It’s no secret that I love cookies, my go-to cookbook is the Nestle Tollhouse book Best-Loved Cookies after all. You can’t go wrong with the chocolate chip cookie recipe. What I really love about it is that it is easy to tweak for days when I am feeling creative but wary of disaster.
I give you, Chocolate Chip & Honey-Roasted Cookies (with a secret ingredient*):
- 2 cups all-purpose flour
- 1/4 cup vanilla custard powder (or vanilla pudding)*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped honey-roasted peanuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The only problem is that the honey-roasted peanuts are giant and not cookie friendly. Chop them up, or if you are too lazy to use your chopper: crush them with something … like a5lb dumbbell perhaps?