectly with a large glass of milk and are a perfect afternoon snack.
As I am writing this I am eating a cookie. Hmmm, I really have to branch out from using peanut butter and chocolate together. It really is my go-to flavour combination.
*Dear Cherie – did you notice that I didn’t say I couldn’t wait for the cookies to come out of the oven – even though I couldn’t wait for the cookies to come out of the oven? 🙂
Courtesy of: Kraft – Peanut Butter – Chocolate Duos
Ingredients:
- 3 3/4 cups flour
- 2 tsp baking soda
- 1 1/2 cups butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1/2 cup semi-sweet chocolate chips, melted and cooled
- 1/2 cup white chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup crunchy peanut butter
- 1/2 cup milk chocolate chips
Directions:
- Preheat oven to 350°F.
- Combine flour and baking soda. Beat butter and sugars in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gradually beat in flour mixture until blended.
- Divide dough in half; place in separate bowls. Add melted chocolate to dough in one bowl; mix well. Stir in white chocolate chips and pecans. Add peanut butter to dough in second bowl; mix well. Stir in chocolate chips.
- Place1 tsp. of each flavour dough, side-by-side, on baking sheets, leaving 2 inches between doughs for each cookie.
- Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Hide a couple for yourself 🙂 They won’t last long!
Ruby Reduction 